Author : Nina Wanat
Publisher : Lark Books (NC)
Page : 0 pages
File Size : 48,62 MB
Release : 2011
Category : Candy
ISBN : 9781600599200
Wanat makes candymaking easy for everyone. Learn basic techniques such as tempering chocolate, hand-rolling truffles, and cooking sugar syrup. Once you learn these simple methods, you'll be ready to create irresistible candy in your own kitchen.
Author : Susan Shalev
Publisher : Createspace Independent Publishing Platform
Page : 200 pages
File Size : 25,25 MB
Release : 2018-12-30
Category :
ISBN : 9781729756058
Of bitter herbs and sweet confections is the moving story of Tanya, a Jewish teenager forced to flee her Polish hometown in order to escape the Nazis.
Author : Gesine Bullock-Prado
Publisher : Crown
Page : 242 pages
File Size : 46,53 MB
Release : 2011-11-30
Category : Biography & Autobiography
ISBN : 0307809064
A former Hollywood insider trades the Hollywood Hills for Green Acres—and lives to tell about it in this hilarious, poignant treat of a memoir. As head of her celebrity sister’s production company, Gesine Bullock-Prado had a closet full of designer clothes and the ear of all the influential studio heads, but she was miserable. The only solace she found was in her secret hobby: baking. With every sugary, buttery confection to emerge from her oven, Gesine took one step away from her glittery, empty existence—and one step closer to her true destiny. Before long, she and her husband left the trappings of their Hollywood lifestyle behind, ending up in Vermont, where they started the gem known as Gesine Confectionary. And they never looked back. Confections of a Closet Master Baker follows Gesine's journey from sugar-obsessed child to miserable, awkward Hollywood insider to reluctant master baker. Chock-full of eccentric characters, beautifully detailed descriptions of her baking process, ceaselessly funny renditions of Hollywood nonsense, and recipes, the ingredients of her story will appeal to anyone who has ever considered leaving the life they know and completely starting over.
Author : Peter P. Greweling
Publisher : Wiley Global Education
Page : 546 pages
File Size : 35,20 MB
Release : 2012-10-16
Category : Cooking
ISBN : 1118764870
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 : Mercotte
Publisher : Taunton Press
Page : 0 pages
File Size : 13,11 MB
Release : 2012
Category : Cooking
ISBN : 9781600854996
Contains recipes for different types of macarons including chocolate, licorice, rose-litchi tea, mango and passionfruit, mint chocolate, and crunchy praline.
Author : Denise Gee
Publisher : Chronicle Books
Page : 244 pages
File Size : 48,84 MB
Release : 2012-10-12
Category : Cooking
ISBN : 1452121389
Take a sugar-coated tour through the Lone Star State with more than sixty recipes plus stories of master confectioners all across Texas. This tantalizing tome features a hearty helping of must-eat recipes and must-meet dessert devotees, garnished with their fascinating stories. Southern cookbook author Denise Gee introduces you to local Texan bakeries, the youngest pastry chef in the state, and the proper way to organize a Southern cookie swap. Divided into four tasty Texas regions, this cookbook features the big flavors of sweet treats like Deep Chocolate Meringue Pie, Citrus-Kissed Fig Ice Cream, Deep-Fried Coca-Cola, and Sweet Pineapple Tamales. With more than 60 classic and brand spankin’ new recipes for cakes, cookies, puddings, cobblers, ice cream, pies, and pastries, Sweet on Texas reveals the sweet side of Texan cuisine.
Author : Lou Seibert Pappas
Publisher : Chronicle Books
Page : 108 pages
File Size : 31,35 MB
Release : 2002-09
Category : Cooking
ISBN : 9780811836432
Confection perfection is easy to achieve with the step-by-step help of dessert expert Pappas. Decked with winsome photography and more than 40 recipes, "The Christmas Candy Book" is the stuff holiday dreams are made of. Photos.
Author : Jami Curl
Publisher : Ten Speed Press
Page : 314 pages
File Size : 44,72 MB
Release : 2017-04-18
Category : Cooking
ISBN : 0399578404
Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Baking" category This game-changing candy cookbook from the owner of Quin, a popular Portland-based candy company, offers more than 200 achievable recipes using real, natural ingredients for everything from flavor-packed fruit lollipops to light-as-air marshmallows. Chai Tea Lollipops, Honey and Sea Salt Marshmallows, Chocolate Pretzel Caramels, Cherry Cola Gumdrops—this is not your average candy, or your average candy book. Candy-maker extraordinaire Jami Curl breaks down candy making into its most precise and foolproof steps. No guess work, no expensive equipment, just the best possible ingredients and stop-you-in-your-tracks-brilliant flavor combinations. She begins with the foundations of candy; how to create delicious syrups, purees, and “magic dusts” that are the building blocks for making lollipops, caramels, marshmallows, and gummy candy. But even more ingeniously, these syrups, purees, and magic dusts can be used to make a myriad of other sweet confections such as Strawberry Cream Soda, Peanut Butter Hot Fudge, Marshmallow Brownies, and Popcorn Ice Cream. And what to do with all your homemade candy? Jami has your covered, with instructions for making candy garlands, tiny candy-filled pinatas, candy ornaments, and more—you are officially party ready. But this is just the tip of the deliciously sweet iceberg--packed with nearly 200 recipes, careful step-by-step instruction, tips for guaranteed success, and flavor guides to help you come up with own unique creations—Candy is Magic is a candy call to action!
Author : Leslie Goddard
Publisher : Arcadia Publishing
Page : 130 pages
File Size : 16,69 MB
Release : 2012
Category : Business & Economics
ISBN : 0738593826
Baby Ruth, Milk Duds, Juicy Fruit, Cracker Jack, Milky Way, Tootsie Roll, Lemonheads - whatever your favorite candy may be, chances are it came from Chicago. For much of its history, the city churned out an astonishing one third of all candy produced in the United States. Some of the biggest names in the industry were based in Chicago: Curtiss, Brach, Tootsie Roll, Leaf, Wrigley, and Mars. Along with these giants were smaller, family-based companies with devoted followings, such as fundraising specialist World's Finest Chocolate and the Ferrara Pan Candy Company, maker of Red Hots and Jaw Breakers. At its peak, the Chicago candy industry boasted more than 100 companies employing some 25,000 Chicagoans. This fascinating photographic history travels through more than 150 years of the candy tradeand explores its role in the growth and development of the city. Packed with vintage images of stores, factories, and advertisements, this mouth-watering book reveals how Chicago candy makers created strong bonds between people and their favorite treats.
Author : Mitch Stamm
Publisher : Quarry Books
Page : 177 pages
File Size : 46,24 MB
Release : 2011-07-01
Category : Cooking
ISBN : 1610580273
For many people, pastries, cakes, chocolates, and sweets come ready to eat right from the grocery store. If they're lucky, a local bakery or chocolate shop satisfies the community's sweet tooth. Few people think they have the skill or the time to tackle something as seemingly complicated and time-consuming as homemade pastry. In The Pastry Chef's Apprentice, author Mitch Stamm simplifies a culinary school's core pastry curriculum and teaches the reader just how quickly you can go from sifting and stirring to spectacular. The masters featured in The Pastry Chef’s Apprentice teach classic pastry skills, such as caramel, pate a choux, tart crusts, and more, to the amateur food enthusiast. Through extensive, diverse profiles of experienced experts plus fully illustrated tutorials and delicious recipes, the reader gets insider access to real-life chefs, bakers, culinary instructors, and more. With these new skills—or just the chance to revisit their old standards—everyone from casual cooks to devoted epicures will learn dozens of new ways to take their kitchen skills to the next level. Featured chefs include: Laurent Branlard, USA: restaurateur and Executive Pastry Chef at the Swan and Dolphin Resorts at Disney World Frederic Deshayes, France: Chief Pastry & Bakery Instructor at At-Sunrice GlobalChef Academy Thaddeus Dubois, USA: former White House Executive Pastry Chef and Culinary Mentor Robert Ellinger, UK/USA: owner of Baked to Perfection, founder of the Guild of Baking and Pastry Arts, and international pastry competition judge Lauren V. Haas, USA: Assistant Pastry Chef at Albert Uster Imports and Instructor at Johnson & Wales University Thomas Haas, Germany/USA En-Ming Hsu, USA: Chef Instructor at the French Pastry School in Chicago William Leaman, USA: World Champion Baker and Owner of Bakery Nouveau in Seattle Iginio Massari, Italy: Author, Restaurateur, and Founder of the Academy of Italian Master Pastry Chefs Kanjiro Mochizuki, Japan: Executive Pastry Chef at the Imperial Hotel in Tokyo Ewald Notter, Switzerland/USA: Founder and Director of Education of Notter School of Pastry Arts Kim Park, South Korea: owner of the Green House Bakery and captain of South Korea’s national pastry team Jordi Puigvert, Spain: founder of Sweet‘n Go, consultant, and professor at the School of the Hotel de Girona in Spain Anil Rohira, India/Switzerland: Corporate Pastry Chef for Felchlin Switzerland and coach and judge for national and international competitions Sébastien Rouxel, France/USA: Executive Pastry Chef for the Thomas Keller Restaurant Group Kirsten Tibballs, Australia: Founder of Savour Chocolate and Patisserie School in Melbourne Franz Ziegler, Switzerland: Author and Consultant
