The Manufacturing Confectioner
April 19, 2014
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Books and Publications

Books related to the sweet goods industry, brought to you by The Manufacturing Confectioner


The Art of the Chocolatier
Price: $65.00
Quantity in Basket: none
A full spectrum of chocolate work, from the fundamentals of chocolate making to advanced showpiece design and assembly. 407 pgs. By Ewald Notter

Back to Basics
Price: $150.00
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Confectionery Fundamentals. Produced by PMCA, this book is a compilation of basic technical papers covering sugar crystallization, fats and oils, caramel, panning, chocolate moulding, and aerated confections. 326 pgs.

Chocolate
Price: $175.00
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The basic principles of working with chocolate in both theory and practice. Including a large spectrum of recipes. 616 pgs. By Ramon Morató

Chocolate as Medicine
Price: $48.00
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A description of the centuries-long quest to uncover chocolate's potential health benefits. 213 pgs. By Philip K Wilson & Howard-Yana Shapiro

Chocolate History, Culture, and Heritage
Price: $100.00
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A collection of 56 essays edited by Louis E. Grivetti and Howard-Yana Shapiro, which traces the confection's path from pre-Columbian times to its worlwide proliferation in both culinary and medical uses in Europe, North America, Asia, and Africa. 975 pgs.

Chocolate Passion
Price: $50.00
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Full-color photographs of techniques and finished desserts. Tips, history and information. 328 pgs. By Tish Boyle & Timothy Moriarty

Chocolate Production and Use
Price: $125.00
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Chocolate manufacturing and controls are covered in detail, focusing on origins, geographic roots of the cocoa bean, and fermentation and curing. Includes a review of agriculture, marketing and growth of the industry. 492 pgs. By L. Russell Cook, revised by Dr. Eppo Meursing.

Chocolate, Cocoa and Confectionery
Price: $250.00
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A review of chocolate and confectionery production and processing operations. Technical and scientific aspects of manufacturing procedures are emphasized. Formulations and recipes advance understanding of processes. 904 pgs. (third edition) By Bernard W. Minifie

Chocolate Science and Technology
Price: $230.00
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The science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption. 275 pgs. By Emmanuel Afoakwa

Chocolates & Confections
Price: $65.00
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Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. 388 pgs. By Peter P. Greweling

Choice Confections
Price: $75.00
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A complete chocolate and confectionery formulas book giving two batch sizes, one for hand work and one for machine work. Includes a glossary of candy terms. 544 pgs. By Walter Richmond.

Confectionery and Chocolate Engineering
Price: $260.00
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Offers a scientific, theoretical account of unit operations used in confectionery manufacturing. 688 pgs. By Ferenc Mohos

The Directory of Ingredients, Equipment and Packaging
Price: $50.00
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The Directory of Ingredients, Equipment and Packaging is an annual publication that comes with subscriptions to the Manufacturing Confectioner. The Directory of Ingredients, Equipment and Packaging is a list of companies sorted by the ingredients, equipment and packaging they supply.

Fabricación de Confites y Chocolate
Price: $175.00
Quantity in Basket: none
Un libro de texto de ambos artículos de confitería y la producción de chocolate, incluidas las fórmulas y métodos. 362 pgs.

Fine Chocolates, Great Experience
Price: $105.00
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More than 100 original chocolate recipes are described in detail and illustrated with superb photographs. 228 pgs. By Jean-Pierre Wybauw

Fine Chocolates 2, Great Ganache Experience
Price: $105.00
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A myriad of applications, techniques, tips and recipes to creatively process ganache into pralines, all illustrated with photographs. 205 pgs. By Jean-Pierre Wybauw

Fine Chocolates, Great Experience 3, Extending Shelf Life
Price: $105.00
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This book deals with the most frequently used raw materials and explains how they impact the quality and shelf life of pralines. 223 pgs. By Jean-Pierre Wybauw

Hard Candy Production
Price: $35.00
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A practical guide to hard candy formulation, cooking, depositing and conditioning including striping methods, cut rock and letter rock. Reprinted from American Association of Candy Technologists Technical Seminars papers. 40 pgs., soft bound.

Industrial Chocolate Manufacture and Use
Price: $290.00
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The fourth edition provides up-to-date coverage of all major aspects of chocolate manufacture and use. 744 pgs. Edited by Stephen Beckett

The International Cocoa Trade 2nd edition
Price: $160.00
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This second edition contains history, agronomics, production, marketing, supply and demand of cocoa are included in this book that helps readers understand the cocoa market and its many users. 418 pgs. (second edition) By Robin Dand.

The International Cocoa Trade 3rd edition (2011)
Price: $270.00
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This third edition includes significant revisions to the cocoa market that have occurred since the previous edition. Methods of trading futures, contract rules, accusations of child and slave labor, restrictions on chemical inputs, consumer awareness of food sources and other changes have all affected the trade. 647 pgs. (third edition) By Robin Dand.

Praliné
Price: $120.00
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Leroux presents several basic recipes for pralinés. He then offers a variety of recipes using praliné in tarts and cakes, desserts, chocolate and confectionery. 319 pgs. By Stéphane Leroux

Raising the Bar
Price: $20.00
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The story of what is next in fine flavor chocolate. Told in four parts covering everything from before the bean to after the bar. 407 pgs. By Pam Williams & Jim Eber

The Science of Chocolate
Price: $55.00
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This book describes the complete chocolate making process, from the growth of the beans to the sale in the shops. 234 pgs. By Stephen Beckett

Shelf-Life Evaluation of Foods
Price: $240.00
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This book begins with six chapters reviewing the principles of shelf-life evaluation, followed by ten chapters on a number of individual food products including chocolate. 272 pgs. (second edition) By Dominic Man & Adrian Jones.

Sugar Confectionery and Chocolate Manufacture
Price: $175.00
Quantity in Basket: none
A thorough textbook on both sugar confectionery and chocolate production including formulas and methods. 379 pgs. By R. Lees and E.B. Jackson

Sweet Gold: Chocolates, Ice Cream & Marzipan. vol. 2
Price: $120.00
Quantity in Basket: none
The second volume of the Sweet Gold series features 45 chocolate creations, 37 ice cream compositions and 15 marzipan pieces. 400 pgs. By Bernd Siefert


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