The New Whole Art Of Confectionary

Sugar Boiling, Icing, Candying, Jelly Making, Etc. (1828)

von W. S. Steveley

82 Seiten, Taschenbuch

Kurzbeschreibung des Verlags

The New Whole Art Of Confectionary: Sugar Boiling, Icing, Candying, Jelly Making, Etc. is a book written by W. S. Steveley and originally published in 1828. The book provides a comprehensive guide to the art of confectionary, covering topics such as sugar boiling, icing, candying, jelly making, and more. The author provides detailed instructions and recipes for creating a wide variety of confectionary treats, including cakes, candies, jellies, and preserves. The book also includes tips and techniques for working with different types of sugar, as well as advice on how to properly store and preserve confectionary items. With its wealth of information and practical advice, The New Whole Art Of Confectionary is an essential resource for anyone interested in the art of making sweets and desserts.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

• Themen: Lifestyle, Hobbys und Freizeit Kochen, Essen und Trinken, Schreiben über Lebensmittel, Kochbücher Gerichte und Menüs / Mahlzeiten Desserts
• ISBN: 9781120203847
• Sprache: Englisch
• Erscheinungsdatum: 24.09.2009
• Größe: 229 x 152 mm
• Verlag: Kessinger Publishing, LLC