Skuse's Complete Confectioner

E. Skuse (Autor)

Buch | Softcover

228 Seiten

2016
Routledge (Verlag)
978-1-138-98206-2 (ISBN)

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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.

E. Skuse

Preface, Sugar Boiling, The Workshop, Flavours and Colours, Candies, Cream Candies, Drops, Lozenges, Jams Jellies etc, Index

Erscheinungsdatum	20.07.2016
Verlagsort	London
Sprache	englisch
Maße	156 x 234 mm
Gewicht	453 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
	Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
	Sozialwissenschaften ► Soziologie
ISBN-10	1-138-98206-7 / 1138982067
ISBN-13	978-1-138-98206-2 / 9781138982062
Zustand	Neuware