Wm, M. Bell's Pilot (Classic Reprint)

William Murray Bell

ISBN 10: 1332428495 / ISBN 13: 9781332428496

Published by Forgotten Books, 2018

About this Item

Print on Demand. This book is a curated collection of classic candy recipes shared by a passionate confectioner with decades of experience. Comprising time-honored methods for making delectable sweets enjoyed by generations, the book harbors a trove of secrets waiting to be unlocked. From the fundamentals of candy-making to advanced techniques, the author meticulously guides readers through the art of creating an array of treats. The pages are filled with formulas for hard candies, chocolates, caramels, fudges, and more, each recipe carefully explained with precise instructions and helpful illustrations. This book is an invaluable resource for aspiring confectioners and an inspiring companion for experienced candy makers, preserving the legacy of classic candies for generations to come. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book.

Seller Inventory # 9781332428496_0

Bibliographic Details

• Title: Wm, M. Bell's Pilot (Classic Reprint)
• Publisher: Forgotten Books
• Publication Date: 2018
• Language: English
• ISBN 10: 1332428495
• ISBN 13: 9781332428496
• Binding: Paperback
• Condition: New
• Book Type: print-on-demand item
• Seller catalogs:
  • Cooking

About this title

Synopsis

Master the art of candy and ice cream making with practical, time-tested guidance. This authoritative guide offers hands-on instruction for crafting confections, chocolates, and frozen desserts, emphasizing reliable techniques and safe handling. Whether you’re a hobbyist or preparing for a small shop, this book provides clear, step-by-step methods to achieve consistent results.

- Learn core candy-making tricks—from sugar tests and temperature ranges to proper cooling and setting of centers, shells, and coatings.
- Master chocolate dipping and coating, including equipment setup, tempering basics, and how to achieve glossy, smooth finishes.
- Build confidence with stick candy, spun sugar, and ribbon nests, including batch planning, coloring, pulling, and shaping techniques.
- Get practical advice on freezing ice cream, gelatine use, straining, and storing, plus stock recipes for syrups and bases.

Ideal for readers of classic confectionery how-to guides and anyone seeking hands-on, traditional methods for producing candies and ice creams at home or in a small shop. The book’s detailed, approachable instructions make complex tasks feel achievable.