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The Art of the Chocolatier: From Classic Confections to Sensational Showpieces

Overview

"Ewald Notter is a master of chocolate work and this book is a clear, complete guide to the art of the chocolatier. His passion, artistry, and creativity shine through in his work, which is an inspiration for pastry chefs. His clear and precise instructions make even advanced techniques easy to understand." —Jacques Torres, Meilleur Ouvrier de France Owner and Founder, Jacques Torres Chocolate

"When I first got into the world of chocolate and sugar, the name Ewald Notter was synonymous with the best in the world. Twenty-six years later that still ...

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Overview

"Ewald Notter is a master of chocolate work and this book is a clear, complete guide to the art of the chocolatier. His passion, artistry, and creativity shine through in his work, which is an inspiration for pastry chefs. His clear and precise instructions make even advanced techniques easy to understand." —Jacques Torres, Meilleur Ouvrier de France Owner and Founder, Jacques Torres Chocolate

"When I first got into the world of chocolate and sugar, the name Ewald Notter was synonymous with the best in the world. Twenty-six years later that still hasn't changed. Ewald is blessed with an artistic vision and attention to detail that place him in an elite category of professionals, and his ability to convey those skills to others is the icing on the cake." —Michael Schneider, Founder and Creator of the National and World Pastry Team Championships

"A fantastic book—every chef and aspiring chef should have a copy and keep it close. Thank you, Ewald, for generously sharing your knowledge, perfection, and artistic talent!" —Roland Mesnier, Former White House Pastry Chef

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Product Details

  • ISBN-13: 9780470398845
  • Publisher: Wiley
  • Publication date: 1/11/2011
  • Edition number: 1
  • Pages: 416
  • Sales rank: 296,867
  • Product dimensions: 8.70 (w) x 11.00 (h) x 1.40 (d)

Meet the Author

Ewald Notter is the founder and director of education of the Notter School of Pastry Arts in Orlando, Florida. Renowned as a master of sugar and chocolate work, he has worked with chocolate for 35 years, during which time he has won numerous awards, including National Pastry Team Champion, Pastry Chef of the Year, and fifteen gold medals in various other pastry competitions. He has taught at pastry schools around the world and serves as a pastry advisor to the American Culinary Federation's Culinary Team USA.

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Table of Contents

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.

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Sort by: Showing all of 4 Customer Reviews
  • Anonymous

    Posted April 3, 2012

    This book is very thorough and would make an excellent addition

    This book is very thorough and would make an excellent addition to any candy maker's library. It discusses everything you wanted to know about chocolate, how to make more than just truffles, and even how to choose your color palette for your showpiece. It's more than recipes. It's an in-depth lesson in chocolate.

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  • Anonymous

    Posted May 15, 2011

    No text was provided for this review.

  • Anonymous

    Posted October 26, 2011

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  • Anonymous

    Posted March 20, 2011

    No text was provided for this review.

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