The complete confectioner, pastry-cook, and baker : plain and practical directions for making confectionary and pastry, and for baking : with upwards of five hundred receipts consisting of directions for making all sorts of preserves, sugar-boiling, comfits, lozenges, ornamental cakes, ices, liqueurs, waters, gum-paste ornaments, syrups, jellies, marmalades, compotes : bread-baking, artificial yeasts, fancy biscuits, cakes, rolls, muffins, tarts, pies, &c. &c. /

The court and country confectioner: or, The house-keeper's guide; to a more speedy, plain, and familiar method of understanding the whole art of confectionary, pastry, distilling, and the making of fine flavoured English wines from all kinds of fruits, herbs, and flowers ...

Borella.
Borella, Mr.

January 1770

"On distilling in general," 46 p. at end.Binder's title: Confectioner.A later edition, 1772, gives B...

Paul Richards' book of breads, cakes, pastries, ices and sweetmeats : especially adapted for hotel and catering trades ...

Richards, Paul.

Includes index.Publisher's advertising matter at end.Blank pages for "Additional recipes" ([148]-[15...

The Italian confectioner : or, Complete economy of desserts, containing the elements of the art according to the most modern and approved practice, full and explicit directions respecting distillation, decoration, and modelling ... /

Jarrin, W. A. (William Alexis), fl. 1820-1843

January 1820

Includes index.Later editions published under name: W. A. Jarrin.Mode of access: Internet

The complete confectioner, pastry-cook, and baker : plain and practical directions for making confectionary and pastry, and for baking;

January 1864

Title on spine: The complete cook, confectioner, and baker.Mode of access: Internet

The royal English and foreign confectioner : a practical treatise on the art of confectionary in all its branches, comprising ornamental confectionary artistically developed : different methods of preserving fruits, fruit pulps, and juices in bottles, the preparation of jams and jellies, fruit, and other syrups, summer beverages, and a great variety of national drinks, with directions for making dessert cakes, plain and fancy bread, candies, bonbons, comfits, spirituous essences, and cordials : also, the art of ice-making, and the arrangement and general economy of fashionable desserts /

Francatelli, Charles Elmé, 1805-1876.

January 1862

"Francatelli's royal confectionery advertiser."--18 p. at end.Includes index.Mode of access: Interne...

The complete confectioner, or, Housekeeper's guide to a simple and speedy method of understanding the whole art of confectionary : the various ways of preserving and candying, dry and liquid, all kinds of fruit, nuts, flowers, herbs, &c. And the method of keeping them fresh and fine all the year round; the different ways of clarifying sugar; with directions for making fruit pastes, bomboons, pastils, compotes, fruit ices, cream ices, marmalades, jellies, jams, cakes, puffs, biscuits, tarts, custards, cheesecakes, sweetmeats, fritters, creams, syllabubs, blanc-mange, flummeries, ornaments for grand entertainments, dragees, syrups of all kinds, nicknacks and trifles for desserts, strong cordials, oils, simple waters, milk punch that will keep 20 years, and all sorts of English wines. Also, the art of making artificial fruit, with the stalks in it, so as to resemble the natural fruit. To which are added, some bills of fare for desserts for private families /

Glasse, Hannah, 1708-1770.
Wilson, Maria.
J.D. Dewick, printer.

January 1800

Originally published under title: The compleat confectioner. Cf. Bitting, K.G. Gastronomic bib., p. ...

The complete bread, cake and cracker baker.

Gill, J. Thompson.

January 1881

Publisher's ads [4] p. at end.pt. I. The science and art of baking. -- pt. II. Formulae and memorand...

The complete cook. Plain and practical directions for cooking and housekeeping; with upwards of seven hundred receipts: consisting of directions for the choice of meat and poultry; preparations for cooking, making of broths and soups; boiling, roasting, baking, and frying of meats, fish, &c., seasonings, colourings, cooking vegetables; preparing salads, clarifying; making of pastry, puddings, gruels, gravies, garnishes, &c., and, with general directions for making wines. With additions and alteratons,

Sanderson, J. M.

January 1846

American edition.--cf. p. [5]With this is bound, as issued: The complete confectioner, pastry-cook, ...

Every lady's book : an instructor in the art of making every variety of plain and fancy cakes, pastry, confectionary ... /

Crowen, T. J., Mrs.

January 1846

Publisher's advertisement: 1 p. (at front) 2 p. (at end)Added t.-p., within decorative border.Mode o...

The complete bread, cake, and cracker baker : in two parts.

Gill, J. Thompson.

January 1881

Publisher's advertisements at end.pt. 1. The science and art of baking -- pt. 2. Formulae and memora...

Praktischer Ratgeber für Conditoren, Cakebäcker und Brotbäcker und Candy-Macher : nebst einer ausführlichen Anleitung für den im Hotel beschäftigten Conditor = Practical manual for confectioners, pastrycooks and bakers and candy makers : containing detailed directions for pastry cooks in hotels.

Malzbender, Mathew.

January 1912

On cover: Malzbender's practical recipe book for bakers and pastry cooks.Mode of access: Internet

Skuse's complete confectioner : a practical guide to the art of sugar boiling in all its branches, the manufacture of fondants, creams, chocolates, pastilles, jujubes (gelatine and gum), comfits, lozenges (plain and medicated), caramels, noyeaus, nougats, jap nuggets, pralines, &c., ice creams and ices of every description, jams, jellies, and marmalades (by fire and steam), concentrated table and other jellies, preserved and crystallized fruits, candied peel, &c., English and Scotch pastry : all information respecting colours and flavours, the best to use and how to use them : useful notes on machinery for every purpose.

Skuse, E.

Includes illustrations of equipment and index.Sample recipes: Imitation Indian corn, Christmas puddi...

A practical guide for the cake and bread baker /

Schlumpf, C. W.

January 1884

Ruled blank pages at end for additional recipes.Advertisments ([11] p.) following text."Designs for ...

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Peter P. Greweling, The Culinary Institute of America

May 2017

Chocolate and candy making is more popular and accessible than it has ever been. This book combines ...

Perfection in baking : general rules and instructions in all branches of American baking, in nine parts, each part containing many new theories and new ways of composing receipts, and furthering the culinary education of the professional baker as well as the housekeeper /

Braun, Emil.

January 1899

Blank pages "for notes and recipes" interspersed.Includes index.Mode of access: Internet

The court and country confectioner: or, The house-keeper's guide; to a more speedy, plain, and familiar method of understanding the whole art of confectionary, pastry, distilling, and the making of fine flavoured English wines from all kinds of fruits, herbs, and flowers ...

Borella.
Borella, Mr.

January 1770

"On distilling in general," 46 p. at end.Binder's title: Confectioner.A later edition, 1772, gives B...

Paul Richards' book of breads, cakes, pastries, ices and sweetmeats : especially adapted for hotel and catering trades ...

Richards, Paul.

Includes index.Publisher's advertising matter at end.Blank pages for "Additional recipes" ([148]-[15...

The Italian confectioner : or, Complete economy of desserts, containing the elements of the art according to the most modern and approved practice, full and explicit directions respecting distillation, decoration, and modelling ... /

Jarrin, W. A. (William Alexis), fl. 1820-1843

January 1820

Includes index.Later editions published under name: W. A. Jarrin.Mode of access: Internet

The complete confectioner, pastry-cook, and baker : plain and practical directions for making confectionary and pastry, and for baking;

January 1864

Title on spine: The complete cook, confectioner, and baker.Mode of access: Internet

The royal English and foreign confectioner : a practical treatise on the art of confectionary in all its branches, comprising ornamental confectionary artistically developed : different methods of preserving fruits, fruit pulps, and juices in bottles, the preparation of jams and jellies, fruit, and other syrups, summer beverages, and a great variety of national drinks, with directions for making dessert cakes, plain and fancy bread, candies, bonbons, comfits, spirituous essences, and cordials : also, the art of ice-making, and the arrangement and general economy of fashionable desserts /

Francatelli, Charles Elmé, 1805-1876.

January 1862

"Francatelli's royal confectionery advertiser."--18 p. at end.Includes index.Mode of access: Interne...

The complete confectioner, or, Housekeeper's guide to a simple and speedy method of understanding the whole art of confectionary : the various ways of preserving and candying, dry and liquid, all kinds of fruit, nuts, flowers, herbs, &c. And the method of keeping them fresh and fine all the year round; the different ways of clarifying sugar; with directions for making fruit pastes, bomboons, pastils, compotes, fruit ices, cream ices, marmalades, jellies, jams, cakes, puffs, biscuits, tarts, custards, cheesecakes, sweetmeats, fritters, creams, syllabubs, blanc-mange, flummeries, ornaments for grand entertainments, dragees, syrups of all kinds, nicknacks and trifles for desserts, strong cordials, oils, simple waters, milk punch that will keep 20 years, and all sorts of English wines. Also, the art of making artificial fruit, with the stalks in it, so as to resemble the natural fruit. To which are added, some bills of fare for desserts for private families /

Glasse, Hannah, 1708-1770.
Wilson, Maria.
J.D. Dewick, printer.

January 1800

Originally published under title: The compleat confectioner. Cf. Bitting, K.G. Gastronomic bib., p. ...

The complete bread, cake and cracker baker.

Gill, J. Thompson.

January 1881

Publisher's ads [4] p. at end.pt. I. The science and art of baking. -- pt. II. Formulae and memorand...

The complete cook. Plain and practical directions for cooking and housekeeping; with upwards of seven hundred receipts: consisting of directions for the choice of meat and poultry; preparations for cooking, making of broths and soups; boiling, roasting, baking, and frying of meats, fish, &c., seasonings, colourings, cooking vegetables; preparing salads, clarifying; making of pastry, puddings, gruels, gravies, garnishes, &c., and, with general directions for making wines. With additions and alteratons,

Sanderson, J. M.

January 1846

American edition.--cf. p. [5]With this is bound, as issued: The complete confectioner, pastry-cook, ...

Every lady's book : an instructor in the art of making every variety of plain and fancy cakes, pastry, confectionary ... /

Crowen, T. J., Mrs.

January 1846

Publisher's advertisement: 1 p. (at front) 2 p. (at end)Added t.-p., within decorative border.Mode o...

The complete bread, cake, and cracker baker : in two parts.

Gill, J. Thompson.

January 1881

Publisher's advertisements at end.pt. 1. The science and art of baking -- pt. 2. Formulae and memora...

Praktischer Ratgeber für Conditoren, Cakebäcker und Brotbäcker und Candy-Macher : nebst einer ausführlichen Anleitung für den im Hotel beschäftigten Conditor = Practical manual for confectioners, pastrycooks and bakers and candy makers : containing detailed directions for pastry cooks in hotels.

Malzbender, Mathew.

January 1912

On cover: Malzbender's practical recipe book for bakers and pastry cooks.Mode of access: Internet

Skuse's complete confectioner : a practical guide to the art of sugar boiling in all its branches, the manufacture of fondants, creams, chocolates, pastilles, jujubes (gelatine and gum), comfits, lozenges (plain and medicated), caramels, noyeaus, nougats, jap nuggets, pralines, &c., ice creams and ices of every description, jams, jellies, and marmalades (by fire and steam), concentrated table and other jellies, preserved and crystallized fruits, candied peel, &c., English and Scotch pastry : all information respecting colours and flavours, the best to use and how to use them : useful notes on machinery for every purpose.

Skuse, E.

Includes illustrations of equipment and index.Sample recipes: Imitation Indian corn, Christmas puddi...

A practical guide for the cake and bread baker /

Schlumpf, C. W.

January 1884

Ruled blank pages at end for additional recipes.Advertisments ([11] p.) following text."Designs for ...

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Peter P. Greweling, The Culinary Institute of America

May 2017

Chocolate and candy making is more popular and accessible than it has ever been. This book combines ...

Perfection in baking : general rules and instructions in all branches of American baking, in nine parts, each part containing many new theories and new ways of composing receipts, and furthering the culinary education of the professional baker as well as the housekeeper /

Braun, Emil.

January 1899

Blank pages "for notes and recipes" interspersed.Includes index.Mode of access: Internet

The court and country confectioner: or, The house-keeper's guide; to a more speedy, plain, and familiar method of understanding the whole art of confectionary, pastry, distilling, and the making of fine flavoured English wines from all kinds of fruits, herbs, and flowers ...

Borella.
Borella, Mr.

January 1770

"On distilling in general," 46 p. at end.Binder's title: Confectioner.A later edition, 1772, gives B...

Paul Richards' book of breads, cakes, pastries, ices and sweetmeats : especially adapted for hotel and catering trades ...

Richards, Paul.

Includes index.Publisher's advertising matter at end.Blank pages for "Additional recipes" ([148]-[15...

The Italian confectioner : or, Complete economy of desserts, containing the elements of the art according to the most modern and approved practice, full and explicit directions respecting distillation, decoration, and modelling ... /

Jarrin, W. A. (William Alexis), fl. 1820-1843

January 1820

Includes index.Later editions published under name: W. A. Jarrin.Mode of access: Internet

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