Title:
Chocolate decoration techniques with Ewald Notter [videorecording] / produced by the Food & Beverage Institute ; The Culinary Institiute of America ; The Notter School of Pastry Arts ; writer and producers, Philip Miller and Joanne A. Meyer ; director, Philip Miller.
Author:
Notter, Ewald, 1955-
Culinary Institute of America.
Food and Beverage Institute (Culinary Institute of America)
Notter School of Pastry Arts.
Publication Information:
[Hyde Park, N.Y.] : Culinary Institute of America, 2007.
Call Number:
TX767.C5 C475 2007 CULINARY
Abstract:
Explains how chocolate is manufactured and tempered. Demonstrates the basics of spraying and cutting out shapes, and using molds and transfer sheets.
Series Title:
ProChef training materials
ISBN:
9781583153338
Series:
ProChef training materials
Physical Description:
1 videodisc (61 min.) : sd., col. ; 4 3/4 in.
General Note:
Programs previously issued as two separate videorecordings.
Added Title:
Advanced chocolate decoration techniques.
Contents:
program 1. Chocolate decoration techniques (37 min.) -- program 2. Advanced chocolate decoration techniques (24 min.)
Added Author:
