The science of sugar confectionery /

Confectionery and chocolate engineering : principles and applications /
by: Mohos, Ferenc Á
Published: (2017)

After dinner /
by: Kidd, Kristine
Published: (1998)

Confections and candy technology /
by: Schwartz, M. E.
Published: (1974)

Refined tastes : sugar, confectionery, and consumers in nineteenth-century America /
by: Woloson, Wendy A., 1964-
Published: (2002)

Refined tastes : sugar, confectionery, and consumers in nineteenth-century America /
by: Woloson, Wendy A., 1964-
Published: (2002)

An encyclopedia of candy and ice-cream making /
by: Leon, Simon I.
Published: (1959)

Netherlands confectionery industry and its use of machinery.
Published: (1930)

Twenty years of confectionery and chocolate progress ; from the proceedings of the 1947 to 1966 annual production conferences of the Pennsylvania Manufacturing Confectioners' Association /
Published: (1970)

The Casey Confectionery : the student's friend [1931 calendar].
Published: (1931)

Up-to-date confectionery /
by: Daniel, Albert R.
Published: (1978)

Chocolate, cocoa, and confectionery : science and technology /
by: Minifie, Bernard W.
Published: (1989)

Chocolate, cocoa, and confectionery : science and technology /
by: Minifie, Bernard W.
Published: (1980)

Chocolate, cocoa and confectionery: science and technology /
by: Minifie, Bernard W.
Published: (1970)

The art of confectionary : I. Shewing the various methods of preserving all sorts of fruits, dry and liquid. Oranges, lemons, citrons, golden-pippins, wardens, apricots green, almonds, goos-berries, cherries, currans, plumbs, rasberries, peaches, walnuts, nectarines, figs, grapes, &c. II. Flowers and herbs; as violets, angelica, orange-flowers, &c. Also how to make all sorts of biscakes, maspins, sugar-works, and candies. With the best methods of clarifying, and the different ways of boiling sugar. By the late ingenious Mr. Edw. Lambert, confectioner in Pall-Mall.
by: Lambert, Edward
Published: (1750)

The new, universal, and complete confectioner; being the whole art of confectionary made perfectly plain and easy : Containing a full account of all the various methods of preserving and candying, both dry and liquid, all kinds of fruit, flowers and herbs; also the various ways of clarifying sugar; and the various methods of keeping fruit, nuts, and flowers, fresh and fine all the year round. Together with directions for making blomonge, biscuits, rich-cakes, rock-works and candies, custards, jellies, creams and icecreams, whip syllabubs, and cheese-cakes of all sorts. Sweetmeats, English wines of all sorts, strong cordials, simple waters, mead, oils, &c. syrups of all kinds, milk punch that will keep twenty years, knicknacks and trifles for deserts, &c. &c. &c. Including likewise the modern art of making artificial fruit, with the stalks in it, so as to resemble the natural fruit. To which, among many other useful articles, are added, several bills of fare for deserts for private families, &c. &c. The whole revised, corrected, and improved, by Mrs. Elizabeth Price, of Berkley Square; author of that excellent little cheap book entitled (to distinguish it from all old and spurious publications of the kind) the new book of cookery, price only 1s. Embellished with an elegant frontispiece.
by: Price, Elizabeth, Mrs.
Published: (1785)

Okashimaru no kashi = Confections by Okashimaru /
by: Sugiyama, Sayoko, 1983-
Published: (2024)

Home candy making /
by: Rorer, S. T., 1849-1937
Published: (1889)

Making chocolates /
by: Leaver, Alec
Published: (1975)

The Wifesaver's candy recipes /
by: Prescott, Allen
Published: (1934)

How to make candy /
by: Chenoweth, Walter W. (Walter Winfred), 1872-
Published: (1936)

Ideals candy cookbook /
by: Brand, Mildred
Published: (1979)

Confectionery fats handbook : properties, production and application /
by: Timms, Ralph E.
Published: (2003)

Sugar spoon recipes from the Domino Sugar Bowl Kitchen.
Published: (1962)

Cocineritos /
by: Brandt, Mary
Published: (2002)

How to bite it? : Germans, Poles, chocolate, and beyond /
by: Brack, Anna, et al.
Published: (2024)

Patisserie : an encyclopedia of cakes, pastries, cookies, biscuits, chocolate, confectionery & desserts /
by: Maree, Aaron
Published: (1994)

Sweets /
by: Richardson, Tim
Published: (2002)

The Cookies and candy cookbook.
Published: (1972)

Icing the cake : 66 fast and fabulous frostings, icings, glazes, toppings, and fillings for every kind of cake : plus six classic cake recipes /
by: Van Cleave, Jill
Published: (1990)

A formulary of candy products /
by: Harris, Norman
Published: (1991)

Flour confectionery manufacture /
Published: (1991)

Confectionery amendments to the Food and drug act : hearing, Ninety-second Congress, first session, on H.R. 7785 and H.R. 4764 ... May 3, 1971.
Published: (1971)

Arte de repostería, en que se contiene todo gènero de hacer dulces secos, y en líquido ... con una breve instrucción para conocer las frutas, y servirlas crudas, y diez mesas con su explicación /
by: Mata, Juan de la, active 18th century
Published: (1981)

Lesley Herbert's complete book of sugar flowers.
by: Herbert, Lesley
Published: (1995)

Sweet + salty : the art of vegan chocolates, truffles, caramels, and more from Lagusta's Luscious /
by: Yearwood, Lagusta
Published: (2019)

Distribution in the confectionery industry /
by: Smith, K. J. G.
Published: (1979)