The Essential Chocolate Chip Cookbook: Recipes from the Classic Cookie to Mocha Chip Meringue Cake by Elinor Klivans
English | ISBN: 0811858049 | 2007 | EPUB | 120 pages | 5,8 MB
All posts tagged Chocolate
The Essential Chocolate Chip Cookbook: Recipes from the Classic Cookie to Mocha Chip Meringue Cake
The Essential Chocolate Chip Cookbook: Recipes from the Classic Cookie to Mocha Chip Meringue Cake by Elinor Klivans
English | ISBN: 0811858049 | 2007 | EPUB | 120 pages | 5,8 MB
Chocolate Cakes: 50 Great Cakes for Every Occasion
Chocolate Cakes: 50 Great Cakes for Every Occasion by Elinor Klivans
English | ISBN: 0811868729 | 2010 | EPUB | 144 pages | 4,7 MB
Celebrate with Chocolate: Totally Over-the-Top Recipes
Celebrate with Chocolate: Totally Over-the-Top Recipes by Marcel Desaulniers
English | ISBN: 0688162983 | 2002 | EPUB | 192 pages | 16,6 MB
30 Creamy and Delicious Chocolate Milkshakes: Simple Dessert Recipes for Every Occasion
30 Creamy and Delicious Chocolate Milkshakes: Simple Dessert Recipes for Every Occasion by Anthony Boundy
English | December 17, 2018 | ASIN: B07LGGM9N8 | 47 pages | AZW3 | 1.25 MB
The Book of Chocolate
The Book of Chocolate by HP Newquist
English | ISBN : 9781101635179 | EPUB | 102.4 MB
American English, Italian Chocolate: Small Subjects of Great Importance
American English, Italian Chocolate: Small Subjects of Great Importance by Rick Bailey
English | July 1st, 2017 | ASIN: B01M5HE424, ISBN: 1496201191 | 222 Pages | EPUB | 15.05 MB
Making Chocolate: From Bean to Bar to S’more
Dandelion Chocolate, "Making Chocolate: From Bean to Bar to S’more"
English | ISBN: 0451495357 | 2017 | EPUB | 368 pages | 273 MB
On the Chocolate Trail
On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao (2nd Edition) by Rabbi Deborah R. Prinz
English | 17 Oct. 2017 | ISBN: 1683366778, 168336676X | ASIN: B075VBP3XJ | 332 Pages | AZW3 | 3.14 MB
Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-B…
Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors by Megan Giller
English | September 19th, 2017 | ISBN: 1612128211, 9781612128214 | 241 Pages | True PDF | 57.87 MB
Author Megan Giller invites fellow chocoholics on a fascinating journey through America’s craft chocolate revolution. Learn what to look for in a chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, and bread.
The Economics of Chocolate
The Economics of Chocolate by Mara P. Squicciarini, Johan Swinnen
2016 | ISBN: 0198726449 | English | 496 pages | PDF | 3 MB
Chocolate by Dom Ramsey
Dom Ramsey, “Chocolate”
English | ISBN: 024122943X | 2016 | PDF | 224 pages | 81 MB
Chocolate is a decadent visual exploration of the world’s favorite indulgence, from its origins to tasting, techniques, and recipes, so every chocoholic can really appreciate every mouthful.
Chocolate, Chocolate & More Chocolate!
Elie Tarrab, “Chocolate, Chocolate & More Chocolate!”
ISBN: 1623540208 | 2014 | PDF | 144 pages | 90 MB
No matter how it’s prepared-in a Chocolate Lava Cake or a bite-sized Orange Liqueur Praline -nothing says decadence like chocolate. For anyone who can’t get enough of this most delicious of all ingredients-and that’s EVERYONE, of course-this cookbook is absolute heaven! With more than eighty recipes for chocolate truffles and ganache, candies and cookies, sheets and other treats, you can open up a whole new world of deliciousness.
Chocolate: Cocoa Byproducts Technology, Rheology, Styling, and Nutrition
Chocolate: Cocoa Byproducts Technology, Rheology, Styling, and Nutrition by Elevina Pèrez Sira
English | 2015 | ISBN: 1634823559 | 250 pages | PDF | 9,8 MB
In this book, updated information on all major aspects of the harvesting and chocolate manufacture of Venezuelan cocoa are compiled and discussed. The major quality factors in chocolate processing from the post harvest to its manufacture are studied, covering topics such as cocoa cultivation and processing, with special attention paid to bean composition, and its genotypic variations, fermentation and drying processes, and the chemical and biochemical basis of these operations; and the procedures of conching, tempering, molding and enrobing.
