The Art of the Chocolatier Hardcover by Ewald Notter Professional Cookbook
60.00 USD(tax included)
／108.00 USD (Excluding tax)
Sales unit: 1 piece
Application number: / Manufacturer: / Model number: 6a5b0a49c71ba11f2439fd06 / JAN code: / AS ONE / NAVIS Product number:
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| Manufacturer | |
| Model number | 6a5b0a49c71ba11f2439fd06 |
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| Sales unit | 1 piece |
| Price | 60.00 USD (tax included) / 108.00 USD (Excluding tax) |
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58 USD (tax included)
/ 63.8 USD (Excluding tax)
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Bundle and save! I also have Chef Notter's other masterworks, The Art of the Confectioner and Das Ist Zucker, listed on my closet! The definitive professional guide to chocolate work by Master Pastry Chef Ewald Notter. Highly respected industry textbook covering essential fundamentals, tempering, casting, sculpting, and advanced competition showpiece design. Complete with beautiful step-by-step photography.📚 CONDITION: Interior Pages: Pristine, crisp, completely clean, and free of any liquid stains, writing, or highlighting. Binding: Excellent structural integrity with a tight, solid spine. Dust Jacket: Displays minor cosmetic shelf and edge wear from standard home storage, but the book itself is flawless. Graded overall as Very Good condition. An indispensable asset for professional pastry chefs, serious hobbyists, and culinary school students. tempering chocolate, bonbons, ganache, truffles, chocolate sculpting, artisan chocolate, Valrhona, Callebaut, chocolate molding, pastry competition, dessert styling, French pastry, modern pastry, chef jacket, chocolate academy.
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