Title: Skuse'S Complete Confectioner: A Practical Guide (Kegan paul Library of Culinary Arts)
Publisher: Routledge 2005-09-28
Publication Date: 2005
Language: English
ISBN 10: 0710309031
ISBN 13: 9780710309037
Binding: Hardcover
Condition: New

About this title

Synopsis

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.

About the Author

E. Skuse

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