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Author: A. K. Crump
Publisher:
ISBN: 9780991120895
Category :
Languages : en
Pages :
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Book Description
Are you interested in chocolate and confections as a small business? There are many how-to books on starting an enterprise, but often the best advice comes directly from those with actual experience. Thus came the idea for this book; this "primer." Why not ask chocolatiers firsthand what they have experienced and what they recommend? With this concept in mind, we composed a set of key questions and asked them to interesting artisans from around the world with experience in both the business and creative sides of chocolate. Their answers on creativity, product, branding and business are very frank and often personal, and written in a journal or diary style. The information in the resulting primer is worth its weight in gold.
Author: A. K. Crump
Publisher:
ISBN: 9780991120895
Category :
Languages : en
Pages :
Get Book Here
Book Description
Are you interested in chocolate and confections as a small business? There are many how-to books on starting an enterprise, but often the best advice comes directly from those with actual experience. Thus came the idea for this book; this "primer." Why not ask chocolatiers firsthand what they have experienced and what they recommend? With this concept in mind, we composed a set of key questions and asked them to interesting artisans from around the world with experience in both the business and creative sides of chocolate. Their answers on creativity, product, branding and business are very frank and often personal, and written in a journal or diary style. The information in the resulting primer is worth its weight in gold.
Author: David Lebovitz
Publisher: Ten Speed Press
ISBN: 1580084958
Category : Cooking
Languages : en
Pages : 178
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Book Description
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: 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: Asher D. Cutter
Publisher:
ISBN: 0198838948
Category : Science
Languages : en
Pages : 266
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Book Description
What are the genomic signatures of adaptations in DNA? How often does natural selection dictate changes to DNA? How does the ebb and flow in the abundance of individuals over time get marked onto chromosomes to record genetic history? Molecular population genetics seeks to answer such questions by explaining genetic variation and molecular evolution from micro-evolutionary principles. It provides a way to learn about how evolution works and how it shapes species by incorporating molecular details of DNA as the heritable material. It enables us to understand the logic of how mutations originate, change in abundance in populations, and become fixed as DNA sequence divergence between species. With the revolutionary advances in genomic data acquisition, understanding molecular population genetics is now a fundamental requirement for today's life scientists. These concepts apply in analysis of personal genomics, genome-wide association studies, landscape and conservation genetics, forensics, molecular anthropology, and selection scans. This book introduces, in an accessible way, the bare essentials of the theory and practice of molecular population genetics.
Author: Dandelion Chocolate
Publisher: Clarkson Potter
ISBN: 0451495357
Category : Cooking
Languages : en
Pages : 370
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Book Description
From nationally-lauded San Francisco chocolate maker, Dandelion Chocolate, comes the first ever complete guide to making chocolate from scratch. From the simplest techniques and technology—like hair dryers to rolling pins—to the science and mechanics of making chocolate from bean to bar, Making Chocolate holds everything the founders and makers behind San Francisco’s beloved chocolate factory have learned since the day they first cracked open a cocoa bean. Best known for their single origin chocolate made with only two ingredients—cocoa beans and cane sugar—Dandelion Chocolate shares all their tips and tricks to working with cocoa beans from different regions around the world. There are kitchen hacks for making chocolate at home, a deep look into the nuts, bolts, and ethics of sourcing beans and building relationships with producers along the supply chain, and for ambitious makers, tips for scaling up. Complete with 30 recipes from the chocolate factory's much-loved pastry kitchen, Making Chocolate is a resource for hobbyists and more ambitious makers alike, as well as anyone looking for maybe the very best chocolate chip cookie recipe in the world.
Author: Ghirardelli Chocolate Company
Publisher: Ten Speed Press
ISBN: 9781580088718
Category : Cooking
Languages : en
Pages : 168
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Book Description
America is experiencing a chocolate renaissance, and the epicenter is in the San Francisco Bay Area, where Ghirardelli has long been the standard-bearer for great chocolate. Domingo Ghirardelli first began making chocolate drinks for miners during the Gold Rush. In the more than 150 years since, the chocolatiers who have carried on the company's grand tradition have made Ghirardelli the leading premium manufacturer in the country. Growing consumer demand for higher-quality cacao and specialized chocolate products prompted the experts at Ghirardelli to revise this collection of classic cookies, bars, cakes, and drinks. The recipes range from simple sweets to show-stopping desserts, while a special section on hosting a chocolate party comes just in time for holiday baking and entertaining. A stylish revision of the classic cookbook from America's longest continually operating chocolate manufacturer. Includes more than 80 recipes, a primer on chocolate varieties and uses, and more than 25 full-color photographs. This perfect gift for chocolate lovers includes a new holiday recipe section with a guide to creating edible gifts like cocoa mixes and decadent fudge sauce. Previous edition sold more than 65,000 copies.Reviews“True chocoholics . . . will want to dip into The Ghirardelli Chocolate Cookbook, oozing with recipes for homemade hot fudge sauce, lava cake, chocolate waffles and the like.”—Parade
Author: Megan Giller
Publisher: Storey Publishing
ISBN: 1612128211
Category : Cooking
Languages : en
Pages : 241
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Book Description
Author Megan Giller invites fellow chocoholics on a fascinating journey through America’s craft chocolate revolution. Learn what to look for in a craft chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, or bread. This comprehensive celebration of chocolate busts some popular myths (like “white chocolate isn’t chocolate”) and introduces you to more than a dozen of the hottest artisanal chocolate makers in the US today. You’ll get a taste for the chocolate-making process and understand how chocolate’s flavor depends on where the cacao was grown — then discover how to turn your artisanal bars into unexpected treats with 22 recipes from master chefs.
Author: Neil Davey
Publisher: Bluffer's Guides
ISBN: 9781909937048
Category : Chocolate
Languages : en
Pages : 128
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Book Description
Instantly acquire all the knowledge you need to pass as an expert in the world of chocolate. Never again confuse your Olmecs with your Aztecs, your xocoatl with your cacao, or your conching with your blooming. More importantly know the names of which chocolate makers and chocolatiers to drop into conversation to underline your choc-credentials.Bask in the admiration of your fellow chocolate aficionados as you pronounce confidently on the provenance of the bean in your bar, why you prefer a criollo to a forastero or a trinitario, and why the world’s finest chocolate is a ‘cold-worked’ authentic Aztec-influenced mix from Modica.
Author: John Scharffenberger
Publisher: Hyperion Books
ISBN:
Category : Cooking
Languages : en
Pages : 396
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Book Description
The first cookbook from America's premier chocolate makers, Scharffen Berger Chocolate, features more than 100 spectacular--and often simple--recipes drawn from the company files and two dozen top pastry chefs.
Author: Anton Nocito
Publisher: Clarkson Potter
ISBN: 0770433561
Category : Cooking
Languages : en
Pages : 146
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Book Description
Sweet-tart lime. Bright cherry. Creamy vanilla. Natural sodas are vibrantly flavored with the zing of just-squeezed citrus juice, the sweetness of ripe berries, or the subtle perfume of fresh herbs. And with the popularity of countertop appliances that turn tap water into sparkling water, it’s easier than ever to make the real thing in your own kitchen: simply mix a fresh soda syrup with bubbly water for a drink that’s as sweet (or not) as you like—minus any artificial colors, flavors, or sweeteners. In Make Your Own Soda, you’ll find 70 recipes for all-natural syrups with unique, artisanal flavors like pineapple, lemongrass, and hibiscus, as well as old-time favorites like ginger, sarsaparilla, and grape. You’ll also find great ways to use homemade syrups to create soda fountain classics (Chocolate Egg Cream), great cocktails (Lovage Gin Fizz), and hot drinks (Hot Apple Spice Cup), all as delicious as they are distinctive.
