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Chocolate, Chocolate, Chocolate By Jean-Pierre Wybauw
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OngeveerEUR 17,01
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eBay-objectnummer:334049745844
Specificaties
- Objectstaat
- Title
- Chocolate, Chocolate, Chocolate
- ISBN
- 9781851496686
- Book Title
- Chocolate, Chocolate, Chocolate
- Publisher
- Antique Collectors' Club
- Item Length
- 6.9 in
- Publication Year
- 2011
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 0.7 in
- Genre
- Cooking
- Topic
- Specific Ingredients / Chocolate
- Item Weight
- 12 Oz
- Item Width
- 5.3 in
- Number of Pages
- 192 Pages
Over dit product
Product Identifiers
Publisher
Antique Collectors' Club
ISBN-10
1851496688
ISBN-13
9781851496686
eBay Product ID (ePID)
109194544
Product Key Features
Book Title
Chocolate, Chocolate, Chocolate
Number of Pages
192 Pages
Language
English
Topic
Specific Ingredients / Chocolate
Publication Year
2011
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
0.7 in
Item Weight
12 Oz
Item Length
6.9 in
Item Width
5.3 in
Additional Product Features
Intended Audience
Trade
Reviews
"The photographs in the book are gorgeous. The type of photos that either have you heading towards the kitchen to start making your own chocolate or scrounging for some."- chocolateandcroissants.blogspot.com
Dewey Edition
23
Photographed by
Croes, Frank
Dewey Decimal
641.3374
Table Of Content
PrefaceA heartfelt thank youMaster chocolatier Jean-Pierre WybauwWhat is chocolate and what is it actually made of?Various types of chocolateThe production of chocolateChocolate and qualityTrends in chocolatesAverage nutritional valueThe success of Belgian chocolatesThe shelf life of chocolateRecipes and terminology
Synopsis
Chocolate, Chocolate, Chocolate is much more than just a recipe book. Employing half a century of chocolate knowledge and experience to this accessible new title, Jean-Pierre Wybauw's sixth book is a veritable abundance of information, history and recipes pertaining to chocolate. The book traces the history of the cocoa bean, from its first use as currency by the Aztecs to the very beginnings of its consumption as a delicacy. The technical differentiations between dark, milk and white chocolate are explained, and different production techniques and tricks are examined, with further nuggets of information included along the way. Nutritional values of different kinds of chocolate, as well as the health benefits of the cocoa bean, are also outlined, and an explanation of chocolatier's terminology. Features over 100 pages of recipes with step-by-step instructions including muffins, souffl s, pralines, macaroons and chocolate cannelloni as well as useful recipes for chocolatiers' ingredients that are otherwise expensive and difficult for the layman to get hold of such as fondant cream. Of interest to professionals and aspiring chocolatiers as well as hobbyists, readers will be swept away by Jean Pierre's enthusiasm and never-ceasing diligence to create the perfect chocolate., Traces the complete history of chocolate; includes recipes, nutritional information and health benefits., Chocolate, Chocolate, Chocolate is much more than just a recipe book. Employing half a century of chocolate knowledge and experience to this accessible new title, Jean-Pierre Wybauw's sixth book is a veritable abundance of information, history and recipes pertaining to chocolate. The book traces the history of the cocoa bean, from its first use as currency by the Aztecs to the very beginnings of its consumption as a delicacy. The technical differentiations between dark, milk and white chocolate are explained, and different production techniques and tricks are examined, with further nuggets of information included along the way. Nutritional value of different kinds of chocolate, as well as the health benefits of the cocoa bean, are also outlined, and an explanantion of chocolatier's terminology. Features over 100 pages of recipes with step-by-step instructions including muffins, soufflés, pralines, macaroons and chocolate cannelloni as well as useful recipes for chocolatiers' ingredients that are otherwise expensive and difficult for the layman to get hold of such as fondant cream. Of interest to professionals and aspiring chocolatiers as well as hobbyists, readers will be swept away by Jean Pierre's enthusiasm and never-ceasing diligence to create the perfect chocolate. Contents: Preface A heartfelt thank you Master chocolatier Jean-Pierre Wybauw What is chocolate and what is it actually made of? Various types of chocolate The production of chocolate Chocolate and quality Trends in chocolates Average nutritional value The success of Belgian chocolates The shelf life of chocolate Recipes and terminology AUTHOR: Jean-Pierre Wybauw is an international chocolate and sugar processing consultant who travels the world giving courses, lectures, readings and demonstrations on chocolate processing. Jean-Pierre often makes guest appearances on foreign television cookery programmes. He is also a well-known and respected member of the jury in numerous competitions. His expert opinion about working with chocolate is greatly appreciated, especially in international contests. Jean-Pierre Wybauw has won many awards and competitions, among which, in 2002, the coveted 'Chef of the year' title at the Culinary Institute of America. He was awarded numerous prizes for his work. ILLUSTRATIONS: 150 colour, Chocolate, Chocolate, Chocolate is much more than just a recipe book. Employing half a century of chocolate knowledge and experience to this accessible new title, Jean-Pierre Wybauw's sixth book is a veritable abundance of information, history and recipes pertaining to chocolate.The book traces the history of the cocoa bean, from its first use as currency by the Aztecs to the very beginnings of its consumption as a delicacy. The technical differentiations between dark, milk and white chocolate are explained, and different production techniques and tricks are examined, with further nuggets of information included along the way. Nutritional values of different kinds of chocolate, as well as the health benefits of the cocoa bean, are also outlined, and an explanation of chocolatier's terminology.Features over 100 pages of recipes with step-by-step instructions including muffins, soufflés, pralines, macaroons and chocolate cannelloni as well as useful recipes for chocolatiers' ingredients that are otherwise expensive and difficult for the layman to get hold of such as fondant cream.Of interest to professionals and aspiring chocolatiers as well as hobbyists, readers will be swept away by Jean Pierre's enthusiasm and never-ceasing diligence to create the perfect chocolate.
LC Classification Number
TP640
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