| Fine Chocolates: Great Experience by Jean-Pierre Wybauw |
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Out of Belgium comes master chocolatier Jean-Pierre Wybauw. Mr. Wybauw has been an advisor
and instructor with Barry-Callebaut for 32 years. CIA, The Culinary Institute of America, named him
chef of the year in 2002.
Here in his book Fine Chocolates: Great Experience he shares his knowledge with the general
public. The book is geared towards someone who has spent a little time in the kitchen. That being
said a well intentioned amateur could work their way through the 100+ recipes.
The author explains techniques for moulding and lays out the basics of crystallization among other
technical concepts. We especially appreciated his tips on extending the shelf life of ingredients.
Definitely a book that should join the more advanced chocolate library more for the recipes than
anything else. The book is a little pricey but at less than a dollar a recipe it's still a fair deal.
The photos by Tony Le Duc are sharp and clear.
If you're interested in this book and want to read more about it at Amazon click the link below.
and instructor with Barry-Callebaut for 32 years. CIA, The Culinary Institute of America, named him
chef of the year in 2002.
Here in his book Fine Chocolates: Great Experience he shares his knowledge with the general
public. The book is geared towards someone who has spent a little time in the kitchen. That being
said a well intentioned amateur could work their way through the 100+ recipes.
The author explains techniques for moulding and lays out the basics of crystallization among other
technical concepts. We especially appreciated his tips on extending the shelf life of ingredients.
Definitely a book that should join the more advanced chocolate library more for the recipes than
anything else. The book is a little pricey but at less than a dollar a recipe it's still a fair deal.
The photos by Tony Le Duc are sharp and clear.
If you're interested in this book and want to read more about it at Amazon click the link below.
