Author: George ReadPublisher:
ISBN:
Category : Bread
Languages : en
Pages : 98
Book Description
The Confectioner's and Pastry-cook's Guide, Or, Confectionery Made Easy ...
Author: George ReadThe Confectioner's and Pastry-cook's Guide, Or Confectionery Made Easy
Author: George ReadThe Confectioner's and Pastry-cook's Guide; Or, Confectionery Made Easy
Author: George ReadThe Confectioner's and Pastry-cook's Guide, Or, Confectionery Made Easy
Author: George ReadPublisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 98
Book Description
The Confectioner's and Pastry-Cook's Guide ... Sixth Edition, Revised, Improved, and Corrected
Author: George READ (Confectioner.)Publisher:
ISBN:
Category :
Languages : en
Pages : 118
Book Description
The Confectioner's and Pastry-cook's Guide, Or, Confectionery Made Easy : Containing the Most Approved Receipts for Making All Kinds of Pastry, Patties, Tarts, Pies, Puddings, Jellies, Blanc-manger, Ice and Other Creams : with Directions for the Making Bride Cake, Savoy, Sponge, Almond, Ratafia, and Rout Cakes, Macaroons, Almond Rocks, Reasperry Biscuits, Buns, Bath-buns, Tea-cakes, &c. : the Best Methods of Preserving Fruits, the Art of Sugar-boiling, Making Lozenges, Drops, Pipe, Barley-sugar, Carraway Comfits, Twist, &c. as Practised at the Principal Establishements in London
Author: George ReadPublisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 94
Book Description
The Complete Confectioner, Pastry-cook, and Baker
Author: The Confectioner's Receipt Book and Sugar Boiler and Pastry Cook's Guide
Author: ConfectionerChocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition
Author: Peter P. GrewelingPublisher: Wiley Global Education
ISBN: 1118764870
Category : Cooking
Languages : en
Pages : 546
Book Description
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 Ship in a Storm, and Other Tales
Author: Frances Upcher CousensPublisher:
ISBN:
Category :
Languages : en
Pages : 142
Book Description