The Compleat Confectioner: or, The Whole Art of confectionary made plain and easy, shewing, the various methods of preserving and candying, both dry and liquid, all kinds of fruit, flowers, and herbs; the different ways of clarifying sugar; and the method of keeping fruit, nuts and flowers fresh and fine all the year round; also directions for making rock-works and candies ... Likewise the art of making artificial fruit, with the stalks in it, so as to resemble the natural fruit, to which are added, some bills of fare for deserts for private families

Rabelais Inc.
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Rabelais - Fine Books on Food & Drink

2 Main Street, North Dam Mill, 18-214
Biddeford, ME 04005
email .(JavaScript must be enabled to view this email address)
phone number(207) 602-6320
Specializing in Six centuries of fine books on food, drink, farm, and garden. We maintain significant collections of books on related fields, including cocktails, distilling, beer and brewing, wild foods and mushroom foraging, cheesemaking and more.
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