- Table View
- List View
Chocolate cake: design proposal (large Print)
by Rnib BookshareThis page shows a key at the top left of the page, a small plan (seen from the top) view of the cake to the right, and a larger side view at the bottom. The cake is shown smaller than actual size in both views. There is a locator dot shown, which will be at the top left of the page when the image is the right way up. The key at the top left of the page consists of three rectangular patches of texture with descriptive text to the right. The top view of the cake, at the right of the page, is roughly circular with a quarter section cut out at the bottom left. The side view of the cake has a cut-away section on the left that corresponds to the section cut out from the plan view at the top right of the page. It shows the layers and fillings inside the cake. The right hand side shows the outside of the cake with its distinctive icing pattern. A descriptive label at the bottom of the page has a leader line pointing to a highlighted clear rectangle around a section of the icing. There are dimension lines showing the actual size of the cake up the page and to the right.
Chocolate cake: design proposal (UEB uncontracted)
by Rnib BookshareThis page shows a key at the top left of the page, a small plan (seen from the top) view of the cake to the right, and a larger side view at the bottom. The cake is shown smaller than actual size in both views. There is a locator dot shown, which will be at the top left of the page when the image is the right way up. The key at the top left of the page consists of three rectangular patches of texture with descriptive text to the right. The top view of the cake, at the right of the page, is roughly circular with a quarter section cut out at the bottom left. The side view of the cake has a cut-away section on the left that corresponds to the section cut out from the plan view at the top right of the page. It shows the layers and fillings inside the cake. The right hand side shows the outside of the cake with its distinctive icing pattern. A descriptive label at the bottom of the page has a leader line pointing to a highlighted clear rectangle around a section of the icing. There are dimension lines showing the actual size of the cake up the page and to the right.
Chocolate cake: design proposal (UEB contracted)
by Rnib BookshareThis page shows a key at the top left of the page, a small plan (seen from the top) view of the cake to the right, and a larger side view at the bottom. The cake is shown smaller than actual size in both views. There is a locator dot shown, which will be at the top left of the page when the image is the right way up. The key at the top left of the page consists of three rectangular patches of texture with descriptive text to the right. The top view of the cake, at the right of the page, is roughly circular with a quarter section cut out at the bottom left. The side view of the cake has a cut-away section on the left that corresponds to the section cut out from the plan view at the top right of the page. It shows the layers and fillings inside the cake. The right hand side shows the outside of the cake with its distinctive icing pattern. A descriptive label at the bottom of the page has a leader line pointing to a highlighted clear rectangle around a section of the icing. There are dimension lines showing the actual size of the cake up the page and to the right.
Chocolate Cake
by Michael Rosen Kevin WaldronWhen I was a boy,I had a favourite treat.It was when my mum made . . .CHOCOLATE CAKE!Ohhh! I LOVED chocolate cake.Fantastically funny and full of silly noises, this is Michael Rosen's love letter to every child's favourite treat, chocolate cake. Brought to life as a picture book for the first time with brilliant and characterful illustrations by Kevin Waldron.
The Chocolate Collection
by Trisha AshleyFrom the Sunday Times bestselling author comes a delicious treat of an ebook bundle: Chocolate Wishes and Chocolate Shoes and Wedding Blues.
Chocolate Fads, Folklore & Fantasies: 1,000+ Chunks of Chocolate Information
by Frank Hoffmann Linda K Fuller Beulah B RamirezChocolate Fads, Folklore & Fantasies is the low-cal answer to satisfying chocolate cravings. Documenting the chocolate phenomenon by means of 1,000+ chocolate chunks of information, this tempting book discusses: Chocolate Fads: chocolate books, chocolate goodies (cakes, candy, cookies, ice cream), chocolate clubs, chocolate festivals, chocolate fund-raising, chocolate marketing, chocolate media, and chocolate novelties Chocolate Folklore: chocolate companies, chocolate history, chocolate nutrition, chocolate moguls, chocolate quotes, chocolate tips, chocolate trivia, and chocolate types Chocolate Fantasies: chocoholism, chocolate feasts, chocolate love, chocolate parties, chocolate promotions, and chocolate psychology. At the end of the book is a 200-item Chocoquiz, in the style of Trivial Pursuit, so that readers can use the book as a reference source to know everything there is to know about chocolate.Reference sections include acknowledgments to chocolate manufacturers, chocolate-related companies, a listing of chocolate publications (media articles, children's books, chocolate guides, cookbooks, chocolate humor, and chocolate specialities), and an impressive list of addresses and telephone numbers for more than 100 chocolate and chocolate-related companies. All chocoholics, out of the closet or not, will want to read this book. Chocolate Fads, Folklore & Fantasies promises to be the last word in chocolate, no fudging!
Chocolate Fads, Folklore & Fantasies: 1,000+ Chunks of Chocolate Information
by Frank Hoffmann Linda K Fuller Beulah B RamirezChocolate Fads, Folklore & Fantasies is the low-cal answer to satisfying chocolate cravings. Documenting the chocolate phenomenon by means of 1,000+ chocolate chunks of information, this tempting book discusses: Chocolate Fads: chocolate books, chocolate goodies (cakes, candy, cookies, ice cream), chocolate clubs, chocolate festivals, chocolate fund-raising, chocolate marketing, chocolate media, and chocolate novelties Chocolate Folklore: chocolate companies, chocolate history, chocolate nutrition, chocolate moguls, chocolate quotes, chocolate tips, chocolate trivia, and chocolate types Chocolate Fantasies: chocoholism, chocolate feasts, chocolate love, chocolate parties, chocolate promotions, and chocolate psychology. At the end of the book is a 200-item Chocoquiz, in the style of Trivial Pursuit, so that readers can use the book as a reference source to know everything there is to know about chocolate.Reference sections include acknowledgments to chocolate manufacturers, chocolate-related companies, a listing of chocolate publications (media articles, children's books, chocolate guides, cookbooks, chocolate humor, and chocolate specialities), and an impressive list of addresses and telephone numbers for more than 100 chocolate and chocolate-related companies. All chocoholics, out of the closet or not, will want to read this book. Chocolate Fads, Folklore & Fantasies promises to be the last word in chocolate, no fudging!
Chocolate Fit For A Queen
by Historic Royal Palaces Enterprises LimitedThis beautiful book is filled with over 35 exquisite chocolate recipes from Chocolate Orange Madeleines and Salted Caramel Brownies to White Chocolate Scones with Strawberries and Clotted Cream and of course the quintessential royal chocolate treat, Spiced Hot Chocolate.Through these delectable recipes learn the history of making, drinking and eating chocolate from its very beginnings to the royal chocolate kitchen at Hampton Court Palace right up to the present day. Discover why chocolate was considered a status symbol, how it was thought to have medicinal qualities, and the part that chocolate houses played in court life as pleasure haunts for the elite.Including chapters on Chocolate Cakes, Pastries and Tarts, Teatime Bites and Biscuits, and Drinks and Sauces as well as fascinating anecdotes about the infamous royals and their connection to the history of chocolate, this charming book provides everything you need to know to make your own chocolate recipes fit for a Queen.
Chocolate from the Cake Mix Doctor
by Anne ByrnThe Cake Mix Doctor goes chocolate! Anne Byrn brings her proven prescription for doctoring cake mix to an ingredient that inspires love bordering on obsession. It's a marriage made in baker's heaven-150 all-new, all-easy recipes for cakes, starring the ingredient that surpasses all other flavors, including vanilla, by a 3-to-1 margin, and that Americans consume to the tune of 2.8 billion pounds a year. Starting with versatile supermarket cake mixes and adding just the right extras-including melted semisweet chocolate bars, chocolate chips, or cocoa powder, plus fresh eggs or a bit of buttermilk, dried coconut, mashed bananas, or instant coffee powder-a baker at any level of experience can turn out dark, rich, moist, delicious chocolate layer cakes, time and again. Not to mention sheet cakes, pound cakes, cupcakes and muffins, cheesecakes, cookies, brownies, and bars. Rounding out the book are 38 all-new homemade frostings and fillings, and a full-color insert showing every cake in the book.
Chocolate Holidays: Unforgettable Desserts for Every Season
by Alice MedrichDramatic, seductive, playful, infinite in its variety, otherworldly in its taste: It's chocolate, and here's all the impetus you need to indulge your passion for it every day of the year. The beloved Alice Medrich, renowned for impeccable recipes that produce stellar results, has written Chocolate Holidays especially for people who love to bake but don't have enough hours in the day. Without compromising on flavor, texture, or ingredients, she pares down the preparation steps, teaches us resraint, and comes up with fifty amazing recipes, each a little jewel of elegance and simplicty. An ideal year in chocolate might start with a New Year's brunch starring Chocolate Blini with Berry Caviar. Then there are Valentine's Day chocolate scones and St. Patrick's Day Irish Coffee Chocolate Mousse. And of course any "holiday" your imagination can conjure up is a perfect reason to indulge: perhaps a decadently rich hot chocolate served in demitasse portions to exorcise those end-of-February blues. Spring might whisper chocolate Giant Krispy Easter Treats or a Passover Chocolate Nut Sponge Torte, or white chocolate-glazed Apricot Orange Cupcakes for a wedding shower. Summer suggests fruit and ice cream desserts such as the Independence Day red, white, and blue sundaes, followed by autumn's pies and tarts laden with chocolate and nuts. And no matter what you've been putting on the table for Thanksgiving and Christmas holidays past, it will be out-chocolated by Alice's Chocolate Cranberry Pudding and her Chocolate Hazelnut Roulade—both unequivocally year-end musts. In Chocolate Holidays, Medrich unlocks the secrets of our favorite sweet, offering chocolate desserts for every season, for every reason. First published in hardcover as A Year in Chocolate (Warner Books, 2001)
Chocolate in Health and Nutrition (Nutrition and Health)
by Ronald Ross Watson, Victor R. Preedy and Sherma ZibadiChocolate 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 on weight gain, addiction and withdrawal are included in well-referenced, informative chapters. The latest research on the role of chocolate in normal health areas including mood, pain and weight management, cardiovascular disease and related conditions are presented. Chocolate in Health and Nutrition provides health professionals in many areas of research and practice with the most up-to-date, well referenced and comprehensive volume on the current state of the science and medical uses of chocolate.
Chocolate Is Forever: Classic Cakes, Cookies, Pastries, Pies, Puddings, Candies, Confections, and More
by Maida HeatterFrom simple sweets to complex confections, create dazzling desserts with this beautifully illustrated chocolate cookbook from a baking "legend" (New Yorker).Maida Heatter is one of the most trusted and beloved cookbook authors of all time. Her recipes, each a modern classic, have inspired extraordinary bakers such as Dorie Greenspan, Christina Tosi, and David Lebovitz, whose foreword introduces the joy of baking with Maida to a new generation.Throughout Maida's nearly 50-year career as a "genius" of baking (New York Times), one thing was constant: her passion for chocolate. She created hundreds of recipes for chocolate cakes, puddings, pies, cookies, and more. Now, Chocolate Is Forever collects her very best, most irresistibly chocolatey delights-including The World's Best Hot Fudge Sauce. Developed for foolproof baking by anyone, each of these nearly 100 recipes is written with Maida's warm but no-nonsense instructions and carries her guarantee that it will work perfectly every time. With recipes ranging from simple cupcakes and fudgy brownies to decadent flourless cakes, this book is a must-have in every chocolate-lover's kitchen.
Chocolate Overload!: Easy Easter baking – Easter Egg Cheesecake, Hot Cross Brownies and more!
by Jessie Bakes CakesHave a truly eggcellent Easter - with instagram baker @jessie.bakes.cakes popular, playful and simple recipes for mouth-watering Easter bakes made with your favourite Easter chocolates.Enjoy...Creamy cheesecake served in Easter Egg shells, Hot Cross Bun Brownies, Dozen Eggs Brownies topped with Cadbury's Oreo Eggs, Caramel Eggs and Creme Eggs, Lemon and White Chocolate Bunny Blondies, Carrot Patch Cake, Chocolate Simnel Cake, Hot Cross Mug Cakes, Bunny Hug Biscuits and Cookie Bars packed full of mini chocolate eggs, Salted Caramel Egg Cookies, Easter Nest Cupcakes, Chocolate Cupcakes with a Mini Creme Egg surprise centres and Easter Bunny white chocolate slab!And for the adults: Chocolate Eggs-presso Martinis served in Easter egg shells...
Chocolate Shoes and Wedding Blues
by Trisha AshleyA hilarious, heart-warming read from the No.1 bestselling author of The Christmas Invitation…
Chocolate Wars: The 150-Year Rivalry Between the World's Greatest Chocolate Makers
by Deborah CadburyWith a cast of characters that wouldn't be out of place in a Victorian novel, Chocolate Wars tells the story of the great chocolatier dynasties, through the prism of the Cadburys. Chocolate was consumed unrefined and unprocessed as a rather bitter, fatty drink for the wealthy elite until the late 19th century, when the Swiss discovered a way to blend it with milk and unleashed a product that would conquer every market in the world. Thereafter, one of the great global business rivalries unfolded as each chocolate maker attempted to dominate its domestic market and innovate new recipes for chocolate that would set it apart from its rivals. The contest was full of dramatic contradictions: The Cadburys were austere Quakers who found themselves making millions from an indulgent product; Kitty Hershey could hardly have been more flamboyant yet her husband was moved by the Cadburys tradition of philanthropy. Each was a product of their unique time and place yet they shared one thing: they want to make the best chocolate in the world.
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
by Peter P. Greweling The Culinary Institute of AmericaThe comprehensive guide to chocolate and candy making for professionals and serious home cooks Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work. Fundamental information includes ingredient function and use, chocolate processing, and artisan production techniques. Professionals and home enthusiasts will find formulas and variations for gorgeous and delectable confections including dairy-based centers, crystalline and non-crystalline sugar confectionery, jellies, nut centers, and aerated confections. Expanding on the award-winning first edition, this new revision provides the same comprehensive content, foolproof formulas, and step-by-step instructions readers expect, along with the very latest information and guidelines. Revised to include 30 percent new recipes and formulas, more than 250 photos, and 27 illustrations Features new sections on opening a professional bakeshop, packaging and marketing, and American-style layered candy bars Written by Certified Master Baker Peter Greweling, one of the world's top names in confections, and author of Chocolates and Confections at Home with The Culinary Institute of America, from Wiley
The Choice: The true story of a mother's triumph over cancer
by Bernadette BohanThe Choice is an inspiring story of an ordinary woman’s spirited fight against cancer, which defied all the odds.In 1988, Bernadette Bohan won a battle against cancer. But when she became pregnant seven years later, a doctor told her that it was likely to trigger a return of the disease. She didn’t hesitate and gave birth to the child she had longed for. However, her fight wasn’t over. Five years later the cancer attacked her body again. Bernadette made another choice. In desperation, she decided that her best chance of survival was not simply to be a passive patient and blindly follow her doctor’s advice, but to create her own prescription. When news of Bernadette’s triumph over cancer brought others flocking to her door seeking help, this ordinary Irish wife and mother found her life transformed. And she realised that her illness was a gift after all.
The Choice: The most gripping and thought-provoking story you'll read this year!
by Claire Wade'A cleverly woven tale' The TimesImagine a world where...Everything you ate was monitored by the government.Every step you took was counted.Your children were weighed every day at school.Neighbours reported on neighbours and no one was safe from judgement.Sugar was illegal, and baking was a crime.Imagine if that world was here... What would you do?Toe the line or fight for your freedom...'A captivating and thought-provoking debut' Heidi SwainNetGalley reviewers are falling in love with The Choice:'This story is amazing, well crafted, and truly makes you think''Gripping and original. A timely dystopian, feminist novel''A cleverly crafted, and chillingly current novel'
Choice Cuts: A Savory Selection Of Food Writing From Around The World And Throughout History
by Mark KurlanskyThe winner of the Glenfiddich Best Food Book Award leads is on a dazzling culinary tour around the world and through history - from the fifth century BC to the present day. Presented by subject - including 'Food and Sex', 'Bread', 'Rants' and 'Dessert' - and illustrated with Kurlansky's own pen-and-ink drawings as well as classic photographs, this wonderful collection, like the very best meal, is varied, delicious and uniquely satisfying.
Cholesterol Counter: Lower Cholesterol The Easy Way (Collins Gem)
by Kate SantonThis handy pick-up guide to cholesterol is unique, including listings of cholesterol counts for thousands of everyday food stuffs.
Choose to Lose: The 7-day Carb Cycle Solution
by Chris PowellFrom celebrated fitness trainer Chris Powell, star of ABC's EXTREME WEIGHT LOSS, comes this inspirational weight loss book to help anyone conquer their weight. You've seen him change lives on television. Now, in Choose to Lose, Powell presents fast and easy workouts, diet guidance, basic recipes, and insight into finding the true transformation mindset. Following his Carb Cycle Solution, you can drop pounds safely and quickly while learning how to listen to your body to optimize your overall health and fitness. Powell's easy-to-follow Carb Cycle Solution contradicts everything you've heard about avoiding carbohydrates in an attempt to lose weight. Not only does Chris encourage you to eat carbs, he will show you how to use them to amplify your weekly weight loss. By cycling between high-carb and low-carb days, your body will alternate boosting metabolism one day and burning fat the next. You will never feel deprived of the foods you love, because you can fine-tune the solution to suit your needs. Powell gives you complete control over your nutrition plus plenty of opportunities to indulge, and offers many delicious recipes to help you stay on track. If you work it, the Carb Cycle Solution may very well work for you--for the rest of your life. With detailed exercises and accompanying photographs, as well as guidelines on how to revamp your environment, support system, and more, Powell not only shows you how to lose pounds, but also works with you as a coach and mentor, teaching you how to finally take control of the incredible machine that is your body. His words of encouragement will be there day after day as you build unstoppable momentum, guiding your body toward your ideal weight. Great physical change begins with a psychological one: Change your mind, change your body. - EAT MORE CARBS- BURN FAT- BUILD MUSCLE- QUICK-FIX RECIPES- NO GYM REQUIRED- CHEAT EVERY OTHER DAY
Choosing Raw: Making Raw Foods Part of the Way You Eat
by Gena HamshawAfter her health journey led her to a plant-based diet, Gena Hamshaw started a blog for readers of all dietary stripes looking for a common- sense approach to healthy eating and fuss-free recipes. Choosing Raw, the book, does in an in depth manner what the blog has done for hundreds of thousands of readers: addresses the questions and concerns for any newcomer to veganism; makes a plant-based diet with many raw options feel easy instead of intimidating; provides a starter kit of delicious recipes; and offers a mainstream, scientifically sound perspective on healthy living.With more than 100 recipes, sumptuous food photos, and innovative and wholesome meal plans sorted in levels from newcomer to plantbased pro, Hamshaw offers a simple path to health and wellness. With a foreword by Kris Carr,New York Times-bestselling author of Crazy Sexy Diet, Choosing Raw is a primer in veganism, a cookbook, the story of one woman's journey to health, and a love letter to the lifestyle that transformed her relationship with food.
Chop Suey: A Cultural History of Chinese Food in the United States
by Andrew CoeIn 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time. It's a tale that moves from curiosity to disgust and then desire. From China, Coe's story travels to the American West, where Chinese immigrants drawn by the 1848 Gold Rush struggled against racism and culinary prejudice but still established restaurants and farms and imported an array of Asian ingredients. He traces the Chinese migration to the East Coast, highlighting that crucial moment when New York "Bohemians" discovered Chinese cuisine--and for better or worse, chop suey. Along the way, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-American restaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing or Shanghai. The book also explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt to them our own deep-down conservative culinary preferences. Andrew Coe's Chop Suey: A Cultural History of Chinese Food in the United States is a fascinating tour of America's centuries-long appetite for Chinese food. Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine.
Chop Suey: A Cultural History of Chinese Food in the United States
by Andrew CoeIn 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time. It's a tale that moves from curiosity to disgust and then desire. From China, Coe's story travels to the American West, where Chinese immigrants drawn by the 1848 Gold Rush struggled against racism and culinary prejudice but still established restaurants and farms and imported an array of Asian ingredients. He traces the Chinese migration to the East Coast, highlighting that crucial moment when New York "Bohemians" discovered Chinese cuisine--and for better or worse, chop suey. Along the way, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-American restaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing or Shanghai. The book also explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt to them our own deep-down conservative culinary preferences. Andrew Coe's Chop Suey: A Cultural History of Chinese Food in the United States is a fascinating tour of America's centuries-long appetite for Chinese food. Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine.
The ChopChop Family Cookbook: Real Food to Cook and Eat Together; 250 Super-Delicious, Nutritious Recipes
by Sally SampsonFrom the creators of the popular ChopChop Family magazine, this colorful cookbook features more than 250 recipes and cooking tips that make it fun and easy for families and kids to learn to cook and enjoy delicious, nutritious, affordable meals together.