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Author : George Read
Publisher : Unknown
Page : 114 pages
File Size : 54,8 Mb
Release : 1857
Category : Bread
ISBN : BL:A0022020514
Author : Anonim
Publisher : Unknown
Page : 166 pages
File Size : 53,8 Mb
Release : 1864
Category : Confectionery
ISBN : NYPL:33433078975970
Author : Robert Wells (Confectioner)
Publisher : Unknown
Page : 192 pages
File Size : 54,6 Mb
Release : 1889
Category : Cake
ISBN : HARVARD:RSL5QC
Author : Frederick Nutt
Publisher : Unknown
Page : 278 pages
File Size : 42,5 Mb
Release : 1806
Category : Confectionary
ISBN : BL:A0021972376
Author : Hardpress
Publisher : Hardpress Publishing
Page : 168 pages
File Size : 51,8 Mb
Release : 2012-08-01
Category : Confectionery
ISBN : 1290596492
Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
Author : Ewald Notter
Publisher : John Wiley & Sons
Page : 374 pages
File Size : 50,8 Mb
Release : 2012-04-17
Category : Cooking
ISBN : 9780470398920
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 : George READ (Confectioner.)
Publisher : Unknown
Page : 118 pages
File Size : 49,7 Mb
Release : 1854
Category : Electronic
ISBN : BL:A0020571016
Author : Anonim
Publisher : Unknown
Page : 154 pages
File Size : 49,9 Mb
Release : 1844
Category : Baking
ISBN : LCCN:97187422
Author : Glenn Rinsky,Laura Halpin Rinsky
Publisher : John Wiley & Sons
Page : 386 pages
File Size : 40,8 Mb
Release : 2008-02-28
Category : Cooking
ISBN : 9780470009550
With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to the current terminology of every component of pastry, baking, and confectionary arts, this book provides important information about the origin and historical background of many of the terms. Moreover, it offers coverage of flavor trends, industry practices, key success factors, a resources list, illustrations, and phonetic pronunciations.
Author : Eleanor Parkinson
Publisher : Unknown
Page : 154 pages
File Size : 49,9 Mb
Release : 1867
Category : Confectionery
ISBN : OCLC:3253080
Author : Robert Wells
Publisher : Unknown
Page : 200 pages
File Size : 43,8 Mb
Release : 1892
Category : Baking
ISBN : UOM:39015093193004
Author : Frances Upcher Cousens
Publisher : Unknown
Page : 142 pages
File Size : 41,5 Mb
Release : 1880
Category : Electronic
ISBN : OXFORD:590265491
Author : Frances Upcher Cousens
Publisher : Unknown
Page : 164 pages
File Size : 48,5 Mb
Release : 1884
Category : Electronic
ISBN : OXFORD:600100880
Author : Frances Upcher Cousens
Publisher : Unknown
Page : 64 pages
File Size : 49,6 Mb
Release : 1876
Category : Electronic
ISBN : NLS:V000562682
Author : Eleanor Parkinson
Publisher : Theclassics.Us
Page : 70 pages
File Size : 46,8 Mb
Release : 2013-09
Category : Electronic
ISBN : 1230247890
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1844 edition. Excerpt: ... Bread made of Roots.--M. Parmentier, late chief Apothecary in the Hotel des Invalidea, whose authority we have before quoted, has published numerous and very curious experiments on the vegetables, which in times of scarcity might bo used in the subsistence of animals, as substitutes for those usually employed for that purpose. The result of these experiments in the mind of M. Parmentier was, that starch is the nutritive part of farinaceous vegetables, and that the farina of plants was identical with the starch of wheat. The plants from which he extracted this farina are the bryony, the iris, gladiolus, ranunculus, fumaria, arum, dracunculus, niandragora, colchicum, filipendula, helleborus, and the roots of the gramen caniuuna arvense, or dog grass of the fields. The mode employed by M. Parmentier to extract the starch, or farina, from these vegetables, was merely bruising and boiling. The roots were cleansed and scraped, then reduced to a pulp, which being soaked in a considerable quantity of water, a white sediment is deposited, which when properly washed and dried will be found to be pure starch. M. Parmentier converted this starch into bread by mingling it with an equal quantity of potatoes reduced to a pulp, and employing the usual quantity of yeast or other leaven. The bread, we are informed, had no bad taste, and was of excellent quality. From these experiments of M. Parmentier, it appears, that it is chiefly the amylaceous matter or starch of grain that is nutritious; and, that the nutritive quality of other vegetable substances depends in a great measure on the quantity of that matter which they contain. Starch formed into a jelly, and diffused in water, will keep a long time without change. Ragwort.--Bread has been made in times...