| Title | : | Six classic key books about the art of making candies |
|---|---|---|
| Author | : | Multiple Authors |
| Release | : | 2024-09-29 |
| Kind | : | ebook |
| Genre | : | Regional & Ethnic Cookbooks, Books, Cookbooks, Food & Wine, Cooking Methods, Cookbooks |
| Size | : | 57775209 |
| Making ebooks make sense again: AVAILABLE EXCLUSIVELY ON APPLE BOOKS This electronic edition, dedicated to the traditional ways of making candies, brings together the complete text of 6 crucial works describing the American way of making candies, dating from 1875 to the early 1920s. Each work is faithfully reproduced from its original edition. To enhance usability, a page-by-page transcription has been added, using OCR technology, discreetly accompanying the original page images. This feature enables full-text search across the entire corpus, making it easier to explore and study the content in depth. We believe that this ebook is an invaluable resource for candy makers as well as food historians and people curious about traditional ways of preparing foods. With nearly 800 pages of classic works included, this edition is a comprehensive guide to the field: 1. The candy cook book (1917) 2. Frye's practical candy maker: comprising practical receipts for the manufacture of fine "hand-made" candies, especially adapted for fine retail trade (1884) 3. When mother lets us make candy (1915) 4. White Stokes book of formulas; a valuable and complete collection of original tests and successful candy formulas for all varieties of tested nougats, caramels, cream centers, fudges, creams, bon bons, kisses and other attractive pieces (1916) 5. How to make candy (1875) 6. The Candy maker's guide; a collection of choice recipes for sugar boiling (1896) |
