The Art of Chocolate

  • Filename: the-art-of-chocolate.
  • ISBN: 081181811X
  • Release Date: 1998-09-01
  • Number of pages: 192
  • Author: Elaine Gonzalez
  • Publisher: Chronicle Books



Demonstrates the art of working with chocolate, including candy making, cake decorating, and strawberry dipping

Rococo

  • Filename: rococo.
  • ISBN: 9780297865216
  • Release Date: 2013-02-21
  • Number of pages: 288
  • Author: Chantal Coady
  • Publisher: Hachette UK



Rococo makes the finest chocolates in the world. Its founder, Chantal Coady, has been a pioneer of the nouveau chocolat revolution for 30 years. She established the award-winning Rococo chocolate business and school and continues to blaze the trail for chocolate creativity. In this beautiful and indulgent book, Chantal shares her expertise and chocolate alchemy. From the perfect ganache recipe to delicious salted caramel truffles, and from a stunning chocolate roulade to extreme chocolate combinations, Rococo celebrates gastronomy's finest, most complex and luxurious of ingredients - chocolate.

The Art of Chocolate Making

  • Filename: the-art-of-chocolate-making.
  • ISBN: 1462112404
  • Release Date: 2013
  • Number of pages: 160
  • Author: Anne Scott
  • Publisher: Front Table Books



Discover the secrets of master chocolatiers in The Art of Chocolate Making. Anne and Ian Scott share their knowledge of melting, tempering, dipping, and molding in this easy to follow guide. With mouthwatering recipes like Orange Dessert, Dulce de Leche, and Cinnamon Truffles, become an expert in the flavors and techniques of chocolate. Learning to make exquisite, professional-looking chocolates at home has never been easier--or more delicious.

The Art of the Chocolatier

  • Filename: the-art-of-the-chocolatier.
  • ISBN: 0470398841
  • Release Date: 2011-01-18
  • Number of pages: 416
  • Author: Ewald Notter
  • Publisher: Wiley



A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete and comprehensive guide to chocolate-making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces. This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work. Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece Beautiful full-color photos throughout provide inspiration for chocolate décor and showpiece design, while clear how-to photos illustrate key techniques The Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier's art for students and professionals alike.

ART OF CHOCOLATE

  • Filename: art-of-chocolate.
  • ISBN: 1905113560
  • Release Date: 2017
  • Number of pages:
  • Author: MARK. TILLING
  • Publisher:



The Art of Modeling Chocolate

  • Filename: the-art-of-modeling-chocolate.
  • ISBN: 1939621216
  • Release Date: 2015-04
  • Number of pages: 170
  • Author: Nadia Flecha Guazo
  • Publisher:



Who never played with clay, or even built puzzles or games? Who has never dreamed, even while awake, of new worlds and completely fanciful characters? Who has ever, at night, been carried away by his dreams to new adventures where we are both actors and spectators of our imagination? When we were kids, our imagination had no limits, without caring about time. Adults, in spite of themselves, must often leave their imagination aside. This book is dedicated to all those who wish to return to childhood for a moment, wishing to relax, dive into a world of fantasy and fun creating delicious cakes for young and old alike. Those who want to see beautiful smiles on faces and amaze people’s eyes. In this book, the detailed step-by-step illustrations are designed to encourage anyone to try their hand, with support or not from your children, at achieving similar masterpieces. And whatever their choice of design or cake, it is to be consumed irresponsibly!

The Art of Confectionery

  • Filename: the-art-of-confectionery.
  • ISBN: 9781449436285
  • Release Date: 2014-04-15
  • Number of pages: 350
  • Author: American Antiquarian Cookbook Collection
  • Publisher: Andrews McMeel Publishing



This encyclopedic collection contains forty-four chapters with hundreds of recipes, and it includes discussions of methodology and ingredients as well as detailed recipes for a stunning array of dishes. Included are recipes for preserving fruits and fruit juices, preparation of jams and jellies, fruit and other syrups, summer beverages, dessert cakes, ice cream, sherbet, candy, bon-bons, puddings, tinctures, oils, and colorants. Written by an anonymous author, the “receipts” are from the “best New York, Philadelphia, and Boston confectioners, and include a large number from the French and other nations.” “The confectioner’s art is an accomplishment which may be ranked among the most desirable and graceful of all that pertains to domestic economy . . . It is absolutely necessary to the economy of the household that this art should form a part of every lady’s education.”

The Art of the Table

  • Filename: the-art-of-the-table.
  • ISBN: 9780684847320
  • Release Date: 2000-11-08
  • Number of pages: 592
  • Author: Suzanne Von Drachenfels
  • Publisher: Simon and Schuster



A comprehensive guide to the dinner table covers manners, settings, tableware, history, and lore.

Happiness and the Art of Being

  • Filename: happiness-and-the-art-of-being.
  • ISBN: 9781475111576
  • Release Date: 2012-03-01
  • Number of pages: 494
  • Author: Michael James
  • Publisher: Michael D A James



An in-depth study of the philosophy, science and art of true self-knowledge taught by Bhagavan Sri Ramana Maharshi, giving detailed guidance on the practice of self-investigation (atma-vichara), 'Who am I?'

Chocolate Cocoa and Confectionery Science and Technology

  • Filename: chocolate-cocoa-and-confectionery-science-and-technology.
  • ISBN: 083421301X
  • Release Date: 1989-08-31
  • Number of pages: 904
  • Author: Bernard W. Minifie
  • Publisher: Springer Science & Business Media



Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized: formulations and recipes are used as needed to supplement explanations and to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches and colors, applied methods, food value, packaging and entomology.

The Great Book of Chocolate

  • Filename: the-great-book-of-chocolate.
  • ISBN: 9781607742395
  • Release Date: 2011-07-27
  • Number of pages: 176
  • Author: David Lebovitz
  • Publisher: Ten Speed Press



A compact connoisseur's guide, with recipes, to today's cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz. In this compact volume, David Lebovitz gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world's top chocolate makers and chocolatiers (with a whole chapter dedicated to Paris alone!), and shares dozens of little-known factoids in sidebars throughout the book. The Great Book of Chocolate includes more than 50 location and food photographs, and features more than 30 of Lebovitz's favorite chocolate recipes‚ from Black-Bottom Cupcakes to Homemade Rocky Road Candy, Orange and Rum Chocolate Mousse Cake to Double Chocolate Chip Espresso Cookies. His extensive resource section (with websites for international ordering) can bring the world's best chocolate to every door. A self-avowed chocoholic, Lebovitz nibbles chocolate every day‚ and with The Great Book of Chocolate in hand, he figures the rest of us will too.

Lies Art and Chocolate

  • Filename: lies-art-and-chocolate.
  • ISBN: 9781434951519
  • Release Date: 2010-04-01
  • Number of pages:
  • Author: Burgess-Taylor
  • Publisher: Dorrance Publishing



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