did-you-know? rent-now

Amazon no longer offers textbook rentals. We do!

did-you-know? rent-now

Amazon no longer offers textbook rentals. We do!

We're the #1 textbook rental company. Let us show you why.

9780470398845

The Art of the Chocolatier From Classic Confections to Sensational Showpieces

by ; ;
  • ISBN13:

    9780470398845

  • ISBN10:

    0470398841

  • Edition: 1st
  • Format: Hardcover
  • Copyright: 2011-01-18
  • Publisher: Wiley

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

Purchase Benefits

  • Free Shipping Icon Free Shipping On Orders Over $35!
    Your order must be $35 or more to qualify for free economy shipping. Bulk sales, PO's, Marketplace items, eBooks and apparel do not qualify for this offer.
  • eCampus.com Logo Get Rewarded for Ordering Your Textbooks! Enroll Now
  • Buyback Icon We Buy This Book Back!
    In-Store Credit: $7.88
    Check/Direct Deposit: $7.50
List Price: $65.00 Save up to $47.00
  • Rent Book $55.58
    Add to Cart Free Shipping Icon Free Shipping

    TERM
    PRICE
    DUE
    USUALLY SHIPS IN 3-4 BUSINESS DAYS
    *This item is part of an exclusive publisher rental program and requires an additional convenience fee. This fee will be reflected in the shopping cart.

Supplemental Materials

What is included with this book?

Summary

A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald NotterCovering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete and comprehensive guide to chocolate-making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces.This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work. Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece Beautiful full-color photos throughout provide inspiration for chocolate decor and showpiece design, while clear how-to photos illustrate key techniques The book is accompanied by an Instructor's Manual, companion website, PowerPoint lecture slides, and Respondus test bankThe Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier's art for students and professionals alike.

Author Biography

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.

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.

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Rewards Program