Author: Tohru Watanabe
Publisher: Elsevier Science
Keywords: film, plated, microstructure, base, data, theory, plating, control, nano
Number of Pages: 720
Published: 2004-03-05
List price: $230.00
ISBN-10: 0444539301
ISBN-13: 9780444539304
Modern plating technology is highly advanced, and has developed to cover a wide range of applications. In addition to the traditional use for surface finishing, plating technology can now offer novel processes to fabricate high-performance films or fine microstructural bodies in the microelectronics industry. This rapid progress reflects the potential for the electroplating plating method to become one of today’s leading-edge technologies. This book will introduce a concept of a Microstructure Control Theory for plated films, describe and discuss various experimental results that support
Author: Gary Jeffrey
Publisher: PowerKids Pre
Keywords: dinosaurs, graphic, dinosaur, plated, stegosaurus
Number of Pages: 32
Published: 2008-09-01
List price: unknow
ISBN-10: 1435825039
ISBN-13: 9781435825031
Author: Amy Felder CEPC
Publisher: Wiley
Keywords: desserts, plated, ingredients, sweets, savory
Number of Pages: 272
Published: 2007-02-09
List price: $35.00
ISBN-10: 0471740586
ISBN-13: 9780471740582
A new approach to flavor, ingredients, and techniques "From a simple idea, Amy Felder has practically conceived a new category of dessert ideation. And her instructional skills, honed in classroom kitchens, allow her to convey this knowledge in a clear, systematic, and inspirational fashion." --Peter Reinhart, author of The Bread Baker’s Apprentice and The Whole Grain Revival: Mastering the Art of Whole Grain Breads Traditionally, pastry chefs have worked mainly with a sweet flavor palette, leaving savory tastes and techniques to their culinary colleagues. Today, fusion cuisine promise
Authors:Tish Boyle, Timothy Moriarty,
Publisher: Wiley
Keywords: dessert, plated, art, finales, grand
Number of Pages: 368
Published: 1996-10-08
List price: $60.00
ISBN-10: 0471287695
ISBN-13: 9780471287698
"A visually stunning and groundbreaking new book. Grand Finales: The Art of The Plated Dessert explores the intimate connection between flavor and presentation with recipes that are truly extraordinary. Thanks to the magnificent efforts of the pastry chefs in this book, the language of desserts will never be the same." -Jacques Torres, Le Cirque, New York A Gallery for the New Century A New Way to See, Taste, and Appreciate Neo-Classicism Echoes a classic dessert in form, preparation, or ingredients. Minimalism A single, primitive form supported by spare garnish. Illusionism Resembles a person
Author: Stephan Wilkinso
Publisher: The Lyons Pre
Keywords: used, car, misadventures, fortune, small, plated, porsche, sank, gold
Number of Pages: 224
Published: 2005-09-01
List price: $14.95
ISBN-10: 1592287921
ISBN-13: 9781592287925
"This isn’t a book about Porsche restoration. It’s about Wilkinson’s colorful life. That, along with elegant writing, is what makes this book so endearing-the tales are told without ego. This is less a tale about a machine than a tale about a man enjoying a machine."--Car and DriverStephan Wilkinson was looking for something to do. So he bought an old, run-down Porsche and over the next two years tore it apart and rebuilt it in a garage behind his house. The project cost him a small fortune, and it started him thinking about many other things.Quirky, cool, entertaining, and o
Authors:Tish Boyle, Timothy Moriarty,
Publisher: Wiley
Keywords: plated, desserts, view, neoclassic, finales, grand
Number of Pages: 304
Published: 2000-01-26
List price: $60.00
ISBN-10: 047129313X
ISBN-13: 9780471293132
Plated desserts--artfully arranged confections prepared from multiple components--are a modern restaurant mainstay. In Grand Finales, authors Tish Boyle and Timothy Moriarty present 53 such creations, the work of 23 leading American pastry chefs who have been challenged to make "neoclassic" versions of traditional desserts. Thus, for example, tart tatin, the venerable French apple galette, is reconfigured by chef Lincoln Carson as Pear Tatin with Vanilla Ice Cream and Caramel Sauce. Like the other recipes in the book, the pear tatin requires multiple subpreparations (in this case 5, though 7 t
Authors:Tish Boyle, Timothy Moriarty,
Publisher: Wiley
Keywords: grand, finales, desserts, plated, view, modernist
Number of Pages: 288
Published: 1997-10-24
List price: $60.00
ISBN-10: 0471292516
ISBN-13: 9780471292517
"Modernism is simply the result of the extremely progressive evolution of the American pastry industry. With the use of all ethnic influences, creative flavor combinations enhanced by incredibly visual designs is truly the global trend-setter for the millennium." Norman Love Corporate Pastry Chef, Ritz-Carlton Hotel Company Milk Chocolate-Ginger Mousse with Liquid Chocolate Center Norman Love Corporate Pastry Chef, Ritz-Carlton Hotel Company, Naples, Florida. Mont Blanc Michael Hu Executive Pastry Chef, Waldorf-Astoria Hotel, New York Midnight Macadamia Torte Kim O’Flaherty Pastry Cook,
