ISBN: 9789401473385 - the chocolatier's kitchen: recipe book (callebaut chefs) (23 Ergebnisse)

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Hardcover. Zustand: new. Hardcover. At the highest level of chocolate-making expertise, award-winning chocolatier Davide Comaschi (World Chocolate Master, 2013; Global Creative Leader at Barry Callebaut) stands out. In this luxurious and comprehensive 600-page chocolate Bible, Comaschi shares his in-depth knowledge of chocolate, and his own recipes along with contributions from friends and colleagues. With inspiring ideas for pastry chefs, confectioners, chefs, or professional chocolate lovers, these recipes for ice cream, candy, chocolates, chocolate spreads, and more will be a treasured resource. AUTHOR: Master chocolate designer Davide Comaschi has been creative director at the Barry Callebaut Chocolate Academy Center since 2016. Chef Davide began his pastry career at the iconic Pasticceria Martesana in Milan. At age 31 he won the silver medal at Coupe du Monde de la Patisserie in Lyon and in 2013 he won the World Chocolate Masters in Paris. He is on the Scientific Committee of ALMA, the International School of Italian Cuisine, where he develops the curriculum for chocolate, cocoa, and pralines. SELLING POINTS: . A magisterial tome on chocolate by a master chocolatier and his friends . Indispensable information and inspiration in a luxurious hardcover for true food professionals (pastry chefs, chocolate confectioners, chefs) or experienced chocolate lovers 500 colour, 250 b/w illustrations In this luxurious and comprehensive 600-page chocolate Bible, master chocolatier Davide Comaschi shares his in-depth knowledge of chocolate, and his own recipes along with contributions from friends and colleagues. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

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Hardcover. Zustand: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

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Zustand: New. 2022. 01st Edition. Hardcover. . . . . .

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Zustand: New. In this luxurious and comprehensive 600-page chocolate Bible, master chocolatier Davide Comaschi shares his in-depth knowledge of chocolate, and his own recipes along with contributions from friends and colleagues.&Uumlber den Autor.

Hardcover. Zustand: Brand New. 591 pages. 11.75x9.00x2.25 inches. In Stock.

Buch. Zustand: Neu. Neuware - 'Another chocolate book ' you might say The answer is: this book is different than any other book on the market! The Chocolatier's Kitchen offers over 270 simple, concrete and practical recipes, covering the entire spectrum in confectionary (from bonbon, to truffles, snack bars.). From short, to medium or long shelf life, inspired by the Callebaut five colours of chocolate and executed in different chocolate types. The proud collective of Callebaut Chefs have bundled their expertise to conquer hearts and deliver inspiration, motivation and knowledge for every chocolate artisan & Chef, whether you are starting or want to further grow your chocolate business. With contributions from the Callebaut Chefs Tribe: Davide Comaschi, Philippe Vancayseele, Clare England, Beverley Dunkley, Mark Tilling, Ciro Fraddanno and Ryan Stevenson. …

Buch. Zustand: Neu. The Chocolatier's Kitchen | Recipe Book | The Proud Collective of Callebaut Chefs | Buch | Gebunden | Englisch | 2022 | Lannoo Publishers | EAN 9789401473385 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu. …

Hardcover. Zustand: new. Hardcover. At the highest level of chocolate-making expertise, award-winning chocolatier Davide Comaschi (World Chocolate Master, 2013; Global Creative Leader at Barry Callebaut) stands out. In this luxurious and comprehensive 600-page chocolate Bible, Comaschi shares his in-depth knowledge of chocolate, and his own recipes along with contributions from friends and colleagues. With inspiring ideas for pastry chefs, confectioners, chefs, or professional chocolate lovers, these recipes for ice cream, candy, chocolates, chocolate spreads, and more will be a treasured resource. AUTHOR: Master chocolate designer Davide Comaschi has been creative director at the Barry Callebaut Chocolate Academy Center since 2016. Chef Davide began his pastry career at the iconic Pasticceria Martesana in Milan. At age 31 he won the silver medal at Coupe du Monde de la Patisserie in Lyon and in 2013 he won the World Chocolate Masters in Paris. He is on the Scientific Committee of ALMA, the International School of Italian Cuisine, where he develops the curriculum for chocolate, cocoa, and pralines. SELLING POINTS: . A magisterial tome on chocolate by a master chocolatier and his friends . Indispensable information and inspiration in a luxurious hardcover for true food professionals (pastry chefs, chocolate confectioners, chefs) or experienced chocolate lovers 500 colour, 250 b/w illustrations In this luxurious and comprehensive 600-page chocolate Bible, master chocolatier Davide Comaschi shares his in-depth knowledge of chocolate, and his own recipes along with contributions from friends and colleagues. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Hardcover. Zustand: new. Hardcover. At the highest level of chocolate-making expertise, award-winning chocolatier Davide Comaschi (World Chocolate Master, 2013; Global Creative Leader at Barry Callebaut) stands out. In this luxurious and comprehensive 600-page chocolate Bible, Comaschi shares his in-depth knowledge of chocolate, and his own recipes along with contributions from friends and colleagues. With inspiring ideas for pastry chefs, confectioners, chefs, or professional chocolate lovers, these recipes for ice cream, candy, chocolates, chocolate spreads, and more will be a treasured resource. AUTHOR: Master chocolate designer Davide Comaschi has been creative director at the Barry Callebaut Chocolate Academy Center since 2016. Chef Davide began his pastry career at the iconic Pasticceria Martesana in Milan. At age 31 he won the silver medal at Coupe du Monde de la Patisserie in Lyon and in 2013 he won the World Chocolate Masters in Paris. He is on the Scientific Committee of ALMA, the International School of Italian Cuisine, where he develops the curriculum for chocolate, cocoa, and pralines. SELLING POINTS: . A magisterial tome on chocolate by a master chocolatier and his friends . Indispensable information and inspiration in a luxurious hardcover for true food professionals (pastry chefs, chocolate confectioners, chefs) or experienced chocolate lovers 500 colour, 250 b/w illustrations In this luxurious and comprehensive 600-page chocolate Bible, master chocolatier Davide Comaschi shares his in-depth knowledge of chocolate, and his own recipes along with contributions from friends and colleagues. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…