Very Firm Pastes

Appears in
Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About

Jane Levi

  1. Day, Ivan. “The Art of Confectionery.” (accessed 20 January 2014).
  2. Greweling, Peter P. Chocolates and Confections: At Home with the Culinary Institute of America. Hoboken, N.J.: Wiley, 2010.
  3. Lal, Girdhari, G. S. Siddappa, and G. L. Tandon. Preservation of Fruits and Vegetables. New Delhi: Indian Council of Agricultural Research, 1960.
  4. Mason, Laura. Sugar-Plums and Sherbet: The Prehistory of Sweets. Totnes, U.K.: Prospect, 2004.
  5. Nasrallah, Nawal. Annals of the Caliph’s Kitchens: Ibn Sayyār al-Warrāq’s Tenth-Century Baghdadi Cookbook. Leiden, The Netherlands, and Boston: Brill, 2010.
  6. Tate & Lyle Refineries Ltd. Home Economics Department. Sweet Success: The Tate & Lyle Cookbook. London: Sackett and Marshall, 1977.