Skuse'S Complete Confectioner

By: E. Skuse

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Hardcover | 28 September 2005 | Edition Number 1

At a Glance

Hardcover
230 Pages

Dimensions(cm)
23.39 x 15.6 x 1.42

Hardcover

RRP $326.00

$280.99

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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.

Industry Reviews

"All any would-be maker of bonsbons, pastilles, twisted barley sugar sticks et al would find this of interest." -- "The FOOD Museum "

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