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Fine chocolates, great experience / Jean-Pierre Wybauw ; photography, Tony Le Duc.

By: Contributor(s): Material type: TextTextPublication details: Tielt, Belgium : Uitgeverij Lannoo nv, c2004.Description: 228 p. : col. ill. ; 28 cmISBN:
  • 902095914X
  • 9789020959147
Subject(s): DDC classification:
  • 641.6374 WYB
Contents:
Preface -- Jean-Pierre Wybauw, a chocolate wizard -- Sweet impressions of a few master chocolatiers -- A word of thanks -- Characteristics of the most frequently used ingredients -- Chocolate processing -- Rheology -- Shelf life and factors that extend shelf life -- Sugar processing -- Starting out -- Praline recipes based on nuts -- Fat-based recipes -- Ganaches -- Caramels -- Nougat -- Fruit-in-liqueur chocolates -- Marzipan and persipan -- Truffles and chocolate truffle balls -- Fruit dough -- Miscellaneous.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Standard Loan Moylish Library Main Collection 641.6374 WYB (Browse shelf(Opens below)) 1 Available 39002100513408

Enhanced descriptions from Syndetics:

* Discover why Belgium is known around the world for its delicious chocolates! * A must-have for professionals and advanced amateurs > > Jean-Pierre Wybauw has been an advisor and instructor with Barry-Callebaut for thirty-two years. He constantly travels around the globe teaching professionals the tricks of the trade and gives lectures at famous trade schools. In this fascinating book, Wybauw lets the reader in on those tricks of the trade, delivering a comprehensive and practical guide to the art of chocolate making. With sumptuous photography of Tony de Luc, this is a book for any chocophile!

Cover title.

Includes index.

Preface -- Jean-Pierre Wybauw, a chocolate wizard -- Sweet impressions of a few master chocolatiers -- A word of thanks -- Characteristics of the most frequently used ingredients -- Chocolate processing -- Rheology -- Shelf life and factors that extend shelf life -- Sugar processing -- Starting out -- Praline recipes based on nuts -- Fat-based recipes -- Ganaches -- Caramels -- Nougat -- Fruit-in-liqueur chocolates -- Marzipan and persipan -- Truffles and chocolate truffle balls -- Fruit dough -- Miscellaneous.

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