About this book
Edward Lambert's The Art of Confectionary is a masterclass in the craft of sugar work and fruit preservation from an 18th-century master confectioner. This definitive guide reveals the ingenious techniques that made Lambert a celebrated artisan in Georgian London, presenting his meticulous methods for preserving every variety of fruit—from citrus and stone fruits to berries and exotic specimens—using both dry and liquid preservation techniques.
Beyond preservation, Lambert unlocks the secrets of confectionery's most prized creations: elegant biscakes, delicate maspins, ornamental sugar works, and an array of candies that graced the tables of nobility. The book's heart lies in its comprehensive instruction on clarifying and boiling sugar, the foundational skill upon which all confectionery depends. Lambert breaks down each stage of sugar preparation with precision, from the initial clarification process through the precise degrees of boiling—smooth, blown, feathered, cracked, and caramel—essential knowledge for achieving perfect results every time.
This beautifully detailed cookbook also explores the art of working with flowers and herbs like violets, angelica, and orange flowers, adding another dimension to the confectioner's repertoire.
Ideal for culinary history enthusiasts, amateur confectioners, and anyone fascinated by period cooking techniques, this audiobook transports listeners to a world of refined sugar craftsmanship and reveals how a devoted artisan perfected his trade.
