Author: ArtPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
The Art of Confectionery, Etc
Author: ArtThe Art of Confectionery
Author: The Art of Baking and Confectionery, Etc
Author: George WoolleyThe Art of Sweetmaking
Author: Beatrice M. MandersPublisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 88
Book Description
The Art of the Confectioner
Author: Ewald NotterPublisher: John Wiley & Sons
ISBN: 0470398922
Category : Cooking
Languages : en
Pages : 374
Book Description
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 Art of Confectionery
Author: American Antiquarian Cookbook CollectionPublisher: Andrews McMeel Publishing
ISBN: 1449436285
Category : Cooking
Languages : en
Pages : 356
Book Description
This encyclopedic collection contains forty-four chapters with hundreds of recipes, and it includes discussions of methodology and ingredients as well as detailed recipes for a stunning array of dishes. Included are recipes for preserving fruits and fruit juices, preparation of jams and jellies, fruit and other syrups, summer beverages, dessert cakes, ice cream, sherbet, candy, bon-bons, puddings, tinctures, oils, and colorants. Written by an anonymous author, the “receipts” are from the “best New York, Philadelphia, and Boston confectioners, and include a large number from the French and other nations.” “The confectioner’s art is an accomplishment which may be ranked among the most desirable and graceful of all that pertains to domestic economy . . . It is absolutely necessary to the economy of the household that this art should form a part of every lady’s education.”
Pastry-Making and Confectionery - Including the Art of Icing and Piping, also Cakes, Buns, Fancy Biscuits, Sweetmeats, etc.
Author: Charles Herman SennPublisher: Read Books Ltd
ISBN: 152878460X
Category : Cooking
Languages : en
Pages : 213
Book Description
This is a vintage cook book focusing on creating a plethora of impressive and delicious sweets and desserts, with supplementary sections on pastry making. From cakes and buns to fancy biscuits, Sweetmeats, and beyond, this profusely-illustrated collection of recipes will appeal to those looking to impress dinner guests or simply expand their confectionery repertoire. Perfect for inclusion in culinary collections. Charles Herman Senn (1862 – 1934) was a German writer of cookery books. He wrote profusely on the subject, producing cook books for all manner of people and situations, but was particularly well-known for his vegetarian and confectionery recipes. Other notable works by this author include: “Breakfast and Supper Dishes” (1898), “A book of Salads: The Art of Salad Dressing” (1922), and “British Red Cross Society Cookery Manual” (1915). Contents include: “Hot Sweets”, “Cold Sweets”, “Ices and How to Make Them”, “Gateaux and Pastry”, “Auxiliary Recipes”, “Sweet Sauces, Hot and Cold”, etc. The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from 'the old ways' of cooking. Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history – with a taste of what, how and when, people ate, drank, and socialised.
The Compleat Confectioner; Or, The Art of Candying and Preserving in Its Utmost Perfection ... The Fifth Edition. To which is Added, a Second Part: Containing a Curious Collection of Recipts, Etc
Author: Mary EalesThe Art of Confectionery
Author: AnonymousPublisher:
ISBN: 9781294189503
Category :
Languages : en
Pages : 358
Book Description
This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ 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 ensure edition identification: ++++ The Art Of Confectionery: With Various Methods Of Preserving Fruits And Fruit Juices; The Preparation Of Jams And Jellies; Fruit And Other Syrups; Summmer Beverages, And Directions For Making Dessert Cakes. Also Different Methods Of Making Ice Cream, Sherbet, Etc. These Receipts Are From The ... J. E. Tilton and company, 1865 Cooking; Courses & Dishes; Desserts; Confectionery; Cooking / Courses & Dishes / Desserts; Desserts
The Art of Sweet-making
Author: Beatrice MandersPublisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 101
Book Description