by
Ashby, Pat.
Call Number
641.853 ASH
Publication Date
1986
Format:
Books
Relevance:
109781.7969
by
Ziegler, Franz.
Call Number
641.853 ZIE
Publication Date
2009
Format:
Books
Relevance:
95079.8750
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by
Ziegler, Franz.
Call Number
641.853 ZIE
Publication Date
2009
Format:
Books
Relevance:
95079.8750
by
Van Laere, Carel.
Call Number
641.853 VAN
Publication Date
1959
Format:
Books
Relevance:
71875.5703
by
Siefert, Bernd.
Call Number
641.865 SIE
Publication Date
2009 2008
Format:
Books
Relevance:
50827.3594
by
Eggenschwiler, Fredy, author.
Call Number
641.853 EGG
Format:
Regular print
Relevance:
2.2574
by
Lowenberg, Miriam E. (Miriam Elizabeth)
Call Number
641.853 LOW
Publication Date
1979
Format:
Books
Relevance:
0.1213
by
Carpenter, Autumn.
Call Number
641.853
Publication Date
2014
Summary
The ULTIMATE reference for all methods of candy making--a comprehensive guide for crafty homemakers, aspiring confectionary artists, and sweet treat lovers everywhere!.
Format:
Electronic Resources
Relevance:
0.0615
by
Notter, Ewald, 1955-
Call Number
641.3374 NOT
Publication Date
2011
Summary
Becoming a successful chocolatier requires artistry, talent, and a range of well-honed pastry and confectionery skills. This book, from renowned chocolatier and pastry chef Ewald Notter, teaches those skills in a stunningly illustrated full-color format and provides a complete education in chocolate work---from basic chocolate making to advanced showpiece construction. -- Notter begins with an in-depth overview of chocolate, including all of the skills required for producing truffles, slabbed pralines, and other simple candies. He then presents the essential concepts and vital techniques for creating gorgeous large-scale chocolate showpieces that engage the imagination and delight the senses. -- The Basics of Chocolate and Other Ingredients A history of chocolate, its harvesting and production, couverture, and other confectionery ingredients such as nuts, spices, sugars, and liquors. -- Essential Equipment All the tools of the trade, including appliances, hand tools, molds, frames, and other candy tools. -- Chocolate Composition And Basic Techniques Including tempering, dipping, sugar boiling, and caramelizing nuts. --
Format:
Books
Relevance:
0.0516
by
Gordon, Valerie.
Call Number
641.86 GOR
Publication Date
2013
Format:
Electronic Resources
Relevance:
0.0495
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