Last edited by Yokus
Tuesday, April 28, 2020 | History

1 edition of The modern confectioner found in the catalog.

The modern confectioner

William Jeanes

The modern confectioner

a practical guide to the latest and most improved methods for making the various kinds of confectionary : with the manner of preparing and laying out desserts; adapted for private families, or large establishments

by William Jeanes

  • 217 Want to read
  • 38 Currently reading

Published by John Camden Hotten in London .
Written in

    Subjects:
  • Cooking,
  • Candy

  • Edition Notes

    Statementby William Jeanes
    The Physical Object
    Format[electronic resource] :
    Paginationxv, 224 p. :
    Number of Pages224
    ID Numbers
    Open LibraryOL25609289M

    Part 1. The modern cook -- Part 2. The practical confectioner. ix, p., [1] leaf of plates: port., [13pp adverts at rear]; 19 cm. "With glossary of descriptive dishes in English & French" - cover. OCLC Number: Interior is genearlly very clean and is unmarked. Pages lightly toned. Tight, square binding. Wear to blue cloth, mostly at the edges, where the cloth is fraying in places.


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The modern confectioner by William Jeanes Download PDF EPUB FB2

The Modern Flour Confectioner: Wholesale And Retail, Containing A Large Collection Of Recipes For Cheap Cakes, Biscuits, Etc. To Which Are Added Recipes For Dainties For The Working-man's Table Paperback – April 6, Author: Robert Wells.

The Modern Baker, Confectioner and Caterer; A Practical and Scientific Work for the Baking and Allied Trades. Edited by John Kirkland. with Specialists and Trade Experts; Volume 5Author: John Kirkland.

Candy Is Magic: Real Ingredients, Modern Recipes [A Baking Book] Jami Curl. out of 5 stars Kindle Edition. $ The Art of the Confectioner: Sugarwork and Pastillage Ewald Notter. out of 5 stars and Retail Confectioners International (RCI).Cited by: 5.

The modern confectioner: a practical guide to the latest and most improved methods for making the various kinds of confectionery; with the manner of preparing and laying out desserts; adapted for private families or large establishments.

Appears in 5 books from Page - in the water ; mix the egg, sugar, and flour together, adding, by degrees, the melted butter and water ; or, instead of the butter, it may be made into a thin batter with cream, and a little orange-flower water, or any other essence, to flavour.

The modern baker, confectioner and caterer: a practical and scientific work for the baking and allied trades. Whether you're a pastry student, an aspiring confectioner, or a professional pastry chef who wants to improve your skills for restaurant work or competition, The Art of the Confectioner is a must-have guide from one of the field's most respected figures/5(65).

The Confectioner's Guild is a uniquely high-stakes, high fantasy, sugar-coated, super-sleuthing story that has all the right ingredients to become a not-so-guilty pleasure. Crimes and clues, suspicions and secret rendezvous, risk and romance/5().

The world of the Confectioner's Chronicles has a monarchy balanced by artisan guilds, and a young girl Wren caught in the middle of a power struggle between them. Wren is recruited by the Confectioner's Guild because it is discovered she can Infuse foods with Luck, and moments after she is inducted, 4/5.

'The Confectioner's Tale' follows two stories, the story of Petra inwho's trying to find out more about her grandfathers involvement in a scandal, and of Guillerme du Frere, back in who's off to Paris to work on the railways/5. The modern confectioner: a practical guide to the latest and most improved methods for making the various kinds of confectionery: with the manner of preparing and laying out desserts: adapted for private families or large establishments / (London: John Camden Hotten, ), by William Jeanes, contrib.

by American Institute of Wine & Food (page images at HathiTrust). Confectionery manufacture has been dominated by large-scale industrial processing for several decades. Confectionery implies the food items that are rich in sugar and often referred to as a confection and refers to the art of creating sugar based dessert forms, or subtleties (subtlety or sotelty), often with pastillage.

The simplest and earliest confection used by man was honey, dating back Reviews: 1. The Modern Flour Confectioner, A Foods of England online text. For more see Cookbooks TITLE: The modern flour confectioner, wholesale and retail: containing a large collection of recipes for cheap cakes, biscuits, etc., with remarks on the ingredients used in their manufacture: to which are added recipes for dainties for the working-man's table.

The modern baker, confectioner and caterer; a practical and The modern confectioner book work for the baking and allied trades. Edited by John Kirkland. With contributions from leading specialists and trade experts.

The Modern Baker, Confectioner and Caterer: A Practical and Scientific Work For The Baking and Allied Trades. Exhaustive work on the business and skills of the trade, from setting up your shop workspace to selecting tools, pots and pans to individual recipes. The Modern Retail Confectioner, Containing Practical Recipes Height: In Length: In Width: In Weight: lbsThe Modern Retail Confectioner, Containing Practical.

The Modern Baker, Confectioner and Caterer: A Practical and Scientific Work For The Baking and Allied Trades. Exhaustive work on the business and skills of the trade, from setting up your shop workspace to selecting tools, pots and pans to individual recipes.

Handsomely bound in green cloth with decorative art deco cover design and gilt. The modern baker, confectioner and caterer a practical and scientific work for the baking and allied trades. Edited by John Kirkland. With contributions from leading specialists and trade experts.

by John Kirkland. Published by Gresham in London. The Modern Baker, Confectioner and Caterer. A practical and scientific work for the baking and allied trades. by KIRKLAND, John (ed.) and a great selection of related books, art and collectibles available now at   Book Description: Modern Pastry and Plated Dessert Techniques is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry.

Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and there for can be used to support a wide. Book/Printed Material The new, universal, and complete confectioner: being the whole art of confectionary made perfectly plain and easy, containing a full account of all the various methods of preserving and candying, both dry and liquid, all kinds of fruit, flowers, and herbs including likewise the modern art of making artificial fruit.

John Kirkland - The Modern Baker Confectioner and Caterer‎. With Contributions From Specialists & Trade Experts‎. - ‎London UK: Gresham Publishing Co. Ltd - 4 volumes complete - xiv, ; xvi, ; xii, ; viii, pp.

- Full red cloth with gold spine lettering - App. 24 x 17,5 cm. 'New edition'. All 4 vol. have a frontispiece in colour. All together the books contain over a. Francatelli was the author of The Modern Cook (); of A Plain Cookery Book for the Working Classes (), The Cook's Guide and Housekeeper's & Butler's Assistant (), and of The Royal English and Foreign Confectionery Book ().

Francatelli died at Eastbourne. The author of The Confectioner's Tale, she now writes fiction, as well as recipes, and was formerly the resident cake baker for Domestic Sluttery. She lives in Bristol, but can often be found visiting her family in Devon, eating cheese, and getting up to mischief with her sister, fantasy author Lucy Hounsom.

The New International Confectioner by France, W. (Ed) and a great selection of related books, art and collectibles available now at The modern flour confectioner, wholesale and retail: containing a large collection of recipes for cheap cakes, biscuits, etc., with remarks on the ingredients used in their manufacture: to which are added recipes for dainties for the working-man's table by Wells, Robert; University of Leeds.

Library. The modern baker, confectioner and caterer: a practical and scientific work for the baking and allied trades.

Edited by John Kirkland. With contributions from leading specialists and trade experts. COVID Resources. Reliable information about the coronavirus (COVID) is available from the World Health Organization (current situation, international travel).Numerous and frequently-updated resource results are available from this ’s WebJunction has pulled together information and resources to assist library staff as they consider how to handle coronavirus.

Complete Confectioner | Hannah Glasse | Cooking, Modern (19th C) | Audiobook full unabridged | English | 1/7 Content of the video and Sections beginning time (clickable) - Chapters of the.

Modern Recently accomplished, when used to describe a book’s binding that is not the original casing. Some books bound recently are bound using techniques, tools and styles of the period of the book’s original issue; when done well this is called a period-style binding, a term that implies “modern” as well.

The original version of Hannah Glasse’s 'The Complete Confectioner' was first produced about but the publication referenced here is from the year (some thirty years after her death) with considerable additions and corrections made by Maria Wilson, who played a significant part in editing this version of the book.

'The Complete Confectioner' gives an insight not only into a diverse. Buy THE MODERN BAKER CONFECTIONER AND CATERER (4 VOLUMES). New and rev. ed by Kirkland, John. (ISBN:) from Amazon's Book Store.

Everyday Author: John. Kirkland. The Modern Baker, Confectioner, and Caterer - New and Revised Edition, Volume III: Ices, Menu Dishes, Refreshments, Catering, Bakery Organization by Kirkland, John.

London: The Gresham Publishing Copany Ltd. No publication date indicated, but circa s. Small tear at the head of the spine. Bumping and shelf wear. Some discoloration in the upper corner of the front cover. The Cooks and Confectioners Dictionary: or, the Accomplish'd Housewives Companion was a cookery book written by John Nott and first published in London in Context.

Nott had been the chief cook for a string of aristocrats, named on the title page of his book as the Dukes of Somerset, Ormond, and Bolton, and the Lords Lansdown and Author: John Nott. Nov 7, - The Modern Baker Confectioner and Caterer (6 vols.) edited by John Kirkland London: The Gresham Publishing Company Ethel Larcombe binding design| Beautiful Books.

Note: Citations are based on reference standards. However, formatting rules can vary widely between applications and fields of interest or study. The specific requirements or preferences of your reviewing publisher, classroom teacher, institution or organization should be applied.

Confectionery is the art of making confections, which are food items that are rich in sugar and definitions are difficult.

In general, though, confectionery is divided into two broad and somewhat overlapping categories, bakers' confections and sugar confections. Bakers' confectionery, also called flour confections, includes principally sweet pastries, cakes, and similar. The Complete Confectioner, Frederick Nutt (London).

First published in Free editions available on Google Books:, The Practice of Cookery, Mrs. Frazer, (Edinburg). First published in Free editions available on Google Books:Every Woman Her Own Housekeeper, John Perkins, (London). First published in. Click to read more about The Modern baker, confectioner and caterer: a practical and scientific work for the baking and allied trades by John Kirkland.

LibraryThing is a cataloging and 5/5(1). The modern baker confectioner and caterer: a practical and scientific work for the baking and allied trades Divisional. The modern baker, confectioner and caterer: a practical and scientific work for the baking and allied trades by Kirkland, John; University of Leeds.

Library.THE MODERN BAKER, CONFECTIONER AND CATERER by Kirkland, John and a great selection of related books, art and collectibles available now at   Complete Confectioner | Hannah Glasse | Cooking, Modern (19th C) | Audiobook full unabridged | English | 5/7 Content of the video and Sections beginning time (clickable) - Chapters of the.