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Tasty Image
Tasty Image is a customized chocolate printing company.
| Title | Author | Description | |
|---|---|---|---|
The Chocolate Touch | Patrick Skene Catling | John midas loves chocolate. He loves it so much that he′ll eat it any hour of any day. He doesn′t care if he ruins his appetite. He thinks chocolate is better than any other food! But one day, after wandering into a candy store and buying a piece of their best chocolate, John finds out that there might just be such a thing as too much chocolate. . . . | |
Chocolate Fever | Robert Kimmel Smith | Henry Green is a boy who loves chocolate. He likes it bitter, sweet, dark, light, and daily; for breakfast, lunch, dinner, and snacks; in cakes, candy bars, milk, and every other form you can possibly imagine. Henry probably loves chocolate more than any boy in the history of the world. One day-it starts off like any other day-Henry finds that strange things are happening to him. First he makes medical history with the only case of Chocolate Fever ever. Then he finds himself caught up in a wild and hilarious chase, climaxed by a very unusual hijacking! | |
Tea and Crumpets | Margaret M. Johnson | Curious armchair travelers, nostalgic food excursionists, and inventive home entertainers will adore this tour of Europe's legendary tearooms and salons. A delicious culinary and cultural experience as well as a treasure trove of recipes from top-notch destinations, this little gem lets readers in on the rituals of taking tea. Recipes like the Ritz's cucumber sandwiches, Claridge's famous raisin and apple scones, or chocolate scones from Edinburgh's Balmoral Hotel, as well as color photographs of tasty tea fare and European teahouses, bring the charm of afternoon tea to anyone's home. | |
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner | Peter P. Greweling and The Culinary Institute of America | Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections. | |
A New Introduction to Bibliography | Philip Gaskell | Ronald B. McKerrow's An Introduction to Bibliography for Literary Students has been the classic manual on bibliography, showing how the transmission of texts might be affected by the processes of printing, but he concentrated almost exclusively on "Elizabethan" printing - the period from 1560 to 1660. However, in recent years, there has been an increasing interest in the textual problems of the 18th, 19th and 20th centuries, and, although McKerrow covered the period up to 1800, he did not describe the technology of the machine-press period. Gaskell incorporates work done since McKerrow's day on the history of the printing technology of the hand-press period, and he breaks new ground by providing a general description of the printing practices of the machine-press period. Little has been previously published about the techniques and routines of nineteenth- and twentieth-century book production, making this book essential to students of literature, scholars, printing historians, librarians, and booklovers. | |
The Candy Shop War | Brandon Mull | Welcome to the Sweet Tooth Ice Cream & Candy Shoppe, where the confections are a bit on the . . . unusual side. Rock candy that makes you weightless. Jawbreakers that make you unbreakable. Chocolate balls that make you a master of disguise. Four young friends--Nate, Summer, Trevor, and Pigeon--meet the grandmotherly Mrs. White, owner of the Sweet Tooth, and soon learn about the magical side effects of her candies.In addition, the ice cream truck driver, Mr. Stott, has arrived with a few enchanted sweets of his own. But what about the mysterious man in the dark overcoat and fedora hat? Why are all these "magicians" trying to recruit Nate and his friends? Who should they trust?The mystery deepens and the danger unfolds as the four youngsters discover that the magical strangers have all come to town in search of a legendary, hidden treasure--one that could be used for great evil if it fell into the wrong hands. The kids, now in over their heads, must try to retrieve the treasure first. And so, the war begins . . . | |
Menus for Chez Panisse | Patricia Curtan | Chez Panisse, a small restaurant in Berkeley, California, opened its doors in the summer of 1971. For forty years, the restaurant and its founder, legendary chef Alice Waters, has had a profound influence on food, farming, cooking, and dining around the world. In the beginning, Waters saw the beauty and aesthetic of fine printing as a way to communicate at the outset of the diners' experience the care and attention given to the preparation of their dinner. Berkeley-based artist Patricia Curtan began hand printing menus for the restaurant during its early years, while employed as a cook in the Chez Panisse kitchen. Curtan's menus, works of art in their own right, capture the unique spirit of the famous restaurant with letterpress and linoleum-block prints on beautiful paper. In Menus for Chez Panisse, Curtan presents four decades of menus including dinners for special guests such as Julia Child, Hillary Clinton, Mikhail Baryshnikov, and James Beard with notes about the menus, the artwork, the occasions, and, of course, the food. | |
5 Steps To Professional Presence: How to Project Confidence, Competence, and Credibility at Work | Susan Bixler and Lisa Scherrer Dugan | You don't get a second chance to make a good first impression, especially in today's hypercompetitive business world. That's why it's critical to project an image of confidence, ability, and integrity to everyone you deal with.In 5 Steps to Professional Presence, image consultants Susan Bixler and Lisa Scherrer Dugan show readers how to create a successful "professional presence" by paying attention to key areas such as: -- Virtual presence -- using high-tech communication tools like e-mail, video conferencing, and voice mail to project a winning image-- Nonverbal communication -- building rapport with colleagues and clients by developing strong nonverbal skills-- Social situations -- projecting a comfortable, professional image at business meals, conferences, and sales meetingsWith specific advice on how to develop a topnotch professional image, along with scores of examples from specific business situations, this book is a great resource for readers who feel the need to make a better impression at work. | |
E-Myth Mastery: The Seven Essential Disciplines for Building a World Class Company | Michael E. Gerber | The author of the entrepreneur handbook, The E-Myth Revisited, builds on previously defined philosophies to reveal why entrepreneurs are critical to the success of any enterprise, in a guide that discusses seven key skills in the areas of leadership, money management, and customer service. 100,000 first printing. | |
Cotton Candy Express - Fun Pack - Floss Sugar and Cones Kit | The Cotton Candy Express Fun Pack will make a great addition to any commercial or home cotton candy machine. Our Cotton Candy Fun Kit includes a 12 jar each of Cherry, Blue Raspberry and Grape Cotton Candy Floss Sugar as well as 50 professional quality strong cotton candy cones. Each container provides enough floss sugar and cones for 50 servings. The floss sugar will work in most home cotton candy machine or in any commercial cotton candy machines. As always, follow your cotton candy machines instructions and always protect your eyes from flying sugar! Trust the professionals at Cotton Candy Express for all your cotton candy needs. |
| Tags | candy chocolate custom customize food printing |
| Address |
, USA |
| Web | www.tastyimage.com | Type | Dealership |