90 results filtered with: Confectionery
- Books
- Online
A treatise on confectionary in all its branches : with practical notes and illustrated with appropriate engravings. In four parts / by Joseph Bell.
Bell, Joseph, active 1817.Date: 1817
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The accomplished housekeeper, and universal cook : containing all the various branches of cookery; directions for roasting, boiling ... the various articles in candying, drying, preserves, and pickling; the preparation of hams, tongues, bacon, and of made wines and cordial waters; directions for carving, with a catalogue of the various articles in season every month in the year / by T. Williams, and the principal cooks at the London and Crown and Anchor taverns.
Williams, T., active 1797.Date: 1797
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The bread and biscuit baker's and sugar-boiler's assistant : including a large variety of modern recipes for bread - tea cakes - hard and fancy biscuits - buns - gingerbreads - shortbreads - pastry - custards - fruit cakes - small goods for small masters - confections in sugar - lozenges - ice creams - preserving fruit - chocolate, etc. etc., with remarks on the art of bread-making and chemistry as applied to bread-making / by Robert Wells.
Wells, Robert.Date: 1890
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The Italian confectioner; or complete economy of desserts: containing the elements of the art according to the most modern and approved practice / by G. A. Jarrin.
Jarrin, W. A. (William Alexis), 1784-1848.Date: 1827
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The complete confectioner, or, The whole art of confectionary made easy. Also receipts for home-made wines, cordials, French and Italian liqueurs, &c / by Frederick Nutt.
Nutt, Frederick.Date: 1819
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Kelsey's shop in St James's London, where fruit, jellies and sweets are served; a man and a boy are enjoying its wares. as another stands by the door. Process print after James Gillray.
Gillray, James, 1756-1815.Reference: 31717i
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The modern confectioner : a practical guide to the latest and most improved methods for making the various kinds of confectionery; with the manner of preparing and laying out desserts; adapted for private families or large establishments / by William Jeanes.
Jeanes, William.Date: 1861
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The complete confectioner, or The whole art of confectionary made easy; with receipts for liqueures, home-made wines, &c. The result of many years experience with the celebrated Negri and Witten / by Frederic Nutt.
Nutt, Frederick.Date: 1808
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The practical confectioner. Embracing the whole system of pastry, and confectionery in all their various branches, containing upwards of 260 genuine and valuable receipts ... including jellies, creams, souffles, puddings, pastries, chantillas, and ornamental pastry and confectionery of every description, preserving in all its various branches, cakes and biscuits of various kinds, ice creams and water ices, sugars, candies, syrups, &c. many of which have never before appeared in print ... with bills of fare for ball suppers, on a large & small scale / by James Cox.
Cox, James, active 1822.Date: 1822
- Ephemera
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Cadbury's fruit & nut : milk chocolate with raisins and almonds / Cadbury Limited.
Cadbury (Firm)Date: [between 1990 and 1995?]
- Ephemera
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[Leaflet advertising Ricqles peppermint products (sweets, spray, alcohol, chewing gum etc.)].
Date: [Between 1990 and 1999?]
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Candies and bonbons and how to make them / by Marion Harris Neil.
Neil, Marion Harris.Date: 1914
- Ephemera
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Cadbury's Wispa : new size, better value e38.5g for the price of e35g : textured milk chocolate bar / Cadbury Limited.
Cadbury (Firm)Date: [between 1990 and 1995?]
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Le pâtissier national et universel : ouvrage rédigé sur un plan entièrement neuf, d'après les inventions et découvertes modernes en substances, ustensiles, etc.; contenant les procédés employés par les plus célèbres pâtissiers français et étrangers, pour la pâtisserie de boutique, pâtisserie des grandes maisons, pâtisserie pittoresque, pâtisserie du petit four, etc. / par M. Belon, chef pâtissier de monseigneur le cardinal de C.
Belon, chef pâtissier de monseigneur le cardinal de C...Date: 1836
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The art of pastry making, according to the French and English methods, including cakes, sweetmeats and fancy biscuit baking, and all kinds of confectionery, plain and ornamantal. A concise practical guide prepared for the use of confectioners, pastrycooks, and private families / by Emile Hérissé.
Hérisse, Emile.Date: 1893