Andrew Garrison Shotts

Broschiertes Buch

Making Artisan Chocolates

Flavor-Infused Chocolates, Truffles, and Confections

Beschreibung

Once only accessible to pastry chefs and candy makers, high-end domestic and imported chocolates can now be purchased from specialty stores. "Making Artisan Chocolates" shows how to recreate unexpected flavors through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies, and liquors.

Autor

Andrew Garrison Shotts, former pastry chef for Guittard Chocolate and owner of Garrison Confections, has broken new ground in the chocolate industry with the development of his artisan chocolate line. Shotts has accumulated a wealth of prestigious honors during his career. He was named one of Pastry Art & Design’s “Ten Best Pastry Chefs in America” and was recognized as a “Top Ten Artisanal Chocolatier” by USA Today. His numerous television appearances include CBS’s The Early Show and Food Network’s Food Nation and Follow That Food. Drew resides in Providence, Rhode Island.

Produktdetails

• Verlag: Quarry Books
• Seitenzahl: 176
• Erscheinungstermin: 1. Januar 2007
• Englisch
• Abmessung: 251mm x 202mm x 17mm
• Gewicht: 500g
• ISBN-13: 9781592533107
• ISBN-10: 1592533108
• Artikelnr.: 21068603