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Author: Macefield
Publisher: Search Press Limited
ISBN: 1781265054
Category : Cooking
Languages : en
Pages :
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Book Description
Author: Macefield
Publisher: Search Press Limited
ISBN: 1781265054
Category : Cooking
Languages : en
Pages :
Get Book Here
Book Description
Author: Frances McNaughton
Publisher: SearchPress+ORM
ISBN: 178126466X
Category : Cooking
Languages : en
Pages : 661
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Book Description
Perennially popular, sugarcraft has a very wide appeal and attracts both beginners and seasoned enthusiasts of this craft. This book represents amazing value, comprising 100 projects from some of our best-selling sugarcraft authors. The book covers a wide variety of themes from Christmas decorations, dogs, brides and grooms, flowers, shoes, bags and animals, so there is something for everyone to enjoy. The tools and materials used are widely available from major craft stores and are relatively inexpensive. Sugarcraft is an easy craft to learn and the techniques used in this book are simple enough for beginners to master quickly and easily. The projects are satisfying to make and can be made as cake decorations for special occasions and celebrations, or as gifts for family and friends.
Author: Stephanie Weightman
Publisher: Search Press Limited
ISBN: 178126709X
Category : Cooking
Languages : en
Pages : 83
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Book Description
The ultimate compendium of cake decorating techniques for avid amateur bakers everywhere. Cake Decorating for Beginners combines nuggets of advice and popular projects from books in the Modern Cake Decorator series. You are taken through the whole process from the initial bake to icing your cake with those final embellishments. Expert cake decorators Christine Flinn, Sandra Monger and Stephanie Weightman pool their knowledge to help you with stencilling, using cutters, piping and painting. Includes printable templates for the eBook edition.
Author: Cassie Brown
Publisher: Search Press Limited
ISBN: 1781265038
Category : Cooking
Languages : en
Pages : 93
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Book Description
In the Kew Book of Sugar Flowers, sugarcraft specialist Cassie Brown teaches you how to craft stunning, authentic-looking flowers and foliage using flower paste (gum paste). Learn how to create beautiful bouquets and stunning sprays, from the early stages of germinating your ideas - taking inspiration from nature and making moulds from real flowers and leaves - to creating floral cake decorations with an exotic or wild flower theme for a special occasion. Through clear and concise step-by-step instructions, Cassie explains every facet of crafting sugar flowers, from gaining an appreciation of the flower itself, to preparing the flower paste and colouring it to wiring the flowers into an attractive and realistic bouquet. There is a veritable garden of delights to choose from, from ornate orchids to delicate daisies. The method for crafting each individual flower is demonstrated in stunning detail beginning with an 'exploded flower' photograph that illustrates each of the individual components and working through the techniques and tricks that Cassie herself applies to create her stunning floral displays. The Kew Book of Sugar Flowers is the perfect book for the established sugarcrafter looking to develop their skills and take their cake-decorating capabilities to the next level. Readers with a particular interest in flowers and plants will also love this book for its painstaking recreation of flora in flower paste (gum paste), and the book is endorsed by the Royal Botanic Gardens, Kew giving extra credibility to the stunning realism of the flowers that Cassie Brown has recreated. Foreword by Eddie Spence M.B.E. Eddie Spence MBE has enjoyed an illustrious career in confectionery and cake design and his superior skills have earned him the opportunity to decorate many cakes for the royal family, including Her Majesty the Queen herself.
Author: Sylvia Weinstock
Publisher: Simon and Schuster
ISBN: 1439137250
Category : Cooking
Languages : en
Pages : 351
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Book Description
In Sweet Celebrations the woman InStyle called “New York's reigning cake diva” shares her recipes, designs, techniques, and tips in a gloriously illustrated book. Bon Appétit called master baker and decorator Weinstock “the Leonardo da Vinci of wedding cakes,” and her stunningly original creations have graced the celebrations of Oprah Winfrey, Ted Turner, and Whitney Houston. Her repertoire includes not just grand, romantic, floral wedding cakes but cakes appropriate for all of life's festive moments. Now she shares her expertise with bakers who want the perfect cake to commemorate that very special occasion. Sweet Celebrations includes cakes for birthdays, anniversaries, bon voyage send-offs, victory parties, and more. Graded according to difficulty, there are cakes for the beginning as well as the experienced decorator. Present your favorite graduate with a richly bound pile of books, welcome a newborn with a delectable stack of pastel-colored blocks, or serve the charming cottage cake at a housewarming. Each of the featured twenty-four cakes is shown in full color, with complete step-by-step instructions for baking, assembling, and decorating. In addition there are many inspiring photographs of the fabulous cakes Weinstock has created for clients around the world. The book provides recipes for cakes, frostings, and fillings, as well as detailed illustrated instructions on decorating techniques. Sweet Celebrations is a must-have volume for home and professional bakers who want to make and serve cakes that taste as good as they look.
Author: Ewald Notter
Publisher: John Wiley & Sons
ISBN: 0470398841
Category : Cooking
Languages : en
Pages : 422
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Book Description
A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete and comprehensive guide to chocolate-making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces. This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work. Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece Beautiful full-color photos throughout provide inspiration for chocolate décor and showpiece design, while clear how-to photos illustrate key techniques The Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier's art for students and professionals alike.
Author: Bo Friberg
Publisher: Van Nostrand Reinhold Company
ISBN: 9780442015978
Category : Desserts
Languages : en
Pages : 1154
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Book Description
If you think sumptuous desserts and healthy eating don't go together, you'll change your mind when you see the tempting, yet delightfully healthy desserts that Bo Friberg has added to the Third Edition of this ever-popular pastry cookbook. The Light Desserts chapter now offers twice as many mouth-watering desserts that will please your palate, your heart, and your waistline. The Third Edition on The Professional Pastry Chef offers hundreds of tempting, easy-to-follow recipes that range from classical to contemporary favorites. Here is a complete guide to the preparation and artful presentation of a bounty of pastries and desserts, including breads, cakes, cookies, pastries, ice creams, candies, and restaurant desserts. Instructions for every recipe have been rewritten using shortened, numbered steps to make them as easy to follow as possible. Each recipe - thoroughly tested by the author and thousands of his students - has been refined to perfection and is virtually foolproof. In brand new, consolidated introductions to each recipe, Master Pastry Chef Bo Friberg carefully explains the proper blending of ingredients, use of pastry equipment, alternate presentations, and professional techniques so you can produce professional results the first time.
Author: Lili Elbe
Publisher: Bloomsbury Publishing
ISBN: 1350021512
Category : Literary Collections
Languages : en
Pages : 329
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Book Description
In 1930 Danish artist Einar Wegener underwent a series of surgeries to live as Lili Ilse Elvenes (more commonly known as Lili Elbe). Her life story, Fra Mand til Kvinde (From Man to Woman), published in Copenhagen in 1931, is the first popular full-length (auto)biographical narrative of a subject who undergoes genital transformation surgery (Genitalumwandlung). In Man Into Woman: A Comparative Scholarly Edition, Pamela L. Caughie and Sabine Meyer present the full text of the 1933 American edition of Elbe's work with comprehensive notes on textual and paratextual variants across the four published editions in three languages. This edition also includes a substantial scholarly introduction which situates the historical and intellectual context of Elbe's work, as well as new essays on the work by leading scholars in transgender studies and modernist literature, and critical coverage of the 2015 biopic, The Danish Girl. This print edition has a digital companion: the Lili Elbe Digital Archive (www.lilielbe.org). Launched on July 6, 2019, to commemorate the 100th anniversary of the founding of Magnus Hirschfeld's Institute for Sexual Science (Institut für Sexualwissenschaft) where Lili Elbe was initially examined, the Lili Elbe Digital Archive hosts the German typescript and all four editions of this narrative published in Danish, German, and English between 1931 and 1933, with English translations of the Danish edition and the typescript. Many letters from archives and contemporaneous articles noted in this print edition may be found in the digital archive.
Author: Melton Alonza McLaurin
Publisher:
ISBN: 9780615637242
Category : Arson
Languages : en
Pages : 258
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Book Description
The Wayward Girls of Samarcand is the true story of the sensational 1931 Arson Trial in North Carolina. Sixteen poor white teenage girls faced the death penalty for burning down two dormitories at the State Reform School for Girls. Crusading journalist, socialite, and attorney Nell Battle Lewis defended her clients by exposing sadistic treatment, deplorable conditions, and forced sterilization presided over by Samarcand superintendent Agnes B. MacNaughton. In this her first and last trial, Lewis saved the defendants from the electric chair.
Author: Ewald Notter
Publisher: John Wiley & Sons
ISBN: 0470398922
Category : Cooking
Languages : en
Pages : 374
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Book Description
A gorgeous professional-level guide to the most challenging form of the confectioner's art A showpiece created entirely from sugar is truly a work of art, and it takes an eye for design and strong pastry skills to work with this delicate medium. The Art of the Confectioner is the ultimate guide to working with sugar to create beautiful sugar and pastillage shapes, flowers, figurines, and breathtaking full-scale showpieces. Author and award-winning pastry chef Ewald Notter shares wisdom gained from more than 35 years in the pastry kitchen, and combines straightforward advice and step-by-step instructions with lessons on developing artistry and design skills. The book begins with a basic overview of sugar, including information on the equipment and ingredients needed to work with sugar and Isomalt. Subsequent chapters cover Pastillage, Sugar Casting, Sugar Pulling, Sugar Blowing, and New Trends in Sugarwork, and include detailed instructions on how to make everything from delicate flowers to whimsical blown sugar figurines. And the final chapter shows how readers can bring together all the skills learned throughout the book to create award-winning sugar and pastillage showpieces. From working with shapes and color and choosing a focus point to developing a sculpture based on a particular theme, Notter provides insights into all the tricks of the trade and expert advice on preparing for competitions. Throughout the book, techniques are explained with simple, step-by-step instructions and illustrated with clear how-to photos, while stunning showpiece beauty shots provide inspiration. The book includes hundreds of color photos as well as beautiful hand-painted watercolor illustrations by the author, and an Appendix of templates is provided to help readers replicate the showpieces shown throughout the book. For pastry students, aspiring confectioners, and professional pastry chefs looking to improve their skills for restaurant work or competition, The Art of the Confectioner is a must-have guide from one of the field's most well-known experts.
