This book is an essential guide to the art of dragée making, a confectionery technique that requires great skill and attention to detail. The author, an experienced pan-man with over 30 years of experience, shares his knowledge and expertise on all aspects of dragée production, from drying the almonds to the final finishing touches. He provides detailed instructions for making a wide variety of dragées, including Jordan almonds, burnt almonds, silvered dragées, and many others. The book also includes chapters on the making of hard sugar and cream centers, as well as a section on troubleshooting common problems. With its meticulous instructions and comprehensive coverage, this book is an indispensable resource for candy makers and confectioners of all levels.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
This book an EXACT reproduction of the original book published before 1923. This IS NOT an OCR?d book with strange characters, introduced typographical errors, and jumbled words. 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.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
Vendeur : Forgotten Books, London, Royaume-Uni
Paperback. Etat : New. Print on Demand. This book is an essential guide to the art of dragà e making, a confectionery technique that requires great skill and attention to detail. The author, an experienced pan-man with over 30 years of experience, shares his knowledge and expertise on all aspects of dragà e production, from drying the almonds to the final finishing touches. He provides detailed instructions for making a wide variety of dragà es, including Jordan almonds, burnt almonds, silvered dragà es, and many others. The book also includes chapters on the making of hard sugar and cream centers, as well as a section on troubleshooting common problems. With its meticulous instructions and comprehensive coverage, this book is an indispensable resource for candy makers and confectioners of all levels. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9781332180271_0
Quantité disponible : Plus de 20 disponibles
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781332180271
Quantité disponible : 15 disponible(s)
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781332180271
Quantité disponible : 15 disponible(s)
Vendeur : Revaluation Books, Exeter, Royaume-Uni
Paperback. Etat : Brand New. 194 pages. 8.98x5.91x0.51 inches. In Stock. N° de réf. du vendeur __1332180272
Quantité disponible : 1 disponible(s)
Vendeur : Buchpark, Trebbin, Allemagne
Etat : Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar. N° de réf. du vendeur 26073903/2
Quantité disponible : 1 disponible(s)