Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
The New Whole Art Of Confectionary: Sugar Boiling, Icing, Candying, Jelly Making, Etc. (1828)

The New Whole Art Of Confectionary: Sugar Boiling, Icing, Candying, Jelly Making, Etc. (1828)

Steveley, W. S.

Paperback

BakingDessertsFiction Anthologies

ISBN10: 1120203848
ISBN13: 9781120203847
Publisher: Kessinger Pub Llc
Published: Sep 24 2009
Pages: 82
Weight: 0.27
Height: 0.17 Width: 6.00 Depth: 9.00
Language: English
The New Whole Art Of Confectionary: Sugar Boiling, Icing, Candying, Jelly Making, Etc. is a book written by W. S. Steveley and originally published in 1828. The book provides a comprehensive guide to the art of confectionary, covering topics such as sugar boiling, icing, candying, jelly making, and more. The author provides detailed instructions and recipes for creating a wide variety of confectionary treats, including cakes, candies, jellies, and preserves. The book also includes tips and techniques for working with different types of sugar, as well as advice on how to properly store and preserve confectionary items. With its wealth of information and practical advice, The New Whole Art Of Confectionary is an essential resource for anyone interested in the art of making sweets and desserts.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

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