Confectioners' Hand-book And Practical Guide To The Art Of Sugar Boiling [by E. Skuse]

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.

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