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Author: Maddie James
Publisher: Sand Dune Books
ISBN: 1622374932
Category : Fiction
Languages : en
Pages : 104
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Book Description
When master chocolate taster, Scott Matthews, escapes to Harbor Falls to visit his brother and sister-in-law, Brad and Suzie Hart Matthews, he has only one request—no talk about work, and that includes any discussion of chocolate. He knows Suzie is a celebrity chef and warns them away from any fanfare, or discussion of his professional work with the Italian-based, world-renowned chocolate company, Bianchi Chocolates. All he wants is an uneventful few weeks to get away from chaos and relax. What Jillian Bass wants is to make a success of her new business in Harbor Falls. This Manhattan transplant really wants to make it big in the small southern town. Forget New York, she is starting over small with her chocolate shop, Bittersweets, and setting out to impress the locals. Start small, think big, is her motto. What she doesn’t share is that chocolate runs in her veins, or that she has recently inherited her grandmother’s famous chocolate business—Chocolates by Jeaneva. This time she is doing things on her own terms, without help or influence from family. Bittersweets is her baby and hers alone. It’s time to prove herself. All is fine until Jillian smacks straight into Scott outside of her shop, and he takes a whiff of her Belgian truffle… What follows is a flurry of spontaneous sexy encounters, a scandal, a couple of untruths, and a carefully orchestrated reunion by Suzie Hart guaranteed to result in no sweeter match than the one between Scott and Jillian. Whether love comes with chocolate truffles, syrups, creams, or covered in sprinkles, this humorous and quirky story of dueling chocolatiers might leave you craving chocolate (and more!), all the while begging the question, “Is there anything better than chocolate?”
Author: Maddie James
Publisher: Sand Dune Books
ISBN: 1622374932
Category : Fiction
Languages : en
Pages : 104
Get Book Here
Book Description
When master chocolate taster, Scott Matthews, escapes to Harbor Falls to visit his brother and sister-in-law, Brad and Suzie Hart Matthews, he has only one request—no talk about work, and that includes any discussion of chocolate. He knows Suzie is a celebrity chef and warns them away from any fanfare, or discussion of his professional work with the Italian-based, world-renowned chocolate company, Bianchi Chocolates. All he wants is an uneventful few weeks to get away from chaos and relax. What Jillian Bass wants is to make a success of her new business in Harbor Falls. This Manhattan transplant really wants to make it big in the small southern town. Forget New York, she is starting over small with her chocolate shop, Bittersweets, and setting out to impress the locals. Start small, think big, is her motto. What she doesn’t share is that chocolate runs in her veins, or that she has recently inherited her grandmother’s famous chocolate business—Chocolates by Jeaneva. This time she is doing things on her own terms, without help or influence from family. Bittersweets is her baby and hers alone. It’s time to prove herself. All is fine until Jillian smacks straight into Scott outside of her shop, and he takes a whiff of her Belgian truffle… What follows is a flurry of spontaneous sexy encounters, a scandal, a couple of untruths, and a carefully orchestrated reunion by Suzie Hart guaranteed to result in no sweeter match than the one between Scott and Jillian. Whether love comes with chocolate truffles, syrups, creams, or covered in sprinkles, this humorous and quirky story of dueling chocolatiers might leave you craving chocolate (and more!), all the while begging the question, “Is there anything better than chocolate?”
Author: Robert J. Harrington
Publisher: John Wiley & Sons
ISBN: 0471794074
Category : Cooking
Languages : en
Pages : 336
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Book Description
Food and Wine Pairing: A Sensory Experience provides a series of discussion and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste (acid, sweetness, oak, tannin, body, etc.), palate mapping (acid, sweet, sour, bitter, and tannin), basic food characteristics and anchors of each (sweet, sour, bitter, saltiness, fattiness, body, etc). It presents how these characteristics contrast and complement each other. By helping culinary professionals develop the skills necessary to identifying the key elements in food or wine that will directly impact its matching based on contrast or similarities, they will then be able to predict excellent food and wine pairings.
Author: Maddie James
Publisher: Sand Dune Books
ISBN: 1622375106
Category : Fiction
Languages : en
Pages : 123
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Book Description
Parker Ranches Inc., Book 1 This western romance novel is your introduction to the Parker Ranches, Inc. cowboy romance series! A reluctant rancher. A lonely librarian. A family in shambles. Can the rancher risk as second chance at love? When John Rankin’s wife dies, leaving him with two children to raise, he wonders how he can he take care of a family and run a working cattle ranch, too. Annie’s domain was home, hearth, and the kids. Her dying put a hole in his day-to-day existence like nothing he’d ever before experienced—not only in his rancher lifestyle, but also in his heart. As the months roll on, his heart is only one of his problems when eleven-year-old Callie rebels. Missing her mom and unsure how her life is unfolding, Callie pushes back at every turn, and John is unsure how to help her. Then his friend and farm manager, Buck McGinnis, suggests John seek the counsel of a woman for advice dealing with a moody pre-teen female. He wants to introduce John to his friend, Abby Cooper. John is reluctant, but eventually caves to Buck’s advice. Suddenly, life becomes more complicated. The Parker Ranches, Inc. series launches with the novella, The Rancher’s Second Chance, establishing the historical perspective of the original Parker Ranch, the patriarch of the present-day family, John Rankin, and his second chance at love and healing his family. **** The Parker Ranches, Inc. series is a contemporary western romance series written by award-winning and bestselling romance author Maddie James. Linked by strong family relationships, these stories take place in multiple ranch settings in Montana (Rankin’s Rock Creek Ranch; The Branded Filly Ranch), South Dakota (Sweet Grass Ranch), Texas and Kentucky (Remington Ranches). The Parker and Rankin families—Montana ranchers for generations—anchor the series and lay the foundation for stories to come. As families grow, forming new ranch partnerships, you’ll also meet the MacKay and Remington families, among others. Parker Ranches, Inc. books are romance stories with happily-ever-after endings. Some are sweet, most are steamy, and a few are romantically erotic. These novels and novellas always feature cowboy heroes and the women who love them—often with complicated relationships and external challenges. Welcome to the world of Parker Ranches, Incorporated.
Author: Peter Klosse
Publisher: CRC Press
ISBN: 1482216760
Category : Technology & Engineering
Languages : en
Pages : 348
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Book Description
The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that refers to product quality, and tasting is defined as the human perception of flavor registered by all the human senses. Understanding tasting and flavor and how humans react to it is not merely hedonistic. It relates to larger societal issues such as nourishing the elderly and the food children eat at school, and it offers a practical advantage to the hospitality industry of comprehending why customers enjoy their food and beverages. The book presents gastronomy as a discipline that combines natural sciences and human-related sciences. Following an introduction that sets the stage for the author’s groundbreaking research on gastronomy, the book describes flavor perception, the sensorial act of tasting, how it works, and what neural systems are involved. It then focuses on understanding flavor, discussing universal flavor factors and the new flavor theory. The book also examines food and beverages from a flavor standpoint, including the effects of ingredients and techniques that are used. It also explores liking, primarily at the flavor level, which includes practical guidelines for matching food and beverages. The final chapter looks at the interpretation of sensorial signals in the brain and addresses issues such as food choice, preferences, and palatability. Offering a new approach, this book provides readers with a roadmap for finding their way into the gastronomic world.
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Category : Juvenile delinquency
Languages : en
Pages : 856
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Book Description
Author: William Alexander Earl of Stirling
Publisher:
ISBN:
Category : Scottish poetry
Languages : en
Pages : 364
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Book Description
Author: William Alexander Stirling
Publisher:
ISBN:
Category :
Languages : en
Pages : 360
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Book Description
Author: William Alexander
Publisher:
ISBN:
Category :
Languages : en
Pages : 360
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Book Description
Author: William Alexander Earl of Stirling
Publisher:
ISBN:
Category :
Languages : en
Pages : 374
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Book Description
Author: H.-D. Belitz
Publisher: Springer Science & Business Media
ISBN: 3540699333
Category : Technology & Engineering
Languages : en
Pages : 1114
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Book Description
For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively. Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index. These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories. From reviews of the first edition "Few books on food chemistry treat the subject as exhaustively...researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS
