The Art Of Confectionary
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The Art Of Confectionary
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Author : Edward Lambert
language : en
Publisher:
Release Date : 1761
The Art Of Confectionary written by Edward Lambert and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1761 with Confectionery categories.
The Complete Confectioner Or The Whole Art Of Confectionary
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Author : Frederick Nutt
language : en
Publisher: Legare Street Press
Release Date : 2023-07-18
The Complete Confectioner Or The Whole Art Of Confectionary written by Frederick Nutt and has been published by Legare Street Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-07-18 with categories.
This book is a comprehensive guide to the art of making confections, ranging from cakes and candies to ice cream and fruit preserves. The author provides detailed instructions on how to prepare a wide variety of sweets, along with tips and tricks to ensure success in the kitchen. He also includes a range of recipes for different occasions and tastes, making it an essential resource for anyone interested in the art of confectionery. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The Art Of Confectionery
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Author : American Antiquarian Cookbook Collection
language : en
Publisher: Andrews McMeel Publishing
Release Date : 2014-04-15
The Art Of Confectionery written by American Antiquarian Cookbook Collection and has been published by Andrews McMeel Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-15 with Cooking categories.
This encyclopedic collection contains forty-four chapters with hundreds of recipes, and it includes discussions of methodology and ingredients as well as detailed recipes for a stunning array of dishes. Included are recipes for preserving fruits and fruit juices, preparation of jams and jellies, fruit and other syrups, summer beverages, dessert cakes, ice cream, sherbet, candy, bon-bons, puddings, tinctures, oils, and colorants. Written by an anonymous author, the “receipts” are from the “best New York, Philadelphia, and Boston confectioners, and include a large number from the French and other nations.” “The confectioner’s art is an accomplishment which may be ranked among the most desirable and graceful of all that pertains to domestic economy . . . It is absolutely necessary to the economy of the household that this art should form a part of every lady’s education.”
The Royal English And Foreign Confectioner
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Author : Charles Elmé Francatelli
language : en
Publisher:
Release Date : 1862
The Royal English And Foreign Confectioner written by Charles Elmé Francatelli and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1862 with Confectionery categories.
The Art Of Confectionary
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Author : Edward Lambert
language : en
Publisher:
Release Date : 1750*
The Art Of Confectionary written by Edward Lambert and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1750* with Confectionery categories.
The Art Of Confectionary
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Author : Edward Lambert
language : en
Publisher: Createspace Independent Publishing Platform
Release Date : 2016-08-17
The Art Of Confectionary written by Edward Lambert 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 2016-08-17 with categories.
Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar.Show Excerpt andy, cut them into Quarters, or what Pieces you please, and let them dry till hard, then turn them on Sieves; when thorough dry, put them up into your Boxes. Note, As they begin to sweat in the Box, you must shift them from Time to Time, and it will be requisite to put no more than one Row in a Box at the Beginning, till they do not sweat. Lemon-colour Cakes are made with Lemons, as these. To make Pomegranate Clear-Cakes. Draw your Jelly as for the Orange Clear-Cakes, then boil into it the Juice of two or three Pomegranate-seeds, and all with the Juice of an Orange and a Lemon, the Rind of each grated in, then strain it through a Bag, and to every Pound of Jelly put one Pound and a Quarter boiled till it cracks to help the Colour to a fine Red; put in a Spoonful of Cocheneal, prepared as hereafter directed; then fill your Glasses, and order them as your Orange. To Prepare Cocheneal. Take one Ounce of Cocheneal, and beat it to a fine Powder,
The Art Of Confectionary
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Author : Edward Lambert
language : en
Publisher: CreateSpace
Release Date : 2013-11
The Art Of Confectionary written by Edward Lambert and has been published by CreateSpace this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11 with Cooking categories.
Since the Ground-work of the Confectioner's Art depends on the Knowledge of clarifying and boiling Sugars, I shall here distinctly set them down, that the several Terms hereafter mentioned may the more easily be understood; which, when thoroughly comprehended, will prevent the unnecessary Repetitions of them, which would encumber the Work and confound the Practitioner, were they to be explained in every Article, as the Variety of the Matter should require: I shall therefore, through the whole Treatise, stick to these Denominations of the several Degrees of boiling Sugar, viz. Clarifying, Smooth, Blown, Feather'd, Cracked, and Carmel.
The Art Of Confectionery
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Author :
language : en
Publisher:
Release Date : 1865
The Art Of Confectionery written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1865 with Confectionery categories.
The Art Of Confectionary I Shewing The Various Methods Of Preserving All Sorts Of Fruits Ii Flowers And Herbs Also How To Make All Sorts Of Biscakes Etc
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Author : Edward Lambert
language : en
Publisher:
Release Date : 1745
The Art Of Confectionary I Shewing The Various Methods Of Preserving All Sorts Of Fruits Ii Flowers And Herbs Also How To Make All Sorts Of Biscakes Etc written by Edward Lambert and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1745 with categories.
The Art Of The Chocolatier
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Author : Ewald Notter
language : en
Publisher: John Wiley & Sons
Release Date : 2011-01-18
The Art Of The Chocolatier written by Ewald Notter and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-01-18 with Cooking categories.
A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete and comprehensive guide to chocolate-making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces. This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work. Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece Beautiful full-color photos throughout provide inspiration for chocolate décor and showpiece design, while clear how-to photos illustrate key techniques The Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier's art for students and professionals alike.