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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: 9780267638666
Category : Cooking
Languages : en
Pages : 376
Get Book Here
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:
ISBN:
Category : Baking
Languages : de
Pages : 358
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Book Description
Author: Herman Hueg
Publisher: Forgotten Books
ISBN: 9781330247198
Category : Cooking
Languages : en
Pages : 377
Get Book Here
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: Paul Richards
Publisher:
ISBN:
Category : Baked products
Languages : en
Pages : 184
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Book Description
Author: Paul Richards
Publisher:
ISBN:
Category : Bars (Drinking establishments)
Languages : en
Pages : 260
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Book Description
Author: John Willy
Publisher:
ISBN:
Category : Bars (Drinking establishments)
Languages : en
Pages : 756
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Book Description
Author:
Publisher:
ISBN:
Category : Hotels
Languages : en
Pages : 1278
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Book Description
Author:
Publisher:
ISBN:
Category : American periodicals
Languages : en
Pages : 1306
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Book Description
Author: Frank Rivers
Publisher:
ISBN:
Category : Hotel management
Languages : en
Pages : 216
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Book Description
Author: Peter C. D. Brears
Publisher: Prospect Books (UK)
ISBN: 9781903018873
Category : Cooking
Languages : en
Pages : 0
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Book Description
"The history of medieval food and cookery has received a fair amount of attention from the point of view of recipes (of which many survive) and of the general context of feasts and feasting. It has never, as yet, been studied with an eye to the real mechanics of food production and service: the equipment used, the household organisation, the architectural arrangements for kitchens, store-rooms, pantries, larders, cellars, and domestic administration. This new work by Peter Brears, perhaps Britain's foremost experton the historical kitchen, looks at these important elements of cooking and dining. He also subjects the many surviving documents relating to food service ? household ordinances, regulations and commentaries ? to critical study in an attempt to reconstruct the precise rituals and customs of dinner.An underlying intention is to rehabilitate the medieval Englishman as someone with a nice appreciation of food and cookery, decent manners, and a delicate sense of propriety and seemliness. To dispel the myth, that is, of medieval feasting as an orgy of gluttony and bad manners, usually provided with meat that has gone slightly off, masked by liberal additions of heady spices.A series of chapters looks at the cooking departments in large households: the counting house, dairy, brewhouse, pastry, boiling house and kitchen. These are illustrated by architectural perspectives of surviving examples in castles and manor houses throughout the land. Then there are chapters dealing with the various sorts of kitchen equipment: fires, fuel, pots and pans. Sections are then devoted to recipes and types of food cooked. The recipes are those which have been used and tested by Peter Brears in hundreds of demonstrations to the public and cooking for museum displays. Finally there are chapters on the service of dinner (the service departments including the buttery, pantry and ewery) and the rituals that grew up around these. Here, Peter Brears has drawn a wonderful strip cartoon of the serving of a great feast (the washing of hands, the delivery of napery, the tasting for poison, etc.) which will be of permanent utility to historical re-enactors who wish to get their details right.
