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The Practical Baker And Confectioner S Assistant

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The Practical Baker And Confectioner S Assistant

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Author : John Turcan
language : en
Publisher:
Release Date : 1830

The Practical Baker And Confectioner S Assistant written by John Turcan and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1830 with Baking categories.

The Practical Baker And The Confectioner S Assistant

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Author : John Turcan
language : en
Publisher:
Release Date : 1830

The Practical Baker And The Confectioner S Assistant written by John Turcan and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1830 with Baking categories.

The Bakers Guide And Practical Assistant

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Author : John Blandy
language : en
Publisher: Createspace Independent Publishing Platform
Release Date : 2016-08-24

The Bakers Guide And Practical Assistant written by John Blandy 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 2016-08-24 with categories.

From the PREFACE. IT is with more than ordinary pleasure that I write the few words asked from me by Mr. Blandy as a preface to the Fourth Edition of the "Bakers' and Confectioners' Guide." The circumstances under which this edition is called for and published are unique, and reflect the greatest credit on Mr. Blandy. That a trade in which reading and study is so little respected should have already bought up three editions is a circumstance in itself remarkable enough, but it is more than remarkable when the text is studied. Mr. Blandy does not spare his trade, but talks out straight, and points out without flinching the sins and shortcomings to which it is addicted. I cannot agree with all the strictures set forth in the "Bakers' Guide," or subscrible to all the modes of reform the author suggests, but I can bear witness to the integrity and honesty of his opinions, and to the unselfish enthusiasm with which he has pursued the good and great work of reforming and educating the baking trade. He knows, as all reformers know, what it is to have his work disparaged and his motives misconstrued, but he troubles not, keeping his face well set to the work before him, and going heroically forward. He acts up to his ideal: "It is of no consequence whether the outside world says ' successful' to you or not; your concern is to get the 'well done' at the finish of the journey from the man inside your own breast." It is not a worldly-wise ideal this, it is rather heroic; but it is men with such ideals who do the pioneer work of the world, although the credit does not always turn their way. The original edition of the "Bakers' Guide," published in 1882, was not the first book published for bakers, but there had been nothing of the kind issued for about thirty years before the "Guide " appeared, and the older works were either forgotten or obsolete, and were only interesting as ancient literature. In each subsequent edition-and I have read them carefully-some new matter and new feature has been added; but the present edition-of which I have had the privilege of reading the proof sheets-is quite a vade mecum for the baker and confectioner, whether he is old or young, master or man. If I have a preference for the "literary" part of the work-those little paragraph sermons which Mr. Blandy can write so ingeniously and so forcibly-it may be because of a personal predilection of mine, but it is also because there is wisdom and wit in them, and because where they are not directly instructive, they are always stimulating and provocative of thought. Mr. Blandy is original in the sense that his individuality predominates in all he does and all he writes; he cannot, even if he tries, think of, write, or speak as the ordinary man, so that his literary work, however one may disagree with its purport, is always refreshing and always instructive. Since the last edition of this book was published the author has had the important experience of successfully teaching for several sessions a large class of bakers-workers, managers, and masters-at the Borough Polytechnic, London, and the result of his experience, or part of it, is now incorporated in the new edition of " The Guide." He has learned that bakers don't care about long arrays of figures and compound technical terms, and he has tried, and tried successfully, to teach technics in language as plain as possible. But as knowledge of technical terms is absolutely necessary to the student, all that are essential and some more have been incorporated in "The Guide," in dictionary form, for ready reference. The multitude of recipes given are useful to those in search of variety, or to those so situated that they must be their own instructors : to such this book will be a real guide. I could wish for nothing better for the baking and confectionery trades than that every young man would carefully peruse this new edition of the "Bakers' Guide," in itself it is a liberal education....

The Complete Confectioner Pastry Cook And Baker

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Author :
language : en
Publisher:
Release Date : 1864

The Complete Confectioner Pastry Cook And Baker written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1864 with Confectionery categories.

The Complete Confectioner Pastry Cook And Baker

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Author : Hardpress
language : en
Publisher: Hardpress Publishing
Release Date : 2012-08-01

The Complete Confectioner Pastry Cook And Baker written by Hardpress and has been published by Hardpress Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-08-01 with Confectionery 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.

The Complete Confectioner Pastry Cook And Baker

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Author : Eleanor Parkinson
language : en
Publisher:
Release Date : 1844

The Complete Confectioner Pastry Cook And Baker written by Eleanor Parkinson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1844 with Baking categories.

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:
Release Date : 2015-06-28

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 thankful 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 purchaser 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. It would not be possible to give recipes for all kinds of Cake and Confectionery in so small a work, as in many cases the ingredients are very simple, and the success of the experiment depends altogether on the skill of the workman, and years are often necessary to attain the requisite proficiency. Any one with a fair share of courage and intelligence can, with this book in hand, produce in a short time better and purer Cake and Candies than are generally offered for sale In order to keep this book in the reach of all, I will have to divide the Cake baking into three parts, which we may call thus: "Rubbing," "Mixing" & "Beating." Best paying recipes are marked. 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.