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Step right up and read about the debut of cotton candy at the St. Louis World's Fair in 1904! The 1904 World's Fair in St. Louis, Missouri, was an exhibition like none other. It had huge buildings for displaying all sorts of inventions and machines, exhibits from all around the world, and vendors selling new foods, including something called Fairy Floss, which we now call cotton candy. In this book, a young girl named Lily and her Aunt Mae are told all about Fairy Floss by John Wharton, one of the inventors. Lily can't wait to go to the Fair and see how it's made. While there, she even makes a batch for herself! Readers will get a glimpse of the excitement and innovation of the Fair through the descriptive text and the detailed illustrations in this beautiful historical fiction picture book.
Established in 1911, The Rotarian is the official magazine of Rotary International and is circulated worldwide. Each issue contains feature articles, columns, and departments about, or of interest to, Rotarians. Seventeen Nobel Prize winners and 19 Pulitzer Prize winners – from Mahatma Ghandi to Kurt Vonnegut Jr. – have written for the magazine.
“Got a sweet tooth? [Sugar Baby] will school you in everything from rock candy to puff pastries. And Bullock-Prado . . . makes it look easy” (Ladies’ Home Journal). Cookbooks with recipes for baking with sugar (in the oven) continue to top the bestseller lists. And yet, no one has set out to do a cookbook with recipes on cooking with sugar (on the stovetop)—until now. In Sugar Baby, Gesine Bullock-Prado offers totally unintimidating step-by-step advice; the simplest instructions; recipes for candy, confections, and treats that integrate stovetop work into finished desserts; and a hilarious voice. Organized by temperature and chemical stages, here are more than 100 recipes for lollipops, caramel, rock candy, chocolate mousse, macarons, marshmallows, pudding pops, cakes, and much more. Sugar Baby will satisfy even the most demanding sweet tooth.
In 1901 the Australian colonies came together to form a new nation which, for the next twenty-six years, was governed from Melbourne. It was a small city, a place where people knew each other-not just the people who mattered, but those who didn't yet-where small changes loomed large and the import of big changes could scarcely be imagined. Yet in the extraordinary first quarter of the twentieth century the world lurched headlong into a new era. And this overgrown town, in all but name the nation's capital, oversaw the birth of modern Australia. In Capital, Kristin Otto describes how it happened. She looks at the developments that shaped the world we know today- from the story of Helena Rubinstein and the invention of the cosmetics industry, to the world's first feature film, to confectionery king Mac Robertson, packaging pioneer and author of the city's first motor car fatality. And she traces, with the lightest of touches, the web of influence, friendship and sheer coincidence that held it alltogether. For anyone who knowsMelbourne, Capital will be a fascinating conversation with an old friend. For anyone who doesn't, it will be a compelling introduction to a new one.
A selection of Sugar Baby recipes to get you started Cookbooks with recipes for baking with sugar (in the oven) continue to top the bestseller lists. But until now, no one has set out to do a cookbook with recipes on cooking with sugar (on the stovetop). The Sugar Baby Sampler gives a taste of the full Sugar Baby cookbook, including three of Gesine Bullock-Prado’s recipes for candy, confections, and treats. With the simplest instructions and the author’s hilarious voice, the Sugar Baby Sampler offers a delicious selection of the one hundred recipes found in Sugar Baby, which will satisfy even the most demanding sweet tooth.
As a shy little sheep who was born quite different to the rest of his flock, Davey goes to extreme lengths each morning to disguise himself in order to fit in. But what happens when his true colours are finally revealed? Through vibrantly painted illustrations and simple rhymes, Davey’s Pink Wool is a sweet story that teaches the importance of embracing your own uniqueness and learning to love yourself just as you are.
This delicious new book reveals the fascinating science behind some of our favorite candies. If you’ve ever wondered how candy corn is made or whether Baby Ruth bars really float, as in the movie Caddy shack, then this engaging collection of food for thought is guaranteed to satisfy your hunger for knowledge. As well as delving into candy facts and myths such as the so-called ‘sugar high’ and the long history of making sweetmeats, the authors explore the chemistry of a candy store full of famous treats, from Tootsie Rolls to Pixy Styx and from Jawbreakers to Jordan Almonds. They reveal what makes bubble gum bubbly and why a Charleston Chew is so chewy. Written in an engaging, accessible and humorous style that makes you laugh as you learn, Candy Bites doesn’t shy away from the hard facts or the hard questions, about candy. It tackles the chemistry of hydrocolloids in gummy bears alongside the relationship between candy and obesity and between candy and dental cavities. The chapters open a window on the commercial and industrial chemistry of candy manufacture, making this book a regular Pez dispenser of little-known, yet captivating factoids.
"Joe Nickell - once a carnival pitchman, then a magician, private detective, and investigative writer - has pursued sideshow secrets for years and has worked the famous carnival midway at the Canadian National Exhibition. For this book, he interviewed showmen and performers, collected carnival memorabilia, researched published accounts of sideshows and their lore, and even performed some classic sideshow feats, such as eating fire and lying on a bed of nails as a cinderblock was broken on his chest. The result of these varied efforts, Secrets of the Sideshows tells the captivating story of the magic, tricks - real or illusory - and performers of the world's midway shows."--BOOK JACKET.