Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections. [More..] | |
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From the moment Julia Bennett leaves her abusive Boston fiance at the altar and her ugly wedding dress hanging from a tree in South Dakota, she knows she's driving away from the old Julia, but what she's driving toward is as messy and undefined as her own wounded soul. The old Julia dug her way out of a tortured, trailer park childhood with a monster of a mother. The new Julia will be found at her Aunt Lydia's rambling, hundred-year-old farmhouse outside Golden, Oregon. There, among uppity chickens and toilet bowl planters, Julia is welcomed by an eccentric, warm, and often wise clan of women, including a psychic, a minister's unhappy wife, an abused mother of four, and Aunt Lydia herself - a woman who is as fierce and independent as they c [More..] | |
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Forget milk chocolate molded into childish candy bars. Today's chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local specialty stores. The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers, maple syrup, and spi [More..] | |
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Henry loves chocolate so much, it practically runs through his veins. Chocolate cake, chocolate cereal, chocolate syrup, chocolate milk, and chocolate cookies—and that’s just breakfast! Still, it comes as a shock when he suddenly breaks out in chocolaty brown spots and is diagnosed with . . . Chocolate Fever. And, rather than be poked and prodded by doctors, Henry runs away, starting the adventure of a lifetime. But at the end of it all, the question remains: Is there a cure for Chocolate Fever? [More..] | |
Brand: Puffin Books List Price: $4.99 Amazon Price: $1.22 | |
When George and the man with the yellow hat stop to shop at a chocolate factory store, George becomes curious about how chocolates are made. Though he begins to follow the factory tour, George is soon off on his own to investigate. The adventures of Curious George continue in an all-new series beginning in fall 1998 with eight new stories. Written and illustrated in the style of Margret and H. A. Rey, the books will appear in paperback (8 x 8") and hardcover editions and will feature the art of Vipah Interactive, the animators of HMI's Curious George CD-ROMs. [More..] | |
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Online giving empowers all of us to pursue our own social, political, economic, and personal philosophies and to do so in private, or if we wish, online giving tools also provide us the ability to share with the world that we have done so. The new generation of online giving tools enables tour the world, research, select our causes, and press the donate button when we have decided a cause or an organization is worthwhile. With a Facebook page, Twitter account, or one of many other social media engines we can brag about it, challenge our friends, and send our own personal message to a world in which we would like to see change. I dig into some of the smaller organizations and projects that I have donated to and explain where to find informat [More..] | |
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This digital document is an article from Epoca, published by Difusora de Informacion Periodica, S.A. (DINPESA) on March 4, 2001. The length of the article is 782 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.Citation DetailsTitle: Chocolate "on line".(cómo comprar chocolate en línea y recursos informativos en Internet)(TT: On-line chocolate.)(TA: buying chocolate on-line and Internet resources)(Artículo Breve)Author: Luis UseraPublication: Epoca (Magazine/Journal)Date: March 4, 2001Publisher: Difusora de Informacion Periodica, S.A. (DINPESA) Page: 82Article [More..] | |
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International Association of Culinary Professionals (IACP) 2010 Award Finalists in the Culinary History category.Chocolate. We all love it, but how much do we really know about it? In addition to pleasing palates since ancient times, chocolate has played an integral role in culture, society, religion, medicine, and economic development across the Americas, Africa, Asia, and Europe.In 1998, the Chocolate History Group was formed by the University of California, Davis, and Mars, Incorporated to document the fascinating story and history of chocolate. This book features fifty-seven essays representing research activities and contributions from more than 100 members of the group. These contributors draw from their backgrounds in such diverse f [More..] | |
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FOR USE IN SCHOOLS AND LIBRARIES ONLY. Recounts how Hershey struggled to establish himself in the candy business, and describes how he used his wealth to benefit others. [More..] | |
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In their second collaboration, Pierre Hermé and Dorie Greenspan unveil the secrets of sumptuous chocolate desserts. Their book offers a delicious collection of recipes, all featuring the world's most intoxicating ingredient: chocolate! [More..] | |
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