New International Confectioner

by Various, Wilfred Fance

This book is a fantastic reference tool for anyone interested in creating exceptional confectionery delights. It is a bit pricey, but worth its weight in gold! Everything you ever wanted to know about confectionery creation is in this book! It is more of a professional book however, and not necessarily for the beginner or faint of heart, unless you want to take a course in detailed confectionery skills. I am thrilled with the book and keep it easily handy for the times when I need to explore a particular type of skill or process that I am as of yet unfamiliar with. It certainly seems to encompasses a full educational course of knowledge, and if one were to go page by page through it and complete each recipe and technique, I am sure that person would become an expert in the field of confectionery creations!

890 pages, Hardcover

First published January 1, 1920

About the author

Various is the correct author for any book with multiple unknown authors, and is acceptable for books with multiple known authors, especially if not all are known or the list is very long (over 50).

If an editor is known, however, Various is not necessary. List the name of the editor as the primary author (with role "editor"). Contributing authors' names follow it.

Note: WorldCat is an excellent resource for finding author information and contents of anthologies.

Reviews

[Maryanne · Rating 5 out of 5]

wonderful historical recipe book