The New International Confectioner : confectionery, cake, pastries, desserts and ices, savouries / edited by Wilfred J. Fance F. Inst. B. B. ; this metric edition revised by Michael Small, M.H.C.I.M.A., M.I.C.A.

Format:

Book

Contributor:

Fance, Wilfred J. (Wilfred James), 1901- editor.

Small, Michael, reviser.

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Pastry.

Confectionery.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

xv, [1], 890, [2] pages : illustrations (some color.) ; 26 cm.

Edition:

Fifth edition / revised by Michael Small, M.H.C.I.M.A., M.I.C.A..

Other Title:

International Confectioner

Place of Publication:

London : Virtue & Company Limited, 1981.

Contents:

Introduction to the First Edition

Publisher's Preface

I. The Historical Development of Baking in Europe

II. General Information

III. Bakery Technology

IV. Raw Materials

V. Cake Decoration

Techniques. Puff Pastry; Palmiers; Choux Pastry; Meringues; Cake Decoration for Wedding, Birthday and Christmas Cakes; Run-outs; Tempering Couverture; Chocolate Cut-out Pieces; Chocolate Rolls and Cigarettes; Piping Chocolate Ornaments; A Chocolate Centre Piece; Decorating a Birthday Gâteau; Fan Torte; Mocha Buttercream Torte; Parisian Strawberry Torte; Walnut Duchesses; Tubs made from Almond Wafer Mixture (Tuiles); Almond Wafer Leaves; Chestnuts Monte Ceneri; Modelling a Marzipan Rose and Leaves; Sugar Boiling; Pulled Sugar; Blown Sugar; Assembling the Basket of Fruit; Pulled Sugar Ribbons; Pulled Sugar Bows

VI. Basic Preparations

VII. Yeasted Goods

VIII. Fritters and Batters

IX. Baking Powder Aerated Goods

X. Pastries

XI. Sponge Goods

XII. Ginger and Honey Goods

XIII. Large Cakes and Slabs

XIV. Small Cakes and Afternoon Tea Fancies

XV. Meringues and Japonaise

XVI. Biscuits

XVII. Petits Fours

XVIII. Almond Goods

XIX. Gateaux and Torten

XX. Display and Show-Pieces

XXI. Chocolates and Sugar Confectionery

XXII. Sweets

XXIII. Ices

XXIV. Savoury Goods

XXV. Glossary.

Notes:

First edition published as: The International Confectioner. 1968.

Line drawing by Mrs. Sara Carolan, A.R.C.A., London, and Daniele Cleis, Lugano.

Includes indexes.

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 handwritten bookplate of Chef Fritz Blank.

ISBN:

0900778199

9780900778193

OCLC:

1295769212