The Confectioner S And Pastry Cook S Guide Or Confectionery Made Easy
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The Confectioner S And Pastry Cook S Guide Or Confectionery Made Easy
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Author : George Read
language : en
Publisher:
Release Date : 1857
The Confectioner S And Pastry Cook S Guide Or Confectionery Made Easy written by George Read and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1857 with Bread categories.
The Pastrycook Confectioner S Guide
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Author : Robert Wells (baker.)
language : en
Publisher:
Release Date : 1892
The Pastrycook Confectioner S Guide written by Robert Wells (baker.) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1892 with Baking categories.
The Complete Confectioner Pastry Cook And Baker
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Author :
language : en
Publisher:
Release Date : 1864
The Complete Confectioner Pastry Cook And Baker written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1864 with Confectionery categories.
The Complete Confectioner Pastry Cook And Baker
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Author :
language : en
Publisher:
Release Date : 1843
The Complete Confectioner Pastry Cook And Baker written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1843 with Confectionery categories.
The Art Of The Confectioner
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Author : Ewald Notter
language : en
Publisher: John Wiley & Sons
Release Date : 2012-04-17
The Art Of The Confectioner written by Ewald Notter 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 2012-04-17 with Cooking categories.
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.
The Pastrycook Confectioner S Guide
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Author : Robert Wells (baker.)
language : en
Publisher:
Release Date : 1892
The Pastrycook Confectioner S Guide written by Robert Wells (baker.) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1892 with categories.
Pastrycook And Confectioner S Guide
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Author : Robert Wells
language : en
Publisher:
Release Date : 1889
Pastrycook And Confectioner S Guide written by Robert Wells and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1889 with Cake categories.
The Complete Confectioner Or The Whole Art Confectionary Made Easy
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Author : Frederick Nutt
language : en
Publisher:
Release Date : 1806
The Complete Confectioner Or The Whole Art Confectionary Made Easy written by Frederick Nutt and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1806 with Confectionary categories.
The Complete Confectioner Pastry Cook And Baker
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Author : Eleanor Parkinson
language : en
Publisher:
Release Date : 1867
The Complete Confectioner Pastry Cook And Baker written by Eleanor Parkinson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1867 with Confectionery categories.
The Pastry Chef S Companion
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Author : Glenn Rinsky
language : en
Publisher: John Wiley & Sons
Release Date : 2008-02-28
The Pastry Chef S Companion written by Glenn Rinsky 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 2008-02-28 with Cooking categories.
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.