Skuse'S Complete Confectioner (Paperback) (ISBN-13: 9781138982062)

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.

Author: E. Skuse
ISBN-10: 1138982067
ISBN-13: 9781138982062
Publisher: Routledge
Language: English
Published: 05/17/2016
Pages: 228
Format: Paperback
Weight: 0.72lbs
Size: 9.21h x 6.14w x 0.48d