On the Art of Boiling Sugar, and Various Other Processes in Sugar Goods

Nonfiction, Food & Drink, Baking & Desserts, Confectionary, Desserts
Cover of the book On the Art of Boiling Sugar, and Various Other Processes in Sugar Goods by Various, Read Books Ltd.
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Author: Various ISBN: 9781473395251
Publisher: Read Books Ltd. Publication: July 7, 2014
Imprint: Sastri Press Language: English
Author: Various
ISBN: 9781473395251
Publisher: Read Books Ltd.
Publication: July 7, 2014
Imprint: Sastri Press
Language: English

This text contains a detailed and concise guide to boiling sugar and other processes related to sugar goods. Written in plain, simple language and containing a wealth of interesting and handy tips, this text constitutes a must-have for the discerning confectioner and makes for a worthy addition to collections of cooking literature. The chapters of this book include: On the Qualities of Sugar, On Clarifying Sugar, On Colours and Adulteration, On the Workshops and Boiling Rooms, Average degrees of heat of Drying Stoves, On Hand and Machining Goods, On the Degrees of Boiling Sugars, On Artificial Fruit Essences and the Great Exhibition, and more. We are proud to republish this antiquarian text here complete with a new introduction on confectionery

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

This text contains a detailed and concise guide to boiling sugar and other processes related to sugar goods. Written in plain, simple language and containing a wealth of interesting and handy tips, this text constitutes a must-have for the discerning confectioner and makes for a worthy addition to collections of cooking literature. The chapters of this book include: On the Qualities of Sugar, On Clarifying Sugar, On Colours and Adulteration, On the Workshops and Boiling Rooms, Average degrees of heat of Drying Stoves, On Hand and Machining Goods, On the Degrees of Boiling Sugars, On Artificial Fruit Essences and the Great Exhibition, and more. We are proud to republish this antiquarian text here complete with a new introduction on confectionery

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