Ewald notter (33 Ergebnisse)

Hardback. Zustand: Good. 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.

Hardback. Zustand: Good. This inspiring book features a striking, modern design and includes hundreds of full-page colour photos of breathtaking chocolate showpieces, as well as instructional step-by-step pictures of every key technique.

Zustand: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Zustand: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardcover. Zustand: Good. Includes dust jacket. Ex owner markings on prelim pages. Minor wear/ tear along dust jacket edges.

Hardback. Zustand: Very Good. This inspiring book features a striking, modern design and includes hundreds of full-page colour photos of breathtaking chocolate showpieces, as well as instructional step-by-step pictures of every key technique.

Hardcover. Zustand: Good. Good condition book with dust jacket. DJ is clean, has fresh colours and has little wear to edges. Book has clean and bright contents.

Hardcover. Zustand: Very Good. 1. With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Paperback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: good. Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.

Zustand: New. pp. 416 Illus.

Zustand: New. pp. 368.

Zustand: New. In English.

Zustand: New. 2012. 1st Edition. Hardcover. 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. Num Pages: 368 pages, Illustrations. BIC Classification: TTVC. Category: (P) Professional & Vocational. Dimension: 224 x 288 x 30. Weight in Grams: 1736. . . . . . Books ship from the US and Ireland. …

Hardcover. Zustand: Brand New. 1st edition. 416 pages. 10.90x8.70x1.60 inches. In Stock.

Zustand: New. In English.

Hardcover. Zustand: Brand New. 1st edition. 368 pages. 11.02x8.66x1.50 inches. In Stock.

Zustand: New. 2011. 1st Edition. Hardcover. This inspiring book features a striking, modern design and includes hundreds of full-page colour photos of breathtaking chocolate showpieces, as well as instructional step-by-step pictures of every key technique. Num Pages: 416 pages, Illustrations. BIC Classification: WBTX. Category: (P) Professional & Vocational. Dimension: 286 x 225 x 30. Weight in Grams: 1954. . . . . . Books ship from the US and Ireland.…

Zustand: very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.

Hardcover. Zustand: Very Good. Zustand des Schutzumschlags: Good. Dust jacket in good condition. SIGNED and inscribed by the author. Minor shelf and handling wear, overall a clean solid copy with minimal signs of use. Secure packaging for safe delivery. signed and inscribed by author.

hardcover. Zustand: Good. Our good condition books are generally good for reading but not for gifting or collecting. They could have imperfections such as creasing, fanning, inscriptions, margin notes, yellowing, staining on edge or cover or pages, bumps, scuffs, etc etc (sometimes multiple of these). It's a wide category that encompasses anything that isn't almost-new down to anything that is slightly better than poor. We would NOT recommend gifting Good books - these should be considered reading copies. Our books are dispatched from a Yorkshire former cotton mill. We list via barcode/ISBN so please note that the images are stock images and may not be the exact copy you receive, furthermore the details about edition and year might not be accurate as many publishers reuse the same ISBN for multiple editions and as we simply scan a barcode or enter an ISBN we do not check the validity of the edition data when listing. If you're looking for an exact edition please don't order (at least not without checking with us first, although we don't always have time to check). We aim to dispatch prompty, the service used will depend on order value and book size. We can ship to most countries, see our shipping policies. Payment is via Abe only.…

Zustand: New. Ewald Notter is the founder and director of education of the Notter School of Pastry Arts in Orlando, Florida. Renowned as a master of sugar and chocolate work, he has worked with chocolate for 35 years, during which time he has won numerous awards, includi.

Buch. Zustand: Neu. Neuware - A gorgeous professional-level guide to the most challenging form of the confectioner's artA 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.…

Hardcover. Zustand: Very Good. Zustand des Schutzumschlags: Good. Dust jacket in good condition. SIGNED by the author. Minor shelf and handling wear, overall a clean solid copy with minimal signs of use. Secure packaging for safe delivery. signed by author.

Hardcover. Zustand: Neu. Neu Neuware, Importqualität, auf Lager - A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald NotterCovering 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 techniquesThe Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier's art for students and professionals alike.…

Buch. Zustand: Neu. The Art of the Chocolatier - From Classic Confections to Sensational Showpieces | From Classic Confections to Sensational Showpieces | Ewald Notter | Buch | ACKNOWLEDGMENTS.[.] 1: INTRODUCTION TO CHOCOLATE.CHAPTER 1 Chocolate and Other Ingredients.CHAPTER 2 Essential Equipment.CHAPTER 3 Composition and Basic [.] 2: MAKING CHOCOLATES AND OTHER CONFECTIONS.CHAPTER 4 Simple Chocolate Method | Englisch | 2011 | John Wiley & Sons Inc | EAN 9780470398845 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.…

Zustand: gut. Das Lehrbuch für Zuckerblasen und ZuckerziehenLe livre d'études pour souffler et tirer le sucreThe textbook of sugar pulling and sugar blowing In deutscher Sprache. pages.

Hardcover. Zustand: Sehr gut. Oktav. 155 Seiten. Gebunden. mit Abbildungen. kleiner Adress-Stempel im Buch, sonst wie ungelesen.