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The Confectioners' Hand-book And Practical Guide To The Art Of Sugar Boiling [by E. Skuse]
Engels
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An indispensable guide for anyone interested in the art of candy-making, this classic work by E. Skuse has been a favorite of confectioners for over a century. With step-by-step instructions for everything from pulling taffy to making nougat, as well as over 200 recipes for candies of all kinds, this comprehensive guide is essential for anyone looking to master the sweet science of sugar boiling.
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 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.
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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