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The Complete Practical Confectioner

The Complete Practical Confectioner
Author: J. Thompson Gill
Publisher:
Total Pages: 584
Release: 1890
Genre: Canning and preserving
ISBN:
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The Practical Confectioner, Embracing the Whole System of Pastry, and Confectionery, in All Their Various Branches; Containing Upwards of 260 Genuine and Valuable Receipts, Etc. [With Plates.]

The Practical Confectioner, Embracing the Whole System of Pastry, and Confectionery, in All Their Various Branches; Containing Upwards of 260 Genuine and Valuable Receipts, Etc. [With Plates.]
Author: James COX (Confectioner.)
Publisher:
Total Pages: 258
Release: 1822
Genre:
ISBN:
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The Modern Confectioner

The Modern Confectioner
Author: William Jeanes
Publisher:
Total Pages: 286
Release: 1861
Genre: Candy
ISBN:
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition
Author: Peter P. Greweling
Publisher: Wiley Global Education
Total Pages: 546
Release: 2012-10-16
Genre: Cooking
ISBN: 1118764870
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Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection.Ê It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.Ê From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.

The Complete Confectioner, Pastry-Cook, and Baker

The Complete Confectioner, Pastry-Cook, and Baker
Author: Hardpress
Publisher: Hardpress Publishing
Total Pages: 168
Release: 2012-08-01
Genre: Confectionery
ISBN: 9781290596497
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Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.