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The Art of Confectionary   By:

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The Art of Confectionary by Edward Lambert is a delightful culinary journey that takes readers into the world of desserts and confections. Lambert's extensive knowledge and passion for the subject shine through in every page, making this book an excellent resource for both amateur bakers and professional pastry chefs.

One of the book's greatest strengths is its comprehensive coverage of various confectionary techniques. From the basics of sugar work and chocolate tempering to more advanced methods like nougat production and marzipan sculpting, Lambert leaves no stone unturned. The clear and concise instructions accompanied by detailed photographs make it easy to follow along, even for those with little experience in the kitchen.

What sets The Art of Confectionary apart from other dessert books is Lambert's emphasis on creativity and innovation. While traditional recipes are certainly present, he also encourages readers to push the boundaries and experiment with different flavor combinations, textures, and presentations. From floral-infused macarons to whimsical sugar sculptures, Lambert offers a wide range of ideas to inspire and excite any dessert enthusiast.

Furthermore, Lambert's deep appreciation for the history and cultural significance of various confections adds an extra layer of depth to the book. Each chapter is sprinkled with engaging anecdotes and historical tidbits, connecting readers to the rich heritage of the desserts they are creating. This not only enhances the reading experience but also provides a valuable context for the recipes.

However, despite the book's many positive attributes, it falls short in a few areas. Firstly, Lambert's writing style can occasionally veer into overly technical descriptions, making certain parts of the book feel dense and inaccessible to beginners. Additionally, while the photography is generally excellent, there are a few instances where the images don't align precisely with the accompanying instructions.

Overall, The Art of Confectionary by Edward Lambert is a must-have for anyone with a sweet tooth and a passion for the culinary arts. Lambert's expertise and enthusiasm make the book an invaluable resource for both aspiring amateurs and seasoned professionals. Despite a few minor flaws, this comprehensive guide continues to delight and inspire readers, providing a perfect blend of technique, creativity, and historical insight.

First Page:

Note: Images of the original pages are available through Internet Archive/American Libraries. See http://www.archive.org/details/artofconfectiona00lamb

THE ART OF CONFECTIONARY.

SHEWING THE VARIOUS METHODS OF

PRESERVING all SORTS of FRUITS, DRY and LIQUID; viz.

ORANGES, LEMONS, CITRONS, GOLDEN PIPPINS, WARDENS, APRICOTS GREEN, ALMONDS, GOOSBERRIES, CHERRIES, CURRANTS, PLUMBS, RASBERRIES, PEACHES, WALNUTS, NECTARINES, FIGS, GRAPES, &c.

FLOWERS and HERBS;

AS VIOLETS, ANGELICA, ORANGE FLOWERS, &c.

Also how to make all Sorts of BISCAKES, MASPINS, SUGAR WORKS, and CANDIES.

With the best Methods of CLARIFYING, and the different Ways of BOILING SUGAR.

By the late Ingenious Mr. EDWARD LAMBERT, CONFECTIONER, in PALL MALL.

LONDON:

Printed for T. PAYNE, in Castle Street, near the Mews Gate, 1761.

[Price One Shilling.]

THE

ART

OF

CONFECTIONARY.

Of the Manner of clarifying Sugar, and the different Ways of boiling it.

Since the Ground work of the Confectioner's Art depends on the Knowledge of clarifying and boiling Sugars, I shall here distinctly set them down, that the several Terms hereafter mentioned may the more easily be understood; which, when thoroughly comprehended, will prevent the unnecessary Repetitions of them, which would encumber the Work and confound the Practitioner, were they to be explained in every Article, as the Variety of the Matter should require: I shall therefore, through the whole Treatise, stick to these Denominations of the several Degrees of boiling Sugar, viz... Continue reading book >>




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