The Art Of Confectionery

Author : Ewald Notter
Publisher : John Wiley & Sons
Page : 374 pages
File Size : 51,6 Mb
Release : 2012-04-17
Category : Cooking
ISBN : 9780470398920

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The Art of the Confectioner by Ewald Notter Pdf

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 : American Antiquarian Cookbook Collection
Publisher : Andrews McMeel Publishing
Page : 356 pages
File Size : 42,8 Mb
Release : 2014-04-15
Category : Cooking
ISBN : 9781449436285

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The Art of Confectionery by American Antiquarian Cookbook Collection Pdf

This encyclopedic collection contains forty-four chapters with hundreds of recipes, and it includes discussions of methodology and ingredients as well as detailed recipes for a stunning array of dishes. Included are recipes for preserving fruits and fruit juices, preparation of jams and jellies, fruit and other syrups, summer beverages, dessert cakes, ice cream, sherbet, candy, bon-bons, puddings, tinctures, oils, and colorants. Written by an anonymous author, the “receipts” are from the “best New York, Philadelphia, and Boston confectioners, and include a large number from the French and other nations.” “The confectioner’s art is an accomplishment which may be ranked among the most desirable and graceful of all that pertains to domestic economy . . . It is absolutely necessary to the economy of the household that this art should form a part of every lady’s education.”

Author : Ewald Notter
Publisher : John Wiley & Sons
Page : 422 pages
File Size : 52,7 Mb
Release : 2011-01-18
Category : Cooking
ISBN : 9780470398845

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The Art of the Chocolatier by Ewald Notter Pdf

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 : Edward Lambert
Publisher : Unknown
Page : 76 pages
File Size : 41,6 Mb
Release : 1761
Category : Confectionery
ISBN : NYPL:33433078975301

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The Art of Confectionary by Edward Lambert Pdf

Author : Anonim
Publisher : Unknown
Page : 360 pages
File Size : 41,7 Mb
Release : 1865
Category : Confectionery
ISBN : STANFORD:36105004956319

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The Art of Confectionery by Anonim Pdf

Author : Kystina Gallegos Vancleef
Publisher : Mascot Books
Page : 176 pages
File Size : 53,8 Mb
Release : 2019-04-16
Category : Cooking
ISBN : 1643070843

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Cannabis Confectionery Art by Kystina Gallegos Vancleef Pdf

"Tired of making edibles at home and not knowing how high you'll get? While there certainly aren't any at-home testing kits on the market yet, this one-of-a-kind cookbook offers a precise formula for proper dosing. as well as easy-to -follow recipes perfect for experienced and budding home chefs alike. Just be warned, these aren't the type of cookies you'll want to leave out for Santa. Have fun. Make a mess. And get someone else do the dishes"

Author : Frederick Nutt,Recherd Scott
Publisher : Legare Street Press
Page : 0 pages
File Size : 42,6 Mb
Release : 2023-07-18
Category : Electronic
ISBN : 1019377763

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The Complete Confectioner Or the Whole Art of Confectionary by Frederick Nutt,Recherd Scott Pdf

This book is a comprehensive guide to the art of making confections, ranging from cakes and candies to ice cream and fruit preserves. The author provides detailed instructions on how to prepare a wide variety of sweets, along with tips and tricks to ensure success in the kitchen. He also includes a range of recipes for different occasions and tastes, making it an essential resource for anyone interested in the art of confectionery. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Author : 高岡一弥,高橋睦郎,与田弘志
Publisher : Unknown
Page : 364 pages
File Size : 42,9 Mb
Release : 2003
Category : Confectionery
ISBN : 4894442884

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和の菓子 by 高岡一弥,高橋睦郎,与田弘志 Pdf

A visual guide to hundreds of Japanese confections, with historical information. Text in Japanese and English.

Author : Charles Elmé Francatelli
Publisher : Unknown
Page : 506 pages
File Size : 54,8 Mb
Release : 1862
Category : Confectionery
ISBN : HARVARD:RSMCWD

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The Royal English and Foreign Confectioner by Charles Elmé Francatelli Pdf

Author : Peter P. Greweling,The Culinary Institute of America (CIA)
Publisher : Wiley Global Education
Page : 544 pages
File Size : 49,6 Mb
Release : 2012-10-16
Category : Cooking
ISBN : 9781118764879

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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition by Peter P. Greweling,The Culinary Institute of America (CIA) Pdf

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 : Herman Hueg
Publisher : Palala Press
Page : 390 pages
File Size : 54,9 Mb
Release : 2015-12-04
Category : Electronic
ISBN : 1347208615

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Ornamental Confectionery and the Art of Baking in All Its Branches by Herman Hueg Pdf

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Author : Caitlin Freeman
Publisher : National Geographic Books
Page : 0 pages
File Size : 55,9 Mb
Release : 2013-04-16
Category : Cooking
ISBN : 9781607743903

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Modern Art Desserts by Caitlin Freeman Pdf

Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces. From a fudge pop based on an Ellsworth Kelly sculpture to a pristinely segmented cake fashioned after Mondrian’s well-known composition, this collection of uniquely delicious recipes for cookies, parfait, gelées, ice pops, ice cream, cakes, and inventive drinks has everything you need to astound friends, family, and guests with your own edible masterpieces. Taking cues from modern art’s most revered artists, these twenty-seven showstopping desserts exhibit the charm and sophistication of works by Andy Warhol, Cindy Sherman, Henri Matisse, Jeff Koons, Roy Lichtenstein, Richard Avedon, Wayne Thiebaud, and more. Featuring an image of the original artwork alongside a museum curator’s perspective on the original piece and detailed, easy-to-follow directions (with step-by-step assembly guides adapted for home bakers), Modern Art Desserts will inspire a kitchen gallery of stunning treats.

Author : Laura Madeleine
Publisher : Macmillan
Page : 304 pages
File Size : 41,6 Mb
Release : 2016-09-20
Category : Fiction
ISBN : 9781250100559

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The Confectioner's Tale by Laura Madeleine Pdf

At the famous Patisserie Clermont, a chance encounter with the owner's daughter has given one young man a glimpse into a life he never knew existed: of sweet cream and melted chocolate, golden caramel and powdered sugar, of pastry light as air. But it is not just the art of confectionery that holds him captive, and soon a forbidden love affair begins. Almost eighty years later, an academic discovers a hidden photograph of her grandfather as a young man with two people she has never seen before. Scrawled on the back of the picture are the words “Forgive me.” Unable to resist the mystery behind it, she begins to unravel the story of two star-crossed lovers and one irrevocable betrayal.

Author : Hannah Glasse,Maria Wilson
Publisher : Good Press
Page : 187 pages
File Size : 53,7 Mb
Release : 2020-12-08
Category : Fiction
ISBN : EAN:4064066075132

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The Complete Confectioner by Hannah Glasse,Maria Wilson Pdf

The Complete Confectioner is a cookbook with sweet recipes and methods. It contains the basics of sweet-, cake- and ices-making, as well as how to boil sugar, making custards and syllabubs, conserving and distilling beverages.

Author : Frederick Nutt
Publisher : Unknown
Page : 278 pages
File Size : 43,6 Mb
Release : 1806
Category : Confectionary
ISBN : BL:A0021972376

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The Complete Confectioner, Or the Whole Art Confectionary Made Easy by Frederick Nutt Pdf