ISBN-13: 9780470398845, 978-0470398845. Becoming a successful chocolatier requires artistry and an eye for design, as well as a strong foundation inthe practical skills of the pastry kitchen. In The Art of the Chocolatier, expert pastry chef Ewald Notter shares the wisdom gained from more than 35 years in the pastry kitchen, and combines lessons on artistry and technique into the ultimate guide to chocolate work.
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