The complete practical confectioner in eight parts,

Format:

Book

Author/Creator:

Gill, J. Thompson, author.

Contributor:

Confectioner and Baker Publishing Co., publisher.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Confectionery.

Cooking.

Cooking, American.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

1 volume (various pagings) ; 20 cm

Edition:

Second edition.

Other Title:

Complete Practical Confectioner

Place of Publication:

Chicago : J. Thompson Gill, Manager Confectioner and Baker Publishing Co., 1882.

Contents:

Part I. Iced confections

Part II. Compotes, jellies and preserves, including glace and caramelled fruits

III. Canning and bottling of fruits, etc.

IV. Syrups, aerated and other beverages

V. Machinery and materials used in the manufacture of candies

VI. Sugar boiling and the manufacture of candies

VII. Sugar spinning and fancy confectionery

VIII. Fruits and nuts.

Notes:

Preface signed: J.T.G.

Edition statement from spine.

In addition to the general title page, each part has a title page with the general title, part number, special title of the part, and Gilll's imprint. The verso of the title pages for all the parts have the copyright date 1881.

Publisher's advertisements (4 pages) at end.

Some recipes include wine or liquor as ingredients.

Cranberry cloth binding with spine title stamped in gilt. Patterned lining papers.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has advertising leaf of Waverley Manufacturing Company laid in.

Kislak copy has protective transparent cover.

OCLC:

1237217044