Completely unknown in Italy, Jarrin published this collection of confectionery, ice cream and preserve recipes in London in English. It has the earliest printed recipes for spongata, predating any of the Italian ones. A remarkable insight into the skills and equipment of the early confectioner.
Author and food historian
One of the best of the pre-modern books on confectionery, clearer and much more comprehensive than average, written by someone whose early life was lived against the backdrop of the Napoleonic wars.
Jarrin is another largely forgotten hero. I love referring to his wonderful confectionery recipes and ogling at the beautifully drawn tools he used in the nineteenth century.
All things sweet created with the incredible skill of the confectioner - there isn’t one recipe that I wouldn’t want to try!