Fine Chocolates Great Experience 4

Creating and Discovering Flavours elgium is well-known for its delicious chocolate. In 'Fine Chocolate 4' Jean-Pierre Wybauw expresses in clear, concise language how to create and shape your own chocolates. He also takes a closer look at the different flavourings you can use and combine; a topic which was never explored before in a book. Various mouth-watering and original praline recipes are described in detail. The interesting background information and superb photographs will invite anyone to indulge in this sweetness. This book is another must for the kitchens of professional chocolatiers, experienced amateur cooks and chocolate lovers. AUTHOR: For many years Jean-Pierre Wybauw was a professor in sugar and chocolate confectionery. He travelled around the world to teach professionals the tricks of the trade. He has been an esteemed member for several international competitions. His book 'Fine Chocolates' was translated into 8 languages and was awarded the title "Best chocolate book of the world". Serdar Tanyeli is a highly-talented Turkish photographer, who specialises in taking culinary photographs. SELLING POINTS: A new title in the best-selling series of books about chocolate by one of the world's most renowned chocolate confectioners A comprehensive and practical guide 220 colour illustrations ALL TITLES IN THIS SERIES: 9789020959147 Fine Chocolates 9789020975888 Fine Chocolates 2 9789020990201 Fine Chocolates 3 9789401417518 Fine Chocolates 4

It tells you everything you need to know about chocolate and sugar processing, rheology and shelf life.

This beautifully illustrated book by Jean-Pierre Wybauw presents the most used ingredients for making chocolates and explains their impact on the quality and the expiry date. With many new recipes this book is again a must-have for every professional chocolate maker, well trained hobby-chef and the chocoholics. AUTHOR: Jean-Pierre Wybauw, aka Mister Chocolate, is an international consultant in the processing of chocolate and sugar. He travels around the world to give speeches and demonstrations. SELLING POINTS: The long awaited new book by Mr. Chocolate - Jean-Pierre Wybauw A new edition of the best-selling Fine Chocolates 220 colour illustrations

A compact connoisseur's guide, with recipes, to today's cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz. In this compact volume, David Lebovitz gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world's top chocolate makers and chocolatiers (with a whole chapter dedicated to Paris alone!), and shares dozens of little-known factoids in sidebars throughout the book. The Great Book of Chocolate includes more than 50 location and food photographs, and features more than 30 of Lebovitz's favorite chocolate recipes‚ from Black-Bottom Cupcakes to Homemade Rocky Road Candy, Orange and Rum Chocolate Mousse Cake to Double Chocolate Chip Espresso Cookies. His extensive resource section (with websites for international ordering) can bring the world's best chocolate to every door. A self-avowed chocoholic, Lebovitz nibbles chocolate every day‚ and with The Great Book of Chocolate in hand, he figures the rest of us will too.

Belgium is well-known for its delicious chocolate. In The Ultimate Fine Chocolates Jean-Pierre Wybauw expresses in clear, concise language how to create and shape your own chocolates. How do you make ganache? How can you extend the shelf life of fine chocolates? He also takes a closer look at the different flavourings you can use and combine. Various mouth-watering and original praline recipes are described in detail. The interesting background information and superb photographs will invite anyone to indulge in this sweetness. This book is another must for the kitchens of professional chocolatiers, experienced amateur cooks and chocolate lovers. Best-selling titles Fine Chocolates 1, 2, 3, and 4 are here united in one volume.

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, focusing on those with ganache fillings. With sumptuous colour photography, this is a book for any chocophile! SELLING POINTS -Written by one of the world's most renowned chocolate confectioners with dozens of original recipes and professional tips -Mouth-watering photography by Tony Le Duc and Frank Croes Also available by Jean-Pierre Wybauw: Chocolate Decorations ISBN 9789020968297 £42.00 Choclate Without Borders ISBN 9789020968194 £14.95 Fine Chocolate, Great Experience ISBN 9789020959147 £42.00

A comprehensive and practical guide by famous Master Chocolatier Jean-Pierre Wybauw. With clear action images and brilliant photography by Frank Croes. More than 100 delicious and original chocolate decoration techniques, explained very clearly. A must-have for professionals and advanced amateurs. AUTHOR: Jean-Pierre Wybaum, in heart and soul a teacher of chocolate and confectionary technology, has been an adviser and instructor with Barry-Callebaut for 34 years. He constantly travels around the globe to teach professionals the tricks of the trade and give lectures at famous trade schools. For years he has been a valued judge during international contests and in 2002 he was voted Chef of the Year by the Culinary Institute of America. Frank Croes is a renowned photographer, who specialized in culinary photography. SELLING POINTS: * Includes more than 100 chocolate decoration techniques and instructions * A perfect source fbook of ideas 460 colour photographs