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Chocolate Decorations, by Jean-Pierre Wybauw
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- Includes more than 100 chocolate decoration techniques and instructions
- A perfect source book of ideas
Few people know the name Jean-Pierre Wybauw but he is nevertheless world-famous as 'Mr Chocolate,' the lead teacher from Barry-Callebaut, the top world supplier of industrial chocolate to the confection and food service industries. They also produce chocolate for consumers. Wybauw travels the world giving courses to chocolate makers and here he shares his talents. The book contains dozens of tips and tricks, showing professionals and amateurs alike what can be done with chocolate, besides making wonderful pralines.
- Sales Rank: #848753 in Books
- Published on: 2007-08-15
- Original language: English
- Number of items: 1
- Dimensions: 11.06" h x .73" w x 9.43" l, 1.10 pounds
- Binding: Hardcover
- 200 pages
About the Author
Jean-Pierre Wybauw travels the world giving courses to chocolate makers. He has been a valued judge during international contests and in 2002 was voted 'Chef of the Year' by the Culinary Institute of America. Tony Le Duc's photography has received several international awards including the 'World Gourmand Cookbook Award' and the 'World Food Media Award'.
Most helpful customer reviews
0 of 1 people found the following review helpful.
Five Stars
By julie
Wybauw is a fantastic resource, this is for professionals or serious at home work, need to understand tempering
0 of 1 people found the following review helpful.
great book for your collection
By Patricia E Terry
Added this book to my collections. Love it and Mr. Wybauw is a great teacher and the pictures are awesome!
7 of 10 people found the following review helpful.
Great, but wanted more.
By Chocohalic
This book has beautiful pictures and all of the techniques shown are very interesting. Some of the text is confuseing though, due to the poor translation. I wish that there where more tips in the discriptions (ie. appropriate temperature of equipement and tools, time frames for accomplishing certain tasks, trouble shooting certain issues) The explenations are very short and poorly translated. Over all I found this book useful, mostly because of the photographs. I would only recomend this book for those who have experience working with chocolate.
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