Ices and How to Make Them: A Popular Treatise on Cream, Water, and Fancy Dessert Ices, Ice Puddings, Mousses, Parfaits, Granites, Cooling Cups, Punches, Etc.

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9781512335408: Ices and How to Make Them: A Popular Treatise on Cream, Water, and Fancy Dessert Ices, Ice Puddings, Mousses, Parfaits, Granites, Cooling Cups, Punches, Etc.
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This is a popular treatise on cream, water and fancy dessert ices, ice puddings, mousses, parfaits, granites, cooling cups, punches, etc. In small space and convenient form it contains all the information that can well be desired in reference to the art of making iced dishes, one of the most fascinating branches of cookery.

The author is, perhaps, the highest living authority in Europe or America on culinary science. He is also the author of many practical and standard works on cookery. In the introductory part of this little volume we find the following bit of interesting information:—

"Ices were originally introduced by Catherine de Medici in the sixteenth century. It was about this time that the French people learned how to freeze water artificially. Whilst water ices, shaped in moulds, were first served in France in 1660. Soon after this they were introduced into England. Ices derive their present great popularity from America, where they are consumed during the summer as well as winter months in enormous quantities."

The Boston Cooking-School Magazine of Culinary Science, Vol. 5 [1900]

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Book Description Createspace Independent Publishing Platform, United States, 2015. Paperback. Condition: New. Language: English . Brand New Book ***** Print on Demand *****. This is a popular treatise on cream, water and fancy dessert ices, ice puddings, mousses, parfaits, granites, cooling cups, punches, etc. In small space and convenient form it contains all the information that can well be desired in reference to the art of making iced dishes, one of the most fascinating branches of cookery. The author is, perhaps, the highest living authority in Europe or America on culinary science. He is also the author of many practical and standard works on cookery. In the introductory part of this little volume we find the following bit of interesting information: - Ices were originally introduced by Catherine de Medici in the sixteenth century. It was about this time that the French people learned how to freeze water artificially. Whilst water ices, shaped in moulds, were first served in France in 1660. Soon after this they were introduced into England. Ices derive their present great popularity from America, where they are consumed during the summer as well as winter months in enormous quantities. -The Boston Cooking-School Magazine of Culinary Science, Vol. 5 [1900]. Seller Inventory # APC9781512335408

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Book Description Createspace Independent Publishing Platform, United States, 2015. Paperback. Condition: New. Language: English . Brand New Book ***** Print on Demand *****.This is a popular treatise on cream, water and fancy dessert ices, ice puddings, mousses, parfaits, granites, cooling cups, punches, etc. In small space and convenient form it contains all the information that can well be desired in reference to the art of making iced dishes, one of the most fascinating branches of cookery. The author is, perhaps, the highest living authority in Europe or America on culinary science. He is also the author of many practical and standard works on cookery. In the introductory part of this little volume we find the following bit of interesting information: - Ices were originally introduced by Catherine de Medici in the sixteenth century. It was about this time that the French people learned how to freeze water artificially. Whilst water ices, shaped in moulds, were first served in France in 1660. Soon after this they were introduced into England. Ices derive their present great popularity from America, where they are consumed during the summer as well as winter months in enormous quantities. -The Boston Cooking-School Magazine of Culinary Science, Vol. 5 [1900]. Seller Inventory # APC9781512335408

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Book Description CreateSpace Independent Publishing Platform. Paperback. Condition: New. This item is printed on demand. 108 pages. Dimensions: 9.0in. x 6.0in. x 0.2in.This is a popular treatise on cream, water and fancy dessert ices, ice puddings, mousses, parfaits, granites, cooling cups, punches, etc. In small space and convenient form it contains all the information that can well be desired in reference to the art of making iced dishes, one of the most fascinating branches of cookery. The author is, perhaps, the highest living authority in Europe or America on culinary science. He is also the author of many practical and standard works on cookery. In the introductory part of this little volume we find the following bit of interesting information: Ices were originally introduced by Catherine de Medici in the sixteenth century. It was about this time that the French people learned how to freeze water artificially. Whilst water ices, shaped in moulds, were first served in France in 1660. Soon after this they were introduced into England. Ices derive their present great popularity from America, where they are consumed during the summer as well as winter months in enormous quantities. The Boston Cooking-School Magazine of Culinary Science, Vol. 5 1900 This item ships from La Vergne,TN. Paperback. Seller Inventory # 9781512335408

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