Skuse'S Complete Confectioner

Skuse'S Complete Confectioner - Kegan Paul Library of Culinary Arts

10th Edition

Hardback (28 Sep 2005)

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Publisher's Synopsis

This is the classic text on the art of sugar boiling and all its branches, covering the manufacture of fondants, creams, chocolates, pastilles, jujubes (jelly babies) comfits, lozenges (plain and medicated), caramels, noyeaus, nougats, jap nuggets and pralines. There are also discussions on the practicalities of ice creams, ices, jams, jellies and marmalades, table jellies, preserved and crystallized fruits, candied peel and English and Scotch pastry.

About the Publisher

Routledge

Routledge

Routledge is the world's leading academic publisher in the Humanities and Social Sciences. We publish thousands of books and journals each year, serving scholars, instructors, and professional communities worldwide. Our current publishing programme encompasses groundbreaking textbooks and premier, peer-reviewed research in the Social Sciences, Humanities, and Built Environment. We have partnered with many of the most influential societies and academic bodies to publish their journals and book series. Readers can access tens of thousands of print and e-books from our extensive catalogue of titles. Routledge is a member of Taylor & Francis Group, an informa business.

Book information

ISBN: 9780710309037
Publisher: Taylor & Francis
Imprint: Routledge
Pub date:
Edition: 10th Edition
DEWEY: 664.153
DEWEY edition: 22
Language: English
Number of pages: 222
Weight: 460g
Height: 240mm
Width: 160mm
Spine width: 18mm