"The original version of Hannah Glasse’s ‘The Complete Confectioner’ was first produced about 1760 but the publication referenced here is from the year 1800 (some thirty years after her death) with considerable...

"Although this recording has been made using the 1784 version, the original book of The Art of Cookery, Made Plain and Easy was first published by subscription in 1747 by Hannah Glasse and was a compilation...

At the heart of 'The Complete Confectioner' lies a rich tapestry of culinary expertise, blending the historical with the innovative through the unique lenses of Hannah Glasse and Maria Wilson. This anthology...

In 'The Complete Confectioner,' readers are invited into the sumptuous world of eighteenth-century culinary arts, where the confluence of technique, artistry, and tradition reveals much more than recipesit...

The Complete Confectioner is a cookbook with sweet recipes and methods. It contains the basics of sweet-, cake- and ices-making, as well as how to boil sugar, making custards and syllabubs, conserving...