Inbunden, Engelska, 2005
2 606 kr
Skickas inom 10-15 vardagar
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.
![E Skuse - Confectioners' Hand-book And Practical Guide To The Art Of Sugar Boiling [by E. Skuse], Inbunden. Tillgänglighet: Lägg i varukorg](https://image.bokus.com/images2/9781019379783_766)
![E Skuse - Confectioners' Hand-book And Practical Guide To The Art Of Sugar Boiling [by E. Skuse], Häftad. Tillgänglighet: Lägg i varukorg](https://image.bokus.com/images2/9781021172990_766)
