Skuses' Complete Confectioner, a Practical Guide to the Art of Sugar Boiling in All Its Branches: The Manufacture of Fondants, Creams, Chocolates, Liqueurs, Pastilles, Jujubes (Gelatine and Gum), Comfits, Lozenges (Plain and Medicated), Caramels, Noyeaus, Nougats, Jap Nuggets, Pralines, &c., Ice Creams and Ices of Every Description, Jams, Jellies and Marmalades (by Fire and Steam), Concentrated Table and Other Jellies, Cordials and Other Beverages, Preserved and Crystallized Fruits, Candied Peel &c. Every Information about Colours and Flavours; the best to use and how to use them. Useful Notes on Machinery For Every Purpose

Skuse, E.

Verlag: W.J. Bush & Co, London

Beschreibung

12mo - over 6¾ - 7¾" tall. Full brown publisher's cloth. [22], 187 pp. B&W illustrations in text. Numerous pages of ads, and ads to endpapers. Chafed to extremities, scuff to front board. Spine slightly tilted. Bookseller ticket to front pastedown. Apparently lacking ffep. 0.

Bestandsnummer des Verkäufers 011628

Bibliografische Details

• Titel: Skuses' Complete Confectioner, a Practical Guide to the Art of Sugar Boiling in All Its Branches: The Manufacture of Fondants, Creams, Chocolates, Liqueurs, Pastilles, Jujubes (Gelatine and Gum), Comfits, Lozenges (Plain and Medicated), Caramels, Noyeaus, Nougats, Jap Nuggets, Pralines, &c., Ice Creams and Ices of Every Description, Jams, Jellies and Marmalades (by Fire and Steam), Concentrated Table and Other Jellies, Cordials and Other Beverages, Preserved and Crystallized Fruits, Candied ...
• Verlag: W.J. Bush & Co, London
• Einband: Hardcover
• Zustand: Near Fine
• Zustand des Schutzumschlags: No Jacket
• Verkäuferkataloge:
  • Food, Cooking and Culinary Arts