Ornamental Confectionery And The Art Of Baking In All Its Branches
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Ornamental Confectionery And The Art Of Baking In All Its Branches
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Author : Herman Hueg
language : de
Publisher:
Release Date : 1905
Ornamental Confectionery And The Art Of Baking In All Its Branches written by Herman Hueg and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1905 with Bakers categories.
Ornamental Confectionery And The Art Of Baking In All Its Branches Classic Reprint
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Author : Herman Hueg
language : en
Publisher: Forgotten Books
Release Date : 2018-02-03
Ornamental Confectionery And The Art Of Baking In All Its Branches Classic Reprint written by Herman Hueg and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-03 with Cooking categories.
Excerpt from Ornamental Confectionery and the Art of Baking, in All Its Branches The past century has witnessed a marked advance in the baking and confectionery trades. No doubt this improvement has been brought about by the many valuable books and trade journals that have been published in the interest of our trades men, and it is a noticeable fact that the most successful bakers and confectioners are those that kept up to date by reading the best books and periodicals devoted to their line of work. We take pride in looking back to our first edition of the art or baking, which we published more than twenty years ago. This little book contained 48 pages, and was the first baker's recipe book ever published in this country. It met with immediate success and two editions were issued inside of a year, which convinced us that we had supplied a long felt want. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Ornamental Confectionery And The Art Of Baking In All Its Branches
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Author : Herman Hueg
language : en
Publisher: Forgotten Books
Release Date : 2015-06-27
Ornamental Confectionery And The Art Of Baking In All Its Branches written by Herman Hueg and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-06-27 with Cooking categories.
Excerpt from Ornamental Confectionery and the Art of Baking, in All Its Branches The past century has witnessed a marked advance in the baking and confectionery trades. No doubt this improvement has been brought about by the many valuable books and trade journals that have been published in the interest of our tradesmen. and it Is a noticeable fact that the most successful bakers and confectioners are those that kept up to date by reading the best books and periodicals devoted to their line of work. We take pride in looking back to our first edition of "The Art of Baking," which we published more than twenty years ago. This little book contained 48 pages, and was the first baker's recipe book ever published in this country. It met with immediate success and two editions were issued inside of a year, which convinced us that we had supplied a long felt want. Including the seventh edition of "The Art of Baking," the total number of copies printed amounts to 90,000, which is conclusive evidence that our past efforts have met with the approval of our trademen, and in presenting this volume, the eighth edition, we feel confident that it will meet with the same success that has characterized the former editions. A recipe book, to be of any value at all, must be thoroughly practical and reliable, and it can only be such when it is written and compiled by a practical baker. The author of this book is at present, and has boon for the past 40 years, actively engaged in this line of work and all recipes in this book have been thoroughly tried and tested, and are the results of his personal experience. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Ornamental Confectionery And Practical Assistant To The Art Of Baking
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Author : Herman Hueg
language : de
Publisher:
Release Date : 1893
Ornamental Confectionery And Practical Assistant To The Art Of Baking written by Herman Hueg and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1893 with categories.
Ornamental Confectionery And Practical Assistant To The Art Of Baking
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Author : Herman Hueg
language : de
Publisher: Forgotten Books
Release Date : 2018-02-07
Ornamental Confectionery And Practical Assistant To The Art Of Baking written by Herman Hueg and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-07 with Cooking categories.
Excerpt from Ornamental Confectionery And Practical Assistant To The Art Of Baking: In All Its Branches, With Numerous Illustrations; In All Branches In offering this book to the public and trade in general, I take the opportunity of expressing my grateful thanks to my numerous customers for their very liberal patronage and their testimonial of approbation and encouragement extended to me during the short period of my business relation with them. My first attempt at writing a book, which you probably bought, was but a beginning, and I hope that all purchasers of it have received the worth of their money; and I am thank ful for the many kind letters of gratitude received from them. From the many inquiries which I have had about recipes I can now say that I have a book which will satisfy the pur chaser and exceed all his expectations. The recipes that follow are not copied from other books, or written down from memory, but each one of them have been repeatedly tested and found correct in the course of many years of practice. They comprise the most saleable and popular forms of Cake and Confectionery, such as is generally found in first class establishments. Many books have been written on the various branches of our trade but none, I believe, treat on the subject with which I propose to deal in this book. I have classed these mixtures in an honest spirit, and. To the best of my knowledge and ability. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Ornamental Confectionery And Practical Assistant To The Art Of Baking In All Its Branches
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Author : Herman Hueg
language : en
Publisher:
Release Date : 1892
Ornamental Confectionery And Practical Assistant To The Art Of Baking In All Its Branches written by Herman Hueg and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1892 with Cake categories.
Ornamental Confectionery And Practical Assistant To The Art Of Baking
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Author : Hueg Herman
language : en
Publisher: Hardpress Publishing
Release Date : 2013-01
Ornamental Confectionery And Practical Assistant To The Art Of Baking written by Hueg Herman and has been published by Hardpress Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01 with categories.
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.
Ornamental Confectionery And Practical Assistant To The Art Of Baking In All Its Branches With Numerous Illustrations Primary Source Edition
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Author : Herman. (From Old Catalog] Hueg
language : en
Publisher: Nabu Press
Release Date : 2013-12
Ornamental Confectionery And Practical Assistant To The Art Of Baking In All Its Branches With Numerous Illustrations Primary Source Edition written by Herman. (From Old Catalog] Hueg and has been published by Nabu Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12 with categories.
This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
The Little Confectioner
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Author : H. Hueg
language : en
Publisher: Westphalia Press
Release Date : 2017-10-10
The Little Confectioner written by H. Hueg and has been published by Westphalia Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-10 with categories.
Herman Hueg wrote four books on confections and baking, including Ornamental Confectionery and the Art of Baking in All its Branches (1905), and Book of Designs for Bakers and Confectioners (1896). Hueg was a renounced baker and confectioner. He expanded his reach by moving into selling tools and other implements for bakers to help replicate the skilled work, such as molds and stencils. This approach is taken in this volume, which begins with a series of recipes for sugar spinning, caramels, nut bars, taffy, ice cream, bonbons, syrups and more. The latter portion of the book has several pages dedicated to interesting baking implements, which are nicely illustrated.
Ornamental Confectionery
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Author : Herman Hueg
language : en
Publisher: Createspace Independent Publishing Platform
Release Date : 2016-11-30
Ornamental Confectionery written by Herman Hueg and has been published by Createspace Independent Publishing Platform this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-11-30 with categories.
From an advertisement in: How to Make Money in a Country Hotel (1901) This is the most successful book of the kind ever published. More than 60,000 copies have already been sold. It is practical, clear and skillful throughout. Contents: How to cream or rub. How to mix. How to beat. Hints for bakers. Heating and baking. Receipts for: -cakes, jumbles, snaps, tarts and meringues; pies and creams; crackers and machine cakes; icings and colors; yeast, bread, buns, rolls and kuchen; egg preserving and flavoring extracts; ice creams and water ices; preserves, jellies and jams; natural fruit and artificial syrups; gum paste; candies and ornamental confectionery; and a profusely illustrated section on ornamental cake baking.