Candy and Candy Making -by Mary B Bookmeyer

By: Bookmeyer, Mary B

Price: $17.22

Quantity: 1 available


---------hardcover, a Very Good+ copy with a bit of light wear, in a chipped and torn but generally intact, attractive dustjacket which is now in a hi-quality mylar protector, ink name at front and rear of book, jacket states that this was issued with a colour frontispiece but that frontispiece was never actually in any of the books, 127 pages, b&w photos, contents include: Equipment for Candy Making; Principles of Sugar Cookery; Function of the Various Ingredients Used in Candy making; Effect of Hard Water in Candy making; Hard Candy; Butterscotch; Taffies; Caramels; Divinity and Nougats; Fudge; Cream Candies; Fondant; Chocolate Dipping; Gelatine Candy; Glaced Confectionery; Crystallized candy and Nuts; Candied Violets, Rose Petals and Mint Leaves; Salted Nuts and Fruit Candy; Marzipan; Index, any image directly beside this listing is the actual book and not a generic photo

Title: Candy and Candy Making -by Mary B Bookmeyer

Author Name: Bookmeyer, Mary B

Illustrator: Photo Cover

Categories: Cookbooks / Domestic Sciences,

Edition: First Edition

Publisher: Illinois, Peoria, IL: The Manual Arts Press, 1929, 1st Edition, First Printing: 1929

Binding: Hard Cover

Book Condition: Very Good+ ( see Description )

Jacket Condition: Good (see description)

Inscription: Not Signed

Seller ID: 144107

Keywords: Candy,