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. is a comprehensive guide to the art of confectionery, originally published in 1828 by W.S. Steveley. The book covers a wide range of topics related to the creation of sweet treats, including techniques for boiling sugar, making icing, candying fruits and flowers, and creating jellies and preserves. The author provides detailed instructions and recipes for each process, along with tips and tricks for achieving the best results. The book also includes information on the tools and equipment needed for confectionery work, as well as guidance on presentation and serving. With its detailed instructions and wealth of information, The New Whole Art of Confectionary is an invaluable resource for anyone interested in the art of making sweets.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.