Candy Making Revolutionized, Confectionery from Vegetables

Autor*innen

• Mary Elizabeth Hall

Parameter

• 194 Seiten
• 7 Lesestunden

• Kochbücher & Rezepte

Mehr zum Buch

Focusing on innovative techniques for creating sweets from vegetables, this guide offers insights into tools, materials, and methods for both novice and experienced confectioners. It covers a variety of topics, including crystallization, chocolate coating, and specific vegetable-based candies like potato caramel and beet sweets. Originally published in 1912, this republished edition includes a new introduction on confectionery, making it a valuable resource for those interested in healthier, vegetarian alternatives in candy-making.

• Sprache: Englisch
• Erscheinungsdatum: 2008
• Einband: Paperback