Skuse's Complete Confectioner

ISBN-13: 9780710309037 / Angielski / Twarda / 2005 / 228 str.

E. Skuse

Opis

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, lozanges (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, English and Scotch pastry.

Spis treści

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

O autorze

E. Skuse