BAKING CANDY & CONFECTIONERY – 78 VINTAGE RECIPE BOOKS ON DVD – SWEETS COOKERY

BAKING CANDY & CONFECTIONERY - 78 VINTAGE RECIPE BOOKS ON DVD - SWEETS COOKERY

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Book Title:Various
Topic:Books
Author:Various
Language:English
Modified Item:No
Subject:Sweets, Candy, Confectionery, Cakes, Ice Cream
Special Attributes:DVD
Cookery Topic:Baking

Normal 0 false false false EN-GB X-NONE X-NONE Normal 0 false false false EN-GB X-NONE X-NONE THE VINTAGE SWEETS& CONFECTIONERYCOLLECTION ~~~~~~~~ Have you ever wanted to make those delicious old-fashioned sweets that grandma used to reminisce about, and that you sometimes come across in specialist sweet shops and candy stores if you’re lucky? Well now you can with this truly fantastic collection of vintage candy and sweets recipe books from years gone by. A stunning library of 76 recipe books from the good ol’ days, scanned in high quality and preserved forever on one unique DVD data disc. Literally 1,000’s of recipes – all sorts of boiled sweets, nougat, taffies, fudges, toffees, drops, lozenges, sticks of rock, caramels, bar candies, gum drops, chocolate goodies, Christmas and Halloween confectioneries, bonbons, lollypops, almond sweets, decorative candies, and much, much more….the list is vitually endless! Any type of candy you can imagine – it’s here! Learn the secrets of making the most delicious sweets around from the master confectioners. Impress family and friends with homemade goodies and scrumptious gifts! Also included are vintage recipe books on how to make your own ice-cream and ices in all sorts of wonderful flavours – the perfect home-made luxury for any dinner party dessert! This is the most comprehensive collection of vintage sweet & candy recipes books available anywhere online today….the full list of titles below speaks for itself! The Full List of Titles Included is as Follows: (Catalogue of) Chapman & Smith company (1899) A little candy book for a little girl (1918) A study of ice cream stabilizers (1921) A treatise on the art of boiling sugar, crystallizing, lozenge-making, confits, gum goods, and other processes for confectionery (1865) An ice cream laboratory guide (1917) Aunt Babette’s home confectionery (1893) Candies and bonbons and how to make them (1913) Candy making at home (1884) Candy making secrets (1908) Candy-making at home (1915) Candy-making revolutionized (1912) Charles Apell’s twentieth century candy teacher (1912) Columbian cook and recipe book (1893) Condensed sweetness (1908) Confectioners’ raw materials their sources, modes of preparation, chemical composition, the chief imputities and adulterations, their more important uses and other points of interest (1921) Dainty desserts – a large collection of recipes for delicious sweets and dainties (1922) Dainty sweets; ices, creams, jellies, preserves, by the world famous chefs, United States, Canada, Europe. The dainty sweet book, from the International cooking library (1913) Dame Curtsey’s book of candy making (1913) Davison’s little candy maker (1908) Directions for making chocolate candy at home with Hall’s home outfit (1915) Enzyme activity of ice-cream improvers (1921) Friedman’s common-sense candy teacher, a most complete line of up-to-date formulas, with all instructions in the art of making candies (1906) Frozen desserts for one hundred (1918) Frye’s practical candy maker – comprising practical receipts for the manufacture of fine hand-made candies, especially adapted for fine retail trade (1884) Home candy making (1889) Home candy making (1911) Homemade fruit candies (1921) Home-made ice cream and candy (1908) Hood’s book of home-made candies (1888) How to make candy (1875) How to make candy. A complete hand book for making all kinds of candy, ice cream, syrups, essences, etc. (1884) Ice cream. Practical recipes for making ice cream (1886) Ice creams frozen without stirring (1920) Ices and how to make them a popular treatise on cream, water, and fancy dessert ices, ice puddings, mousses, parfaits, granites, cooling cups, punches, etc. (1907) Kramer on ice cream; a monograph on the manufacture of ice cream (1905) Light entertaining; a book of dainty recipes for special occasions (1910) Luncheon and dinner sweets; including the art of ice making (1912) Margery Daw’s home confectionery (1883) Methods of standardizing ice cream mixes (1921) My candy secrets (1919) Notes on American confectionery (1891) Ornamental confectionery and the art of baking in all its branches (1905) Our candy recipes (1922) Our reliable candy teacher, has entirely new ideas in the art of home candy making (1911) Practical confectionery recipes for household and manufacturers’ use – comprising full directions for the making of all kinds of candies, creams, and ice creams (1899) Practical guide to candy-making and soda dispensing (1905) Practical pan man’s guide; containing the best recipes for the manufacture of dragee and useful advices in general pan work (1911) Proportioning the ingredients for ice cream and other frozen products by the balance method (1922) Revised American candy maker (1908) Rigby’s reliable candy teacher and soda and ice cream formulas (1909) Sugar, molasses and sirup, confections, honey and beeswax (1892) Ten choice receipts for making ice cream for the use of families, churches, societies, hotels, eating houses, etc. with full directions(1881) The American pastry cook – a book of perfected receipts for making all sorts of articles required of the hotel pastry cook, baker, and confectioner (1894) The art of confectionary (1761) The art of home candy making (1913) The art of home candy making, with illustrations (1915) The candy cook book (1917) The Candy maker’s guide; a collection of choice recipes for sugar boiling (1896) The candy making industry in Philadelphia (1917) The complete confectioner or, The whole art of confectionary made easy (1807) The complete confectioner, pastry-cook, and baker. Plain and practical directions for making confectionary and pastry, and for baking (1846) The home confectioner (1915) The little confectioner, containing recipes and processes for making the more popular forms of confectionery (1876) The manufacture of ice creams and ices (1916)The modern baker, confectioner and caterer Vol. 1 (1907) The modern baker, confectioner and caterer Vol. 2 (1907) The modern baker, confectioner and caterer Vol. 3 (1907) The modern baker, confectioner and caterer Vol. 4 (1907) The modern baker, confectioner and caterer Vol. 5 (1907)The modern baker, confectioner and caterer Vol. 6 (1907) The modern retail confectioner, containing practical recipes (1887) The strength we get from sweets (1921) Thirty-six years an ice cream maker (1907) Thompson’s practical candy receipts (1904) Use of honey in ice-cream manufacture (1920) When mother lets us make candy (1915) White Stokes book of formulas; a valuable and complete collection of original tests and successful candy formulas (1916) Wm. M. Bell’s pilot – an authoritative book on the manufacture of candies and ice creams (1918) Normal 0 false false false EN-GB X-NONE X-NONE

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