Search Results for the art of chocolatier - Narrowed by: 1

The art of the chocolatier : from classic confections to sensational showpieces / Ewald Notter ; photography by Joe Brooks and Lucy Schaeffer.

2024-05-19T16:00:36Z

by Notter, Ewald, 1955-
Call Number 641.3374 NOT
Publication Date 2011
Summary Becoming a successful chocolatier requires artistry, talent, and a range of well-honed pastry and confectionery skills. This book, from renowned chocolatier and pastry chef Ewald Notter, teaches those skills in a stunningly illustrated full-color format and provides a complete education in chocolate work---from basic chocolate making to advanced showpiece construction. -- Notter begins with an in-depth overview of chocolate, including all of the skills required for producing truffles, slabbed pralines, and other simple candies. He then presents the essential concepts and vital techniques for creating gorgeous large-scale chocolate showpieces that engage the imagination and delight the senses. -- The Basics of Chocolate and Other Ingredients A history of chocolate, its harvesting and production, couverture, and other confectionery ingredients such as nuts, spices, sugars, and liquors. -- Essential Equipment All the tools of the trade, including appliances, hand tools, molds, frames, and other candy tools. -- Chocolate Composition And Basic Techniques Including tempering, dipping, sugar boiling, and caramelizing nuts. --
Format: Books

The Art and Craft of Chocolate : An Enthusiast's Guide to Selecting, Preparing, and Enjoying Artisan Chocolate at Home.

2024-05-19T16:00:36Z

by Hodge, Nathan.
Call Number 641.6374
Publication Date 2018
Summary The Art and Craft of Chocolate is a celebration of a beloved ingredient, from bean to bar, offering the enthusiast an understanding of how to make chocolate with household tools.
Format: Electronic Resources
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Grand finales : the art of the plated dessert / [compiled by] Tish Boyle and Timothy Moriarty.

2024-05-19T16:00:36Z

by Boyle, Tish.
Call Number ARC 641.86 BOY
Publication Date 1997
Summary Authors Tish Boyle and Timothy Moriarty have written a book that will change the course of culinary history - they have formally identified the different "schools" of pastry in relation to the world of art and design. From Neo-Classicist to the Impressionist to the Modernist and Fusionist dessert, the result - a grand look at the extraordinary plated desserts being created today. As Michael Schneider, editor-in-chief of Pastry Art & Design and Chocolatier magazines, and creator of the book observes, "The concept of the plated dessert is best understood if you visualize the plate as the canvas and the components as the medium with which the chefs 'paint.' Although beautiful presentation is integral to the concept, a plated dessert is created not so much as to be exhibited as to be eaten.". In this enticing new book, each master pastry chef offers a delectable recipe, accompanied by an elegant four-color photograph of the transcendent work. We are also given a privileged look behind the scenes where chefs share their most guarded secrets.
Format: Books