Fine Chocolates: v. 3: Great Experience: Extending Shelf Life

4.67 avg rating
( 9 ratings by Goodreads )
9789020990201: Fine Chocolates: v. 3: Great Experience: Extending Shelf Life
View all copies of this ISBN edition:

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.

"synopsis" may belong to another edition of this title.


"This book is another must-have for experienced amateur cooks, chocolate lovers and professional chocolatiers, especially those wishing to investigate extending the shelf line of their pralines" Cakes and Sugarcraft, Spring 2011

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.

"About this title" may belong to another edition of this title.

Other Popular Editions of the Same Title

9789020959147: Fine Chocolates: Great Experience

Featured Edition

ISBN 10:  902095914X ISBN 13:  9789020959147
Publisher: Lannoo Publishers, 2014

9789020975888: Fine Chocolates 2 Ganache

Editio..., 2008

9789020990195: Fine Chocolates 3: How They Last Longer and Taste Stronger


Top Search Results from the AbeBooks Marketplace


Wybauw, Jean-Pierre
Published by Lannoo Publishers (Acc) (2010)
ISBN 10: 9020990209 ISBN 13: 9789020990201
New Hardcover Quantity Available: 3
Save With Sam
(North Miami, FL, U.S.A.)

Book Description Lannoo Publishers (Acc), 2010. Hardcover. Condition: New. Brand New!. Seller Inventory # VIB9020990209

More information about this seller | Contact this seller

Buy New
Convert currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, rates & speeds