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Edible Mosaic
"An Edible Mosaic nudges the basic cook into the world of Middle Eastern cooking with simple, approachable recipes that jump off the page and into your kitchen. Faith turns creative combinations of real food and spices into beautiful dishes packed with flavor and nutrition. --Kath Younger, KatEats.com blog"
How To Make Chocolate Spoons And Chocolate Drinks
Try making these easy, decadent recipes. Learn step by step how to make chocolate spoons for coffee and hot chocolate. These chocolate spoons make great gifts!! Some of the recipes within the book: Step by step instructions on making chocolate spoons. Recipes for Hot Chocolate Drink Recipes, Amaretto Hot Chocolate, Butterscotch Hot Chocolate, Cocoa And Cinnamon Drink, Crème De Cocoa Liqueur Coffee, Hot Chocolate, Hot Cocoa, Kahlua Chocolate Drink, Malted Hot Chocolate, Mexican Hot Chocolate, Mocha Hot Chocolate Coffee, Orange Cinnamon Hot Chocolate, Orange White Chocolate Drink, Peanut Butter Hot Chocolate, Raspberry Hot Chocolate and much, much more..... This book contains delicious, easy to follow recipes and instructions.
Food Industries Manual
It is a measure of the rapidity of the changes The work has been revised and updated, and taking place in the food industry that yet another following the logic of the flow sheets there is some edition of the Food Industries Manual is required simplification and rearrangement among the chap after a relatively short interval. As before, it is a ters. Food Packaging now merits a separate pleasure to be involved in the work and we hope chapter and some previous sections dealing mainly that the results will continue to be of value to with storage have been expanded into a new readers wanting to know what, how and why the chapter covering Food Factory Design and Opera food industry does the thing...
Chocolate in Health and Nutrition
Chocolate in Health and Nutrition represents the first comprehensive compilation of the newest data on the actions of the flavonoids and microorganisms associated with the beneficial effects of chocolate. This unique text provides practical, data-driven resources based upon the totality of the evidence to help the reader understand the basics, treatments and preventive strategies that are involved in the understanding of the role chocolate may play in healthy individuals as well as those with cardiovascular disease, diabetes or neurocognitive declines. Of equal importance, critical issues that involve patient concerns, such as dental caries and food preferences in children, potential effects...
The Secret Life of Chocolate
A fascinating guide to the history and medical uses of cacao. The Secret Life of Chocolate is a book about chocolate. Not the sweet, mass-produced fatty confection most of us are familiar with, though. This book is about old-school chocolate; pre-Colombian, Central American, bitter-spicy-foamy-intense blow-your-socks-off chocolate; chocolate beverages made with toasted cocoa beans, water, and indigenous plants. Today there are many different forms of drinking chocolate in Latin America, most of which reflect European (Spanish) influence, incorporating sugar, cinnamon, and milk. The aim of this work is to peel back the years of cultural cross-pollination and anatomize the original Cacao-based beverages, which were richer, more complex, more potent, and darker (in every sense) than modern forms of chocolate. This book delves into the ancient history of the human relationship with the cocoa tree, Theobroma cacao; it dissects the pharmacological properties of chocolate to the fullest possible extent; and it divulges the mythical and magical associations of human interactions with this incredible plant.
Chocolate, Cocoa and Confectionery: Science and Technology
The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, lecturer, and consultant, I have c...
Gourmet Coffee, Tea and Chocolate Drinks
Your favorite coffee or tea shop will miraculously appear in your own kitchen with these wonderful recipes for gourmet coffee, tea, and chocolate drinks. This collection boasting over 150,000 copies sold in all editions, presents over 300 captivating taste treats, including Cinnamon-Vanilla Coffee, Cappuccino Royale, Rum Cider Tea, and Strawberry-Amaretto Chocolate Shake. Hot or cold as a morning beverage, afternoon cocktail or evening dessert, these gourmet flavors are within easy reach right at home with this charmingly illustrated and informative volume.
Natural Products in Beverages
This reference book provides a comprehensive overview on active ingredients of the plants that are present in beverages. The book aims to highlight the important aspects of each plant from a botanical perspective elaborating on the morphology of the species and ecological and agronomic specificities on their phytochemistry. It also discusses manufacturing techniques for control and analysis of these products of natural origin. The content is divided into eleven main sections containing chapters contributed from valuable experts in their field. The book serves as a useful resource for graduate students, scholars and researchers in the field of botany, agriculture, food chemistry, nutrition as well as industrial scientists and those involved in marketing of phytochemicals, plants and their extracts.
The Art of the Chocolatier
Becoming a successful chocolatier requires artistry and an eye for design, as well as a strong foundation in the practical skills of the pastry kitchen. In The Art of the Chocolatier, expert pastry chef Ewald Notter shares the wisdom gained from more than 35 years in the pastry kitchen, and combines lessons on artistry and technique into the ultimate guide to chocolate work. The book begins with a basic overview of chocolate, including information on the equipment, ingredients, and basic techniques needed to work with this much-loved ingredient. Part Two covers basic recipes and decorating techniques for small chocolate candies, with information on everything from making ganache and gianduja...
Chocolate and Sustainable Cocoa Farming
This second edition includes an updated bibliography.Astley's signature is a highly allusive, layered and self-conscious prose style, non-linear and open-ended (Gillian Whitlock, JASAL: Journal of Association for the Study of Australian Literature, 6, 2007, p. 154.)The essays offer insights into issues of language, art, gender and religion ... as well as Astley's evolving body of writing and the historical and literary context of her work (Lyn Jacobs, Australian Literary Studies v.23, n.3, 2008, p.358).
