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- Author: William V Cruess
- Publisher: Barlow Press
- Year: 2012
- Pages: 26
- ISBN-10: 1447463897
- ISBN-13: 9781447463894
- Format: 14 x 21.6 x 0.2 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
This text contains a detailed guide to making your own fruit candies, including essential information on equipment, methodology, and ingredients. Concise and easy-to-digest, this text is ideal for the amateur and contains a wealth of helpful measurement tables and illustrations. The perfect book for those with an interest in making their own sweets and candies, this guide makes for a great addition to collections of confectionery literature and is not to be missed by the discerning enthusiast. Information contained within this book includes: 'Preparing the Fruit', 'First Boiling', 'Second Boiling', 'Subsequent Boilings', 'Storage of Final Syrup', 'Drying', 'Pectin Glacé', 'Preserving Fruit in Final Syrup', 'What to do with Leftover Syrup', 'How to Prevent Spoilage', and much more. We are proud to republish this antique book now complete with a new introduction on confectionery
EXTRA 10 % discount with code: EXTRA
The promotion ends in 22d.19:22:09
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: William V Cruess
- Publisher: Barlow Press
- Year: 2012
- Pages: 26
- ISBN-10: 1447463897
- ISBN-13: 9781447463894
- Format: 14 x 21.6 x 0.2 cm, minkšti viršeliai
- Language: English English
This text contains a detailed guide to making your own fruit candies, including essential information on equipment, methodology, and ingredients. Concise and easy-to-digest, this text is ideal for the amateur and contains a wealth of helpful measurement tables and illustrations. The perfect book for those with an interest in making their own sweets and candies, this guide makes for a great addition to collections of confectionery literature and is not to be missed by the discerning enthusiast. Information contained within this book includes: 'Preparing the Fruit', 'First Boiling', 'Second Boiling', 'Subsequent Boilings', 'Storage of Final Syrup', 'Drying', 'Pectin Glacé', 'Preserving Fruit in Final Syrup', 'What to do with Leftover Syrup', 'How to Prevent Spoilage', and much more. We are proud to republish this antique book now complete with a new introduction on confectionery
Reviews