RACHEL BROWN

This practical guide for flautists provides a survey of the instrument - its development, its technique, its repertoire and its literature - between 1700 and 1900. Each issue is set in a musical context and technical and stylistic matters such as fingering, tone production, articulation, ornamentation, vibrato, expression and delivery are examined in depth, applying evidence from historical sources to the standard flute repertoire. A series of case studies offers detailed interpretations of music by Hotteterre, Handel, Bach, Gluck, Mozart and Boehm. As an internationally recognised soloist, orchestral player and teacher of modern and historical flutes, Rachel Brown brings a wealth of experience to amateurs and professionals alike, encouraging stylistic awareness through an understanding of the way in which composers and flautists approached instruments of the past. Copious music examples, illustrations, fingering charts and bibliographies make this a standard reference book for both ‘period’ and modern flautists.

Designed to cover all the skills presented in a trade school course, this photo-illustrated self-teaching guide can help the reader land an entry-level cake-decorating job or start an independent business. And those who already work in the field will find it an excellent way to enhance their expertise. It goes through everything, from the basic equipmentsuch as turntables, icing bags and tips, spatulas and combs, stencils and picture pressesto working with marzipan, sugarpaste, and royal icing, to advanced techniques such as piping, crimping, and creating sugar flowers. With detailed instructions for cake storage and transportation, conversion tables, and a comprehensive recipe section, this an invaluable kitchen reference for any baker.

Cake decorating is a richly rewarding skill that anyone can master with a little help, and this fact-packed volume answers all the basic questions that beginners frequently ask: How do I level off a domed cake? What is the best way to cut a dowel? How can I get a modeled figure to sit? Plus, theres detailed information on covering cakes with marzipan, adding ribbons, simple piping with royal icing, creating special effects with sugar paste, and basic modeling. And dessert lovers with special dietary requirements will enjoy the gluten, egg, sugar, and dairy-free treats. Each chapter features color photographs that provide step-by-step guidanceso your cakes will turn out perfectly, the first time and every time.