This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Summary: Discover why Belgium is known around the world for its delicious chocolates!A comprehensive and practical guide by famous Belgian master Jean-Pierre WybauwWith clear action images and brilliant photography by Tony Le DucA must have for professionals and advanced amateursJean-Pierre Wybauw, in heart and soul a teacher of chocolate and confectionary technology, has been an adviser and instructor with Barry-Callebaut for 32 years. He constantly travels around the globe to teach professionals the tricks of the trade and gives lectures at famous trade schools. For years he has been a valued judge during international contests and in 2002 he was voted Chef of the Year by the Culinary Institute of America.Tony Le Duc is a world reknowned photographer, specializing in culinary photography. He contributed to several books, which have been awarded prizes in the "World Cookbook Awards," such as "Vegetable and Wine" and "Cheese and wine.". Buchnummer des Verkäufers
Inhaltsangabe: Jean-Pierre Wybauw has been an advisor and instructor with Barry-Callebaut for thirty-two years. He constantly travels around the globe teaching professionals the tricks of the trade and gives lectures at famous trade schools. In this fascinating book, Wybauw lets the reader in on those tricks of the trade, delivering a comprehensive and practical guide to the art of chocolate making. With sumptuous photography Tony de Luc, this is a book for any chocophile!
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.
Buchbeschreibung Lannoo Publishers/Racine. Hardcover. Buchzustand: Fair. Buchnummer des Verkäufers G902095914XI5N00
Buchbeschreibung Lannoo Publishers/Racine. Hardcover. Buchzustand: Good. Dust Cover Missing. Book has some visible wear on the binding, cover, pages. Buchnummer des Verkäufers G902095914XI3N01
Buchbeschreibung Lannoo Publishers (Acc), 2007. Hardcover. Buchzustand: Used: Good. Buchnummer des Verkäufers SONG902095914X
Buchbeschreibung Lannoo Publishers (Acc), 2007. Hardcover. Buchzustand: Very Good. Great condition with minimal wear, aging, or shelf wear. Buchnummer des Verkäufers P02902095914X
Buchbeschreibung Lannoo Publishers (Acc). Hardcover. Buchzustand: New. 902095914X New. Looks like an interesting title, learn more! We provide domestic tracking upon request. We provide personalized customer service and want you to have a great experience purchasing from us. 100% satisfaction guaranteed and thank you for your consideration. Buchnummer des Verkäufers S-902095914X
Buchbeschreibung Lannoo Publishers (Acc), 2007. Hardcover. Buchzustand: New. Buchnummer des Verkäufers DADAX902095914X