Ebook Download The Art of the Chocolatier: From Classic Confections to Sensational Showpieces, by Ewald Notter
Ebook Download The Art of the Chocolatier: From Classic Confections to Sensational Showpieces, by Ewald Notter
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The Art of the Chocolatier: From Classic Confections to Sensational Showpieces, by Ewald Notter
Ebook Download The Art of the Chocolatier: From Classic Confections to Sensational Showpieces, by Ewald Notter
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From the Inside Flap
Becoming a successful chocolatier requires artistry, talent, and a range of well-honed pastry and confectionery skills. This book, from renowned chocolatier and pastry chef Ewald Notter, teaches those skills in a stunningly illustrated full-color format and provides a complete education in chocolate work—from basic chocolate making to advanced showpiece construction. Notter begins with an in-depth overview of chocolate, including all of the skills required for producing truffles, slabbed pralines, and other simple candies. He then presents the essential concepts and vital techniques for creating gorgeous large-scale chocolate showpieces that engage the imagination and delight the senses. The book includes detailed descriptions, clear and well-illustrated instructions, step-by-step explanations of techniques, and expert advice on these and other topics: The Basics of Chocolate and Other Ingredients A history of chocolate, its harvesting and production, couverture, and other confectionery ingredients such as nuts, spices, sugars, and liquors. Essential Equipment All the tools of the trade, including appliances, hand tools, molds, frames, and other candy tools. Chocolate Composition and Basic Techniques Including tempering, dipping, sugar boiling, and caramelizing nuts. Simple and Advanced Methods and Recipes Including gianduja, marzipan, ganache, and a broad range of chocolate pralines. Decorating Techniques Using transfer sheets, airbrushing, and casting, filling, capping, and finishing molded candies. Chocolate Showpiece Creation Including bases and tubes, décor, modeling, painting, piping, creating flowers, and assembly of three-dimensional figures. The Art of the Chocolatier is the only book on the market that covers the full spectrum of chocolate work, from fundamental concepts to beautiful final products. For pastry students, working professionals, and serious home confectioners who want to improve their skills with chocolate, this is the ultimate guide to the chocolatier's art.
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From the Back Cover
THE ART OF THE CHOCOLATIER Becoming a successful chocolatier requires artistry, talent, and a range of well-honed pastry and confectionery skills. This book, from renowned chocolatier and pastry chef Ewald Notter, teaches those skills in a stunningly illustrated full-color format and provides a complete education in chocolate work—from basic chocolate making to advanced showpiece construction. Notter begins with an in-depth overview of chocolate, including all of the skills required for producing truffles, slabbed pralines, and other simple candies. He then presents the essential concepts and vital techniques for creating gorgeous large-scale chocolate showpieces that engage the imagination and delight the senses. The book includes detailed descriptions, clear and well-illustrated instructions, step-by-step explanations of techniques, and expert advice on these and other topics: THE BASICS OF CHOCOLATE AND OTHER INGREDIENTS A history of chocolate, its harvesting and production, couverture, and other confectionery ingredients such as nuts, spices, sugars, and liquors. ESSENTIAL EQUIPMENT All the tools of the trade, including appliances, hand tools, molds, frames, and other candy tools. CHOCOLATE COMPOSITION AND BASIC TECHNIQUES Including tempering, dipping, sugar boiling, and caramelizing nuts. SIMPLE AND ADVANCED METHODS AND RECIPES Including gianduja, marzipan, ganache, and a broad range of chocolate pralines. DECORATING TECHNIQUES Using transfer sheets, airbrushing, and casting, filling, capping, and finishing molded candies. CHOCOLATE SHOWPIECE CREATION Including bases and tubes, décor, modeling, painting, piping, creating flowers, and assembly of three-dimensional figures. The Art of the Chocolatier is the only book on the market that covers the full spectrum of chocolate work, from fundamental concepts to beautiful final products. For pastry students, working professionals, and serious home confectioners who want to improve their skills with chocolate, this is the ultimate guide to the chocolatier's art.
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Product details
Hardcover: 416 pages
Publisher: Wiley; 1 edition (January 18, 2011)
Language: English
ISBN-10: 9780470398845
ISBN-13: 978-0470398845
ASIN: 0470398841
Product Dimensions:
8.8 x 1.2 x 11.1 inches
Shipping Weight: 4.4 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
64 customer reviews
Amazon Best Sellers Rank:
#80,232 in Books (See Top 100 in Books)
Sure, we all love eating chocolates, but have you ever been even a little bit curious about how all those gorgeous confections and hotel brunch-worthy creations are actually made?Author Ewald Notter, with more than three decades experience as a chocolatier, certainly has the credentials for a project this massive. Instructions are easy to understand and very thorough. There are even templates in the last chapter for readers who want to attempt their own chocolate sculptures.The gorgegous color photography accompanying technique instructions as well as recipes add to the enjoyment of this book, which inspires a greater admiration for those wonderful artisans who transform chocolate into sweet and satisfying confections that delight the palate as well as the soul!
I was very pleasantly surprised by this book. My main point of comparison is Greweling's "Chocolates and Confections" book. Mind you, they aren't exactly the same, as Notter's book only covers chocolate and not confections, but I'm going to compare Notter's book to Greweling's chocolate section. When I was first looking for a chocolate book, I bought Greweling's book. But I was unsatisfied and found that Notter's book was the one I was looking for as someone who's worked briefly in the pastry arts.Notter's book is more concise, and in a good way (at least to me!). Greweling is very detailed and a little too textbook like. I preferred Notter because he was able to get to the practical point without taking up 5 pages. In some cases, the technical details can help you troubleshoot, but I think that Notter still provides the meat and bones to let you do this.As for technique, I find that Notter wins hands down. He has extremely useful tips that I haven't read anywhere else--tips for working cleanly, common problems, etc. There are also much more detailed instructions and guidelines to using cocoa butter and making other decorations than in Notter's book.Finally, the recipes. For whatever reason, I just plain didn't find many of the recipes in Greweling's book very appealing. There were maybe one or two recipes that I wanted to try. On the other hand, there were several in Notter's book that I immediately bookmarked. I guess it's just my taste profile. I tried a few of Greweling's recipes and found them just so-so.The chocolate showpiece section is also very useful and well laid-out though it wasn't really a reason I bought the book.
Incredible information. This is basically everything you need to know about chocolate making fundamentals. Excellent for beginners to get started, too.
An outstanding resource. Thank you Ewald for sharing these techniques and chocolate ‘secrets’. I’ll never break a ganache again! Contains beautiful photographs and decorating techniques. Took me to a new level.
If you want to know about chocolate, this is the book. Not only is it a physically beautiful book that you open with awe, it's also one of the best books on the subject. From the history of chocolate to the making of chocolate sculptures, this large book has it all. It is well-organized with beautiful photographs, recipes, and instructions. Even if you don't make chocolates, it's a book to keep on your coffee table for all to browse. Mine, however, is going to be well-used! Now, to figure out how to keep the chocolate stains off of it.
I rank this excellent book as equal but different from Greweling's splendid tome on "Chocolate and Confections". The two complement each other very well. The Classic Confections component of this book has many great recipes for truffles, dipped and molded chocolates, with a great deal of special attention given to decoration by using many colored cocoa butter techniques. After learning the basics from Greweling and Schotts (whose splendid little book on "Making Artisan Chocolates" is a necessary addition to any aspiring chocolatier's collection) I was keen on learning more about the magic of coloring chocolates.While the Greweling book is more focused on the science and theory, this one adds greatly to one's repertoire by broadening the range of flavors and decoration experimentation.I found the showpiece component interesting, and imagine it would be a fantastic primer for someone interested in entering chocolate competitions.The text is clear, well organized with superb pictures.The three books mentioned above are totally sufficient as a good chocolate library. I found the Recchiutti "Chocolate Obsession" and Pierre Herme books to be far less useful.
This was purchased for a gift and will be used by myself as much. I didn't realize there was so much to learn about this trade and skill.....no wonder these little jewels of chocolate are so expensive. I love the book, although it will take much longer to learn and read more. The pics are wonderful as well.....helpful. CJS
Really nice book, with great ideas for chocolate making.
I had the pleasure of taking his class and he signed my book and now we are Facebook friends. This book is a chocolate bible. Chef Notter is a genius.
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