Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
The New Whole Art Of Confectionary: Sugar Boiling, Icing, Candying, Jelly Making, Etc. (1828)

The New Whole Art Of Confectionary: Sugar Boiling, Icing, Candying, Jelly Making, Etc. (1828)

Steveley, W. S.

Hardcover

DessertsFiction Anthologies

ISBN10: 1168937353
ISBN13: 9781168937353
Publisher: Kessinger Pub Llc
Published: Sep 10 2010
Pages: 82
Weight: 0.65
Height: 0.31 Width: 6.00 Depth: 9.00
Language: English
The New Whole Art of Confectionary: Sugar Boiling, Icing, Candying, Jelly Making, Etc. is a book written by W. S. Steveley and originally published in 1828. This comprehensive guide covers all aspects of confectionery making, including the art of boiling sugar, creating various types of icing, candying fruits and flowers, making jellies, and much more. The book is aimed at both amateur and professional confectioners, and provides detailed instructions on how to create a wide range of delicious treats. It also includes numerous recipes for classic confections such as marzipan, nougat, and Turkish delight, as well as more unusual creations like rosewater drops and violet creams. The New Whole Art of Confectionary is a valuable resource for anyone interested in the history and techniques of confectionery making, and offers a fascinating insight into the culinary practices of the early 19th century.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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