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Author : J. M. Sanderson (of the Franklin House.)
Publisher :
ISBN 13 :
Total Pages : 370 pages
Book Rating : 4.3/5 (117 download)
Download or read book Cook and Confectioner written by J. M. Sanderson (of the Franklin House.) and published by . This book was released on 1849 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : J. M. Sanderson (of the Franklin House.)
Publisher :
ISBN 13 :
Total Pages : 350 pages
Book Rating : 4.:/5 (232 download)
Download or read book Cook and Confectioner written by J. M. Sanderson (of the Franklin House.) and published by . This book was released on 1850 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 166 pages
Book Rating : 4.:/5 (334 download)
Download or read book The Complete Confectioner, Pastry-cook, and Baker written by and published by . This book was released on 1864 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 326 pages
Book Rating : 4.:/5 (118 download)
Download or read book Cook and Confectioner written by and published by . This book was released on 1851 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Eleanor Parkinson
Publisher : Andrews McMeel Publishing
ISBN 13 : 1449434967
Total Pages : 163 pages
Book Rating : 4.4/5 (494 download)
Download or read book The Complete Confectioner, Pastry-Cook, and Baker written by Eleanor Parkinson and published by Andrews McMeel Publishing. This book was released on 2013-10-15 with total page 163 pages. Available in PDF, EPUB and Kindle. Book excerpt: Published in 1846 in Philadelphia, this volume in the American Antiquarian Cookbook Collection contains over 500 recipes for making confections, pastries, and other baked goods by one of the foremost confectioners of the day, whose family is widely credited with establishing ice cream as a national dish. Eleanor and George Parkinson opened a confectionery shop in Philadelphia in 1818 that became a renowned business with an outstanding reputation. Along with their son James, they were among America’s most prominent confectioners. Their ice creams were particularly famous, and few nineteenth century American cookbooks failed to include several recipes for “Philadelphia Ice Cream.” In writing her cookbook, Eleanor clearly states that, after studying both French and English works, she chose Read’s Confectioner, a London publication, as the basis for her cookbook. However, she made many alterations based on her own experience with the “oldest, most extensive and successful confectionery establishment in the country,” and she added recipes that utilized American ingredients. The book contains “directions for making all sorts of preserves, sugar-boiling, comfits, lozenges, ornamental cakes, ices, liqueurs, waters, gum-paste ornaments, syrups, jellies, marmalades, compotes, bread-baking, artificial yeasts, fancy biscuits, cakes, rolls, muffins, tarts, pies, &c. &c." Plus over fifty different recipes for ice cream. This edition of The Complete Confectioner was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Author : Peter P. Greweling
Publisher : Wiley Global Education
ISBN 13 : 1118764870
Total Pages : 544 pages
Book Rating : 4.1/5 (187 download)
Download or read book Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition written by Peter P. Greweling and published by Wiley Global Education. This book was released on 2012-10-16 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection.Ê It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.Ê From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.
Author : Eleanor Parkinson
Publisher :
ISBN 13 :
Total Pages : 174 pages
Book Rating : 4.A/5 ( download)
Download or read book The Complete Confectioner, Pastry-cook, and Baker written by Eleanor Parkinson and published by . This book was released on 1844 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John Nott
Publisher :
ISBN 13 :
Total Pages : 658 pages
Book Rating : 4.A/5 ( download)
Download or read book The Cooks and Confectioners Dictionary; Or, The Accomplish'd Housewifes Companion ... written by John Nott and published by . This book was released on 1723 with total page 658 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Hardpress
Publisher : Hardpress Publishing
ISBN 13 : 9781290596497
Total Pages : 168 pages
Book Rating : 4.5/5 (964 download)
Download or read book The Complete Confectioner, Pastry-Cook, and Baker written by Hardpress and published by Hardpress Publishing. This book was released on 2012-08-01 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
Author : J. M. Sanderson (of the Franklin House.)
Publisher :
ISBN 13 :
Total Pages : 326 pages
Book Rating : 4.:/5 (45 download)
Download or read book Cook and Confectioner written by J. M. Sanderson (of the Franklin House.) and published by . This book was released on 1851 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Marie Antonin Carême
Publisher :
ISBN 13 :
Total Pages : 428 pages
Book Rating : 4.1/5 (1 download)
Download or read book The Royal Parisian Pastrycook and Confectioner: from the Original of M.A. Carême written by Marie Antonin Carême and published by . This book was released on 1834 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Eleanor Parkinson
Publisher : Nabu Press
ISBN 13 : 9781293410431
Total Pages : 160 pages
Book Rating : 4.4/5 (14 download)
Download or read book The Complete Confectioner, Pastry-Cook, and Baker. Plain and Practical Directions for Making Confectionary and Pastry, and for Baking; with Upwards Of written by Eleanor Parkinson and published by Nabu Press. This book was released on 2013-12 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
Author : Eleanor Parkinson
Publisher : Forgotten Books
ISBN 13 : 9781333448233
Total Pages : 160 pages
Book Rating : 4.4/5 (482 download)
Download or read book The Complete Confectioner, Pastry-Cook, and Baker written by Eleanor Parkinson and published by Forgotten Books. This book was released on 2016-09-02 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Complete Confectioner, Pastry-Cook, and Baker: Plain and Practical Directions for Making Confectionary and Pastry, and for Baking The style and character of the present work will be found quite different from anything which has preceded it. In the part relating to Sugar-boiling I have endeavoured to show the causes of the effects which take place at the different stages, with the uses to which each of the processes is applied. The deficiency on Hard Confectionary which occurs in all other works will be found amply supplied in this. In the proportions for medicated lozenges I have preferred those which are ordered by the different Colleges of Surgeons in their pharmacopcsias to those used by the trade, as being more likely to contain the true quantities of the different drugs which should com pose them. It is from this source that they were originally derived, as at one time they formed no inconsiderable part of pharmacy; but they are now only made by confectioners. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : Eleanor Parkinson
Publisher :
ISBN 13 :
Total Pages : 154 pages
Book Rating : 4.:/5 (325 download)
Download or read book The Complete Confectioner, Pastry-cook and Baker written by Eleanor Parkinson and published by . This book was released on 1867 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Eleanor Parkinson
Publisher : Theclassics.Us
ISBN 13 : 9781230247892
Total Pages : 70 pages
Book Rating : 4.2/5 (478 download)
Download or read book The Complete Confectioner, Pastry-Cook, and Baker; Plain and Practical Directions for Making Confectionary and Pastry, and for Baking written by Eleanor Parkinson and published by Theclassics.Us. This book was released on 2013-09 with total page 70 pages. Available in PDF, EPUB and Kindle. Book excerpt: This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1844 edition. Excerpt: ... Bread made of Roots.--M. Parmentier, late chief Apothecary in the Hotel des Invalidea, whose authority we have before quoted, has published numerous and very curious experiments on the vegetables, which in times of scarcity might bo used in the subsistence of animals, as substitutes for those usually employed for that purpose. The result of these experiments in the mind of M. Parmentier was, that starch is the nutritive part of farinaceous vegetables, and that the farina of plants was identical with the starch of wheat. The plants from which he extracted this farina are the bryony, the iris, gladiolus, ranunculus, fumaria, arum, dracunculus, niandragora, colchicum, filipendula, helleborus, and the roots of the gramen caniuuna arvense, or dog grass of the fields. The mode employed by M. Parmentier to extract the starch, or farina, from these vegetables, was merely bruising and boiling. The roots were cleansed and scraped, then reduced to a pulp, which being soaked in a considerable quantity of water, a white sediment is deposited, which when properly washed and dried will be found to be pure starch. M. Parmentier converted this starch into bread by mingling it with an equal quantity of potatoes reduced to a pulp, and employing the usual quantity of yeast or other leaven. The bread, we are informed, had no bad taste, and was of excellent quality. From these experiments of M. Parmentier, it appears, that it is chiefly the amylaceous matter or starch of grain that is nutritious; and, that the nutritive quality of other vegetable substances depends in a great measure on the quantity of that matter which they contain. Starch formed into a jelly, and diffused in water, will keep a long time without change. Ragwort.--Bread has been made in times...
Author : Eleanor Parkinson
Publisher : Mahomedan Press
ISBN 13 : 1443709980
Total Pages : 156 pages
Book Rating : 4.4/5 (437 download)
Download or read book The Complete Confectioner, Pastry-Cook, and Baker. written by Eleanor Parkinson and published by Mahomedan Press. This book was released on 2008-08 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Complete Confectioner, Pastry-Cook, And Baker, By Eleanor Parkinson.. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
Author : Ewald Notter
Publisher : John Wiley & Sons
ISBN 13 : 0470398922
Total Pages : 374 pages
Book Rating : 4.4/5 (73 download)
Download or read book The Art of the Confectioner written by Ewald Notter and published by John Wiley & Sons. This book was released on 2012-04-17 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: A gorgeous professional-level guide to the most challenging form of the confectioner's art A showpiece created entirely from sugar is truly a work of art, and it takes an eye for design and strong pastry skills to work with this delicate medium. The Art of the Confectioner is the ultimate guide to working with sugar to create beautiful sugar and pastillage shapes, flowers, figurines, and breathtaking full-scale showpieces. Author and award-winning pastry chef Ewald Notter shares wisdom gained from more than 35 years in the pastry kitchen, and combines straightforward advice and step-by-step instructions with lessons on developing artistry and design skills. The book begins with a basic overview of sugar, including information on the equipment and ingredients needed to work with sugar and Isomalt. Subsequent chapters cover Pastillage, Sugar Casting, Sugar Pulling, Sugar Blowing, and New Trends in Sugarwork, and include detailed instructions on how to make everything from delicate flowers to whimsical blown sugar figurines. And the final chapter shows how readers can bring together all the skills learned throughout the book to create award-winning sugar and pastillage showpieces. From working with shapes and color and choosing a focus point to developing a sculpture based on a particular theme, Notter provides insights into all the tricks of the trade and expert advice on preparing for competitions. Throughout the book, techniques are explained with simple, step-by-step instructions and illustrated with clear how-to photos, while stunning showpiece beauty shots provide inspiration. The book includes hundreds of color photos as well as beautiful hand-painted watercolor illustrations by the author, and an Appendix of templates is provided to help readers replicate the showpieces shown throughout the book. For pastry students, aspiring confectioners, and professional pastry chefs looking to improve their skills for restaurant work or competition, The Art of the Confectioner is a must-have guide from one of the field's most well-known experts.
