by
E. Skuse
English
Hardback
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About The Book
Description
Author
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 lozenges (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 and English and Scotch pastry.
Piracy-free
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Details
ISBN 13
9780710309037
Publication Date
-28-09-2005
Pages
-228
Weight
-423 grams
Dimensions
-156x234x13.71 mm
