The art of the chocolatier: from classic confections to sensational showpieces
Notter, Ewald
Brooks, Joe
Schaeffer, Lucy
INDICE: ACKNOWLEDGMENTS. PREFACE. PART 1: INTRODUCTION TO CHOCOLATE. CHAPTER 1 Chocolate and Other Ingredients. CHAPTER 2 Essential Equipment. CHAPTER 3 Composition and Basic Techniques. PART 2: MAKING CHOCOLATES AND OTHER CONFECTIONS. CHAPTER 4 Simple Chocolate Methods and Recipes. CHAPTER 5 Gianduja, Caramelized Gianduja, and Marzipan. CHAPTER 6 Ganache. CHAPTER 7 Decorating Techniques. CHAPTER 8 Chocolate Praline Recipes. CHAPTER 9 Sugar-Crusted Alcohol Pralines. PART 3: CREATING CHOCOLATE SHOWPIECES. CHAPTER 10 Chocolate Bases and Tubes. CHAPTER 11 Chocolate Décor. CHAPTER 12 Modeling Chocolate. CHAPTER 13 Chocolate Flowers. CHAPTER 14 Painting, Piping, and Assembling Three-Dimensional Figures. CHAPTER 15 Creating a Competition Piece. APPENDIX: TEMPLATES. INDEX.
- ISBN: 978-0-470-39884-5
- Editorial: John Wiley & Sons
- Encuadernacion: Cartoné
- Páginas: 416
- Fecha Publicación: 06/12/2010
- Nº Volúmenes: 1
- Idioma: Inglés