The Dilettante Book of Chocolate and Confections
Author: Dana Taylor Davenport
Publisher: Harper Perennial
Published: 1986
Total Pages: 244
ISBN-13:
DOWNLOAD EBOOK →Author: Dana Taylor Davenport
Publisher: Harper Perennial
Published: 1986
Total Pages: 244
ISBN-13:
DOWNLOAD EBOOK →Author: Peter P. Greweling
Publisher: Wiley Global Education
Published: 2012-10-16
Total Pages: 544
ISBN-13: 1118764870
DOWNLOAD EBOOK →Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection.Ê It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.Ê From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.
Author: Peter P. Greweling
Publisher: John Wiley & Sons
Published: 2009-12-30
Total Pages: 96
ISBN-13: 0470189576
DOWNLOAD EBOOK →Features over one hundred color photographs, techniques, and recipes of chocolates and confections that can be made at home.
Author: David Lebovitz
Publisher: Ten Speed Press
Published: 2011-07-27
Total Pages: 178
ISBN-13: 160774239X
DOWNLOAD EBOOK →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.
Author: Cornelia Gallen-Kimmell and Cordula Drossel-Brown
Publisher: Arcadia Publishing
Published: 2015
Total Pages: 96
ISBN-13: 1467134848
DOWNLOAD EBOOK →On the heels of the coffee bean, Seattle is embracing the cocoa bean. There is a long chocolate history here, from the legendary melt-in-your-mouth Frango Mint originally found at the Frederick & Nelson department store to Dilettante's pioneering espresso mocha drinks and truffles and Fran's Chocolates. They paved the way for today's innovative chocolatiers. Seattle's chocolatiers are inventive and provocative, creating bold flavors and colors. They are responding to changing palates, and even changing dietary needs, while remaining dedicated to social justice, sustainability, and stewardship of the land and the people. Home to the nation's first bean-to-bar chocolate factory, Seattle is forever impacting the chocolate industry, educating people on chocolate quality and global responsibility.
Author:
Publisher:
Published: 1988
Total Pages: 2056
ISBN-13:
DOWNLOAD EBOOK →A world list of books in the English language.
Author: Peter P. Greweling
Publisher: Wiley
Published: 2007-03-06
Total Pages: 0
ISBN-13: 9780764588440
DOWNLOAD EBOOK →Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.
Author: Greweling
Publisher:
Published: 2013-06-26
Total Pages:
ISBN-13: 9781118579428
DOWNLOAD EBOOK →