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Author: Christine Terhune Herrick
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 144
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Book Description
Author: Christine Terhune Herrick
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 144
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Book Description
Author: Chicago Public Library
Publisher:
ISBN:
Category : Classified catalogs
Languages : en
Pages : 718
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Book Description
Author: Chicago Public Library
Publisher:
ISBN:
Category :
Languages : en
Pages : 400
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Book Description
Author: Christine Terhune Herrick
Publisher:
ISBN: 9781332534760
Category : Cooking
Languages : en
Pages : 138
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Book Description
Excerpt from Candy Making in the Home The American people have been called the most excessive candy eaters in the world; and the national fondness for sweets has been termed a crime. There can be no doubt that in many cases the habit approaches perilously near danger. Yet there is a degree of reason in the practice. Sugar is a force-maker; Americans are conceded to be exceptionally energetic and restless; the output of nerve and muscle strength must be constantly renewed, and the craving for sweets is one of Nature's efforts to repair waste. The fault does not lie so much in our consumption of candies as in the kind we eat and the way in which we eat them. Rank carelessness of our sources of supply brings punishment in impaired digestion and decayed teeth. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Samira Kawash
Publisher: Macmillan + ORM
ISBN: 0374711100
Category : Cooking
Languages : en
Pages : 371
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Book Description
For most Americans, candy is an uneasy pleasure, eaten with side helpings of guilt and worry. Yet candy accounts for only 6 percent of the added sugar in the American diet. And at least it's honest about what it is—a processed food, eaten for pleasure, with no particular nutritional benefit. So why is candy considered especially harmful, when it's not so different from the other processed foods, from sports bars to fruit snacks, that line supermarket shelves? How did our definitions of food and candy come to be so muddled? And how did candy come to be the scapegoat for our fears about the dangers of food? In Candy: A Century of Panic and Pleasure, Samira Kawash tells the fascinating story of how candy evolved from a luxury good to a cheap, everyday snack. After candy making was revolutionized in the early decades of mass production, it was celebrated as a new kind of food for energy and enjoyment. Riding the rise in snacking and exploiting early nutritional science, candy was the first of the panoply of "junk foods" that would take over the American diet in the decades after the Second World War—convenient and pleasurable, for eating anytime or all the time. And yet, food reformers and moral crusaders have always attacked candy, blaming it for poisoning, alcoholism, sexual depravity and fatal disease. These charges have been disproven and forgotten, but the mistrust of candy they produced has never diminished. The anxiety and confusion that most Americans have about their diets today is a legacy of the tumultuous story of candy, the most loved and loathed of processed foods.Candy is an essential, addictive read for anyone who loves lively cultural history, who cares about food, and who wouldn't mind feeling a bit better about eating a few jelly beans.
Author: Library Association (Portland, Or.)
Publisher:
ISBN:
Category : Classified catalogs (Dewey decimal)
Languages : en
Pages : 540
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1066
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Book Description
Author: Scranton Public Library (Scranton, Pa.)
Publisher:
ISBN:
Category : Catalogs
Languages : en
Pages : 268
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Book Description
Author: Home Candy Makers
Publisher: Good Press
ISBN:
Category : Fiction
Languages : en
Pages : 94
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Book Description
"The Art of Home Candy Making" by Home Candy Makers is a cookbook that is loaded with homemade candy recipes. The book also emphasizes using a thermometer while candy making. The author says all it is necessary for you to do, is to put it down in the kettle in the boiling candy, and when it registers the required degree, the candy is done and cannot possibly be wrong. Every batch you make will be just the same, as we give you the exact degree to cook every recipe. This book is intended for those who make candy at home and does not contain a single recipe, but that may be made right at home in your own kitchen with a very small outlay for tools, other than for cooking material.
Author: Mary Elizabeth Hall
Publisher: Independently Published
ISBN: 9781797978567
Category : Cooking
Languages : en
Pages : 188
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Book Description
This special edition of 'Candy Making Revolutionized: Confectionery From Vegetables' was written by Mary Elizabeth Hall, and first published in 1914, making it well over a century old. This is a strange old book and may perhaps best be used for its historical reference value - it's filled with weird and wonderful recipes for candies and confections made from vegetables! No, really! Some of the recipes featured utilize veggies like Potatoes, Beans, Beets, Tomatoes, Onions, Carrots and more, and has chapters on topics including For the Novice, Crystallization, Decorative Candies, Potato Caramels, Stuffed Fruits, For the Caterer, For the Teacher, Angelique, and more. This unique dusty old book is a must-read for all those interested in culinary history and culture in general, and in antiquarian candy-making in particular. IMPORTANT NOTE - Please read BEFORE buying! THIS BOOK IS A REPRINT. IT IS NOT AN ORIGINAL COPY. This book is a reprint edition and is a perfect facsimile of the original book. It is not set in a modern typeface and has not been digitally enhanced. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed. DISCLAIMER: Due to the age of this book, some methods, beliefs, or practices may have been deemed unsafe, undesirable, or unacceptable in the interim years. In utilizing the information herein, you do so at your own risk. We republish antiquarian books without judgment, solely for their historical and cultural importance, and for educational purposes. If purchasing a book more than 50 years old, especially for a minor, please use due diligence and vet the text before gifting.
