WeRead Powered by ReaderPub
Lambert, Edward portrait

Edward Lambert

1 books

Edward Lambert was an early 19th-century author known for his influential work in the culinary arts, particularly in confectionery. His notable book, "The Art of Confectionary," serves as a comprehensive guide to preserving various fruits and creating a wide array of sweets, including biscuits, marzipan, and sugar works. Lambert's detailed instructions and methods reflect the culinary practices of his time, contributing to the understanding of food preservation and confection-making. His work remains a valuable resource for those interested in historical cooking techniques and the art of sweets.

Books by This Author

1 titles
The Art of Confectionary / Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar. cover The Art of Confectionary / Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar. Edward Lambert