this text comprises a detailed yet concise treatise on the correct methodology for the boiling boiling of sugar, with information on other processes used in relation to sugar-based goods. A great book sure to appeal to the discerning chefs with an interest in this aspect of cooking, On the Art of Boiling Sugar is a worthy addition to any collection of culinary literature. The chapters contained herein are: On the Qualities of Sugar; On Clarifying Sugar; On Colors and Adulteration; On the Workshops and Boiling Rooms; Average Degrees of Heat of Drying Stoves; On Hand and Machine Goods; On the Degrees of Boiling Sugars and How to Test Them; On "Cutting the Grain," Lowering, Reducing, or Greasing Sugar; and On the Kind of Goods to Make and How to Make Them. An antique book of timeless value to those interested, we are proud to republish On the Art of Boiling Sugar now complete with a new introduction to the subject.
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|Size: ||893 KB|
|Publisher: ||Sastri Press|
|Date published: || 2014|
|ISBN: ||9781473395251 (DRM-EPUB)|
|Read Aloud: ||not allowed|