Readers will discover what makes "bean-to-bar" chocolate so special, while colourful graphics explain how chocolate makers source their cocoa beans and how those beans get turned into chocolate of all flavours. Author Megan Giller includes delicious suggestions for reader to create their own chocolate tasting, with advice for pairing chocolate with coffee, tea, beer, spirits, bread, cheese and other foods. She busts myths (will "raw" chocolate cure all your ailments?) and illuminates the differe...
My Head Says Gym but My Heart Says Tacos
by Eli Motiv Modern Classy Practical Style
Just a Girl Who Loves Cupcakes
by Eli Motiv Modern Classy Practical Style
Molly Moon's Homemade Ice Cream
by Molly Moon Neitzel and Christina Spittler
When Molly Moon Neitzel opened the first of her five boutique ice cream scoop shops in the spring of 2008, it was an instant hit with the folks of Seattle. So much so that they've been happily lining up for a cone or signature sundae ever since, and now you can make her delicious ice creams, sorbets, and toppings at home! Arranged in the book by season--with the focus on using local, fresh fruit and herbs in combinations that are both familiar and surprising--you will find recipes for most flavo...
Dripping Sweetheart Journal (Romance 365 Lined, #48)
by N D Author Services
The Housekeeper's Valuable Present, or Lady's Closet Companion
by Robert Abbot
International School of Sugarcraft: Book Three New Skills and Techniques
by Margaret Ford and Nicholas Lodge
The third title in the "International Sugarcraft" series provides an update in the latest sugarcraft techniques, equipment and products. Chapters include using moulds and cutters, creating fabric effects, modelling, needlework in sugar and sugar flowers. There are both traditional and contemporary sugarcraft designs for all manner of celebrations. This is an informative and inspirational guide, an essential companion for all cake decorators.
A Selection of Old-Time Recipes for Cough Sweets and Lozenges
by Various