On the Art of Boiling Sugar, and Various Other Processes in Sugar Goods

This text contains a detailed and concise guide to boiling sugar and other processes related to sugar goods. Written in plain, simple language and containing a wealth of interesting and handy tips, this text constitutes a must-have for the discerning confectioner and makes for a worthy addition to collections of cooking literature. The chapters of this book include: On the Qualities of Sugar, On Clarifying Sugar, On Colours and Adulteration, On the Workshops and Boiling Rooms, Average degrees of