Skuse's Complete Confectioner

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:	9781136197048
Publisher:	Taylor & Francis
Publication date:	09/05/2013
Sold by:	Barnes & Noble
Format:	eBook
Pages:	228
File size:	4 MB

About the Author

E. Skuse

Table of Contents

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