The Complete Practical Confectioner
Author | : J. Thompson Gill |
Publisher | : |
Total Pages | : 584 |
Release | : 1890 |
Genre | : Canning and preserving |
ISBN | : |
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Author | : J. Thompson Gill |
Publisher | : |
Total Pages | : 584 |
Release | : 1890 |
Genre | : Canning and preserving |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : |
Release | : 1881 |
Genre | : Confectionery |
ISBN | : |
Author | : James COX (Confectioner.) |
Publisher | : |
Total Pages | : 258 |
Release | : 1822 |
Genre | : |
ISBN | : |
Author | : J. Thompson Gill |
Publisher | : |
Total Pages | : |
Release | : 1882 |
Genre | : Confectionery |
ISBN | : |
Author | : J. Thompson Gill |
Publisher | : |
Total Pages | : |
Release | : 1890 |
Genre | : Confectionery |
ISBN | : |
Author | : William Jeanes |
Publisher | : |
Total Pages | : 286 |
Release | : 1861 |
Genre | : Candy |
ISBN | : |
Author | : E. Skuse |
Publisher | : |
Total Pages | : 236 |
Release | : 1881 |
Genre | : |
ISBN | : |
Author | : Peter P. Greweling |
Publisher | : Wiley Global Education |
Total Pages | : 546 |
Release | : 2012-10-16 |
Genre | : Cooking |
ISBN | : 1118764870 |
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.
Author | : |
Publisher | : |
Total Pages | : 425 |
Release | : 1921 |
Genre | : Confectionery |
ISBN | : |
Author | : Hardpress |
Publisher | : Hardpress Publishing |
Total Pages | : 168 |
Release | : 2012-08-01 |
Genre | : Confectionery |
ISBN | : 9781290596497 |
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.