The Art of Confectionary from 1761- by Edward Lambert. Classic Confectionary. Example. Of the Manner of clarifying Sugar, and the different Ways of boiling it. Since the Ground-work of the Confectioner's Art depends on the Knowledge of clarifying and boiling Sugars, I shall here distinctly set them down, that the several Terms hereafter mentioned may the more easily be understood; which, when thoroughly comprehended, will prevent the unnecessary.
The Art of Confectionary: 1761 pdf free download
The Art of Confectionary: 1761 by Edward Lambert ebook pdf epub mobi
The Art of Confectionary: 1761 pdf
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