English
- استرجاع مجاني وسهل
- أفضل العروض
فن صناعة الشوكولاتة
الآن:
280.45 د.إ.شامل ضريبة القيمة المضافة
باقي 2 وحدات في المخزون
احصل عليه خلال 4 يناير
احصل على 5% رصيد مسترجع باستخدام بطاقة بنك المشرق نون الائتمانية. اشترك الآن. قدّم الحين
ادفع على 4 دفعات بدون فوائد بقيمة ٧٠٫١١ د.إ.اعرف المزيد
قسمها على 4 دفعات ب ٧٠٫١١ د.إ. بدون فوائد أو رسوم تأخير.اعرف المزيد
1
توصيل مجاني لنقطة نون ومراكز الاستلام
معرفة المزيد
إرجاع سهل لكل المنتجات في هذا العرض.
المنتج كما في الوصف
50%
شريك لنون منذ
2+ سنينالمواصفات
| الناشر | John Wiley & Sons |
| رقم الكتاب المعياري الدولي 13 | 9780470398845 |
| رقم الكتاب المعياري الدولي 10 | 470398841 |
| اللغة | الإنجليزية |
| Language | اللغة الإنجليزية |
| العنوان الفرعي للكتاب | From Classic Confections To Sensational Showpieces |
| وصف الكتاب | A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter.Covering 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 dcor and showpiece design, while clear how-to photos illustrate key techniques.The Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier's art for students and professionals alike.Selected Recipes from The Art of the ChocolatierChocolate Shavings Chocolate shavings can be used as a dcor element for showpieces, and they are useful for hiding imperfections. They are often used to surround flowers instead of leaves. They can be made from any type or color of chocolate.Spread a thin layer of tempered chocolate directly onto a marble with an offset spatula. Clean the edges with a triangle spatula to form a sharp rectangle. Once the chocolate sets, rub your hand over it to warm it and to increase elasticity. Use a triangle scraper to shave off the chocolate in a fast, curving outward motion.NOTE: White chocolate sets more slowly than dark chocolate, allowing more time to shave it off as compared to the dark chocolate. VariationMarbled Chocolate Shavings: Drizzle dark chocolate onto a marble tabletop, and before it sets, cover with white chocolate, slightly blending them together to create a marbled look. Use an offset spatula to spread the marbled chocolates into a thin layer. Shave off curls as described above. Flower Vase Showpiece Clockwise from left on diagram: Leaves, sphere, flower support, circular base for beneath vase, feet, base, support for pralines.NOTE: All templates can be enlarged or reduced as needed. Spheres and feet are included for size only and are meant to be created using molds. |
| عن المؤلف | EWALD NOTTER is the founder and owner 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 thirty-five years, during which time he was the first pastry professional inductee into the Pastry Art and Design Hall of Fame. He has won numerous awards, including National and World Pastry Team Champion, Pastry Chef of the Year, and fifteen gold medals in various other pastry competitions. In 2001, he won the gold medal at the Coupe du Monde in Lyon, France, with the U.S. team, earning the highest score ever held in sugarwork. He has taught at pastry schools around the world and has served as a pastry advisor to the American Culinary Federation's Culinary Team USA. Read more |
| تاريخ النشر | 40557 |
| عدد الصفحات | 416 |
فن صناعة الشوكولاتة
تمت الإضافة لعربة التسوق
مجموع السلة 280.45 د.إ.
