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.

Editore: W.J. Bush & Co, London

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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.

Codice articolo 011628

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• Titolo: 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 ...
• Editore: W.J. Bush & Co, London
• Rilegatura: Hardcover
• Condizione: Near Fine
• Condizione della sovraccoperta: No Jacket
• Cataloghi dei venditori:
  • Food, Cooking and Culinary Arts