Royal English And Foreign Confectioner: A Practical Treatise On The Art Of Confectionary In All Its

The Royal English and Foreign Confectioner is a comprehensive guide to the art of confectionery, written by Charles Elme Francatelli. The book covers all aspects of confectionery, from the basics of sugar boiling and candy making, to the creation of elaborate cakes, pastries, and desserts. The author provides detailed instructions and recipes for a wide variety of confections, including jellies, marmalades, jams, creams, custards, ice creams, sorbets, chocolates, and more. The book also includes a section on the art of decorating confections, with instructions for making sugar flowers, figures, and other decorations. Throughout the book, the author emphasizes the importance of using high-quality ingredients and precise techniques to achieve the best results. The Royal English and Foreign Confectioner is a valuable resource for anyone interested in the art of confectionery, from amateur bakers to professional chefs.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.