{"title":"Ewald Notter","description":"\u003cp\u003eEwald Notter’s books offer a masterclass in the art of confectionery and chocolate making, blending technical precision with creative flair. Readers can explore detailed techniques and innovative approaches that elevate both amateur and professional kitchens.\u003c\/p\u003e\n\n\u003cp\u003ePerfectly placed within \u003cem\u003eCooking \u0026amp; Food\u003c\/em\u003e and \u003cem\u003eEducation \u0026amp; Reference\u003c\/em\u003e, these works serve as invaluable guides for anyone passionate about the craft and science behind exquisite sweets and chocolates.\u003c\/p\u003e","products":[{"product_id":"the-art-of-the-chocolatier-by-ewald-notter-9780470398845","title":"The Art of the Chocolatier","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eBecoming a successful chocolatier requires artistry and an eye for design, as well as a strong foundation in the practical skills of the pastry kitchen. In \u003cem\u003eThe Art of the Chocolatier\u003c\/em\u003e, expert pastry chef Ewald Notter shares the wisdom gained from more than 35 years in the pastry kitchen, and combines lessons on artistry and technique into the ultimate guide to chocolate work.\u003c\/p\u003e\n\n\u003cp\u003eThe book begins with a basic overview of chocolate, including information on the equipment, ingredients, and basic techniques needed to work with this much-loved ingredient.\u003c\/p\u003e\n\n\u003cp\u003ePart Two covers basic recipes and decorating techniques for small chocolate candies, with information on everything from making ganache and gianduja to decorating moulds and creating transfer sheets.\u003c\/p\u003e\n\n\u003cp\u003eIn Part Three, Notter teaches all the essential techniques for creating beautiful large-scale chocolate pieces, including making support bases and tubes, working with modelling chocolate, painting, piping, creating chocolate flowers, and more. The final chapter explains how readers can draw on all the skills learned throughout the book to successfully create award-winning chocolate showpieces.\u003c\/p\u003e\n\n\u003cp\u003eFrom working with shapes and colour to 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, techniques are explained with simple, step-by-step instructions and illustrated with clear how-to photos, while stunning beauty shots of chocolate showpieces and candies that are truly works of art provide inspiration.\u003c\/p\u003e\n\n\u003cp\u003eFor pastry students, aspiring chocolatiers, and professional pastry chefs looking to improve their skills for restaurant work or competition, \u003cem\u003eThe Art of the Chocolatier\u003c\/em\u003e is a must-have guide from one of the field's most well-known experts.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":46998659858668,"sku":"9780470398845","price":140.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/12753003482355.jpg?v=1763224932"},{"product_id":"the-art-of-the-confectioner-by-ewald-notter-9780470398920","title":"The Art of the Confectioner","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cstrong\u003eA gorgeous professional-level guide to the most challenging form of the confectioner's art\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eA 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. \u003cem\u003eThe Art of the Confectioner\u003c\/em\u003e 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.\u003c\/p\u003e\n\n\u003cp\u003eThe 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. 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 colour 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.\u003c\/p\u003e\n\n\u003cp\u003eThroughout 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 colour photos as well as beautiful hand-painted watercolour 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, \u003cem\u003eThe Art of the Confectioner\u003c\/em\u003e is a must-have guide from one of the field's most well-known experts.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":47464301166828,"sku":"9780470398920","price":140.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9780470398920-the-art-of-the-confectioner.jpg?v=1775045362"}],"url":"https:\/\/bookhero.pro\/collections\/ewald-notter.oembed","provider":"Book Hero","version":"1.0","type":"link"}