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The Art of the Chocolatier: From Classic Confections to Sensational Showpieces Hardcover – Jan 18 2011


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Product Details

  • Hardcover: 416 pages
  • Publisher: Wiley (Jan. 18 2011)
  • Language: English
  • ISBN-10: 0470398841
  • ISBN-13: 978-0470398845
  • Product Dimensions: 28.4 x 22.6 x 3.7 cm
  • Shipping Weight: 2 Kg
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: #3,465 in Books (See Top 100 in Books)
  • See Complete Table of Contents


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4 of 4 people found the following review helpful By Canada chef on Aug. 13 2012
Format: Hardcover Verified Purchase
I am a chef and have been working with chocolate for 2 years now. I have many choc books but this one is very complete! How to make your own transfer sheets, little tricks as to why duo coloured choc cigarettes could be troublesome. It offers a wide range of assistance yet doesn't seem to skip much either. The intro info and explanations are excellent and overall, I am very pleased with this book. I am not much for reviews but I based my purchase partially on some of the reviews. They were not lying. Enjoy!
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4 of 4 people found the following review helpful By AvisonDJ on April 12 2012
Format: Hardcover Verified Purchase
For anyone who is serious about tempering, making chocolates and "playing" with chocolate the correct way, this book is perfect. If you want to take your chocolate making to the next level, you will love this book.

I purchased this book prior to taking a course on chocolate. At the beginning of class the instructor - a chocolate artist - recommended this specific book. The Art of the Chocolatier is detailed in the descriptions with good use of pictures and drawings to help you on your way. The book starts with the basics of different tempering methods; excellent instruction and pictures. It then moves into the various types of chocolate, confections, fillings, decorating, modelling, chocolate boxes (they are easier than they look) and finishes with those amazing pieces that you may have always wondered.."how did they do that?".

If you just want to make a few chocolate covered strawberries (too simplistic to be covered in this book) or some basic chocolate truffles, then this book would be overkill and probably not worth the price. The last third of the book is dedicated to those truly interested in the artistic side of chocolate. If you want some basic chocolate skills but also are interested in: a beautiful book, want to make chocolates that WOW people, want learn how to manipulate and decorate with chocolate, this is the book and worth the price.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 34 reviews
23 of 23 people found the following review helpful
Superb book long on creativity Nov. 17 2011
By Reader from New England - Published on Amazon.com
Format: Hardcover Verified Purchase
I rank this excellent book as equal but different from Greweling's splendid tome on "Chocolate and Confections". The two complement each other very well. The Classic Confections component of this book has many great recipes for truffles, dipped and molded chocolates, with a great deal of special attention given to decoration by using many colored cocoa butter techniques. After learning the basics from Greweling and Schotts (whose splendid little book on "Making Artisan Chocolates" is a necessary addition to any aspiring chocolatier's collection) I was keen on learning more about the magic of coloring chocolates.
While the Greweling book is more focused on the science and theory, this one adds greatly to one's repertoire by broadening the range of flavors and decoration experimentation.
I found the showpiece component interesting, and imagine it would be a fantastic primer for someone interested in entering chocolate competitions.
The text is clear, well organized with superb pictures.
The three books mentioned above are totally sufficient as a good chocolate library. I found the Recchiutti "Chocolate Obsession" and Pierre Herme books to be far less useful.
30 of 34 people found the following review helpful
A beautiful book, but thin on useful info for beginners March 31 2011
By seedless grape - Published on Amazon.com
Format: Hardcover Verified Purchase
This is a beautiful book that provides lots of inspiration. The recipes go from basic to complicated, starting with simple chocolates formed in molds, progressing to truffles, then culminating in show-stopping architectural creations that look less like chocolate and more like small-scale sculptures. There are lots of pictures and fairly detailed instructions for each project.

I can only give 4 stars, though, because I found the book oddly lacking in the information that would be useful for beginners who are just starting to make their own chocolates. The book lists and explains all the tools that a chocolatier uses, for example, but I would have appreciated some information identifying the "starter" tools that a beginner really needs to have. (E.g.: You DO need candy molds. You DON'T need a guitar cutter. You DO need a spatula. You DON'T need a marble slab.) The book also provides very little information about the fundamental ingredient, chocolate (or more specifically, couverture). There is a paragraph explaining what couverture is, and telling you to use it, but there is precious little information about how different formulations and different percentages/ratios of cocoa butter and cocoa solids affect the finished product. With well over 700,000 Google hits for the word "couverture," moreover, a list of recommended suppliers or brands would have been useful.

I've enjoyed the book and have started making my own chocolates, which have turned out pretty well, but just a couple more pages in the first two chapters (before the book dives into the recipes) would have been very useful.
8 of 9 people found the following review helpful
Chefwife (dot) com's review of this fabulous book Feb. 12 2011
By Jane Smith - Published on Amazon.com
Format: Hardcover
The Art of the Chocolatier by Ewald Notter, $65.00, Hardcover (Wiley)

First and foremost, this book is absolute gorgeous. The cover is elegant and simple. This is perfect for any coffee table. The page quality is amazing and the photography is topnotch. It is obvious that the publishers skimped on nothing when it came down to producing.

The book is divided into numerous parts
-Information regarding the basics of chocolate and ingredients used in the process of chocolate making.
-Essential Equipment needed to start your chocolate making journey.
-Basic techniques
-And then we move on to the recipes and instructions for producing your own pieces, from simple ganache to chocolate flowers and assembling three-dimensional figures.

As for the reading, it is fairly easy to follow. If you happen to jump straight in, you may run into terms that the average reader wouldn't be aware of. Lucky for us lameO's, the information in the beginning of the book starts from scratch. There are airbrushing techniques, and decorating techniques that are scary, to say the least. But the layout of the instructions is so easy to follow. Plus there are numerous photos for almost every recipe that help anyone make these.

And last but not least, lets be sure to give credit where credit is due: Joe Brooks and Luc Schaeffer did a fantastic job with the photography for this book. You don't go even one page without another gorgeous photo. It probably helps that Notter's creations are so visually appealing to start with.
6 of 7 people found the following review helpful
this is all you need Jan. 27 2012
By misstukwila - Published on Amazon.com
Format: Hardcover Verified Purchase
This book is really all you need if you love to work with chocolate. A simple guide to putting these wonderful chocolates together. This is a must for a chocolate lover and for working with chocolates.
3 of 3 people found the following review helpful
Worth the money. July 25 2011
By Mitch@OZ - Published on Amazon.com
Format: Hardcover Verified Purchase
Bought this for my wife, who's a Pastry Chef and she hasn't stopped raving about the book. She thinks there's so much in it for everyone from professional to the uninitiated in Pastry.

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