The Complete Practical Confectioner PDF Download
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Author: J. Thompson Gill
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 584
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Book Description
Author: J. Thompson Gill
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 584
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Book Description
Author: Peter P. Greweling
Publisher: Wiley Global Education
ISBN: 1118764870
Category : Cooking
Languages : en
Pages : 546
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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.
Author: John CAIRD (Confectioner.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 486
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Book Description
Author: John Kirkland
Publisher:
ISBN:
Category : Bakers
Languages : en
Pages :
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Book Description
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.
Author: John Kingslee
Publisher: New Age International
ISBN: 9788122417494
Category : Baking
Languages : en
Pages : 246
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Book Description
He Book A Professional Text To Bakery And Confectionary Is A Well-Structured And Handy Book On All The Required Theory And Practical Recipes On Bakery And Confectionary, More Suitable For The Indian Conditions. It Meets The Standards Prescribed By The Hotel Industry Worldwide.This Text Book On Bakery And Confectionary Has 22 Chapters Which Includes 8 Chapters On Theory And 14 Chapters Of Practical Recipes, Starting From Breads To Cakes, Cookies To Mouses, Cheese Cakes And Hot Desserts And Lots More. Most Of The Recipes Are Supported With Photographs. The Entire Practical Recipes Are Based On My Practical Experience At The Leela Palace And Also From My Specialized Training At The Oberoi, Bangalore.The Theory And Practical Contents Are Based On The Requirements Of Different Universities And Colleges Of Hotel Management. I Would Appreciate And Changes From My Esteemed And Knowledgeable Patrons Happy Baking.
![The confectioners' hand-book and practical guide to the art of sugar boiling [by E. Skuse]. PDF](https://books.google.com/books/content/images/frontcover/-TYCAAAAQAAJ?fife=w80-h100)
Author: E. Skuse
Publisher:
ISBN:
Category : Beverages
Languages : en
Pages : 268
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Book Description
Author: John Turcan
Publisher:
ISBN:
Category : Baking
Languages : en
Pages : 256
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Book Description
Author: Joseph A. Lambeth
Publisher:
ISBN:
Category : Cake decorating
Languages : en
Pages : 360
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Book Description
Author: Hannah Glasse
Publisher:
ISBN:
Category : Baking
Languages : en
Pages : 408
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Book Description
