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Jam Making Its Theory and Practice
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Jam Making Its Theory and Practice

William Jago
William Jago
Our Price: £25.00
Description
DESCRIPTION: Aimed at professional jam making this is nevertheless an interesting book for the home cook. It was written from a series of articles from Confectionery Journal in 1914, the author was then sent on active service during WW1 and finished the book  when he returned. It covers raw materials, apparatus and plant, manufacturing operations, bottled fruits, packing and general handling and the chemical and biological examination along with other preserved fruit products such as mincemeat and table jellies. Also contains advertisements of the time. AUTHOR: William C. Jago OTHER DETAILS BOOK CONDITION: Fair The cover is very scuffed but internally it is clean and sturdy BINDING TYPE: Hardcover LANGUAGE: English PRINTING INFO: PUBLISHER: Maclaren and Co YEAR: 1919 SIZE: 4to - over 9¾ - 12" tall PAGES: 78
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