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Chocolate decoration techniques with Ewald Notter [videorecording] / produced by the Food & Beverage Institute ; The Culinary Institiute of America ; The Notter School of Pastry Arts.

Contributor(s): Miller, Philip | Notter, Ewald, 1955- | Meyer, Joanne A | Food and Beverage Institute (Culinary Institute of America) | Culinary Institute of America | Notter School of Pastry Arts.
Series: ProChef training materials.Publisher: [Hyde Park, N.Y.] : Culinary Institute of America [distr.] : Food & Beverage Institute, c2007Description: 1 videodisc (61 min.) : sd., col. ; 4 3/4 in.ISBN: 9781583153338 (DVD); 1583153330 (DVD).Subject(s): Cooking (Chocolate) | ChocolateDDC classification: 641.6374
Contents:
Chocolate decoration techniques (37 min.) -- Advanced chocolate decoration techniques (24 min.)
Production Credits: Writer/producers, Philip Miller and Joanne A. Meyer ; director, Philip Miller.
Cast: Host/instructor, Ewald Notter.Summary: Explains how chocolate is manufactured and tempered. Demonstrates the basics of spraying and cutting out shapes, and using molds and transfer sheets.
Item type Current location Call number Copy number Status Notes Date due Barcode
Media Resources Taylor's Library-TU
641.6374 CHO 2007 (Browse shelf) 1 Available AVLSx,AVLSx,02,GR 1000525520

Originally produced c2006.

Chocolate decoration techniques (37 min.) -- Advanced chocolate decoration techniques (24 min.)

Writer/producers, Philip Miller and Joanne A. Meyer ; director, Philip Miller.

Host/instructor, Ewald Notter.

Explains how chocolate is manufactured and tempered. Demonstrates the basics of spraying and cutting out shapes, and using molds and transfer sheets.

DVD.