Confectionery Art Casting PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Confectionery Art Casting PDF full book. Access full book title Confectionery Art Casting by Michael Joy. Download full books in PDF and EPUB format.
Author: Michael Joy
Publisher: Arts
ISBN: 9780974034508
Category : Confectionery
Languages : en
Pages : 370
Get Book Here
Book Description
This is the only book available which teaches silicone mold making and the variety of applications used in the confectionery arts. World renowned pastry chefs Jacquy Pfeiffer, Sebastien Canonne, Ewald Notter, Keegan Gerhard and John Kraus will be your guides in demonstrating the creative uses of silicone molds. Visit the publishers website www.ChicagoMoldSchool.com to view numerous sample pages of the book and to see how chefs from around the world are using silicone molds. Silicone mold making is the "new" application in the culinary arts. Silicone molds are used by world class pastry chefs at international competitions. The molds are used for casting chocolate, isomalt, aspic, tallow, fondant, pastillage, mousse, hot sugar, granulated sugar and more. Starting with basic mold making skills and progressing up through advanced techniques, this book reveals how to make food grade and cost-effective non-food grade silicone molds. This heavily illustrated manual (1350 photographs) emphasizes safety as well as providing a technical foundation viable for years to come. It is a book that should be on the shelf of every culinary institute's library and in the hands of every serious pastry chef and student.
Author: Michael Joy
Publisher: Arts
ISBN: 9780974034508
Category : Confectionery
Languages : en
Pages : 370
Get Book Here
Book Description
This is the only book available which teaches silicone mold making and the variety of applications used in the confectionery arts. World renowned pastry chefs Jacquy Pfeiffer, Sebastien Canonne, Ewald Notter, Keegan Gerhard and John Kraus will be your guides in demonstrating the creative uses of silicone molds. Visit the publishers website www.ChicagoMoldSchool.com to view numerous sample pages of the book and to see how chefs from around the world are using silicone molds. Silicone mold making is the "new" application in the culinary arts. Silicone molds are used by world class pastry chefs at international competitions. The molds are used for casting chocolate, isomalt, aspic, tallow, fondant, pastillage, mousse, hot sugar, granulated sugar and more. Starting with basic mold making skills and progressing up through advanced techniques, this book reveals how to make food grade and cost-effective non-food grade silicone molds. This heavily illustrated manual (1350 photographs) emphasizes safety as well as providing a technical foundation viable for years to come. It is a book that should be on the shelf of every culinary institute's library and in the hands of every serious pastry chef and student.
Author: Ewald Notter
Publisher: John Wiley & Sons
ISBN: 0470398922
Category : Cooking
Languages : en
Pages : 374
Get Book Here
Book Description
A gorgeous professional-level guide to the most challenging form of the confectioner's art A showpiece created entirely from sugar is truly a work of art, and it takes an eye for design and strong pastry skills to work with this delicate medium. The Art of the Confectioner is the ultimate guide to working with sugar to create beautiful sugar and pastillage shapes, flowers, figurines, and breathtaking full-scale showpieces. Author and award-winning pastry chef Ewald Notter shares wisdom gained from more than 35 years in the pastry kitchen, and combines straightforward advice and step-by-step instructions with lessons on developing artistry and design skills. The book begins with a basic overview of sugar, including information on the equipment and ingredients needed to work with sugar and Isomalt. Subsequent chapters cover Pastillage, Sugar Casting, Sugar Pulling, Sugar Blowing, and New Trends in Sugarwork, and include detailed instructions on how to make everything from delicate flowers to whimsical blown sugar figurines. And the final chapter shows how readers can bring together all the skills learned throughout the book to create award-winning sugar and pastillage showpieces. From working with shapes and color and choosing a focus point to developing a sculpture based on a particular theme, Notter provides insights into all the tricks of the trade and expert advice on preparing for competitions. Throughout the book, techniques are explained with simple, step-by-step instructions and illustrated with clear how-to photos, while stunning showpiece beauty shots provide inspiration. The book includes hundreds of color photos as well as beautiful hand-painted watercolor illustrations by the author, and an Appendix of templates is provided to help readers replicate the showpieces shown throughout the book. For pastry students, aspiring confectioners, and professional pastry chefs looking to improve their skills for restaurant work or competition, The Art of the Confectioner is a must-have guide from one of the field's most well-known experts.
Author: Ewald Notter
Publisher: John Wiley & Sons
ISBN: 0470398841
Category : Cooking
Languages : en
Pages : 422
Get Book Here
Book Description
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 décor 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.
Author: Ohio
Publisher:
ISBN:
Category :
Languages : en
Pages : 1400
Get Book Here
Book Description
Author: Stéphane Klein
Publisher:
ISBN: 9782951504554
Category : Sugar art
Languages : en
Pages : 241
Get Book Here
Book Description
Author: Nick Brooks
Publisher: Crowood
ISBN: 1847977308
Category : Crafts & Hobbies
Languages : en
Pages : 418
Get Book Here
Book Description
Mouldmaking and Casting is a technical manual of the many techniques of this ancient craft and art form. With step-by-step illustrations, it explains the materials required and the processes involved to create reproductions of a range of pieces. The book covers traditional techniques as well as today's more advanced technical methods.
Author: Ohio. Department of Inspection of Workshops, Factories and Public Buildings
Publisher:
ISBN:
Category : Factory inspection
Languages : en
Pages : 382
Get Book Here
Book Description
Author: Ohio. Department of Inspection of Workshops, Factories and Public Buildings
Publisher:
ISBN:
Category : Factory inspection
Languages : en
Pages : 460
Get Book Here
Book Description
Vols. for 1887-92 include proceedings of 1-6th annual convention of the International Association of Factory Inspectors of North America.
Author: Ohio
Publisher:
ISBN:
Category : Ohio
Languages : en
Pages : 716
Get Book Here
Book Description
Author: Jean-Pierre Wybauw
Publisher: Lannoo Uitgeverij
ISBN: 9789020968293
Category : Cooking
Languages : en
Pages : 204
Get Book Here
Book Description
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
