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The Art of the Chocolatier: From Classic Confections to Sensatio
The Art of the Chocolatier: From Classic Confections to Sensatio
The Art of the Chocolatier: From Classic Confections to Sensatio
The Art of the Chocolatier: From Classic Confections to Sensatio
The Art of the Chocolatier: From Classic Confections to Sensatio
The Art of the Chocolatier: From Classic Confections to Sensatio
The Art of the Chocolatier: From Classic Confections to Sensatio
The Art of the Chocolatier: From Classic Confections to Sensatio
The Art of the Chocolatier: From Classic Confections to Sensatio
The Art of the Chocolatier: From Classic Confections to Sensatio
The Art of the Chocolatier: From Classic Confections to Sensatio
The Art of the Chocolatier: From Classic Confections to Sensatio
The Art of the Chocolatier: From Classic Confections to Sensatio
The Art of the Chocolatier: From Classic Confections to Sensatio
The Art of the Chocolatier: From Classic Confections to Sensatio
The Art of the Chocolatier: From Classic Confections to Sensatio
The Art of the Chocolatier: From Classic Confections to Sensatio
The Art of the Chocolatier: From Classic Confections to Sensatio
The Art of the Chocolatier: From Classic Confections to Sensatio
The Art of the Chocolatier: From Classic Confections to Sensatio
The Art of the Chocolatier: From Classic Confections to Sensatio
The Art of the Chocolatier: From Classic Confections to Sensatio
The Art of the Chocolatier: From Classic Confections to Sensatio
The Art of the Chocolatier: From Classic Confections to Sensatio
The Art of the Chocolatier: From Classic Confections to Sensatio
The Art of the Chocolatier: From Classic Confections to Sensatio
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The Art of the Chocolatier: From Classic Confections to Sensatio

About this Item

The item is a book BOOKS

The Author Name is Ewald Notter

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

Condition New

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New Store Stock

Category - Cooking

Product Description -

Becoming a successful chocolatier requires artistry and an eye for design, as well as a strong foundation in the practical skills of the pastry kitchen. In The Art of the Chocolatier, expert pastry chef Ewald Notter shares the wisdom gained from more than 35 years in the pastry kitchen, and combines lessons on artistry and technique into the ultimate guide to chocolate work. The book begins with a basic overview of chocolate, including information on the equipment, ingredients, and basic techniques needed to work with this much-loved ingredient. Part Two covers basic recipes and decorating techniques for small chocolate candies, with information on everything from making ganache and gianduja to decorating molds and crea5

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The Art of the Chocolatier: From Classic Confections to Sensatio

About this Item

The item is a book BOOKS

The Author Name is Ewald Notter

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

Condition New

Other Comments

New Store Stock

Category - Cooking

Product Description -

Becoming a successful chocolatier requires artistry and an eye for design, as well as a strong foundation in the practical skills of the pastry kitchen. In The Art of the Chocolatier, expert pastry chef Ewald Notter shares the wisdom gained from more than 35 years in the pastry kitchen, and combines lessons on artistry and technique into the ultimate guide to chocolate work. The book begins with a basic overview of chocolate, including information on the equipment, ingredients, and basic techniques needed to work with this much-loved ingredient. Part Two covers basic recipes and decorating techniques for small chocolate candies, with information on everything from making ganache and gianduja to decorating molds and crea5

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£40.65

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Product Description

About this Item

The item is a book BOOKS

The Author Name is Ewald Notter

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

Condition New

Other Comments

New Store Stock

Category - Cooking

Product Description -

Becoming a successful chocolatier requires artistry and an eye for design, as well as a strong foundation in the practical skills of the pastry kitchen. In The Art of the Chocolatier, expert pastry chef Ewald Notter shares the wisdom gained from more than 35 years in the pastry kitchen, and combines lessons on artistry and technique into the ultimate guide to chocolate work. The book begins with a basic overview of chocolate, including information on the equipment, ingredients, and basic techniques needed to work with this much-loved ingredient. Part Two covers basic recipes and decorating techniques for small chocolate candies, with information on everything from making ganache and gianduja to decorating molds and crea5

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hardcover

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english

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John Wiley & Sons Inc

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