The Complete Confectioner : Or the Whole Art of Confectionary Made Easy (1807)
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Overview
The Complete Confectioner: Or The Whole Art Of Confectionary Made Easy, written by Frederick Nutt and originally published in 1807, is a comprehensive guide to the art of confectionery. The book provides detailed instructions on how to make various types of sweets, including sugar plums, candied fruits, jellies, creams, and cakes. It also includes recipes for syrups, cordials, and other sweet beverages. The book is divided into several sections, each focusing on a different aspect of confectionery. The first section covers the basics, such as the tools and ingredients needed to make confections, as well as techniques for boiling sugar and preparing molds. The subsequent sections delve deeper into specific types of confections, providing step-by-step instructions and helpful tips along the way.In addition to its practical advice, The Complete Confectioner also provides historical context for the art of confectionery. Nutt discusses the origins of various sweets and offers insights into the cultural significance of confections throughout history. Overall, The Complete Confectioner is a valuable resource for anyone interested in the art of confectionery, from amateur bakers to professional pastry chefs. Its clear and concise instructions, combined with its historical insights, make it a fascinating and informative read for anyone with a sweet tooth.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.
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Details
- ISBN-13: 9781161829235
- ISBN-10: 1161829237
- Publisher: Kessinger Publishing
- Publish Date: May 2010
- Dimensions: 9 x 6 x 0.38 inches
- Shipping Weight: 0.69 pounds
- Page Count: 94
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