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.
¡Compre este libro electrónico y obtenga 1 más GRATIS!
Formato EPUB ● Páginas 228 ● ISBN 9781136197048 ● Editorial Taylor and Francis ● Publicado 2013 ● Descargable 6 veces ● Divisa EUR ● ID 2789972 ● Protección de copia Adobe DRM
Requiere lector de ebook con capacidad DRM