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Last edited by RenameBot
September 13, 2008 | History

E. Skuse

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  • Cover of: Skuse's Complete Confectioner: A Practical Guide (Kegan Paul Library of Culinary Arts)

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  • Cover of: Skuse's complete confectioner: a practical guide to the art of sugar boiling in all its branches

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  • Cover of: Complete confectioner.
    First published in 1957 2 editions

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  • Cover of: Confectioners' Hand-Book and Practical Guide to the Art of Sugar Boiling [by E. Skuse]

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  • Cover of: Confectioners' Hand-Book and Practical Guide to the Art of Sugar Boiling in All Its Branches: The Manufacture of Creams, Fondants, Liqueurs, Pastilles, Jujubes , Comfits, Lozenges , Chocolate, Chocolate...

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  • Cover of: confectioner's handbook....
    First published in 1985 1 edition

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  • Cover of: The confectioners' hand-book and practical guide to the art of sugar boiling in all its branches : the manufacture of creams, fondants, liqueurs, pastilles, jujubes , comfits, lozenges , chocolate, chocolate creams, drops, bars, &c; American caramels, ice creams and moulded ices of every description: jams, jellies and marmalades . Preserved and crystalized fruits, candied peel, English and Scotch pastry, cordials and syrups for American hot & iced beverages. Aerated waters of every description, by hand and machine, for bottle, syphon, or fountain, ginger beer, horehound, and other fermented beers. The recipes are accompanied with full and clear instructions in every branch. Every information about colours and flavours; the best to use and how to make them. Useful notes on machinery for every purpose, and about one hundred illustrations

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We need a photo of E. Skuse

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September 13, 2008 Edited by RenameBot fix author name
April 1, 2008 Created by an anonymous user initial import