Candy-Making Revolutionized
Confectionery From Vegetables
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A delicious reawakening of a forgotten craft. Candy-Making Revolutionized invites you to taste history and reimagine how sweets are imagined. This volume blends the practical texture of a historical cookbook, a home economics manual, and a culinary science manual, guiding readers through vegetable confectionery techniques with clarity and charm. From plant based candy making to sugar alternatives guidance, the author charts a uniquely Anglo-American story of early twentieth century kitchens, where Victorian influences meet modern curiosity. It's as much about method as mood: precise techniques...
A delicious reawakening of a forgotten craft. Candy-Making Revolutionized invites you to taste history and reimagine how sweets are imagined. This volume blends the practical texture of a historical cookbook, a home economics manual, and a culinary science manual, guiding readers through vegetable confectionery techniques with clarity and charm. From plant based candy making to sugar alternatives guidance, the author charts a uniquely Anglo-American story of early twentieth century kitchens, where Victorian influences meet modern curiosity. It's as much about method as mood: precise techniques, curious experiments, and a warm invitation to makers of every level-for home cooks, for hobby bakers, and for curious readers who collect connoisseurial confectionery guides. Beyond its recipes, the book stands as a record of its time: a window into how households approached food, science, and taste. Its historical significance rests in the careful bridging of era, technique, and appetite, preserving a voice that speaks to both the craftsperson and the scholar. Out of print for decades and now republished by Alpha Editions, this edition is restored for today's kitchens and tomorrow's shelves. More than a reprint-a collector's item and a cultural treasure-Candy-Making Revolutionized honours its heritage while inviting new generations to cook, experiment, and dream.
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