"Sweetness Preserved" is the story of St. Louis's best-known confectioner, Crown Candy Kitchen, and the immigrant family who still runs it. In 1913 Harry Karandzieff and Pete Jugaloff, both skilled in the confectionary arts in Greece, opened Crown Candy Kitchen in St. Louis. Harry's descendants run the shop today and maintain its historical ambience and boast the oldest soda fountain in St. Louis.
The preservative powers of sucrose were recognized at a very early time, as the ninth-century record documenting the manufacture and export of fruit syrups, candied capers, and similar preserves from Persia demonstrates.
The desire for additional sweetness in fruit in its role as pleasuregiver—as well as the need to add shelflife—is satisfied by the ancient process of preserving or candying in honey or sugarsyrup, and in the preparation of fruit ...
The difference between this recipe and other sorbet recipes in this book (and at the restaurant) is the addition of an egg white. Because the grapefruit juice has very little fruit solids and the home ice cream machine doesn't spin very ...
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Is it not good to hear cooks singing the penitential Psalms of David, and asking at each verse for the bacon, the capon, the partridge! “That voice,” says De Montaigne, “is too divine to have no other use than to exercise the lungs and ...
Sweetness. Preserved. WHAT. I AM GOING TO DO is talk about some poems—lyric poems—as the products of a story. Most poems, whether or not they tell or contain stories, come out of stories, and often they bear reference to the stories ...
This eBook presents Mason’s collected works, with numerous illustrations, rare texts, informative introductions and the usual Delphi bonus material. (Version 1) * Beautifully illustrated with images relating to Mason’s life and works * ...