MARC Record from marc_columbia

LEADER: 05209cam a2200553 i 4500
001 15092698
005 20220627130133.0
006 m o d
007 cr cnu---unuuu
008 130916s2004 enka o 001 0 eng d
035 $a(OCoLC)ocn858281985
035 $a(NNC)15092698
040 $aN$T$beng$erda$epn$cN$T$dOCLCF$dYDXCP$dEBLCP$dOCLCQ$dK6U$dOCLCO$dOCLCQ$dOCLCO
019 $a862822205
020 $a9781136196973$q(electronic bk.)
020 $a1136196978$q(electronic bk.)
020 $z0710309031
020 $z9780710309037
035 $a(OCoLC)858281985$z(OCoLC)862822205
050 4 $aTX783$b.S587 2004eb
072 7 $aTEC$x012000$2bisacsh
082 04 $a664.153$222
049 $aZCUA
100 1 $aSkuse, E.
245 10 $aSkuse's complete confectioner /$cE. Skuse.
264 1 $aLondon, England :$bKegan Paul,$c2004.
264 2 $aNew York, NY :$bDistributed by Columbia University Press
300 $a1 online resource (222 pages) :$billustrations
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
500 $aIncludes index.
588 0 $aPrint version record.
505 0 $aCover; SKUSE'S COMPLETE CONFECTIONER; Copyright; PREFACE; SUGAR BOILING; THE WORKSHOP; SUGAR BOILING REQUISITES; ORDER AND METHOD IN WORKSHOP; METHOD OF SUGAR BOILING; CUTTING THE GRAIN, LOWERING OR GREASING; HINTS TO BEGINNERS; FLAVOURS AND COLOURS; POISONOUS COLOURS; WRINKLES ON SUGAR BOILING; STICKY SWEETS; PLAIN TOFFEE; LEMON TOFFEE; BUTTER SCOTCH; EVERTON TOFFEE; RASPBERRY TOFFEE; FIG TOFFEE; WALNUT TOFFEE; BARCELONA TOFFEE; COCOANUT TOFFEE; COCOANUT TOFFEE, or STICK JAW; EGGS AND BACON; ALMOND HARDBAKE; ALMOND ROCK; FRENCH ALMOND ROCK; TO BLANCH ALMONDS; AMERICAN FRUIT TOFFEE.
505 8 $aAmerican hashtoffee apples; candies; lemon candy; cough candy; raspberry candy; aprioot candy; brown cocoanut candy; white cocoanut candy; chocolate cocoanut candy; fruit candy; lemon sponge candy; rose sponge candy; cream candies; walnut cream; barcelona cream; cherry cream; indian cream; devonshire cream; cream chips; chocolate cream candy; cream candy (white); cream pats; cocoanut cream ice; vanilla cream; drops; barley sugar drops; pear drops; raspberry drops; chocolate nibs; almond tablets; pine apple drops; cocoanut tablets; acid drops and tablets; brown cough drops; light cough drops.
505 8 $aPulled sugarspeppermint rock; pine apple rock; sherbet sticks; rose rock; plaited rock; imitation chocolate cream sticks; chocolate cocoanut sticks; imitation almonds; farthing and halfpenny sticks; acid stioks; peppermint sticks; lemon sticks; orange sticks; cinnamon sticks; clove sticks; raspberry sticks; american honey-comb sticks; american cream stick; twisted barley sugar sticks; twisted barley sugar sticks; peppermint bull's eyes; bull's eyes, various; round hand-made balls; round balls; cased goods; rose buds; ripe pears; motto rook; star rock or rock varieties; boiled sugar toys.
505 8 $aTO CRYSTALLIZE BOILED SUGAR GOODSIMITATION INDIAN CORN; POP-CORN; POP-CORN BALLS; POP-CORN BRICKS; POP-CORN CAKES; IMPROVED COCOANUT & FRUIT GRATER; JAP NUGGETS; JAP NUGGETS, No. 1; JAP NUGGETS, No. 2; JAP NUGGETS, No. 3; JAP NUGGETS (No. 4 American.); BULGARIAN NOUGATS; BULGARIAN NOUGAT (No. 1. Best); BULGARIAN NOUGAT (No. 2. Cheap; NOUGATS, VARIOUS; VANILLA NOUGAT (Best); VANILLA NOUGAT (Cheap); AMERICAN NOUGAT; NOUGATINES; CHOCOLATE NOUGATINES; ICE CREAM CONFECTIONERY; RASPBERRY AND STRAWBERRY ICE CREAM CONFECTIONERY; CHOCOLATE ICE CREAM; GLACES; AMERICAN MARSHMALLOWS; VANILLA CARAMELS.
505 8 $aCOCOANUT CARAMELSRASPBERRY CARAMELS; WALNUT CARAMELS; CHOCOLATE CARAMELS; AMERICAN CARAMELS; VANILLA CARAMELS, No. 1 Quality; VANILLA CARAMELS, No. 2 Quality; RASPBERRY AND STRAWBERRY CARAMELS; MAPLE CARAMELS; CHOCOLATE CARAMELS. No. 1 Quality; CHOCOLATE CARAMELS. No. 2 Quality; UNWRAPPED CARAMELS; UNWRAPPED CARAMELS; OPERA CREAM CARAMELS; BURNT ALMONDS; PRALINES SATINE; VANILLA PRALINES; RASPBERRY COCOANUT PRALINES; BLACK CURRANT PRALINES; COCOANUT PRALINES; CREAM BARS, & c; VANILLA CREAM BARS; RASPBERRY OR ROSE CREAM BARS; COCOA NUT CREAM; CRYSTALLIZED COCOANUT CHIPS.
520 $aThis is the classic text on the art of sugar boiling and all its branches, covering the manufacture of fondants, creams, chocolates, pastilles, jujubes (jelly babies) comfits, lozanges (plain and medicated), caramels, noyeaus, nougats, jap nuggets and pralines. There are also discussions on the practicalities of ice creams, ices, jams, jellies and marmalades, table jellies, preserved and crystallized fruits, candied peel, English and Scotch pastry.
650 0 $aConfectionery.
650 0 $aCooking (Sugar)
650 6 $aCuisine (Sucre)
650 7 $aTECHNOLOGY & ENGINEERING$xFood Science.$2bisacsh
650 7 $aConfectionery.$2fast$0(OCoLC)fst00874623
650 7 $aCooking (Sugar)$2fast$0(OCoLC)fst01753200
655 4 $aElectronic books.
776 08 $iPrint version:$aSkuse, E.$tSkuse's complete confectioner$z0710309031$w(OCoLC)57291341
856 40 $uhttp://www.columbia.edu/cgi-bin/cul/resolve?clio15092698$zTaylor & Francis eBooks
852 8 $blweb$hEBOOKS