Publication date: 2004-05-01
Dewey code: 641
Price: $5.95
Review The Best 50 Fudge Recipes (Best 50) / Bristol Publishing Enterprises:Here is a new collection of mouth-watering recipes for this classic American candy! The Best 50 Fudge Recipes contains chocolate fudges, nut fudges, butterscotch fudges – all are here, along with modern variants like pstachio lemon fudge. Also find tips on cooking temperature, how to rescue failed fudge, and historical background.
Edition: 1
Publication date: 2000-08-07
Dewey code: 641.33740944
Price: $60.00
Review Crafting the Culture and History of French Chocolate / University of California Press:This absorbing narrative follows the craft community of French chocolatiers-members of a tiny group experiencing intensive international competition-as they struggle to ensure the survival of their businesses. Susan J. Terrio moves easily among ethnography, history, theory, and vignette, telling a story that challenges conventional views of craft work, associational forms, and training models in late capitalism. She enters the world of Parisian craft leaders and local artisanal families there and in southwest France to relate how they work and how they confront the representatives and structures of power, from taste makers, CEOs, and advertising executives to the technocrats of Paris and Brussels. Looking at craft culture and community from a cross-disciplinary perspective, Terrio finds that the chocolatiers affirm their collective identity and their place in the present by commemorating selectively their role in history. In addition to joining a distinguished tradition of American anthropological writing on the role of food, her study of the social production of taste in the invention of vintage, grand cru chocolates lends specificity and weight to theories of consumption by Pierre Bourdieu and others. The book will appeal to anthropologists, cultural studies scholars, and anyone curious about life in contemporary France.
Edition: Translatio
Publication date: 2001-03-31
Dewey code: 641
List Price: $15.95
Price: $57.63
Review Antojos Tentaciones Dulces Y Saladas/ Fancy temptations sweets and salads / Atlantida:
Publication date: 1997-11
Review Muffins, Scones and Teacakes / Konemann UK Ltd:
Creator: Fabien Bellahsen
Publication date: 1998-12
Dewey code: 641
Price: $29.95
Review Desserts (Eurodelices) / Konemann:
Authors
- Noble Masi
- Brenda R. Carlos
- American Culinary Federation The
Dewey code: 641.815
List Price: $100.00
Price: $59.99
Review Baking Fundamentals / Prentice Hall:Explores the basics of baking and pastry using real-life examples, learning activities, and four founding principles. Focuses on the basic principles behind formulas—ratios, sequence, time and temperature—and how these factors impact all quality-baked products. Rich with photographs and illustrations, it provides numerous hands-on exercises and shows how mastering a few basic concepts can yield thousands of signature recipes. Simplifies the baking process by giving readers the ability to understand the factors that impact baking and pastry formulas. Provides students with a strong foundation in baking and pastry and helps them learn how to create thousands of their own signature recipes. Teaches readers how to increase or decrease formula yields to fit any production requirement. Spotlight actual bakers and pastry chefs and give readers a glimpse into the world of baking professionals. Demonstrate how ratios, sequence, time and temperature impact outputs. Ideal for beginners this book provides an excellent source of information that can be referred to throughout one’s professional baking career.
Edition: Tra
Publication date: 2005-06-30
Dewey code: 641
List Price: $73.95
Price: $53.98
Review La Gran Enciclopedia De Los Helados/ Ice Cream and Iced Desserts / El Hogar Y La Moda Sa:
Authors
- Cook's Illustrated Magazine
Edition: 1st
Publication date: 1997-06
Dewey code: 641
Price: $14.95
Review How to Make Ice Cream: An Illustrated Step-By-Step Guide to Perfect Ice Cream (Cook's Illustrated How to Cook) / Boston Common Press:An illustrated step-by-step guide to perfect ice cream, gelato and sauces We all scream for ice cream, but how do you make it at home? How to Make Ice Cream has a happily short-winded answer. In fewer than 100 pages, it presents illustrated, step-by-step instructions for creating perfect ice cream, gelato, and accompanying sauces-basic recipes, equipment notes, tips, and other information that all ice-cream makers, whether would-be or past master, can use. Following a statement of culinary principle-custard-based ice cream is preferred for maximum creamy richness and made-at-home success-the book then presents ice-cream basics and evaluative notes on ice-cream makers, from simple churns to deluxe, high-tech units. Master recipes, such as the one for vanilla ice cream, are offered with variations, including Chocolate Truffle and Caramel Almond Swirl. Recipes for gelato, the flavor-intensive Italian ice cream, and for sauces including hot fudge and warm Bing cherry, follow. Underlying techniques are explored throughout ("do not churn too long" is one) and sensible tips abound. A true primer, the book is part of the Cook's Illustrated Library, a modest yet consistently authoritative series from the editors of Cook's Illustrated magazine. Like the magazine, the books are dedicated to presenting tried-and-perfected recipes and cooking techniques in a concise, approachable way. -Arthur Boehm.
Creator: Sue Jorgensen
Publication date: 1993-10-21
Review Biscuits and Cookies / Salamander Books:
Publication date: 1996-03-15
Price: $57.08
Review Novelty Cakes / Hamlyn:This is a collection of inventive cakes, ranging from the simple to the more adventurous, for both grown-up and children's occasions. Cakes range from a teddy bear's picnic and an electronic keyboard to a golf course and a garden pond. There are traditional cakes for Christmas and Easter as well as cakes for Mother's Day and even one for Guy Fawkes' Night. Preparation and cooking times are provided with information on different icing techniques and decoration tips. A detailed food fact section is included which provides recipes for basic cake mixes, notes on preparing tins and information on cutting cakes into shape.
Publication date: 1995-04-10
Price: $53.26
Review Debbie Brown's Fairy Tale Cakes / Hamlyn:Fully illustrated with step-by-step colour photographs, this book contains 25 projects for novelty cakes based on themes from fairy tales and nursery rhymes, ranging from the easy to the complicated, and includes instructions on basic cake making, cake construction and icing recipes and techniques.
Publication date: 1989-11-30
Review Baking: Step by Step P/B / Hamlyn:
Publication date: 1997-11
Dewey code: 641
Price: $22.95
Review Great British Puddings / Trafalgar Square:In this book, Mary and Debbie Smith, mother and daughter, present their own version of traditional dishe s, plus ideas to appeal to modern tastes using ingredients w ith a traditional feel and flavour. '.
Publication date: 2005
Review Desserts / Acturus Publishing Limited:
Edition: 1st
Publication date: 1990-10-09
Dewey code: 641.86
List Price: $26.95
Price: $99.99
Review Great Italian Desserts / Little, Brown and Company:Like Italian food of all kinds, Italian desserts are increasingly popular. Nick Malgieri has drawn on his own culinary heritage and has traveled from Sicily to Milan collecting authentic recipes from professionals and home cooks alike. The result is a groundbreaking book that will introduce Americans to a dessert-making tradition to rival that of France or Vienna.
Publication date: 2007-09-11
Dewey code: 641
List Price: $65.32
Price: $65.00
Review Sweet Decadence: Memories of an Era When Sweets Were Sweet / Xlibris Corporation:To celebrate her husband's Central-European ("Mittel Europe") heritage, Kati Urszenyi has compiled some of her family's favorite sweet recipes into one sweet book. It is called Sweet Decadence: Memories of an era when sweets were sweet and is a collection of rich sophisticated desserts handed down to Kati through her husband's family. These recipes have been written down in Gabor's family for four generations. Presented with a double focus, on a vanished past and what we can do with it now, this is much more than a collection of recipes from was then and what now Authentic, delicious and doable. Translated across time and space, this collection of a family's recipes helps us understand why the Austro-Hungarian Empire found its culinary apotheosis in desserts - pastries, cakes, squares, slices, and cookies - of incomparable excellence. Made with readily available and all-natural ingredients, these recipes can now be prepared with our modern equipment, with less effort but no loss of texture and flavor. The author brings us a deeply felt, living, dense memory of how life was lived in the Old Country then, back a few generations, and also gives us some glimpses of how these have survived in her kitchen in Canada and her family's festivities, by way of these recipes and all they represent of a shared social history. And they're just plain exciting and simple, direct, and make any occasion: a holiday, special event or an everyday meal, a big party or an intimate afternoon tea, kids' after-school snacks or your own private pick-me-up.
Authors
- Annette Wolter
- Christian Teubner
List Price: $68.60
Price: $52.14
Review Gran Libro de La Reposteria / Everest Publishing:
Edition: 1
Publication date: 2008-04-04
Dewey code: 641
List Price: $69.95
Price: $55.96
Review Advanced Bread and Pastry / Delmar Cengage Learning:Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today’s baker respond to the recent evolution of ingredients, products, and presentation. The recipes (called formulas) are based on a variety of classica methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula.
Edition: 1st
Publication date: 2006-08-25
Dewey code: 641
List Price: $95.00
Price: $58.64
Review Fine Chocolates: Great Experience / Uitgeverij Lannoo Nv:Jean-Pierre Wybauw has been an advisor and instructor with Barry-Callebaut for thirty-two years. He constantly travels around the globe teaching professionals the tricks of the trade and gives lectures at famous trade schools. In this fascinating book, Wybauw lets the reader in on those tricks of the trade, delivering a comprehensive and practical guide to the art of chocolate making. With sumptuous photography Tony de Luc, this is a book for any chocophile!.
Publication date: 1989-03
Review Pretty Cakes / Weidenfeld Nicolson Illustrated:
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The Best 50 Fudge Recipes (Best 50), Crafting the Culture and History of French Chocolate, Antojos Tentaciones Dulces Y Saladas/ Fancy temptations sweets and salads, Muffins, Scones and Teacakes, Desserts (Eurodelices), Baking Fundamentals, La Gran Enciclopedia De Los Helados/ Ice Cream and Iced Desserts, How to Make Ice Cream: An Illustrated Step-By-Step Guide to Perfect Ice Cream (Cook's Illustrated How to Cook), Biscuits and Cookies, Novelty Cakes, Debbie Brown's Fairy Tale Cakes, Baking: Step by Step P/B, Great British Puddings, Desserts, Great Italian Desserts, Sweet Decadence: Memories of an Era When Sweets Were Sweet, Gran Libro de La Reposteria, Advanced Bread and Pastry, Fine Chocolates: Great Experience, Pretty CakesTop headlines: Madonna tour grosses $91.5 million: The 28 dates on Madonna's just-concluded North American jaunt grossed about $91.5 million and moved about 550,000 tickets, according to tour producer Arthur Fogel, chairman of global music for Live Nation. ›01:32 Iraq: With U.S. Help, Warlords Gain New Power: ›21:49 6 Oct, Sat Rock act Creed in talks to reunite: Creed is hammering out details for an upcoming reunion tour, sources tell Billboard. 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