The Art of Sweetmaking

Beatrice Manders

Verlag: The Secretarial Bureau, London, 1901

Beschreibung

An charming and uncommon guide to confectionary making, containing recipes for bonbons, chocolates, fondants and marzipan. Containing recipes including almond princess, brilliantine, berlingots, candies, caramels, pralines, gum drops, jellies, jujubes, lozenges, nougat, pastilles, toffee and Turkish delight, amongst many other sweet things.With instruction on the kitchen utensils required for the recipes.Written by Beatrice Manders, awarded First-class at the N. T. S. C, Medallist for the Cookery and Food Association and cookery instructress for Campden Technical Institute, Notting Hill.Bound with four pages of publisher's advertisements.A first edition of this uncommon work.An excellent copy for a sweet-toothed cook. In the publisher's original full cloth binding. Externally, generally smart, with some rubbing discolouring the cloth at the extremities and spine. Ownership inscription to the title page. Internally, firmly bound. Pages are generally bright and clean. Very Good Indeed. Bestandsnummer des Verkäufers 777R42

Bibliografische Details

Titel: The Art of Sweetmaking

Verlag: The Secretarial Bureau, London

Erscheinungsdatum: 1901

Einband: Cloth

Illustrator: None

Zustand: Very Good Indeed

Art des Buches: book