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.
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Format EPUB ● Halaman-halaman 228 ● ISBN 9781136197048 ● Penerbit Taylor and Francis ● Diterbitkan 2013 ● Muat turun 6 kali ● Mata wang EUR ● ID 2789972 ● Salin perlindungan Adobe DRM
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