ISBN: 9781024679335 - le confiseur moderne, ou, l'art du confiseur, du distillateur, du raffineur de sucre, du parfumeur, et du limonadier (4 Ergebnisse)

Zustand: New.

Zustand: New.

Zustand: As New. Unread book in perfect condition.

Buch. Zustand: Neu. Neuware - Le Confiseur Moderne is a comprehensive guide to the art of confectionery, distilling, sugar refining, perfumery, and lemonade making, encompassing the general processes of related arts. Authored by J.-J. Machet and Robineau, this historical text provides insights into identifying adulterations and ensuring the quality of ingredients. It is part of the esteemed Katherine Golden Bitting Collection on Gastronomy from the Library of Congress, highlighting its significance in the culinary arts and food science. This book offers a fascinating glimpse into the techniques and knowledge of past artisans, making it a valuable resource for historians, culinary enthusiasts, and anyone interested in traditional methods of food and beverage preparation.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…