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“The Complete Practical Confectioner, in Eight Parts” by J. Thompson Gill is an extensive guide diving deep into the art of confectionery. Across eight parts, the book presents readers with a wealth of knowledge on a range of topics, from crafting iced confections and canning fruits, to the process of sugar boiling and candy manufacture. It also provides in-depth insights into the production of beverages, and elaborates on the use of machinery and materials in candy making. Additionally, the book covers more refined skills like sugar spinning and fancy confectionery, and offers guidance on handling fruits and nuts. This comprehensive guidebook was written to serve as a companion to Gills earlier work, “The Complete Bread, Cake and Cracker Baker,” offering a complete roadmap for anyone interested in mastering the art of 19th-century sweet treats.



Item number: #41222

Price: $499



GILL, J. Thompson



The Complete Practical Confectioner, in Eight Parts.



Chicago: J. Thompson Gill, Manager Confectioner and Baker Publishing Co., 1882. First Edition.



Details:

Collation: Complete; 8 parts in 1

[4], 93, [1]; 78; 30; 50; 63, [1]; 127, [1]; 48; 41, [5]

Language: English

Binding: Hardcover; tight and secure

Brown cloth

Size: ~7.75in X 5.5in (20cm x 14cm)



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