Ornamental Confectionery And The Art Of Baking In All Its Branches 1905

Ornamental Confectionery and the Art of Baking in All Its Branches is a comprehensive guide to the art of baking and creating decorative confectionery. Written by Herman Hueg and originally published in 1905, this book is a valuable resource for both novice and experienced bakers.The book covers a wide range of topics, including the history of baking, the different types of ovens and baking equipment, and the various ingredients used in baking. It also provides detailed instructions on how to make a wide variety of baked goods, including breads, cakes, pastries, and cookies.One of the highlights of the book is its extensive coverage of decorative confectionery. Hueg provides detailed instructions on how to create a wide range of decorative elements, including sugar flowers, chocolate sculptures, and marzipan figures. He also includes a number of recipes for decorative icing and frosting that can be used to enhance the appearance of cakes and other baked goods.Throughout the book, Hueg emphasizes the importance of precision and attention to detail in baking. He provides detailed instructions on measuring ingredients, mixing doughs and batters, and baking at the correct temperature and for the appropriate amount of time.Overall, Ornamental Confectionery and the Art of Baking in All Its Branches is a timeless classic that remains a valuable resource for anyone interested in the art of baking and decorative confectionery.Text Is In English And German.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.