Download or read book The pastrycook confectioner s guide written by Robert Wells (baker.) and published by . This book was released on 1892 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Pastrycook and Confectioner s Guide written by Robert Wells and published by . This book was released on 1889 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The pastrycook confectioner s guide written by Robert Wells (baker.) and published by . This book was released on 1892 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Pastrycook Confectioner s Guide written by Robert Wells and published by . This book was released on 1899 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Pastrycook and Confectioner s Guide written by Robert Wells and published by . This book was released on 2013-09 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Art of the Confectioner written by Ewald Notter and published by John Wiley & Sons. This book was released on 2012-04-17 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Practical Pastry written by Frederick T. Vine and published by Nabu Press. This book was released on 2014-01 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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: ++++ Practical Pastry: A Handbook For Pastrybakers, Cooks And Confectioners 3 Frederick T. Vine Office of the "Baker and Confectioner," 1907 Cooking; Health & Healing; Low Fat; Cooking / General; Cooking / Health & Healing / Low Fat; Pastry
Download or read book The Apprentices Guide written by Robert W. Moffatt and published by . This book was released on 1869 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Pastry Chef s Companion written by Glenn Rinsky and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The Confectioner s and Pastry cook s Guide Or Confectionery Made Easy written by George Read and published by . This book was released on 1857 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Confectioner s and Pastry Cook s Guide Sixth Edition Revised Improved and Corrected written by George READ (Confectioner.) and published by . This book was released on 1854 with total page 118 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Practical Pastry written by Frederick T. Vine and published by . This book was released on 1894 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Apprentices Guide Or Every Lady Her Own Pastry Cook and Confectioner Classic Reprint written by Robert W. Moffatt and published by . This book was released on 2017-07-18 with total page 50 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Apprentices' Guide, or Every Lady Her Own Pastry Cook and ConfectionerTo make fine Puff Pastry, take equal parts of Butter and Flour: Take 1 pound of Flour, put half in your pan and the other half on the table; then take 1 pound of Butter, wash it well in ice water until you have all the salt washed out; then spread it about 1 inch thick on a pan, and put it on the ice to harden; when hard, out it into four parts put one-fourth into your pan With the flour, cut it in very small pieces with a knife, mix it with cold water to the consistency of bread dough, being careful not to stir it too much. After having mixed it, roll it out very thin with your rolling pin, take another portion of your butter, di vide it in small pieces all over the surface of your pastry. Sprinkle it with flour'; then double it four times, roll it again and take another portion of your butter, and do with it as before; so continue until you have used it all, being careful to save enough flour to roll it out with. When you are ready to bake, after having all the butter in, cut it into four parts; having done so, roll each part up very tight, lay them on a pan and put in a cool place; when it becomes cold, cut off as much as you think proper to cover your plate, roll it very thin, sprinkle some flour over it, double it four times, roll it out about one-eighth of an inch thick, cover your plate, trim off the edge with a sharp knife, and bake in a brisk oven.Another. - Take 1 pound of butter, wash it well, spread it on a pan, place it on the ice to harden when hard, have ready 1 pound of flour, cut your butter up very fine in it.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book The Complete Confectioner Pastry cook and Baker written by and published by . This book was released on 1864 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The confectioners hand book and practical guide to the art of sugar boiling by E Skuse written by E. Skuse and published by . This book was released on 1881 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Manual of the Mollusca written by Samuel Peckworth Woodward and published by . This book was released on 1890 with total page 766 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Handbook on Modern Explosives written by Manuel Eissler and published by . This book was released on 1890 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt:
