[electronic resource]

Bonbons and Simple Sugar Sweets

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Originally published in 1921, this is a detailed look at the art of sweet making, containing much advice still of practical use today. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Vintage Cookery Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include List of Necessary Utensils, Materials and Useful Hints Sugar Boiling and Spun Sugar Fondant, and its Uses Marzipan, and its Uses Crystallization Chocolates Caramels Nougat and Various Sweets Toffees Sweets Made without the use of a Thermometer

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Series Title

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Call Number

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Publisher

: .,

Collation

1 online resource (96 pages)

Language

English

ISBN/ISSN

9781473350939

Classification

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Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Electronic books
COOKING 

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