Gunter s Modern Confectioner: A Practical Guide to the Latest and Most Improved Methods for Making the Various Kinds of Confectionery, Including Ices; Adapted for Private Families or Large Establishments. Designs for Preparing and Laying Out Desserts. To Which is Added "Biscuit Baking",by George Read. Seventh Edition, with Appendix of above Fifty additional Receipts

JEANES, William and George READ

Published by Dean & Son, London, 1861

About this Item

8vo; xvi, 271pp + 1 publisher s advertisement; gilt stamped rust colored cloth over board, black decorations, gilt-stamped spine; illustrated frontispiece; a few b&w diagrams in "Utensils and Tools"; advertisement endpapers; light foxing to eps, binding cracked but holding; very good. This edition not in WorldCat. Chapters include Utensils and Tools, The Stove, Sugar, Syrups, Preserved Fruits, Compotes, On Fruits in Brandy and Liqueurs, On Jams and Marmalade, Jellies, Fruit and Other Pastes, Bottled Fruits, Cooling Drinks, On Cream and Other Ices, Water Ices, On Biscuits and Cakes, Miscellanies Connected with the Oven, On Candy and Liqueurs, On Colours, On Crystallization, On Caramel, On Rock Sugar, On Comfits, On Chocolate, On Lozenges, On Iceings, On Gum Paste, On Moulds, On Distillation, On Desserts, and appendixes relating to prior editions. Seller Inventory # 738

Bibliographic Details

Title: Gunter s Modern Confectioner: A Practical ...

Publisher: Dean & Son, London

Publication Date: 1861

Binding: Cloth

Condition: Very good