The Complete Practical Confectioner
Author : J. Thompson Gill
Publisher :
Page : 584 pages
File Size : 48,75 MB
Release : 1890
Category : Canning and preserving
ISBN :
Author : J. Thompson Gill
Publisher :
Page : 584 pages
File Size : 48,75 MB
Release : 1890
Category : Canning and preserving
ISBN :
Author : James COX (Confectioner.)
Publisher :
Page : 258 pages
File Size : 34,61 MB
Release : 1822
Category :
ISBN :
Author : Peter P. Greweling
Publisher : Wiley Global Education
Page : 546 pages
File Size : 32,88 MB
Release : 2012-10-16
Category : 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 : John Kirkland
Publisher :
Page : pages
File Size : 15,8 MB
Release : 1912
Category : Bakers
ISBN :
Author : David Ellis
Publisher :
Page : 258 pages
File Size : 12,70 MB
Release : 1928
Category : Confectionery
ISBN :
Author : Eleanor Parkinson
Publisher : Andrews McMeel Publishing
Page : 163 pages
File Size : 36,95 MB
Release : 2013-10-15
Category : Cooking
ISBN : 1449434967
Published in 1846 in Philadelphia, this volume in the American Antiquarian Cookbook Collection contains over 500 recipes for making confections, pastries, and other baked goods by one of the foremost confectioners of the day, whose family is widely credited with establishing ice cream as a national dish. Eleanor and George Parkinson opened a confectionery shop in Philadelphia in 1818 that became a renowned business with an outstanding reputation. Along with their son James, they were among America’s most prominent confectioners. Their ice creams were particularly famous, and few nineteenth century American cookbooks failed to include several recipes for “Philadelphia Ice Cream.” In writing her cookbook, Eleanor clearly states that, after studying both French and English works, she chose Read’s Confectioner, a London publication, as the basis for her cookbook. However, she made many alterations based on her own experience with the “oldest, most extensive and successful confectionery establishment in the country,” and she added recipes that utilized American ingredients. The book contains “directions for making all sorts of preserves, sugar-boiling, comfits, lozenges, ornamental cakes, ices, liqueurs, waters, gum-paste ornaments, syrups, jellies, marmalades, compotes, bread-baking, artificial yeasts, fancy biscuits, cakes, rolls, muffins, tarts, pies, &c. &c." Plus over fifty different recipes for ice cream. This edition of The Complete Confectioner was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Author :
Publisher :
Page : 166 pages
File Size : 15,35 MB
Release : 1864
Category : Confectionery
ISBN :
Author : Eleanor Parkinson
Publisher :
Page : 174 pages
File Size : 44,78 MB
Release : 1844
Category : Baking
ISBN :
Author : John Turcan
Publisher :
Page : 256 pages
File Size : 14,27 MB
Release : 1830
Category : Baking
ISBN :
Author : J. M. Sanderson (of the Franklin House.)
Publisher :
Page : 370 pages
File Size : 18,39 MB
Release : 1849
Category : Confectionery
ISBN :