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Sweet Making for All
Hardcover
DessertsFood WritingCookbooks General
ISBN13: 9781026020425
Publisher: Tradd Street Press
Published: Feb 14 2026
Pages: 180
Weight: 0.95
Height: 0.44 Width: 6.14 Depth: 9.21
Language: English
Sweet Making for All is a comprehensive and practical guide to the art of confectionery, designed to demystify the process of creating professional-quality candies and treats at home. Written by Helen Jerome, an expert in culinary instruction, this work provides a wealth of knowledge on the principles of sugar boiling, temperature control, and the essential tools required for successful sweet making.
The book covers a diverse range of categories, including fondant-based delights, chocolates, marzipan, caramels, and boiled sweets. Readers will find detailed instructions for creating classics such as Turkish delight, nougat, and peppermint creams, as well as more complex pulled sugars and glacé fruits. Each recipe is structured to ensure clarity, making the intricate techniques accessible to both novices and experienced confectioners.
Beyond simple recipes, Sweet Making for All emphasizes the importance of precision and patience in the craft. It serves as an invaluable resource for anyone interested in the history of sweets or looking to master traditional methods of confectionery. This timeless volume remains a cornerstone for culinary enthusiasts seeking to produce exquisite, handmade confections that capture the charm of traditional sugar craft.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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