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The Art of Confectionery

The Art of Confectionery

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The Art of Confectionery

358 pagine
37 minuti
Apr 15, 2014


This encyclopedic collection contains forty-four chapters with hundreds of recipes, and it includes discussions of methodology and ingredients as well as detailed recipes for a stunning array of dishes. Included are recipes for preserving fruits and fruit juices, preparation of jams and jellies, fruit and other syrups, summer beverages, dessert cakes, ice cream, sherbet, candy, bon-bons, puddings, tinctures, oils, and colorants. Written by an anonymous author, the “receipts” are from the “best New York, Philadelphia, and Boston confectioners, and include a large number from the French and other nations.”
“The confectioner’s art is an accomplishment which may be ranked among the most desirable and graceful of all that pertains to domestic economy . . . It is absolutely necessary to the economy of the household that this art should form a part of every lady’s education.”
Apr 15, 2014

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The Art of Confectionery - American Antiquarian Cookbook Collection

This facsimile edition of The Art of Confectionery was reproduced by permission from the volume in the collection of the American Antiquarian Society (AAS), 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 life of Americans from the colonial era through 1876. AAS aims to collect, preserve, and make available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.




1776-1876: The Centennial Cook Book and General Guide, by Mrs. Ella E. Myers

American Cookery, by Amelia Simmons

The American Family Keepsake, by The Good Samaritan

The American Vine-Dresser’s Guide, by John James Dufour

Apician Morsels, by Dick Humelbergius Secundus

The Appledore Cookbook, by Maria Parloa

The Art of Dining, and the Art of Attaining High Health, by Thomas Walker

Baker's Guide, by John Weild

California Recipe Book, by Ladies of California

The Canadian Housewife’s Manual of Cookery

Canoe and Camp Cookery, by Seneca

The Caroline Housewife, by Sarah Rutledge

Christianity in the Kitchen, by Mary Mann

The Cider Maker's Manual, by Jonathan S. Buell

Cocoa and Chocolate, by Walter Baker & Company

The Compleat Housewife, by Eliza Smith

The Complete Confectioner, Pastry-Cook, and Baker, by Eleanor Parkinson

The Complete Cook, by J.M. Sanderson

The Cook Book of Rare and Valuable Recipes

The Cook Not Mad

The Cook’s Oracle and Housekeeper’s Manual, by William Kitchiner, M.D.

The Cook’s Own Book, and Housekeeper’s Register, by Mrs. N.K.M. Lee

The Cooking Manual of Practical Directions for Economical Every-Day Cookery, by Juliet Corson

Cottage Economy, by William Cobbett

Confederate Receipt Book

Crumbs from the Round Table, by Joseph Barber

Dainty Dishes,

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