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- Author: May Whyte
- Publisher: Hoar Press
- Year: 2011
- Pages: 138
- ISBN-10: 1446540456
- ISBN-13: 9781446540459
- Format: 14 x 21.6 x 0.8 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
High-Class Sweetmaking - Chocolates, Candies, and Dessert Bonbons (e-book) (used book) | bookbook.eu
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Description
This book contains a detailed guide on high-class sweet making, including instructions for making chocolates, candies, dessert bonbons, and much more. Complete with 152 fully detailed lessons and various interesting recipes written in clear, concise language, this text is ideal for the amateur and makes for a worthy addition to cooking and confectionery collections. The chapters of this book include: 'How to Make Fondant', 'Peppermint Creams', 'How to Crystallize', 'Stuffed Fondants', 'Chocolate Fondant', 'Maple Fondant', 'Soft Cocoanut Bonbons', 'Neapolitan Creams', 'Maple Cream', 'Cherry Kisses', 'Pineapple Kisses', 'Ginger Kisses', 'Greengage Kisses', et cetera. We are proud to republish this antique text now complete with a new introduction on confectionery.
EXTRA 10 % discount with code: EXTRA
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The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: May Whyte
- Publisher: Hoar Press
- Year: 2011
- Pages: 138
- ISBN-10: 1446540456
- ISBN-13: 9781446540459
- Format: 14 x 21.6 x 0.8 cm, minkšti viršeliai
- Language: English English
This book contains a detailed guide on high-class sweet making, including instructions for making chocolates, candies, dessert bonbons, and much more. Complete with 152 fully detailed lessons and various interesting recipes written in clear, concise language, this text is ideal for the amateur and makes for a worthy addition to cooking and confectionery collections. The chapters of this book include: 'How to Make Fondant', 'Peppermint Creams', 'How to Crystallize', 'Stuffed Fondants', 'Chocolate Fondant', 'Maple Fondant', 'Soft Cocoanut Bonbons', 'Neapolitan Creams', 'Maple Cream', 'Cherry Kisses', 'Pineapple Kisses', 'Ginger Kisses', 'Greengage Kisses', et cetera. We are proud to republish this antique text now complete with a new introduction on confectionery.
Reviews