The Complete Confectioner, Pastry-Cook, and Baker: Plain and Practical Directions for Making Confectionary and Pastry, and for Baking

J.B. Lippincott

ISBN 10: 0461910039 / ISBN 13: 9780461910032

Published by HardPress, 2021

About this Item

Seller Inventory # 26404366713

Bibliographic Details

• Title: The Complete Confectioner, Pastry-Cook, and Baker: Plain and Practical Directions for Making Confectionary and Pastry, and for Baking
• Publisher: HardPress
• Publication Date: 2021
• Language: English
• ISBN 10: 0461910039
• ISBN 13: 9780461910032
• Binding: Soft cover
• Condition: New

About this title

Synopsis

The Complete Confectioner, Pastry-Cook, And Baker: Plain And Practical Directions For Making Confectionary And Pastry, And For Baking. This comprehensive 19th-century manual collects practical recipes and guidance for confectioners, pastry cooks, and bakers. It covers hard and soft confectionery, sugar-boiling, candy, crystallized sugar, syrups, jellies, marmalades, preserves, and ornamental sugar-work, gum paste, and pastes. It includes detailed sections on lozenges, comfits, pastilles, liqueurs and essences, distillation, and chocolate and coffee confections. The book also provides step-by-step instructions on baking bread, yeast, ovens, and various breads and pastries, along with numerous dessert recipes and instructions for piéces montées and decorative structures. While presented as a practical reference for American and English readers, the text situates confectionery and pastry within both domestic and commercial contexts, emphasizing technique, design, and the science of sugar crystallization. It stands as a historical snapshot of mid-19th-century culinary craft, balancing artisanal practice with practical instructions for home cooks and tradespeople.