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The Italian Confectioner

by William Jarrin

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Date of publication

Recommended by

Ivan Day

Food historian

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.

Laura Mason

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.

Emma Kay

Food writer

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.

Eleanor Barnett

Food historian

All things sweet created with the incredible skill of the confectioner - there isn’t one recipe that I wouldn’t want to try!

Peter Brears

Food historian