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 Practice Of Cookery, Pastry, And Confectionary: In Three Parts (1820)

The Practice Of Cookery, Pastry, And Confectionary: In Three Parts (1820)

Frazer, Susanna

Paperback

BakingDessertsFiction Anthologies

ISBN10: 1167221362
ISBN13: 9781167221361
Publisher: Kessinger Pub Llc
Published: Sep 10 2010
Pages: 326
Weight: 0.96
Height: 0.68 Width: 6.00 Depth: 9.00
Language: English
The Practice of Cookery, Pastry, and Confectionary: In Three Parts is a comprehensive guide to cooking, baking, and making desserts, written by Susanna Frazer and originally published in 1820. The book is divided into three sections, each focusing on a different aspect of culinary arts. The first part covers cookery, with detailed instructions on preparing various dishes, including soups, meats, fish, vegetables, and sauces. The recipes are written in a clear and concise manner, making them easy to follow even for novice cooks. The second part is dedicated to pastry, with recipes for pies, tarts, cakes, and other baked goods. The author provides tips and tricks for making perfect pastry crusts, as well as recipes for fillings and toppings. The third part of the book focuses on confectionary, with recipes for candies, chocolates, and other sweet treats. The author explains the science behind making confections, including the use of sugar and other ingredients. Throughout the book, the author emphasizes the importance of using fresh, high-quality ingredients and provides advice on selecting the best ingredients for each recipe. The book also includes illustrations and diagrams to help readers understand the techniques involved in each recipe. Overall, The Practice of Cookery, Pastry, and Confectionary: In Three Parts is an invaluable resource for anyone interested in learning how to cook, bake, or make desserts. Its timeless recipes and practical advice make it a classic of culinary literature.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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