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The complete confectioner; or, the whole art of confectionary made easy, with receipts for liqueures, home-made wines, &c / The result of many years experience with the celebrated Negri and Witten. By Frederic Nutt, Esq.
Nutt, Frederick.Date: 1807
Books
Online
The Italian confectioner, or, Complete economy of desserts : according to the most modern and approved practice / by W.A. Jarrin.
Jarrin, W. A. (William Alexis), active 1820-1843.Date: 1861
Books
Confectioners' raw materials : their sources, modes of preparation, chemical composition, the chief impurities and adulterations, their more important uses and other points of interest / by James Grant.
Grant, James, 1859-Date: 1921
Books
Chocolate and sugar confectionery and preserves / Institute of Food Science and Technology (U.K.).
Date: [1974?]
Books
The royal book of pastry and confectionery (le livre de patisserie) / by Jules Gouffé ; translated from the French and adapted to English use by Alphonse Gouffé ; illustrated with ten chromo-lithographs and one hundred and thirty-seven woodcuts from drawings from nature by E. Ronjat.
Gouffé, Jules, 1807-1877.Date: 1874
Books
Online
The modern confectioner : a practical guide to the latest and most improved methods for making the various kinds of confectionary with the manner of preparing and laying out desserts; adapted for private families, or large establishments / by William Jeanes.
Jeanes, William.Date: 1861
Books
Franklin sugar candy book / The Franklin Sugar Refining Co.
Date: [between 1930 and 1939?]
Books
Online
Gunter's Modern confectioner : a practical guide to the latest and most improved methods for making the various kinds of confectionery with the manner of preparing and laying out desserts adapted for private families, or large establishments / by William Jeanes.
Jeanes, William.Date: [1864?]
Books
Good housekeeping home made sweets and cookies : recipes tested by the Good Housekeeping Institute, proprietors: The National Magazine Co. Ltd.
Date: 1948
Books
Chocolate, cocoa and confectionery : science and technology / Bernard W. Minifie.
Minifie, Bernard W.Date: 1970
Books
Online
A treatise on the art of boiling sugar, crystallizing, lozenge-making, comfits, gum goods, and other processes for confectionery, etc. : including the various methods of manufacturing raw and refined sugar goods / by Henry Weatherley.
Weatherley, Henry.Date: 1903
Books
Online
Le confiseur national et universel contenant les meilleurs procédés pour faire les confitures, compotes, dragées et pâtes diverses / par M. Wirthe, suivi du distillateur-liquoriste et du limonadier, traité complet et pratique de la distillation et des opérations du limonadier, d'après les découvertes modernes de la chimie, pour fabriquer les liqueurs de table et autres, le préparation du café, du thé, du chocolat, du punch, des sirops, glaces, sorbets, limonade, etc. Par M. Mathieu.
Wirthe, M.Date: 1836
Books
Online
The royal confectioner, English and foreign : a practical treatise on the art of confectionary in all its branches, comprising ornamental confectionary artistically developed ... also, the art of ice-making, and the arrangement and general economy of fashionable desserts / by Charles Elmé Francatelli.
Francatelli, Charles Elmé, 1805-1876.Date: 1874
Books
Online
Le confiseur impérial, ou l'art du confiseur dévoilé aux gourmands contenant la manière de faire, par excellence et avec économie, les confitures, conserves, gelées, marmelades, compotes, crêmes d'entremets, dragées, pastilles, sirops, punch, pains d'épices de Hollande, macarons, biscuits, fruits à l'eau-de-vie, ratafias, liqueurs fines, crêmes et huiles, les procédés à suivre pour fabriquer le chocolat, faire les eaux odoriférantes, préparer les glaces, la limonade, l'orgeat, le thé, le chocolat et le café : suivi d'une instruction sur la distillation et sur la manière de faire le vinaigre et de l'aromatiser / par M. Utrecht Friedel.
Friedel, Louise-Béate-Augustine, -1818.Date: 1809
Ephemera
Online
Grossmith's English violet cachous : convenient for pocket or handbag.
Grossmith (Firm)Date: [between 1920 and 1929?]
Books
Online
The book of preserves (le livre de conserves) : containing instructions for preserving meat, fish, vegetables, and fruit, and for the preparation of terrines, galantines, liqueurs, syrups, petit-fours, &c / by Jules Gouffé ; translated from the French by Alphonse Gouffé.
Gouffé, Jules, 1807-1877.Date: 1871
Books
A guide to sugar-free confectionery & dental health / Boots.
Boots Company.Date: [1992]
Books
The Italian confectioner, or, Complete economy of desserts, containing the elements of the art according to the most modern and approved practice. Full and explicit directions respecting distillation, decoration, and modelling / By G.A. Jarrin.
Jarrin, W. A. (William Alexis), active 1820-1843.Date: 1820
Books
Candies and bonbons and how to make them / by Marion Harris Neil.
Neil, Marion Harris.Date: 1913
Books
Online
The Royal Parisian pastrycook and confectioner: from the original of M.A. Carême / Edited by John Porter. With illustrative plates.
Carême, M. A. (Marie Antonin), 1784-1833.Date: 1834
Ephemera
Online
Received of... : no. / New York Pop Corn & Candy Works.
New York Pop Corn & Candy Works.Date: [1898?]
Books
Confectionery and nutrition in the United Kingdom : report / by the Health and Nutrition Sub-Committee.
Date: [1967]
Archives and manuscripts
Hand-written book of recipes and remedies
Date: late 19th centuryReference: MS.9201
Books
The technology of bread-making : including the chemistry and analytical and practical testing of wheat, flour, and other materials employed in bread-making and confectionery / by William Jago, and William C. Jago.
Jago, William.Date: 1911
Books
Online
Gunter's modern confectioner : a practical guide to the latest and most improved methods for making the various kinds of confectionery, including ices adapted for private families, or large establishments designs for preparing and laying out desserts / by William Jeanes.
Jeanes, William.Date: [1873?]

Works search

Active filters:

The complete confectioner; or, the whole art of confectionary made easy, with receipts for liqueures, home-made wines, &c / The result of many years experience with the celebrated Negri and Witten. By Frederic Nutt, Esq.

The Italian confectioner, or, Complete economy of desserts : according to the most modern and approved practice / by W.A. Jarrin.

Confectioners' raw materials : their sources, modes of preparation, chemical composition, the chief impurities and adulterations, their more important uses and other points of interest / by James Grant.

Chocolate and sugar confectionery and preserves / Institute of Food Science and Technology (U.K.).

The royal book of pastry and confectionery (le livre de patisserie) / by Jules Gouffé ; translated from the French and adapted to English use by Alphonse Gouffé ; illustrated with ten chromo-lithographs and one hundred and thirty-seven woodcuts from drawings from nature by E. Ronjat.

The modern confectioner : a practical guide to the latest and most improved methods for making the various kinds of confectionary with the manner of preparing and laying out desserts; adapted for private families, or large establishments / by William Jeanes.

Franklin sugar candy book / The Franklin Sugar Refining Co.

Gunter's Modern confectioner : a practical guide to the latest and most improved methods for making the various kinds of confectionery with the manner of preparing and laying out desserts adapted for private families, or large establishments / by William Jeanes.

Good housekeeping home made sweets and cookies : recipes tested by the Good Housekeeping Institute, proprietors: The National Magazine Co. Ltd.

Chocolate, cocoa and confectionery : science and technology / Bernard W. Minifie.

A treatise on the art of boiling sugar, crystallizing, lozenge-making, comfits, gum goods, and other processes for confectionery, etc. : including the various methods of manufacturing raw and refined sugar goods / by Henry Weatherley.

Grossmith's English violet cachous : convenient for pocket or handbag.

The book of preserves (le livre de conserves) : containing instructions for preserving meat, fish, vegetables, and fruit, and for the preparation of terrines, galantines, liqueurs, syrups, petit-fours, &c / by Jules Gouffé ; translated from the French by Alphonse Gouffé.

A guide to sugar-free confectionery & dental health / Boots.

The Italian confectioner, or, Complete economy of desserts, containing the elements of the art according to the most modern and approved practice. Full and explicit directions respecting distillation, decoration, and modelling / By G.A. Jarrin.

Candies and bonbons and how to make them / by Marion Harris Neil.

The Royal Parisian pastrycook and confectioner: from the original of M.A. Carême / Edited by John Porter. With illustrative plates.

Received of... : no. / New York Pop Corn & Candy Works.

Confectionery and nutrition in the United Kingdom : report / by the Health and Nutrition Sub-Committee.

Hand-written book of recipes and remedies

The technology of bread-making : including the chemistry and analytical and practical testing of wheat, flour, and other materials employed in bread-making and confectionery / by William Jago, and William C. Jago.

Gunter's modern confectioner : a practical guide to the latest and most improved methods for making the various kinds of confectionery, including ices adapted for private families, or large establishments designs for preparing and laying out desserts / by William Jeanes.