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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.
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.
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.
This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.
The 18th century was a wealth of knowledge, exploration and rapidly growing technology and expanding record-keeping made possible by advances in the printing press. In its determination to preserve the century of revolution, Gale initiated a revolution of its own: digitization of epic proportions to preserve these invaluable works in the largest archive of its kind. Now for the first time these high-quality digital copies of original 18th century manuscripts are available in print, making them highly accessible to libraries, undergraduate students, and independent scholars. Medical theory and practice of the 1700s developed rapidly, as is evidenced by the extensive collection, which includes descriptions of diseases, their conditions, and treatments. Books on science and technology, agriculture, military technology, natural philosophy, even cookbooks, are all contained here. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to insure edition identification: ++++ British Library T103506 A reissue of the edition of [1760?] with a new titlepage. Facsimiles of the author's signature are printed on p.iv and on the first page of text. London: printed for J. Cooke, [1770?]. iv,304, xvip.; 8°
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.
Features over one hundred color photographs, techniques, and recipes of chocolates and confections that can be made at home.