Ornamental Confectionery and the Art of Baking in All Its Branches PDF Download
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Author: Herman Hueg
Publisher:
ISBN:
Category : Bakers
Languages : en
Pages : 420
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Book Description
Author: Herman Hueg
Publisher:
ISBN:
Category : Bakers
Languages : en
Pages : 420
Get Book Here
Book Description
Author: Herman Hueg
Publisher:
ISBN:
Category : Baking
Languages : de
Pages : 358
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Book Description
Author: Herman Hueg
Publisher: Forgotten Books
ISBN: 9780267638666
Category : Cooking
Languages : en
Pages : 376
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Book Description
Excerpt from Ornamental Confectionery and the Art of Baking, in All Its Branches The past century has witnessed a marked advance in the baking and confectionery trades. No doubt this improvement has been brought about by the many valuable books and trade journals that have been published in the interest of our trades men, and it is a noticeable fact that the most successful bakers and confectioners are those that kept up to date by reading the best books and periodicals devoted to their line of work. We take pride in looking back to our first edition of the art or baking, which we published more than twenty years ago. This little book contained 48 pages, and was the first baker's recipe book ever published in this country. It met with immediate success and two editions were issued inside of a year, which convinced us that we had supplied a long felt want. 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: Herman Hueg
Publisher: Forgotten Books
ISBN: 9781330247198
Category : Cooking
Languages : en
Pages : 377
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Book Description
Excerpt from Ornamental Confectionery and the Art of Baking, in All Its Branches The past century has witnessed a marked advance in the baking and confectionery trades. No doubt this improvement has been brought about by the many valuable books and trade journals that have been published in the interest of our tradesmen. and it Is a noticeable fact that the most successful bakers and confectioners are those that kept up to date by reading the best books and periodicals devoted to their line of work. We take pride in looking back to our first edition of "The Art of Baking," which we published more than twenty years ago. This little book contained 48 pages, and was the first baker's recipe book ever published in this country. It met with immediate success and two editions were issued inside of a year, which convinced us that we had supplied a long felt want. Including the seventh edition of "The Art of Baking," the total number of copies printed amounts to 90,000, which is conclusive evidence that our past efforts have met with the approval of our trademen, and in presenting this volume, the eighth edition, we feel confident that it will meet with the same success that has characterized the former editions. A recipe book, to be of any value at all, must be thoroughly practical and reliable, and it can only be such when it is written and compiled by a practical baker. The author of this book is at present, and has boon for the past 40 years, actively engaged in this line of work and all recipes in this book have been thoroughly tried and tested, and are the results of his personal experience. 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:
Publisher: Oxford University Press
ISBN: 0199313628
Category : Cooking
Languages : en
Pages : 947
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Book Description
A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the "science of sweet" is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children's literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? The Oxford Companion to Sugar and Sweets explores these questions and more through the collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs. The Companion takes readers around the globe and throughout time, affording glimpses deep into the brain as well as stratospheric flights into the world of sugar-crafted fantasies. More than just a compendium of pastries, candies, ices, preserves, and confections, this reference work reveals how the human proclivity for sweet has brought richness to our language, our art, and, of course, our gastronomy. In nearly 600 entries, beginning with "à la mode" and ending with the Italian trifle known as "zuppa inglese," the Companion traces sugar's journey from a rare luxury to a ubiquitous commodity. In between, readers will learn about numerous sweeteners (as well-known as agave nectar and as obscure as castoreum, or beaver extract), the evolution of the dessert course, the production of chocolate, and the neurological, psychological, and cultural responses to sweetness. The Companion also delves into the darker side of sugar, from its ties to colonialism and slavery to its addictive qualities. Celebrating sugar while acknowledging its complex history, The Oxford Companion to Sugar and Sweets is the definitive guide to one of humankind's greatest sources of pleasure. Like kids in a candy shop, fans of sugar (and aren't we all?) will enjoy perusing the wondrous variety to be found in this volume.
Author: Herman Hueg
Publisher:
ISBN:
Category :
Languages : de
Pages : 139
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Book Description
Author: Herman Hueg
Publisher:
ISBN:
Category : Cake
Languages : en
Pages : 79
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Book Description
Author: Library of Congress
Publisher:
ISBN:
Category : Catalogs, Union
Languages : en
Pages : 712
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Book Description
Author: Bishopsgate Institute, London
Publisher:
ISBN:
Category : Dictionary catalogs
Languages : en
Pages : 662
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Book Description
Author: Hueg Herman
Publisher: Hardpress Publishing
ISBN: 9781313891844
Category :
Languages : en
Pages : 234
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Book Description
Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
