Making Candy Turkish Delight Turkish Marzipan And Almond Drag E Recipes
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Decadent Semifreddo Recipes
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Author : Meallá Fallon
language : en
Publisher: Createspace Independent Publishing Platform
Release Date : 2018-06-06
Decadent Semifreddo Recipes written by Meallá Fallon and has been published by Createspace Independent Publishing Platform this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-06-06 with categories.
Semifreddo is a semi frozen dessert - basically 2 parts ice cream and 1 part whipped cream. It is so easy and quick to make!! Just a few of the recipe options are: Apple Cinnamon, Blueberry, Chocolate Cardamom, Chocolate Lavender, Chocolate Orange, Chocolate Oreo, Chocolate Raspberry, Honey Almond, Honey Rose, Lemon, Marzipan And Almond, Orange, Peanut Brittle and Turkish Delight..... Try these decadent recipes for a quick, easy and impressive looking dessert.
Sugar Confectionery And Chocolate Manufacture
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Author : R. Lees
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Sugar Confectionery And Chocolate Manufacture written by R. Lees and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
The authors had five objectives in preparing this book: (i) to bring together relevant information on many raw materials used in the manufacture of sweets and chocolate; (ii) to describe the principles involved and to relate them to production with maximum economy but maintaining high quality; (iii) to describe both traditional and modern production processes, in par ticular those continuous methods which are finding increasing application; (iv) to give basic recipes and methods, set out in a form for easy reference, for producing a large variety of sweets, and capable of easy modification to suit the raw materials and plant available; (v) to explain the elementary calculations most likely to be required. The various check lists and charts, showing the more likely faults and how to eliminate them, reflect the fact that art still plays no small part in this industry. To help users all over the world, whatever units they employ, most for mulations are given in parts by weight, but tables of conversion factors are provided at the end of the book. There also will be found a collection of other general reference data in tabular form; while the Glossary explains a number of technical terms, many of them peculiar to the industry.
The Professional Pastry Chef
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Author : Bo Friberg
language : en
Publisher: Van Nostrand Reinhold Company
Release Date : 1996
The Professional Pastry Chef written by Bo Friberg and has been published by Van Nostrand Reinhold Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Desserts categories.
If you think sumptuous desserts and healthy eating don't go together, you'll change your mind when you see the tempting, yet delightfully healthy desserts that Bo Friberg has added to the Third Edition of this ever-popular pastry cookbook. The Light Desserts chapter now offers twice as many mouth-watering desserts that will please your palate, your heart, and your waistline. The Third Edition on The Professional Pastry Chef offers hundreds of tempting, easy-to-follow recipes that range from classical to contemporary favorites. Here is a complete guide to the preparation and artful presentation of a bounty of pastries and desserts, including breads, cakes, cookies, pastries, ice creams, candies, and restaurant desserts. Instructions for every recipe have been rewritten using shortened, numbered steps to make them as easy to follow as possible. Each recipe - thoroughly tested by the author and thousands of his students - has been refined to perfection and is virtually foolproof. In brand new, consolidated introductions to each recipe, Master Pastry Chef Bo Friberg carefully explains the proper blending of ingredients, use of pastry equipment, alternate presentations, and professional techniques so you can produce professional results the first time.
Professional Baking
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Author : Wayne Gisslen
language : en
Publisher: John Wiley & Sons
Release Date : 2004-04-06
Professional Baking written by Wayne Gisslen and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-04-06 with Cooking categories.
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Making Candy Turkish Delight Turkish Marzipan And Almond Drag E Recipes
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Author : Brenda Van Niekerk
language : en
Publisher: Brenda Van Niekerk
Release Date : 2013-10-10
Making Candy Turkish Delight Turkish Marzipan And Almond Drag E Recipes written by Brenda Van Niekerk and has been published by Brenda Van Niekerk this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-10 with Cooking categories.
Make these decadent, delicious Turkish candies. Some of the content within the book: Badem Ezmesi (Turkish Marzipan), Turkish Delight Recipes, Apple Walnut Turkish Delight, Apricot Walnut Turkish Delight, Black Currant Turkish Delight, Cherry Turkish Delight, Cherry Walnut Turkish Delight, Coconut Walnut Turkish Delight, Ginger Orange Turkish Delight, Hazelnut Turkish Delight, Lavender Turkish Delight, Lemon Almond Turkish Delight, Lemon Turkish Delight, Mint Turkish Delight, Orange Turkish Delight and more.
The Modern Baker
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Author : Nick Malgieri
language : en
Publisher: DK Publishing (Dorling Kindersley)
Release Date : 2008
The Modern Baker written by Nick Malgieri and has been published by DK Publishing (Dorling Kindersley) this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Baking categories.
A bestselling author and one of America's preeminent bakers distills years of teaching and experience into these 150 recipes. Malgieri includes descriptions of how batters and doughs are supposed to appear at each stage of preparation.
Food Process Engineering And Technology
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Author : Zeki Berk
language : en
Publisher: Academic Press
Release Date : 2013-06-08
Food Process Engineering And Technology written by Zeki Berk and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-08 with Technology & Engineering categories.
The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Strong emphasis on the relationship between engineering and product quality/safety Links theory and practice Considers topics in light of factors such as cost and environmental issues
Encyclopedia Of Kitchen History
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Author : Mary Ellen Snodgrass
language : en
Publisher: Routledge
Release Date : 2004-12-29
Encyclopedia Of Kitchen History written by Mary Ellen Snodgrass and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-12-29 with Reference categories.
First published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.
The Glorious Foods Of Greece
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Author : Diane Kochilas
language : en
Publisher: William Morrow Cookbooks
Release Date : 2001-04-01
The Glorious Foods Of Greece written by Diane Kochilas and has been published by William Morrow Cookbooks this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-04-01 with Cooking categories.
A region-by-region cookbook introduces the diverse cuisine of Greece, offering a collection of four hundred authentic traditional and contemporary recipes representing three thousand years of history, culture, and culinary lore.
Glucose Syrups
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Author : Peter Hull
language : en
Publisher: John Wiley & Sons
Release Date : 2011-09-23
Glucose Syrups written by Peter Hull and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-09-23 with Technology & Engineering categories.
Glucose syrups (commonly known as corn syrups in North America) arederived from starch sources such as maize, wheat and potatoes.Offering alternative functional properties to sugar as well aseconomic benefits, glucose syrups are extremely versatilesweeteners, and are widely used in food manufacturing and otherindustries. They are a key ingredient in confectionery products,beer, soft drinks, sports drinks, jams, sauces and ice creams, aswell as in pharmaceuticals and industrial fermentations. This book brings together all the relevant information on themanufacture and use of glucose syrups. Drawing on fortyyears’ experience in the international glucose industry, theauthor provides a valuable reference for all those involved in theprocessing and buying of these syrups, and for scientists involvedin the manufacture of a full range of food (and some non-food)products in which the syrups are ingredients. The emphasis is onpractical information - recipes are included where relevant in theapplications chapters, and appendices offer commonly-usedcalculations and useful data. Food technologists can use the bookto make choices about the most suitable glucose syrup to use in aparticular application, and also to adapt recipes in order toreplace sugar (sucrose) or other ingredients. A glossary of termsreflecting the international terminology of the industry completesthe book.