Download or read book The Practical Baker and Confectioner s Assistant written by John Turcan and published by . This book was released on 1830 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Practical Baker and the Confectioner s Assistant written by John Turcan and published by . This book was released on 1830 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Bakers Guide and Practical Assistant written by John Blandy and published by Createspace Independent Publishing Platform. This book was released on 2016-08-24 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the PREFACE. IT is with more than ordinary pleasure that I write the few words asked from me by Mr. Blandy as a preface to the Fourth Edition of the "Bakers' and Confectioners' Guide." The circumstances under which this edition is called for and published are unique, and reflect the greatest credit on Mr. Blandy. That a trade in which reading and study is so little respected should have already bought up three editions is a circumstance in itself remarkable enough, but it is more than remarkable when the text is studied. Mr. Blandy does not spare his trade, but talks out straight, and points out without flinching the sins and shortcomings to which it is addicted. I cannot agree with all the strictures set forth in the "Bakers' Guide," or subscrible to all the modes of reform the author suggests, but I can bear witness to the integrity and honesty of his opinions, and to the unselfish enthusiasm with which he has pursued the good and great work of reforming and educating the baking trade. He knows, as all reformers know, what it is to have his work disparaged and his motives misconstrued, but he troubles not, keeping his face well set to the work before him, and going heroically forward. He acts up to his ideal: "It is of no consequence whether the outside world says ' successful' to you or not; your concern is to get the 'well done' at the finish of the journey from the man inside your own breast." It is not a worldly-wise ideal this, it is rather heroic; but it is men with such ideals who do the pioneer work of the world, although the credit does not always turn their way. The original edition of the "Bakers' Guide," published in 1882, was not the first book published for bakers, but there had been nothing of the kind issued for about thirty years before the "Guide " appeared, and the older works were either forgotten or obsolete, and were only interesting as ancient literature. In each subsequent edition-and I have read them carefully-some new matter and new feature has been added; but the present edition-of which I have had the privilege of reading the proof sheets-is quite a vade mecum for the baker and confectioner, whether he is old or young, master or man. If I have a preference for the "literary" part of the work-those little paragraph sermons which Mr. Blandy can write so ingeniously and so forcibly-it may be because of a personal predilection of mine, but it is also because there is wisdom and wit in them, and because where they are not directly instructive, they are always stimulating and provocative of thought. Mr. Blandy is original in the sense that his individuality predominates in all he does and all he writes; he cannot, even if he tries, think of, write, or speak as the ordinary man, so that his literary work, however one may disagree with its purport, is always refreshing and always instructive. Since the last edition of this book was published the author has had the important experience of successfully teaching for several sessions a large class of bakers-workers, managers, and masters-at the Borough Polytechnic, London, and the result of his experience, or part of it, is now incorporated in the new edition of " The Guide." He has learned that bakers don't care about long arrays of figures and compound technical terms, and he has tried, and tried successfully, to teach technics in language as plain as possible. But as knowledge of technical terms is absolutely necessary to the student, all that are essential and some more have been incorporated in "The Guide," in dictionary form, for ready reference. The multitude of recipes given are useful to those in search of variety, or to those so situated that they must be their own instructors : to such this book will be a real guide. I could wish for nothing better for the baking and confectionery trades than that every young man would carefully peruse this new edition of the "Bakers' Guide," in itself it is a liberal education....
Download or read book Ornamental Confectionery and Practical Assistant to the Art of Baking written by Herman Hueg and published by . This book was released on 1893 with total page 139 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Ornamental Confectionery and Practical Assistant to the Art of Baking written by Herman Hueg and published by Legare Street Press. This book was released on 2021-09-09 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book Ornamental Confectionery and Practical Assistant to the Art of Baking written by Herman Hueg and published by . This book was released on 2015-06-28 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Ornamental Confectionery And Practical Assistant To The Art Of Baking: In All Its Branches, With Numerous Illustrations; In All Branches In offering this book to the public and trade in general, I take the opportunity of expressing my grateful thanks to my numerous customers for their very liberal patronage and their testimonial of approbation and encouragement extended to me during the short period of my business relation with them. My first attempt at writing a book, which you probably bought, was but a beginning, and I hope that all purchasers of it have received the worth of their money; and I am thankful for the many kind letters of gratitude received from them. From the many inquiries which I have had about recipes I can now say that I have a book which will satisfy the purchaser and exceed all his expectations. The recipes that follow are not copied from other books, or written down from memory, but each one of them have been repeatedly tested and found correct in the course of many years of practice. They comprise the most saleable and popular forms of Cake and Confectionery, such as is generally found in first class establishments. Many books have been written on the various branches of our trade; but none, I believe, treat on the subject with which I propose to deal in this book. I have classed these mixtures in an honest spirit, and to the best of my knowledge and ability. It would not be possible to give recipes for all kinds of Cake and Confectionery in so small a work, as in many cases the ingredients are very simple, and the success of the experiment depends altogether on the skill of the workman, and years are often necessary to attain the requisite proficiency. Any one with a fair share of courage and intelligence can, with this book in hand, produce in a short time better and purer Cake and Candies than are generally offered for sale In order to keep this book in the reach of all, I will have to divide the Cake baking into three parts, which we may call thus: "Rubbing," "Mixing" & "Beating." Best paying recipes are marked. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Ornamental Confectionery written by Herman Hueg and published by Createspace Independent Publishing Platform. This book was released on 2016-11-30 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: From an advertisement in: How to Make Money in a Country Hotel (1901) This is the most successful book of the kind ever published. More than 60,000 copies have already been sold. It is practical, clear and skillful throughout. Contents: How to cream or rub. How to mix. How to beat. Hints for bakers. Heating and baking. Receipts for: -cakes, jumbles, snaps, tarts and meringues; pies and creams; crackers and machine cakes; icings and colors; yeast, bread, buns, rolls and kuchen; egg preserving and flavoring extracts; ice creams and water ices; preserves, jellies and jams; natural fruit and artificial syrups; gum paste; candies and ornamental confectionery; and a profusely illustrated section on ornamental cake baking.
Download or read book The Bread and Biscuit Baker s and Sugar Boiler s Assistant written by Robert Wells and published by . This book was released on 2017-07-18 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: Including a large number of recipes for a wide variety of breads, cakes, biscuits and confectionery together with remarks on the art of breadmaking and chemistry as applied to breadmaking, written by a practical baker, confectioner and pastrycook. First published in 1888 and reprinted from the second edition of 1890 with additional recipes.
Download or read book The Complete Confectioner Pastry Cook and Baker written by Eleanor Parkinson and published by Andrews McMeel Publishing. This book was released on 2013-10-15 with total page 163 pages. Available in PDF, EPUB and Kindle. Book excerpt: Published in 1846 in Philadelphia, this volume in the American Antiquarian Cookbook Collection contains over 500 recipes for making confections, pastries, and other baked goods by one of the foremost confectioners of the day, whose family is widely credited with establishing ice cream as a national dish. Eleanor and George Parkinson opened a confectionery shop in Philadelphia in 1818 that became a renowned business with an outstanding reputation. Along with their son James, they were among America’s most prominent confectioners. Their ice creams were particularly famous, and few nineteenth century American cookbooks failed to include several recipes for “Philadelphia Ice Cream.” In writing her cookbook, Eleanor clearly states that, after studying both French and English works, she chose Read’s Confectioner, a London publication, as the basis for her cookbook. However, she made many alterations based on her own experience with the “oldest, most extensive and successful confectionery establishment in the country,” and she added recipes that utilized American ingredients. The book contains “directions for making all sorts of preserves, sugar-boiling, comfits, lozenges, ornamental cakes, ices, liqueurs, waters, gum-paste ornaments, syrups, jellies, marmalades, compotes, bread-baking, artificial yeasts, fancy biscuits, cakes, rolls, muffins, tarts, pies, &c. &c." Plus over fifty different recipes for ice cream. This edition of The Complete Confectioner was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Download or read book Practical Pastry written by Frederick T. Vine and published by . This book was released on 1907 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lockwood s Dictionary of Terms Used in the Practice of Mechanical Engineering written by Joseph Gregory Horner and published by . This book was released on 1892 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Modern Baker Confectioner and Caterer written by John Kirkland and published by . This book was released on 1913 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Complete Confectioner Pastry Cook and Baker written by Hardpress and published by Hardpress Publishing. This book was released on 2012-08-01 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
Download or read book The Bread and Biscuit Baker s and Sugar boiler s Assistant written by Robert Wells and published by . This book was released on 1913 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Rudimentary Treatise on the Manufacture of Bricks and Tiles written by Ed Dobson and published by . This book was released on 1893 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Bread and Biscuit Baker s and Sugar Boiler s Assistant written by Robert Wells and published by Good Press. This book was released on 2021-05-19 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: This well-written compilation is helpful in the baking trade as a book of instruction for beginners and daily reference in shops and bakeries. It contains a variety of successful modern recipes that have been tried and tested. Robert Wells begins with an introduction to bread making, where he explains various baking methods. Then he moves forward to provide interesting tips on baking for beginners or bakers in practice. The book includes several easy-to-make, delicious recipes from all over the world for the readers to try. The author dedicates a part of the book to the sugar-boiling process. Contents include: Bread and Biscuit Baking, Etc. Introductory Chapter General Remarks on Baking Bread, Tea Cakes, Buns, Etc Gingerbread, Parkings, Shortbread, Etc. Hard Biscuits Fancy Biscuits, Almonds, Etc. Pastry, Custards, Etc. Fruit Cakes, Bride Cakes, Etc. Handy Wholesale Recipes for Small Masters. Sugar-boiling, Etc. Confections in Sugar-boiling Coloring Sugar Lozenges Ice Creams Preserving Fruits Chocolate
Download or read book The Cyanide Process for the Extraction of Gold and Its Practical Application on the Witwatersrand Gold Fields in South Africa written by Manuel Eissler and published by . This book was released on 1895 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt:
