The Art of Confectionary

Author: Edward Lambert

Description:

"The Art of Confectionary" by Edward Lambert is a classic 18th-century guide to the craft of confectionery. Written by an experienced confectioner, the book provides detailed instructions on making a wide variety of sweets, candies, jellies, and other desserts. It includes recipes, techniques, and tips for creating elaborate and decorative confections that were popular during the time. This work is a valuable resource for those interested in historical cooking methods and the art of sugarcraft, reflecting the tastes and culinary practices of the period.