M. Cardelli - Manuel du limonadier et du confiseur - 1830

Good illustrated edition of this practical and technical guide intended for professionals and apprentices in the trades related to the preparation of beverages and confections, offering a methodical synthesis of the know-how specific to these two culinary arts at the beginning of the nineteenth century -

The author first presents the fundamental principles of beverage making, detailing the preparation of lemonades, syrups, flavored waters and light liqueurs, with particular attention paid to the quality of the ingredients, notably water, sugar and essential oils -

He emphasizes the processes of clarification, filtration and preservation, essential to ensure the purity and stability of the products. The work then tackles the art of confectionery, describing in meticulous detail the techniques for cooking sugar to different stages, an indispensable base for making candies, lozenges, dragées, caramels and candied fruits -

Cardelli explains the reactions of sugar under the influence of heat and the methods for obtaining various textures, ranging from fondant to brittle. He also develops the crystallization and coating processes, as well as the preparation of sweet doughs, jellies and jams -

M. Cardelli - Manuel du limonadier et du confiseur - 1830 - La Librairie Encyclopédique de Roret -
-> 324, 36 pages

Condition of binding: Fair; the work is in its full original beige soft cover, with stains and wear from use, some material loss in places, creases and tears, corners and edges rubbed, back smooth illustrated and titled in black, front cover illustrated -

Good interior condition, a few pages are stained, though not affecting the readability of the text -

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