Chocolates and Confections  Formula  Theory  and Technique for the Artisan Confectioner  2nd Edition Book PDF

Chocolates and Confections Formula Theory and Technique for the Artisan Confectioner 2nd Edition

  • Author : Peter P. Greweling
  • Publisher : Wiley Global Education
  • Release Date : 2012-10-16
  • Genre : Cooking
  • Pages : 544
  • ISBN : 9781118764879

GET BOOK
Chocolates and Confections Formula Theory and Technique for the Artisan Confectioner 2nd Edition Book Description :

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.

Chocolates and Confections at Home with The Culinary Institute of America Book PDF

Chocolates and Confections at Home with The Culinary Institute of America

  • Author : Peter P. Greweling
  • Publisher : John Wiley & Sons
  • Release Date : 2009-12-30
  • Genre : Cooking
  • Pages : 304
  • ISBN : 9780470189573

GET BOOK
Chocolates and Confections at Home with The Culinary Institute of America Book Description :

Features over one hundred color photographs, techniques, and recipes of chocolates and confections that can be made at home.

Chocolates and Confections Book PDF

Chocolates and Confections

  • Author : Peter P. Greweling
  • Publisher : Wiley
  • Release Date : 2007-03-06
  • Genre : Cooking
  • Pages : 400
  • ISBN : 0764588443

GET BOOK
Chocolates and Confections Book Description :

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.

Hand Dipped Book PDF

Hand Dipped

  • Author : Julie Peterson
  • Publisher : Front Table Books
  • Release Date : 2014-08-01
  • Genre : Cooking
  • Pages : 100
  • ISBN : 146211363X

GET BOOK
Hand Dipped Book Description :

Gourmet chocolates and confections--all made in your very own kitchen! Don't waste your money on store-bought treats. With Hand-Dipped, learn to create homemade, decadent sweets like Cherry Cordials, Salted Caramel Chocolate Truffles, Peanut Brittle, and much more. Armed with tips on melting, dipping, and molding, as well as dozens of rich recipes, you'll be sure to satisfy any sweet tooth.

Making Fine Chocolates Book PDF

Making Fine Chocolates

  • Author : Andrew Garrison Shotts
  • Publisher : Apple
  • Release Date : 2007
  • Genre : Chocolate
  • Pages : 176
  • ISBN : 1845431944

GET BOOK
Making Fine Chocolates Book Description :

Today's chocolates have gone upmarket, mixing flavours such as chile peppers, caramel or wasabi with high-quality bittersweet or imported chocolate. Luckily creating such mouth-watering confections at home no longer requires a cooking degree - Making Fine Chocolates will teach you all the inside tips, techniques and methods for making chocolates like a professional chocolatier at home. Once only available to pastry chefs, the techniques shown here will help you create chocolates to rival those found in upmarket retail shops and specialist chocolate shops. Forget milk chocolate bars - the recipes in this book combine daring and unusual flavours to create truly unique creations. Using ingredients such as vanilla bean, mint and fresh raspberries, Andrew Garrison Shotts will teach you how to create one-of-a-kind homemade chocolates, truffles and confections that will dazzle your friends and family.

Making Artisan Chocolates Book PDF

Making Artisan Chocolates

  • Author : Andrew Garrison Shotts
  • Publisher : Quarry Books
  • Release Date : 2007-01-01
  • Genre : Cooking
  • Pages : 176
  • ISBN : 9781616734954

GET BOOK
Making Artisan Chocolates Book Description :

Forget milk chocolate molded into childish candy bars. Today's chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local specialty stores. The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers, maple syrup, and spiced chai tea. Making Artisan Chocolates shows readers how to recreate Drew's unexpected flavors at home through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies and liquors.

Mary Yoder s Candy and Confections Cookbook Book PDF

Mary Yoder s Candy and Confections Cookbook

  • Author : Mary Yoder
  • Publisher : Carlisle Press
  • Release Date : 1999-09-01
  • Genre : Cooking
  • Pages : 126
  • ISBN : 1890050369

GET BOOK
Mary Yoder s Candy and Confections Cookbook Book Description :

Ready for a really special treat . . . one that will satisfy your sweet tooth? Dripping chocolates, dreamy fudges, reach-for-more mints, and over 100 other sweet secrets -- the homemade way. Mary has over 30 years' experience in making candy and confections -- for her family as well as commercially. In this book she shares her own secret recipes, never before published. Mary Yoder's Candy and Confections Cookbook is even more! Take a good look, for example, at the 24 color photos of the author's childhood memories and unique hobbies. You'll enjoy a walk down memory lane with her through the photos of her home, gardens, and hobbies. 70 illustrations in her own original pencil art are scattered throughout the book. The next time you need a treat so special, so unique, so mouth-watering, that it can't be bought, reach for Mary Yoder's Candy and Confections Cookbook. You'll add that personal touch that's just right. You'll make that special moment even sweeter!

Chocolate  Cocoa and Confectionery  Science and Technology Book PDF

Chocolate Cocoa and Confectionery Science and Technology

  • Author : Bernard W. Minifie
  • Publisher : Springer Science & Business Media
  • Release Date : 1989-08-31
  • Genre : Science
  • Pages : 904
  • ISBN : 083421301X

GET BOOK
Chocolate Cocoa and Confectionery Science and Technology Book Description :

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.

Chocolate Obsession Book PDF

Chocolate Obsession

  • Author : Michael Recchiuti
  • Publisher : Stewart, Tabori and Chang
  • Release Date : 2005-09-01
  • Genre : Cooking
  • Pages : 200
  • ISBN : 1584794577

GET BOOK
Chocolate Obsession Book Description :

A sumptuous array of chocolate confections and treats presents more than sixty sinfully delicious, original recipes for dipped and molded chocolates, brownies, cookies, soufflés, cupcakes, and truffles--from Chocolate Shortbread Cookies with Truffle Cream Filling to Rocky Recchiuti Brownies and Double Dark Chocolate Soufflés.

Confectionery Products Handbook  Chocolate  Toffees  Chewing Gum   Sugar Free Confectionery  Book PDF

Confectionery Products Handbook Chocolate Toffees Chewing Gum Sugar Free Confectionery

  • Author : NPCS Board
  • Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
  • Release Date : 2013-10-02
  • Genre : Uncategorized
  • Pages : 672
  • ISBN : 9788178331539

GET BOOK
Confectionery Products Handbook Chocolate Toffees Chewing Gum Sugar Free Confectionery Book Description :

Confectionery manufacture has been dominated by large-scale industrial processing for several decades. Confectionery implies the food items that are rich in sugar and often referred to as a confection and refers to the art of creating sugar based dessert forms, or subtleties (subtlety or sotelty), often with pastillage. The simplest and earliest confection used by man was honey, dating back over 3000 years ago. Traditional confectionery goes back to ancient times, and continued to be eaten through the Middle Ages into the modern era. Sugar confectionery has developed around the properties of one ingredient – Sucrose. It is a non- reducing disaccharide. The principal ingredient in all confectionery is sucrose, which in its refined form has little flavour apart from its inherent sweetness. This handbook contains Packaging in the confectionery industry, Structure of sugar confectionery, Flavouring of confectionery, Confectionery plant, Ingredients, Quality control and chemical analysis, Medicated confectionery and chewing Gum, Chocolate flow properties, General technical aspects of industrial sugar confectionery manufacture, Manufacture of liquorice paste, Extrusion cooking technology, Manufacture of invert sugar, Marzipan and crystallized confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. The aim of this handbook is to give the reader a perspective on several processes and techniques which are generally followed in the confectionery industry. The texture and technological properties of confectionery products are to a large extent controlled by its structure. The book is aimed for food engineers, scientists, technologists in research and industry, as well as for new entrepreneurs and those who are engaged in this industry.

Confectionery Science and Technology Book PDF

Confectionery Science and Technology

  • Author : Richard W. Hartel
  • Publisher : Springer
  • Release Date : 2017-10-09
  • Genre : Technology & Engineering
  • Pages : 536
  • ISBN : 9783319617428

GET BOOK
Confectionery Science and Technology Book Description :

This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.

Annual Report of the Commissioner of Patents Book PDF

Annual Report of the Commissioner of Patents

  • Author : United States. Patent Office
  • Publisher : Unknown
  • Release Date : 1924
  • Genre : Agriculture
  • Pages : 231
  • ISBN : STANFORD:36105019621312

GET BOOK
Annual Report of the Commissioner of Patents Book Description :

Prior to 1862, when the Department of Agriculture was established, the report on agriculture was prepared and published by the Commissioner of Patents, and forms volume or part of volume, of his annual reports, the first being that of 1840. Cf. Checklist of public documents ... Washington, 1895, p. 148.

Criminal Confections Book PDF

Criminal Confections

  • Author : Colette London
  • Publisher : Kensington Books
  • Release Date : 2015-02-01
  • Genre : Fiction
  • Pages : 352
  • ISBN : 9781617733468

GET BOOK
Criminal Confections Book Description :

Hayden Mundy Moore is an expert on everything chocolate, helping clients develop new products and revamp recipes until they're irresistible. But sometimes, a dash of murder finds its way into the mix. . . Hayden Mundy Moore has bushwhacked through African jungles and haggled in exotic markets to find the finest cacao beans and the most flavorful blends. It's thrilling work but rarely dangerous--until a colleague turns up dead at the exclusive chocolate-themed Lemaître resort spa in San Francisco. Adrienne Dowling's heart attack is blamed on an accidental overdose of the secret ingredient used in Lemaître Chocolates' new line. Hayden can't believe that conscientious Adrienne would make that mistake. And between chocolate body scrubs, cocoa mud baths, and a non-stop frenzy of chocolate-based treats, Hayden starts to suspect that she, not Adrienne, was the intended target. Finding a killer among the rival chocolatiers and potential suspects won't just be satisfying--it might save her life. . .

Chocolates by Imagination Spring and Summer Book PDF

Chocolates by Imagination Spring and Summer

  • Author : Sonia Nance
  • Publisher : Tate Publishing & Enterprises
  • Release Date : 2014-07-22
  • Genre : Cooking
  • Pages : 172
  • ISBN : 1631855573

GET BOOK
Chocolates by Imagination Spring and Summer Book Description :

Sonia Nance has taken the mystery out of making delicious and beautiful chocolate confections like the professionals. As a chocolatier for thirty years, she has put together her favorite recipes with the home chocolate enthusiast in mind. Fun and elegant ideas, with easy to follow instructions, and a photograph with each recipe, give the beginner as well as the experienced chocolatier the tools for successful. Or Chocolates by Imagination Spring and Summer is all about using a simple product, chocolate coatings, and making it extraordinary. I apply vibrant colors, fun shapes and practiced techniques as well as incorporate ribbons and embellishments to arrive at an edible work of art. The idea is to give the home chocolatier the tools they need to make chocolate confections like the professionals or even better. Whether entertaining, gift giving or family crafting, you too will be able to take the ordinary and make it extraordinary.

Chocolate Epiphany Book PDF

Chocolate Epiphany

  • Author : François Payard
  • Publisher : Clarkson Potter
  • Release Date : 2008
  • Genre : Cooking
  • Pages : 272
  • ISBN : 0307393461

GET BOOK
Chocolate Epiphany Book Description :

A celebrated French pastry chef brings together one hundred tempting recipes for everything chocolate, featuring such treats as Bittersweet Chocolate Sorbet, Chocolate Sticky Toffee Pudding, Milk Chocolate Truffles, Chocolate Wedding Cake, Chocolate Meringue Tart, and Napoleon of Milk Chocolate with Candied Kumquats. 30,000 first printing.

Hand Crafted Candy Bars Book PDF

Hand Crafted Candy Bars

  • Author : Susie Norris
  • Publisher : Chronicle Books
  • Release Date : 2013-03-19
  • Genre : Cooking
  • Pages : 160
  • ISBN : 9781452109657

GET BOOK
Hand Crafted Candy Bars Book Description :

Offers gourmet candy recipes designed for adults, including cocoa-nib caramel cookie sticks, candied mint leaves, and green tea truffles.

The Book of Chocolates   Petits Fours Book PDF

The Book of Chocolates Petits Fours

  • Author : Beverley Sutherland Smith
  • Publisher : Penguin
  • Release Date : 1986
  • Genre : Cooking
  • Pages : 128
  • ISBN : 0895864819

GET BOOK
The Book of Chocolates Petits Fours Book Description :

Instructions are easy to follow and no professional equipment is needed for these mouth-watering morsels. Full-color illustrations.

The Dilettante Book of Chocolate and Confections Book PDF

The Dilettante Book of Chocolate and Confections

  • Author : Dana Taylor Davenport
  • Publisher : Harper Perennial
  • Release Date : 1986
  • Genre : Cooking
  • Pages : 240
  • ISBN : UCSD:31822031038631

GET BOOK
The Dilettante Book of Chocolate and Confections Book Description :

Dilettante Chocolates (Firm)

Chocolate for Beginners Book PDF

Chocolate for Beginners

  • Author : Kate Shaffer
  • Publisher : Rockridge Press
  • Release Date : 2019-11-12
  • Genre : Cooking
  • Pages : 252
  • ISBN : 1641528885

GET BOOK
Chocolate for Beginners Book Description :

From chocolate enthusiast to home chocolatier Making melt-in-your-mouth chocolate may seem daunting--but it doesn't have to be! Whether you're hoping to impress guests, give a delicious gift, or add something special to your baked goods--Chocolate for Beginners shows you how to create beautiful confections in the comfort of your own kitchen. Progress through easy to difficult recipe tutorials for melting, tempering, dipping, and decorating. Try your hand at confections, cookies, sauces, and more--or add a little creativity to your treats using tips for gift packaging, adventurous twists, and fun substitutions. Chocolate for Beginners includes: Bean to bar--Discover the basics with simple kitchen rules for selecting chocolate, tips on necessary equipment, troubleshooting suggestions, and more. Sweeten your skillset--Start crafting with techniques covering everything from coating confections, molding a chocolate shell, caramelizing sugar, and more. Cocoa cuisine--Satisfy your sweet tooth with 65 step-by-step recipes for a variety of rich truffles, tarts, cakes, mousses, and more. Sling on the apron and turn up the heat--you have everything you need to start making crave-worthy bites that are sure to delight.