Skuse''s Complete Confectioner

Informationen zum Autor E. Skuse Klappentext 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. Zusammenfassung 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. Inhaltsverzeichnis Preface, Sugar Boiling, The Workshop, Flavours and Colours, Candies, Cream Candies, Drops, Lozenges, Jams Jellies etc, Index

Product details

• Authors: Skuse, Skuse, E. Skuse, Skuse E.
• Publisher: Taylor & Francis Ltd.
• Languages: English
• Product format: Paperback / Softback
• Released: 17.05.2016
• EAN: 9781138982062
• ISBN: 978-1-138-98206-2
• No. of pages: 228
• Subjects: Guides > Food & drink > Theme cookery books; Non-fiction book > Dictionaries, reference works > Dictionaries, encyclopaedias; Social sciences, law, business > Ethnology > Ethnology; baking, COOKING / Methods / Baking, Cookery by ingredient, COOKING / Specific Ingredients / General, Cakes, baking, icing & sugarcraft, Cookery / food by ingredient / food groups