Published in 1835 in New York, The New Whole Art of Confectionary provided delicious, sugary recipes for bakers, confectioners, and homemakers in the early 19th century.
As the scientific revolution gathered steam in the nineteenth century, advocates of various healthy diet principles and cooking methods used science to justify their claims for new ways of cooking and eating.
Published in 1835 in New York, The New Whole Art of Confectionary provided delicious, sugary recipes for bakers, confectioners, and homemakers in the early 19th century.
This encyclopedic collection contains forty-four chapters with hundreds of recipes, and it includes discussions of methodology and ingredients as well as detailed recipes for a stunning array of dishes.
This encyclopedic collection contains forty-four chapters with hundreds of recipes, and it includes discussions of methodology and ingredients as well as detailed recipes for a stunning array of dishes.
With almost encyclopedic detail, The Dessert Book supplies precise, easy-to-follow recipes for desserts of all kinds, including puddings, pies, cakes, souffles, "e;jumbles,"e; wafers, biscuits, meringues, nougats, bouchees, glaces, ice creams, fruit ices, coffees, teas, chocolate drinks, liqueurs, creams and wines, jellies and marmalades, brandied fruits, compotes, and much more-over 400 recipes that describe many favorite sweets of the day.
As the scientific revolution gathered steam in the nineteenth century, advocates of various healthy diet principles and cooking methods used science to justify their claims for new ways of cooking and eating.
Bestsellerautor Carsten Henn kann nicht nur kulinarische Kriminalromane, er schreibt auch kriminell gut uber Wein: In seinem neuen Weinbuch schenkt der renommierte Weinjournalist und Weinbauer sein fundiertes fachliches Know-how einzigartig praktisch und unterhaltsam ein: Mit 66 wohldosierten und klug ausgewahlten Fragen nimmt er uns mit in die Welt des Weins.
