The New, Universal, and Complete Confectioner PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The New, Universal, and Complete Confectioner PDF full book. Access full book title The New, Universal, and Complete Confectioner by Elizabeth Price. Download full books in PDF and EPUB format.
Author: Elizabeth Price
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 182
Get Book Here
Book Description
Author: Elizabeth Price
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 182
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 652
Get Book Here
Book Description
Author: Eleanor Parkinson
Publisher:
ISBN:
Category : Baking
Languages : en
Pages : 174
Get Book Here
Book Description
Author: James Tregaskis (Firm)
Publisher:
ISBN:
Category :
Languages : en
Pages : 1336
Get Book Here
Book Description
Author: Arnold Whitaker Oxford
Publisher:
ISBN:
Category : Cookbooks
Languages : en
Pages : 216
Get Book Here
Book Description
Author: E. Skuse
Publisher: Routledge
ISBN: 1136197044
Category : Reference
Languages : en
Pages : 229
Get Book Here
Book Description
This is the classic text on the art of sugar boiling and all its branches, covering the manufacture of fondants, creams, chocolates, pastilles, jujubes (jelly babies) comfits, lozenges (plain and medicated), caramels, noyeaus, nougats, jap nuggets and pralines. There are also discussions on the practicalities of ice creams, ices, jams, jellies and marmalades, table jellies, preserved and crystallized fruits, candied peel and English and Scotch pastry.
Author: Frederick Nutt
Publisher: Legare Street Press
ISBN: 9781019377765
Category :
Languages : en
Pages : 0
Get Book Here
Book Description
This book is a comprehensive guide to the art of making confections, ranging from cakes and candies to ice cream and fruit preserves. The author provides detailed instructions on how to prepare a wide variety of sweets, along with tips and tricks to ensure success in the kitchen. He also includes a range of recipes for different occasions and tastes, making it an essential resource for anyone interested in the art of confectionery. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Sandra Sherman
Publisher: Bloomsbury Publishing USA
ISBN: 1598844873
Category : Cooking
Languages : en
Pages : 300
Get Book Here
Book Description
This eye-opening history will change the way you read a cookbook or regard a TV chef, making cooking ventures vastly more interesting—and a lot more fun. Every kitchen has at least one well-worn cookbook, but just how did they come to be? Invention of the Modern Cookbook is the first study to examine that question, discussing the roots of these collections in 17th-century England and illuminating the cookbook's role as it has evolved over time. Readers will discover that cookbooks were the product of careful invention by highly skilled chefs and profit-minded publishers who designed them for maximum audience appeal, responding to a changing readership and cultural conditions and utilizing innovative marketing and promotion techniques still practiced today. They will see how cookbooks helped women adjust to the changes of the Enlightenment and Industrial Revolution by educating them on a range of subjects from etiquette to dealing with household servants. And they will learn how the books themselves became "modern," taking on the characteristics we now take for granted.
Author: W. Young
Publisher: Andrews McMeel Publishing
ISBN: 1449432069
Category : Cooking
Languages : en
Pages : 36
Get Book Here
Book Description
Published in 1835 in New York, The New Whole Art of Confectionary provided delicious, sugary recipes for bakers, confectioners, and homemakers in the early 19th century. One of the earliest dessert cookbooks published in the United States from an original British publication, this compendium of all things sugar has recipes for delicious treats such as Peppermint Cake, Candied Ginger, Funeral Buns, Yorkshire Muffins, Raisin Loaf, Rhubarb Tarts, Lemon Cheesecakes, Ice Cream, Paradise Twist, Hunting Gingerbread Nuts, and Apricot Wine—in short, something to satisfy any sweet tooth then or now. This edition of The New Whole Art of Confectionary, Sugar Boiling, Iceing, Candying, Jelly and Wine Making, &c. was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Author:
Publisher:
ISBN:
Category : Candy industry
Languages : en
Pages : 796
Get Book Here
Book Description
