2 of 3 people found the following review helpful
His not a nutter his a Notter! Fabulous,
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This review is from: The Art of the Chocolatier: From Classic Confections to Sensational Showpieces (Hardcover)
First and foremost, I had never taken much notice of Ewald Notter before I purchased Confectioner then I was hooked like a Bee is to Honey.
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 the following chapters:
A. Information regarding the basics of chocolate and ingredients used in the process of chocolate making.
B. Essential Equipment needed to start your chocolate making journey.
C. Basic techniques
D. Recipes and instructions for producing your own pieces, from simple ganache to chocolate flowers and assembling three-dimensional figures.
The Publication 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.
The information in the beginning of the book starts from scratch. There are airbrushing techniques, and decorating techniques that are scary for the average house wife 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 have done fantastic job with the photography in this book.
You won't go one single page without another gorgeous photo.
It probably helps that Notter's creations are so visually appealing to start with.
Notters books are very sufficient as a good chocolate library for the advanced chef and also the adventurous House Wife
I found the Recchiutti "Chocolate Obsession" and Pierre Herme books to be far less useful.