- 4 Ingredients Chocolate Cakes and Cute ThingsISBN: 9780980595925
Publication date: 01/10/2015
Wish you could prepare lavish, mouthwatering desserts and small bites with little money and time, but don't know where to start? This lovely, resourceful, fully illustrated cookbook is your answer. You'll wow your friends and family with these fabulous low-budget, stree-free recipes, and fun little delicacies like Brie and Quince Tarts, Picnic Loaf, Bolognese Boats, Blueberry Cheesecake Ice Cream.
In these pages, Kim McCosker shares recipes and clever tips for scrumptious, homemade treats - both sweet and savoury. You'll also learn simple methods for baking with chocolate and getting the results you want.
The ideal gift for Mother's Day, birthdays, bridal and baby showers, this cookbook yields only the best - easy delicious, and affordable treats, all with 4 Ingredients or less! - See more at: http://books.simonandschuster.com.au/4-Ingredients-Chocolate-Cakes-and-Cute-Things/Kim-McCosker/9780980595925#sthash.1K258UUg.dpuf
Author: MCCOSKER, KIMPrice: $24.99
- Art of the Chocolatier From Classic Confections to Sensational ShowpiecesISBN: 9780470398845
Publication date: 01/02/2011
A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete and comprehensive guide to chocolate-making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces. This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work. * Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more * An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece * Beautiful full-color photos throughout provide inspiration for chocolate decor and showpiece design, while clear how-to photos illustrate key techniques * TThe Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier's art for students and professionals alike.
Author: NOTTER, EWALDPrice: $92.99
- Art of the Confectioner Sugarwork and PastillageISBN: 9780470398920
Publication date: 01/05/2012
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.
Author: NOTTER, EWALDPrice: $92.99
- Artisan Marshmallow Sweet Little DessertsISBN: 9781742704524
Publication date: 01/10/2010
The once humble confectionery can now also be found in the finest cake and pastisseries stores across the globe. The Artisan Marshmallow pays high respect to these sweet delights - which can be so much more than pink or white puffs.
Publication Date November 2012
Dimension: 183mm X 143mm
Author: MISCPrice: $19.99
- Atelier Confectionery Bonbons Marshmallows Toffees Lollipops Licorice....ISBN: 9781742708683
Publication date: 01/03/2015
Atelier: Confectionery is the definitive guide to making caramels, chocolates and confectionery, and is the perfect manual for any home cook looking to start making delicious sweets for special occasions, parties and gifts - or to keep all to yourself. Mastering candies, toffees, caramels, fondants, liquorice, jellies, marshmallows, nougat, fudge, chocolate truffles, marzipan and macarons - not to mention home-made versions of your favourite chocolate bars - is a breeze with Atelier: Confectionery. Complete with simple, illustrated instructions on basic concepts and techniques like sugar temperature, pulling sugar, making a meringue and tempering chocolate, Atelier: Confectionery will have readers churning out confectionery worthy of a Parisian confiseriein no time at all. With super simple, stylish graphics and attention to design-- this is book is a real treat!
Dimension: 235mm X 185mm
Author: OTHMAN, YASMINPrice: $40.00
- AUBERGE DU CHOCOLAT THE SECRETS OF FINE CHOCOLATE MAKING (OPS)ISBN: 9781847738202
Publication date: 01/03/2012
Chocolate - irresistible to so many of us - has gone upmarket, with chocolate shops full of the most beautiful confections. Luckily, creating mouth-watering confections at home no longer requires hours of training and this book will teach you all the inside tips, techniques and methods for making chocolates like a professional chocolatier. Using ingredients such as strawberries and cream and espresso, to the more adventurous flavour combinations such as jasmine and rose, chilli chocolate, rosemary and thyme and white chocolate and cardamom, you will learn how to make fabulous chocolates to suit any taste. There are also recipes for a range of dairy-free chocolates and a collection of chocolates that even the youngest children can help to make. With chapters on the history of chocolate as well as a comprehensive section covering ingredients and equipment and techniques such as melting, tempering, making molds and gift-wrapping your chocolates, this is the perfect book if you want to dazzle your friends and family with delicious chocolate gifts.
Dimension: 245mm X 190mm
Author: SCOTT, ANNEPrice: $27.95
- AWW Sweet ThingsISBN: 9781742454856
Publication date: 01/12/2014
This beautiful book is full of recipes for everything sweet and good to eat. Impress family and friends with delicious cakes of all shapes, sizes and flavours, delectable pastries, elegant little tarts and puffs, and divine desserts. There are also biscuits, cookies, macaroons, friands and decadent chocolatey treats to serve with coffee, as well as treats to make for gifts. This book is a baker's delight.
Author: AWWPrice: $19.99
- BIG BOOK OF CHOCOLATE (OPS)ISBN: 9781844836000
Author: DONOVAN, JENNIFERPrice: $19.95
- Brittles, Barks, and BonbonsISBN: 9780811855358
Publication date: 01/12/2008
Featuring 40 recipes, this title offers tips and techniques for making buttery Sea Turtles, Chocolate Cherry Hazelnut Bark, and crunchy Milk Chocolate Pralines. It provides snacks and desserts for various occasions. It covers things from what ingredients and equipment make things even easier to tips on presenting your treats as a gift.
Author: FERREIRA, CHARITYPrice: $22.99
- Choccywoccydoodah Love Chocolate Eat CakeISBN: 9781848094512
Publication date: 01/04/2015
Choccywoccydoodah's chocolate geniuses are found in their Brighton based Mothership, where artists, designers and sculptors create extraordinary confections to commission. The Mothership is home to a shop, cafe, secret party room and the first Witches Kitchen. The Flagship is a magnificent former tobacco factory, just off Carnaby Street, in London. Tourists, fans, chocolate lovers and aspiring Doodahs from all over the world pilgrimage to both the Mothership and Flagship to satiate their appetite for cake, chocolate and Choccywoccydoodah. Choccywoccydoodah: Chocolate, Cake and Curses is a book to celebrate all things chocolate and cake from a team that have dedicated their lives to being joy-makers and cake-bakers. It is a story book of recipes where Christine and her Doodahs share their own personal chocolate and cake favourites in addition to stories behind the world famous Rocky Road recipe, the Nuns Naughty Secrets, and the reason Brighton (chocolate) rocks. Choccywoccydoodah Chocolate, Cake and Curses has been written to put a spell on all chocolate lovers, everywhere. After all, everyone deserves a little magic.
Author: TAYLOR, CHRISTINEPrice: $59.99
- Chocolat Seductive Recipes for Bakes, Desserts, Truffles and Other TreatsISBN: 9781845336943
Publication date: 01/06/2013
Master Patissier Eric Lanlard shares more than 100 of his favourite recipes that use the ingredient he loves the most - chocolate.
As a young patisserie chef, Eric was taught how to make chocolate and he went on to train as an apprentice chocolatier. He has since been fascinated with this ingredient, making it his mission to master the techniques of moulding, blending, shaping and baking with chocolate. Now you can share Eric's passion as he reveals his tried-and-tested techniques with this new selection of chocolate-based recipes, from quick bakes, cakes and simple sauces to show-stopping party pieces and after-dinner treats, all with easy-to-follow methods and helpful tips. With foolproof recipes and gorgeous photography by Kate Whitaker, this is a must-have cookbook for chocolate-lovers everywhere.
Author: LANLARD, ERICPrice: $35.00
- CHOCOLAT (GIANT CHOCOLATE BAR SHAPED COOKBOOK) OPSISBN: 9780600618669
First admire the smooth, glossy surface of the chocolate, feel how it crunches between your teeth and savour the way it melts in the mouth. Next, feel the sensations that flood your palate as the flavours are released. Close your eyes and let yourself be seduced by chocolate's extraordinary, voluptuous appeal. Enjoy!
In this beautifully packaged 'chocolate bar' you have everything you need to know about tasting chocolate. Classic and original accompaniments to enhance the chocolate experience. 40 essential recipes for cooking with chocolate with practical advice tips and tricks for successful cooking.
Author: LAGORCE, STEFANPrice: $39.99