Fine Chocolates 3: Extending shelf life: v. 3 (Fine Chocolates: Great Experience: Extending Shelf Life) - Hardcover

Wybauw, Jean-Pierre

Hardcover

ISBN 10: 9020990209 ISBN 13: 9789020990201

Publisher: Editions Lannoo sa, 2010

Synopsis

The chocolate industry keeps on progressing. Science makes it possible to come up with new product options. Techniques also constantly evolve and improve. New raw materials are used, which have proven their usefulness and are at times indespensable, such as sugars, fats, substitutes etc. The shelf life of pralines is also becoming increasingly critical. This beautifully illustrated book, designed by Jean-Pierre Wybauw deals with the most frequently used raw materials in an understandable language and explains how they impact the quality and shelf life of pralines. The many new recipes respresent a delight for the eyes and taste buds. The third in the Fine Chocolates series, this book is another must for the kitchens of professional chocolatiers, experienced amateur cooks and chocolate lovers.

About this title

About the 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. Frank Croes is a renowned photographer, specialised in culinary photography. He was responsible for the photographs in Fine Chocolates 2: Great Ganache Experience and Chocolate Decorations.

From the Back Cover

The chocolate industry keeps on progressing. Science makes it possible to come up with new product options. Techniques also constantly evolve and improve. New raw materials are used, which have proven their usefulness and are at times indispensable, such as sugars, fats, fat substitutes, etc. The shelf life of pralines is also becoming increasingly critical. This beautifully illustrated and designed book by Jean-Pierre Wybauw deals with the most frequently used raw materials in an understandable language and explains how they impact the quality and shelf life of pralines. The many new recipes represent a delight for the eyes and taste buds. The third in the series Perfect Pralines, this book is another must for the kitchens of professional chocolatiers, experienced amateur cooks and chocolate lovers.

Edition details

• Publisher: Editions Lannoo sa
• Publication date: 2010
• Language: English
• ISBN 10: 9020990209
• ISBN 13: 9789020990201
• Binding: Hardcover
• Edition number: 1
• Number of pages: 224