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Sugar decoration techniques with Ewald Notter

Author: Ewald Notter; Philip Miller; Joanne A Meyer; Food and Beverage Institute (Culinary Institute of America); Notter School of Pastry Arts.
Publisher: Hyde Park, N.Y. : Food & Beverage Institute, ©2006.
Series: ProChef training materials.
Edition/Format:   DVD video : EnglishView all editions and formats
Summary:
In program one, Chef Notter demonstrates the proper way to boil sugar to prepare it for handling and then casts, pulls, and pours it for various displays. In part two, Chef Notter shows how to blow sugar and add color and embellishments to sugar pieces, store and transport finished works and to design and create centerpieces.
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Details

Material Type: Videorecording
Document Type: Visual material
All Authors / Contributors: Ewald Notter; Philip Miller; Joanne A Meyer; Food and Beverage Institute (Culinary Institute of America); Notter School of Pastry Arts.
ISBN: 1583153349 9781583153345
OCLC Number: 173153662
Language Note: Closed captioned.
Notes: The two programs on this DVD were previously issued as two separate videorecordings.
Credits: Writer/producers, Philip Miller and Joanne A. Meyer ; director, Philip Miller.
Performer(s): Host/instructor, Ewald Notter.
Description: 1 videodisc (81 min.) : sound, color ; 4 3/4 in.
Details: DVD.
Contents: Sugar decoration, the sweetest art (42 min.) --
Advanced sugar decoration, sweet success (39 min.).
Series Title: ProChef training materials.
Other Titles: Sugar decoration.
Advanced sugar decoration.
Responsibility: produced by the Food & Beverage Institute ; writer/producers, Philip Miller and Joanne A. Meyer ; director, Philip Miller.

Abstract:

In program one, Chef Notter demonstrates the proper way to boil sugar to prepare it for handling and then casts, pulls, and pours it for various displays. In part two, Chef Notter shows how to blow sugar and add color and embellishments to sugar pieces, store and transport finished works and to design and create centerpieces.

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Linked Data


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