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    Fine Chocolates: v. 3: Great Experience: Extending Shelf Life (Fine Chocolates) (Hardback) By (author) Jean-Pierre Wybauw

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    DescriptionThe 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.

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  • Full bibliographic data for Fine Chocolates: v. 3

    Fine Chocolates: v. 3
    Great Experience: Extending Shelf Life
    Authors and contributors
    By (author) Jean-Pierre Wybauw
    Physical properties
    Format: Hardback
    Number of pages: 224
    Width: 234 mm
    Height: 274 mm
    Thickness: 20 mm
    Weight: 1,315 g
    ISBN 13: 9789020990201
    ISBN 10: 9020990209

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    Warengruppen-Systematik des deutschen Buchhandels: 14530
    Abridged Dewey: 641
    LC classification: TX
    B&T Modifier: Region of Publication: 04
    BIC subject category V2: WBTX
    BISAC V2.8: CKB018000
    DC22: 641.853
    Thema V1.0: WBTX
    Illustrations note
    140 col. Illustrations
    Editions Lannoo sa
    Imprint name
    Editions Lannoo sa
    Publication date
    16 December 2010
    Publication City/Country
    Author Information
    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.
    Review quote
    "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