The Royal English And Foreign Confectioner: A Practical Treatise On The Art Of Confectionary In All Its Branches

by Charles Elmé Francatelli

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The Royal English and Foreign Confectioner is a comprehensive guide to the art of confectionery, written by Charles Elme Francatelli. The book covers all aspects of confectionery, from the basics of sugar boiling and candy making, to the creation of elaborate cakes, pastries, and desserts. The author provides detailed instructions and recipes for a wide variety of confections, including jellies, marmalades, jams, creams, custards, ice creams, sorbets,...

Format:Paperback

Language:English

ISBN:143269202X

ISBN13:9781432692025

Release Date:June 2007

Publisher:Kessinger Publishing

Length:480 Pages

Weight:1.54 lbs.

Dimensions:1.1" x 6.0" x 9.0"

Related Subjects

Art Arts, Music & Photography Cooking Cooking History Literary Literary Criticism & Collections Literature Literature & Fiction

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The Royal English And Foreign Confectioner: A Practical Treatise On The Art Of Confectionary In All Its Branches

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