The Art of Confectionary : (Registro nro. 70969)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02670cam a22003133u 4500 |
| 001 - CONTROL NUMBER | |
| control field | 30121 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | UtSlPG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260610133703.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr n |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 260607r2009||||utu|||||o|||||||||||||| d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | UtSlPG |
| 041 #7 - LANGUAGE CODE | |
| Language code of text/sound track or separate title | en |
| Source of code | iso639-1 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Lambert, Edward |
| 245 14 - TITLE STATEMENT | |
| Title | The Art of Confectionary : |
| Remainder of title | Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Salt Lake City, UT : |
| Name of producer, publisher, distributor, manufacturer | Project Gutenberg, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2009 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource : |
| Other physical details | multiple file formats |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 500 ## - GENERAL NOTE | |
| General note | Release date is 2009-09-28 |
| 508 ## - CREATION/PRODUCTION CREDITS NOTE | |
| Creation/production credits note | E-text prepared by Chris Logan and the Project Gutenberg Online Distributed Proofreading Team (http://www.pgdp.net) from digital material generously made available by Internet Archive/American Libraries (http://www.archive.org/details/americana) |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | "The Art of Confectionary" by Edward Lambert is a comprehensive guide on the techniques of preserving and making various confections, published in the mid-18th century. This instructional book covers a wide range of topics related to candy-making and fruit preservation, reflecting the culinary practices of its time. Lambert provides detailed recipes for various fruits and sweet creations, indicating the book's focus on the culinary artistry of confectionary. The book offers a systematic approach, outlining methods for preserving fruits such as oranges, apricots, and figs in sugar, as well as recipes for candies, jellies, and other sweet treats. Lambert meticulously describes processes like clarifying sugar and various boiling techniques, ensuring that readers can achieve the desired consistencies for their creations. Each recipe includes specific instructions and tips to help ensure success, making it a valuable resource for both novice and experienced confectioners interested in mastering the art of sweet-making. (This is an automatically generated summary.) |
| 534 ## - ORIGINAL VERSION NOTE | |
| Note about original | Original publication data not identified |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Confectionery |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Cooking -- Early works to 1800 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://www.gutenberg.org/ebooks/30121">https://www.gutenberg.org/ebooks/30121</a> |
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