• Food & Drink

      The New Manual In Patisserie And Confectionery

      by Ildo Nicolello, Maureen Nicolello

      The manual is specifically written for trainees to professional chefs and bakers, providing recipes and methods clearly written to help develop an understanding of basic and original new and old ideas. To be used in practical situation, kitchen, bakery, laboratories or at home. Yet to find another book with similar and concise information. Other books related to our subjects, are mainly printed with highly glossy photographs as the main objective, rather than practical recipes and methods accompanied with relevant theory and descriptive techniques. Please note: The new and updated edition is at present being proof read. Available; January 2013.

    • Food & Drink

      The New Manual In The Art Of Sugar Boiling

      by Ildo Nicolello, Maureen Nicolello

      The manual is specifically designed for trainees to professional chefs and confectioners, providing recipes and methods clearly written to help develop a understanding of basic and advanced original new and old ideas. To be used in practical situation, kitchen, bakeries, in laboratories or at home. Yet to find another book with similar concise information. Other books slightly related to sugar boiling work, are available, mainly from continental publishers, using very glossy formats, expensive and based for professional confectioners in mind.

    • Food & Drink

      The New Manual In Chocolate Confectionery

      by Ildo Nicolello, Maureen Nicolello

      This manual is designed for trainees and professional chefs, bakers and confectioners or for anyone with the interest in chocolate particularly including the house person. The text provides accurate recipes and methods for all requirements and the reader will find adequate information to assist and stimulate fuller understanding of their work in chocolate. Introducing a comprehensive understanding of the art in chocolate work, in its preparation and handling, including all related legislations, origin of chocolate, cocoa plantations, composition, health and nutrition hygiene, packaging & labelling, work, preparation, completion and presentation, of a product suitable for all occasions, including for the interest in staring your own business or working from home. Books in chocolate are very common, the competition is strong, but, as we are well recognised over the British Isles, we have no problems, as such, except for the cost as there any many cheap books available.

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