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Earthy, magical, and utterly charming, this tale of family life in tum-of-the-century Mexico became a best-selling phenomenon with its winning blend of poignant romance and bittersweet wit. From the Trade Paperback edition.

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Genre: Fiction
Author: Laura Esquivel
Publisher: Anchor
Release: 2002-08-13
File: 256 Pages
ISBN-13: 1400032776

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The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved.

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Genre: Technology & Engineering
Author: Stephen T Beckett
Publisher: Royal Society of Chemistry
Release: 2015-11-09
File: 250 Pages
ISBN-13: 9781782625957

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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 collected a great deal of useful information. Visits to trade exhibitions and to manufacturers of raw materials and machinery in many parts of the world have been very valuable. Much research and reading have been necessary to prepare for teaching and lecturing at various colleges, seminars, and manufacturing establishments. The third edition is still mainly concerned with science, technology, and production. It is not a book of formulations, which are readily available elsewhere. Formulations without knowledge of principles lead to many errors, and recipes are given only where examples are necessary. _ Analytical methods are described only when they are not available in textbooks, of which there are many on standard methods of food analysis. Acknowledgments I am still indebted to many of the persons mentioned under "Acknowledgments" in the second edition. I am especially grateful to the following.

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Genre: Science
Author: Bernard Minifie
Publisher: Springer Science & Business Media
Release: 2012-12-06
File: 904 Pages
ISBN-13: 9789401179249

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A compact connoisseur's guide, with recipes, to today's cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz. In this compact volume, David Lebovitz gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world's top chocolate makers and chocolatiers (with a whole chapter dedicated to Paris alone!), and shares dozens of little-known factoids in sidebars throughout the book. The Great Book of Chocolate includes more than 50 location and food photographs, and features more than 30 of Lebovitz's favorite chocolate recipes‚ from Black-Bottom Cupcakes to Homemade Rocky Road Candy, Orange and Rum Chocolate Mousse Cake to Double Chocolate Chip Espresso Cookies. His extensive resource section (with websites for international ordering) can bring the world's best chocolate to every door. A self-avowed chocoholic, Lebovitz nibbles chocolate every day‚ and with The Great Book of Chocolate in hand, he figures the rest of us will too.

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Genre: Cooking
Author: David Lebovitz
Publisher: Ten Speed Press
Release: 2011-07-27
File: 176 Pages
ISBN-13: 9781607742395

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Cocoa and chocolate are the subjects of much research in the fields of food chemistry, food technology, and health science. We now know that cocoa contains a remarkable number of bioactive compounds, and these are being tested in humans to verify their disease prevention characteristics. This state of the art text thoroughly explores the different aspects of the relationship between chocolate and health. After introductory discussion of the historical background, careful attention is devoted to technological developments designed to improve the health-giving qualities of chocolate and biochemical and clinical trials of cocoa and its components. Various health impacts of cocoa and chocolate are thoroughly evaluated, including acute vascular effects and effects on blood pressure, blood lipids, and platelets. Psychological drivers of chocolate consumption and craving are also considered. Readers will find this book to be a rich source of essential information on cocoa and chocolate, their purported health-giving qualities, and the advances that are being made in this area.

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Genre: Medical
Author: Rodolfo Paoletti
Publisher: Springer Science & Business Media
Release: 2012-01-26
File: 153 Pages
ISBN-13: 8847020387

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Genre:
Author:
Publisher: In the Hands of a Child
Release:
File: Pages
ISBN-13:

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This book covers the history of cocoa and chocolate from its origins in Central America to the recent consumption boom in emerging markets and the growing importance of sustainable sourcing of cocoa and the demand for high quality specialty chocolate. It analyzes the role of the industrial revolution, the determinants of consumers' choices, and how governments have regulated the chocolate industry. It studies the complex structure of the global cocoa-chocolatevalue chain, the development and trade implications for rich consumers and poor producers.

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Genre: Chocolate industry
Author: Mara P. Squicciarini
Publisher: Oxford University Press
Release: 2016-01
File: 478 Pages
ISBN-13: 9780198726449

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Covers the history, ingredients, and processing techniques used in the manufacture of chocolate.

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Genre: Cooking
Author: S. Beckett
Publisher: Royal Society of Chemistry
Release: 2000
File: 175 Pages
ISBN-13: 0854046003

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A comprehensive and practical guide by famous Master Chocolatier Jean-Pierre Wybauw. With clear action images and brilliant photography by Frank Croes. More than 100 delicious and original chocolate decoration techniques, explained very clearly. A must-have for professionals and advanced amateurs. AUTHOR: Jean-Pierre Wybaum, in heart and soul a teacher of chocolate and confectionary technology, has been an adviser and instructor with Barry-Callebaut for 34 years. He constantly travels around the globe to teach professionals the tricks of the trade and give lectures at famous trade schools. For years he has been a valued judge during international contests and in 2002 he was voted Chef of the Year by the Culinary Institute of America. Frank Croes is a renowned photographer, who specialized in culinary photography. SELLING POINTS: * Includes more than 100 chocolate decoration techniques and instructions * A perfect source fbook of ideas 460 colour photographs

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Genre: Cooking
Author: Jean-Pierre Wybauw
Publisher: Lannoo Uitgeverij
Release: 2007-02
File: 200 Pages
ISBN-13: 9020968297

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Genre:
Author:
Publisher:
Release: 1974
File: Pages
ISBN-13: NWU:35556030201636

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