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.

Edité par W.J. Bush & Co, London

A propos de cet article

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. N° de réf. du vendeur 011628

Détails bibliographiques

Titre : Skuses' Complete Confectioner, a Practical ...

Éditeur : W.J. Bush & Co, London

Reliure : Hardcover

Etat : Near Fine

Etat de la jaquette : No Jacket