A classic practical guide to sugar boiling and confectionery, covering candies, chocolates, ices, jams, preserved fruits, and pastry.
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A classic practical guide to sugar boiling and confectionery, covering candies, chocolates, ices, jams, preserved fruits, and pastry.
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This is the classic text on the art of sugar boiling and all its branches, covering the manufacture of fondants, creams, chocolates, pastilles, jujubes (jelly babies) comfits, lozenges (plain and medicated), caramels, noyeaus, nougats, jap nuggets and pralines. There are also discussions on the practicalities of ice creams, ices, jams, jellies and marmalades, table jellies, preserved and crystallized fruits, candied peel and English and Scotch pastry
What's Inside
will contain mild spoilers
Sexual content
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No romantic or sexual content present
Violence & gore
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No violence or gore present
Profanity
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No profanity or strong language present
Substance use
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No recreational substance use depicted
LGBTQ+ Rep.
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No LGBTQIA+ representation present
Religious content
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No religious content present
Magic & witchcraft
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No fantasy magic or witchcraft present
Occult / demonology
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No occult or demonology content present
Political content
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No political or ideological content present
Self-harm / suicide
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No self-harm or suicide content present
Abuse & suffering
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No abuse or suffering content present
Other
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