De: R$ 842,23Por: R$ 589,56ou X de
Economia de R$ 252,67Para envios internacionais, simule o frete no carrinho de compras.
Sinopse
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.
Ficha técnica
Especificações
ISBN | 9780470398920 |
---|---|
Pré venda | Não |
Peso | 411g |
Autor para link | NOTTER EWALD |
Livro disponível - pronta entrega | Não |
Dimensões | 23 x 16 x 1 |
Idioma | Inglês |
Tipo item | Livro Importado |
Número de páginas | 368 |
Número da edição | 1ª EDIÇÃO - 2012 |
Código Interno | 680351 |
Código de barras | 9780470398920 |
Acabamento | HARDCOVER |
Autor | NOTTER, EWALD |
Editora | JOHN WILEY |
Sob encomenda | Sim |