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Language: en
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Type: BOOK - Published: 1983 - Publisher:
Language: en
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Type: BOOK - Published: 2010 - Publisher: English Kitchen
The book describes how jellies are assembled by layering, embedding, lining and inclusion of fruit, nuts, gold, in jelly moulds.
Language: en
Pages: 524
Pages: 524
Type: BOOK - Published: 1874 - Publisher:
Language: en
Pages: 275
Pages: 275
Type: BOOK - Published: 2020-05-20 - Publisher: punctum books
Slime, goo, gunge, gloop, gels, sols, globules, jellies, emulsions, greases, soaps, syrups, glues, lubricants, liquid crystals, moulds, plasmas, and protoplasms
Language: en
Pages: 0
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Type: BOOK - Published: 2011 - Publisher: Sterling Publishing (NY)
Bompas and Parr are purveyors of wildly creative gelatin delights and present some of their finest recipes here. These treats are known as "gelatin" in the U.S.