-PDF Download- Tharp Young On Ice Cream EBOOK

Tharp & Young on Ice Cream

Author: Bruce W. Tharp

Publisher: DEStech Publications, Inc

Published: 2012

Total Pages: 411

ISBN-13: 1932078681

This volume is at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, nov- elties and many other kinds of frozen desserts. In dozens of longer entries and short essays, as well as with original quantitative tables and graphs, the authors explain the chemistry and controllable variables of all phases of ice cream production, e.g., dairy and non-dairy ingredients, crystallization, overrun, equipment, coloring, test and tasting protocols and much more. With its helpful system of cross-referencing, the book offers step-by-step details on what must be done to create high-quality, successful products - with pointers on how to avoid dozens of specific defects that can occur during manufacturing, such as icy texture and sandiness. The authors also offer original information for ex- tending product lines and creating new (e.g., health-oriented and hybrid) products.

Van Leeuwen Artisan Ice Cream Book

Author: Laura O'Neill

Publisher: HarperCollins

Published: 2015-06-16

Total Pages: 431

ISBN-13: 0062329596

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A collection of delicious and flavorful frozen treats made from simple, natural ingredients easily found in most pantries from Brooklyn’s beloved and wildly popular ice cream emporium. The Van Leeuwen Artisan Ice Cream Book includes ice cream recipes for every palate and season, from beloved favorites like Vanilla to adventurous treats inspired by a host of international culinary influences, such as Masala Chai with Black Peppercorns and Apple Crumble with Calvados and Crème Fraîche. Each recipe—from the classic to the unexpected, from the simple to the advanced—features intense natural flavors, low sugar, and the best ingredients available. Determined to revive traditional ice cream making using only whole ingredients sourced from the finest small producers, Ben, Pete, and Laura opened their ice cream business in Greenpoint, Brooklyn, with little more than a pair of buttercup yellow trucks. In less than a decade, they’ve become a nationally recognized name while remaining steadfast to their commitment of bringing ice cream back to the basics: creating rich flavors using real ingredients. Richly illustrated, told in a whimsical style, and filled with invaluable, easy-to-follow techniques and tips for making old-fashioned ice cream at home, The Van Leeuwen Artisan Ice Cream Book includes captivating stories—and an explanation of the basic science behind these delicious creations. Enjoy these irresistible artisanal delights anytime—The Van Leeuwen Ice Cream Book shows you how.

Avid Reader

Author: Robert Gottlieb

Publisher: Farrar, Straus and Giroux

Published: 2016-09-13

Total Pages: 352

ISBN-13: 0374713901

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A spirited and revealing memoir by the most celebrated editor of his time After editing The Columbia Review, staging plays at Cambridge, and a stint in the greeting-card department of Macy's, Robert Gottlieb stumbled into a job at Simon and Schuster. By the time he left to run Alfred A. Knopf a dozen years later, he was the editor in chief, having discovered and edited Catch-22 and The American Way of Death, among other bestsellers. At Knopf, Gottlieb edited an astonishing list of authors, including Toni Morrison, John Cheever, Doris Lessing, John le Carré, Michael Crichton, Lauren Bacall, Katharine Graham, Robert Caro, Nora Ephron, and Bill Clinton--not to mention Bruno Bettelheim and Miss Piggy. In Avid Reader, Gottlieb writes with wit and candor about succeeding William Shawn as the editor of The New Yorker, and the challenges and satisfactions of running America's preeminent magazine. Sixty years after joining Simon and Schuster, Gottlieb is still at it--editing, anthologizing, and, to his surprise, writing. But this account of a life founded upon reading is about more than the arc of a singular career--one that also includes a lifelong involvement with the world of dance. It's about transcendent friendships and collaborations, "elective affinities" and family, psychoanalysis and Bakelite purses, the alchemical relationship between writer and editor, the glory days of publishing, and--always--the sheer exhilaration of work. Photograph of Bob Gottlieb © by Jill Krementz

Ice Cream

Author: H Douglas Goff

Publisher: Springer Science & Business Media

Published: 2013-01-17

Total Pages: 470

ISBN-13: 1461460964

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Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.

Frozen Food Science and Technology

Author: Judith A. Evans

Publisher: John Wiley & Sons

Published: 2009-01-21

Total Pages: 368

ISBN-13: 1444302337

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This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.

Knights of the Hill Country

Author: Tim Tharp

Publisher: Knopf Books for Young Readers

Published: 2008-12-24

Total Pages: 242

ISBN-13: 0307486818

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In a small Oklahoma town, one star linebacker must decide what kind of man he wants to be--both on and off the field. Welcome to Kennisaw--where Friday night high school football ranks right up there with God and country, and sometimes even comes in first. This year, the Kennisaw Knights are going for their fifth straight undefeated season, and if they succeed, they'll be more than the best high school team in the eastern Oklahoma hill country--they'll be legends. But the Knights' legacy is a heavy weight to carry for Hampton, linebacker and star of the team. On the field, he's so in control you'd think he was able to stop time. But his life off the field is a different story. His father walked out on him and his mom years ago, and now his mom has a new boyfriend every week. He's drawn to a smart, quirky girl at school--the type a star athlete just isn't supposed to associate with. And meanwhile, his best friend and teammate Blaine--the true friend who first introduced Hampton to football back when he had nothing else--is becoming uncomfortably competitive, and he's demanding Hampton's loyalty even as Hampton thinks he's going too far. This unforgettable novel is the story of a boy whose choices will decide the kind of man he becomes, and raises powerful questions about sportsmanship, loyalty, and the deceptiveness of legends.

Badd

Author: Tim Tharp

Publisher: Ember

Published: 2012-01-10

Total Pages: 322

ISBN-13: 0375864016

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Ceejay has never been pretty or popular, but she knows who she is: she's younger sister to Bobby, the most charming bad boy in town. Bobby's a bit wild, but with his big heart and sense of fun, everybody loves him. And nobody understands Ceejay like Bobby. Now, Ceejay can't wait for Bobby to return home from his tour in Iraq. But then he turns up unannounced and seems to be avoiding his family. And he's so different. His wild streak has become reckless. His sense of fun has become desperate. And seeing this, Ceejay's own tough shell begins to crack. How can she believe in being strong when her hero is broken? As she tries to get Bobby back, Ceejay begins to reexamine her family, her community, and everyone in her life. What she finds is that true strength is not quite what she thought it was.

Which Flavor Do You Prefer?

Author: Saya Seraj

Publisher:

Published: 2020-08-24

Total Pages: 24

ISBN-13:

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The children's book "Which Flavor Do You Prefer?" By Saya Seraj, Is a personified story about the different ice cream flavors picking on one specific flavor, Vanilla. You will understand Vanilla's struggle to fit in with the other flavors and how he strives through to be the bigger cream. This book is a metaphor to children who grow up and reflect upon maintaining self-confidence and assurance. Creating positive advocacy to build self-esteem. Along with the storyline, children will understand this purpose through the context, the puns, the rhyme schemes, diction, and amusing plot. I hope you will enjoy the scoop!

Good and Cheap

Author: Leanne Brown

Publisher: Workman Publishing Company

Published: 2015-07-14

Total Pages: 208

ISBN-13: 0761184171

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A perfect and irresistible idea: A cookbook filled with delicious, healthful recipes created for everyone on a tight budget. While studying food policy as a master’s candidate at NYU, Leanne Brown asked a simple yet critical question: How well can a person eat on the $4 a day given by SNAP, the U.S. government’s Supplemental Nutrition Assistance Program informally known as food stamps? The answer is surprisingly well: Broiled Tilapia with Lime, Spicy Pulled Pork, Green Chile and Cheddar Quesadillas, Vegetable Jambalaya, Beet and Chickpea Salad—even desserts like Coconut Chocolate Cookies and Peach Coffee Cake. In addition to creating nutritious recipes that maximize every ingredient and use economical cooking methods, Ms. Brown gives tips on shopping; on creating pantry basics; on mastering certain staples—pizza dough, flour tortillas—and saucy extras that make everything taste better, like spice oil and tzatziki; and how to make fundamentally smart, healthful food choices. The idea for Good and Cheap is already proving itself. The author launched a Kickstarter campaign to self-publish and fund the buy one/give one model. Hundreds of thousands of viewers watched her video and donated $145,000, and national media are paying attention. Even high-profile chefs and food writers have taken note—like Mark Bittman, who retweeted the link to the campaign; Francis Lam, who called it “Terrific!”; and Michael Pollan, who cited it as a “cool kickstarter.” In the same way that TOMS turned inexpensive, stylish shoes into a larger do-good movement, Good and Cheap is poised to become a cookbook that every food lover with a conscience will embrace.

Ice Cream

Author: Robert T. Marshall

Publisher: Springer

Published: 2012-12-06

Total Pages: 371

ISBN-13: 1461501636

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Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product. This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts.