Skuse's Complete Confectioner / Edition 1

by E. Skuse

Overview

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.

Product Details

ISBN-13:	9780710309037
Publisher:	Taylor & Francis
Publication date:	09/28/2005
Series:	The Kegan Paul Library of Culinary Arts Series
Edition description:	Revised ed.
Pages:	228
Product dimensions:	6.12(w) x 9.19(h) x (d)

Table of Contents

Preface, Sugar Boiling, The Workshop, Flavours and Colours, Candies, Cream Candies, Drops, Lozenges, Jams Jellies etc, Index