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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Author: Herman Hueg
Publisher:
ISBN:
Category : Bakers
Languages : en
Pages : 420
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Book Description
Author: United States Centennial Commission
Publisher:
ISBN:
Category : Centennial Exhibition
Languages : en
Pages : 570
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Author:
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 360
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Author: American Antiquarian Cookbook Collection
Publisher: Andrews McMeel Publishing
ISBN: 1449436285
Category : Cooking
Languages : en
Pages : 356
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Book Description
This encyclopedic collection contains forty-four chapters with hundreds of recipes, and it includes discussions of methodology and ingredients as well as detailed recipes for a stunning array of dishes. Included are recipes for preserving fruits and fruit juices, preparation of jams and jellies, fruit and other syrups, summer beverages, dessert cakes, ice cream, sherbet, candy, bon-bons, puddings, tinctures, oils, and colorants. Written by an anonymous author, the “receipts” are from the “best New York, Philadelphia, and Boston confectioners, and include a large number from the French and other nations.” “The confectioner’s art is an accomplishment which may be ranked among the most desirable and graceful of all that pertains to domestic economy . . . It is absolutely necessary to the economy of the household that this art should form a part of every lady’s education.”
Author: Anonymous
Publisher: BoD – Books on Demand
ISBN: 3368725238
Category : Fiction
Languages : en
Pages : 562
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Book Description
Reprint of the original, first published in 1876.
Author: Great Britain. Board of Trade
Publisher:
ISBN:
Category : Tariff
Languages : en
Pages : 480
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Book Description
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: Great Britain. Parliament. House of Commons
Publisher:
ISBN:
Category : Bills, Legislative
Languages : en
Pages : 934
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Author: Great Britain. Parliament. House of Commons
Publisher:
ISBN:
Category : Great Britain
Languages : en
Pages : 890
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Author:
Publisher:
ISBN:
Category : Great Britain
Languages : en
Pages : 1358
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Book Description
