Skuse's Complete Confectioner

E. Skuse (Autor)

Buch | Hardcover

228 Seiten

2005
Kegan Paul (Verlag)
978-0-7103-0903-7 (ISBN)

Infos

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.

Autor

E. Skuse

Inhalt

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

Produkt-Details

• Erscheint lt. Verlag: 28.9.2005
• Verlagsort: London
• Sprache: englisch
• Maße: 156 x 234 mm
• Gewicht: 580 g
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
• ISBN-10: 0-7103-0903-1 / 0710309031
• ISBN-13: 978-0-7103-0903-7 / 9780710309037
• Zustand: Neuware