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An Encyclopedia of Candy and Ice-Cream Making - Simon I Leon
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Simon I Leon:

An Encyclopedia of Candy and Ice-Cream Making - edition reliée, livre de poche

1959, ISBN: 0820600113

[EAN: 9780820600116], Neubuch, [PU: Chemical Publishing Company], TECHNOLOGY & ENGINEERING / FOOD SCIENCE, nach der Bestellung gedruckt Neuware - Printed after ordering - Who is the maste… Plus…

NEW BOOK. Frais d'envoiVersandkostenfrei. (EUR 0.00) AHA-BUCH GmbH, Einbeck, Germany [51283250] [Rating: 5 (von 5)]
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Simon I. Leon:

An Encyclopedia of Candy and Ice-Cream Making - edition reliée, livre de poche

ISBN: 9780820600116

Hardback, [PU: Chemical Publishing Co Inc.,U.S.], Who is the master confectioner? He is the man who is an expert in his trade, who knows his business from A to Z, and can teach others to … Plus…

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Leon, Simon I:
An Encyclopedia of Candy and Ice-Cream Making - edition reliée, livre de poche

1959

ISBN: 9780820600116

Chemical Publishing Company, Hardcover, Auflage: First Edition, 458 Seiten, Publiziert: 1959-02-01T00:00:01Z, Produktgruppe: Book, 0.84 kg, Cheese & Dairy, Cooking by Ingredient, Cookbook… Plus…

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An Encyclopedia of Candy and Ice-Cream Making - edition reliée, livre de poche

ISBN: 0820600113

An Encyclopedia of Candy and Ice-Cream Making ab 158.99 € als gebundene Ausgabe: . Aus dem Bereich: Bücher, Ratgeber, Essen & Trinken, Medien > Bücher, Chemical Publishing Company

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Leon; Simon I:
An Encyclopedia of Candy and Ice-Cream Making - edition reliée, livre de poche

1959, ISBN: 0820600113

[EAN: 9780820600116], Libro nuovo, [SC: 4.56], [PU: Chemical Publishing Company], PRINT ON DEMAND Book; New; Fast Shipping from the UK., Books

NEW BOOK. Frais d'envoi EUR 4.56 Ria Christie Collections, Uxbridge, United Kingdom [59718070] [Rating: 5 (su 5)]

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Détails sur le livre
An Encyclopedia of Candy and Ice-Cream Making

Who is the master confectioner? He is the man who is an expert in his trade, who knows his business from A to Z, and can teach others to become proficient in this field. The author of this book began as a candymaker in early youth and has devoted his entire life to candymaking. He has written this book so that others may benefit from fifty-two years of experience and hard work. Many good candy books have been published, but as a rule they do not cover the retail and smaller wholesale manufacturing field completely. For example: A certain formula, though it may be the best, calls for steam or vacuum cooking. This will not suit the candymaker who uses open-fire cooking. Here is only one example in a hundred where a formula that is suitable for the large candy factory will not give good results in the medium shop. The large candy manufacturer has his highly paid executive to take care of all his problems, but the smaller manufacturer has his hands full with making and selling his products. He is only too likely to neglect the candymaking end. That is why this book should be of particular interest to the retail and medium-wholesale candymaker. The man who must know his business from A to Z should find this work a treasury of candymaking.

Informations détaillées sur le livre - An Encyclopedia of Candy and Ice-Cream Making


EAN (ISBN-13): 9780820600116
ISBN (ISBN-10): 0820600113
Version reliée
Date de parution: 1959
Editeur: Chemical Publishing Company
454 Pages
Poids: 0,839 kg
Langue: eng/Englisch

Livre dans la base de données depuis 2007-03-22T15:01:35+01:00 (Zurich)
Page de détail modifiée en dernier sur 2023-09-10T01:36:33+02:00 (Zurich)
ISBN/EAN: 9780820600116

ISBN - Autres types d'écriture:
0-8206-0011-3, 978-0-8206-0011-6
Autres types d'écriture et termes associés:
Auteur du livre: leon simon
Titre du livre: ice cream, candy


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