Mary Elizabeth Hall è animata dal desiderio di ispirare gli altri ad amare il Signore, pregando affinché tutto ciò che scrive Lo onori. Sebbene il suo background professionale sia nei servizi umani e nella gestione di programmi, la sua vera passione risiede nella scrittura e nella revisione. Con lauree conseguite presso università prestigiose, apporta un approccio ponderato al suo mestiere. Il suo impegno per la fede e la sua passione per la narrazione emergono nei suoi contributi a varie pubblicazioni e materiali didattici.
The narrative features a captivating blend of romance and humor, propelled by larger-than-life characters who embark on an exhilarating journey. The author's skillful use of language weaves a magical experience, leading readers to an unforgettable and satisfying conclusion.
Focusing on innovative techniques for creating sweets from vegetables, this guide offers insights into tools, materials, and methods for both novice and experienced confectioners. It covers a variety of topics, including crystallization, chocolate coating, and specific vegetable-based candies like potato caramel and beet sweets. Originally published in 1912, this republished edition includes a new introduction on confectionery, making it a valuable resource for those interested in healthier, vegetarian alternatives in candy-making.
The book is a facsimile reprint of a scarce antiquarian work, preserving its historical significance despite potential imperfections like marks and notations. It aims to protect and promote cultural literature by providing an affordable, high-quality edition that remains true to the original.
The author reflects on years of candy-making experience, expressing satisfaction in the discoveries documented within the book. These innovations promise to enhance the purity, wholesomeness, and nutritional value of future candies. Even if not widely embraced, the author believes that the adoption of these methods will lead to healthier confectionery options, contributing positively to the industry.
Confectionery from Vegetables. First published in 1912.