Ice Sculpting the Modern Way
Ice Sculpting the Modern Way

Author: Robert Garlough

Publisher: Cengage Learning

Published: 2004

Total Pages: 342

ISBN-13: 9781401804053

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If you long to create the stunning ice sculptures that are the focus of attention on cruise ships, special events and other displays and want to learn the very latest in modern techniques, this is the book for you. This is the newest book published on ice sculpting in the last decade, Ice Sculpting the Modern Way is the definitive reference and training manual on the market today. Brimming with carefully orchestrated step-by-step photographs that take the reader through each sequential step in producing highly innovative, but practical, ice sculptures, the book is a must for the modern ice sculptor. Whether you are a novice or an accomplished artist, this book features the most current techniques in the industry including power tools and ice fusion for a unique presentation. The authors discuss the art of sculpting in an insightful and instructive manner with exercises for the you to improve your technique. A comprehensive glossary of terms helps the reader learn the jargon of the field. Written by a team of leading culinary educators and ice sculpting professionals, this is “must-have” for serious students, ice artisans, professional chefs and culinary educators interested in the sub-zero art.

Liquid Intelligence: The Art and Science of the Perfect Cocktail
Liquid Intelligence: The Art and Science of the Perfect Cocktail

Author: Dave Arnold

Publisher: W. W. Norton & Company

Published: 2014-11-10

Total Pages: 893

ISBN-13: 0393245853

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Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award. A revolutionary approach to making better-looking, better-tasting drinks. In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked. With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like. Years of rigorous experimentation and study—botched attempts and inspired solutions—have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns. Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft. Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic. Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you’re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard—one that no bartender or drink enthusiast should be without.

Garde Manger
Garde Manger

Author: The Culinary Institute of America (CIA)

Publisher: John Wiley & Sons

Published: 2012-04-16

Total Pages: 730

ISBN-13: 0470587806

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The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.

Extraordinary Jobs in the Food Industry
Extraordinary Jobs in the Food Industry

Author: Alecia T. Devantier

Publisher: Infobase Publishing

Published: 2006

Total Pages: 177

ISBN-13: 1438111738

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Ever wonder who wrangles the animals during a movie shoot? What it takes to be a brewmaster? How that play-by-play announcer got his job? What it is like to be a secret shopper? The new.

Sculpting in Time
Sculpting in Time

Author: Andrey Tarkovsky

Publisher: University of Texas Press

Published: 1989-04

Total Pages: 260

ISBN-13: 9780292776241

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A director reveals the original inspirations for his films, their history, his methods of work, and the problems of visual creativity

A World Without Ice
A World Without Ice

Author: Henry Pollack Ph.D.

Publisher: Penguin

Published: 2010-11-02

Total Pages: 306

ISBN-13: 1101524855

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A co-winner of the 2007 Nobel Peace Prize offers a clear-eyed explanation of the planet’s imperiled ice. Much has been written about global warming, but the crucial relationship between people and ice has received little focus—until now. As one of the world’s leading experts on climate change, Henry Pollack provides an accessible, comprehensive survey of ice as a force of nature, and the potential consequences as we face the possibility of a world without ice. A World Without Ice traces the effect of mountain glaciers on supplies of drinking water and agricultural irrigation, as well as the current results of melting permafrost and shrinking Arctic sea ice—a situation that has degraded the habitat of numerous animals and sparked an international race for seabed oil and minerals. Catastrophic possibilities loom, including rising sea levels and subsequent flooding of lowlying regions worldwide, and the ultimate displacement of millions of coastal residents. A World Without Ice answers our most urgent questions about this pending crisis, laying out the necessary steps for managing the unavoidable and avoiding the unmanageable.

Man of Fire
Man of Fire

Author: Derek D. Maxfield

Publisher: Savas Beatie

Published: 2023-03-17

Total Pages: 0

ISBN-13: 1611216001

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He has been accused of “studied and ingenious cruelty.” By turns, he has been called a savior and a barbarian, a hero and a villain, a genius and a madman. But whatever you call William Tecumseh Sherman, you must admit he is utterly fascinating. Sherman spent a lifetime in search of who he was, striving to find a place and a calling. Informally adopted by the Ewing family of Lancaster, Ohio, when his own father died when he was just nine, the young redhead lived in a spacious mansion just up the hill from his mother. Later, as a young man, he would marry his adopted sister, Ellen. After attending West Point, the intrepid Ohioan found that being a soldier suited him. Yet he always seemed to miss his opportunity. The second Seminole War was in its closing days before he saw action. When the Mexican-American War broke out, he anticipated the opportunity to earn military glory only to be posted to Pittsburgh on recruiting duty. Transferred to California, he arrived too late after surviving two shipwrecks, then ended up on administrative duties. Hounded by his family to leave the military, Sherman tried banking and practicing law. Finally, he became superintendent of a new military academy in Louisiana and thought he had found his place—until civil war intervened. After leading his troops at the battle of Bull Run, the anxious brigadier general was sent West to Kentucky. Apprehensive over the situation in the Blue Grass State, suffering from stress, insomnia, and anxiety, Sherman begged to be relieved. Sent home to recover, the newspapers announced he was insane. Colleagues concluded he was “gone in the head.” Instead, like a phoenix, he rose from the ashes to become a hero of the republic. Forging an identity in the fire of war, the unconventional general kindled a friendship with Ulysses S. Grant and proved to everyone at Shiloh, Vicksburg, Chattanooga, Georgia, and in the Carolinas that while he was unorthodox, he was also brilliant and creative. More than that, he was eminently successful and played an important role in the Union’s victory. Man of Fire: William Tecumseh Sherman in the Civil War tells the story of a man who found himself in war—and that, in turn, secured him a place in history. Condemned for his barbarousness or hailed for his heroics, the life of this peculiar general is nonetheless compelling—and thoroughly American.

Professional Cake Decorating
Professional Cake Decorating

Author: Toba M. Garrett

Publisher: John Wiley & Sons

Published: 2012-01-24

Total Pages: 416

ISBN-13: 0470380098

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The comprehensive guide to amazing cake decoration—now fully updated Professional Cake Decorating is a must-have resource for professional and aspiring cake artists, baking and pastry students, and cake decorating hobbyists, drawing on years of experience from master cake designer and IACP Award nominee Toba Garrett. This Second Edition has been completely revamped with gorgeous new photography and a fresh new design. The New Skills have been re-organized into a user-friendly, step-by-step format, and line art and photos throughout the book provide a visual reference for each new technique. The book begins with an introductory chapter on all the fundamentals of the cake designer's art, from covering a cake board to assembling and icing a layered cake to stacking cake tiers with pillars or columns. Subsequent chapters cover decorating techniques including Basic, Intermediate, and Advanced Piping Skills, The Art of Writing and Painting, Royal Icing Design Skills, Hand Modeling Skills, Pastillage Construction, Gumpaste Flowers, and much more. A chapter on Miniature Cakes and Decorated Cookies includes techniques for making petit fours and other small treats, while the Cake and Confectionery Gallery provides inspiration for decorators with nearly 20 full-page photos of breathtaking cakes and information on the techniques needed to complete each one. Garrett also includes recipes for cakes, fillings, icings, cookies, and more, as well as an appendix of templates to help decorators replicate the designs shown in the book.