Rigby's reliable candy teacher and soda and ice cream formulas
By W. O. Rigby
Length4h 30m
About this audiobook
In "Rigby's Reliable Candy Teacher and Soda and Ice Cream Formulas," W. O. Rigby offers a comprehensive exploration of confectionery and frozen dessert-making, reflecting a meticulous blend of empirical insight and accessible instruction. The book is structured as a practical guide, featuring various recipes that marry traditional techniques with innovative flavor combinations. Rigby's literary style is straightforward yet rich in detail, making complex processes approachable for both novice and seasoned confectioners. Set in the early 20th century—a period marked by the American embrace of sweets and ice cream—this work serves as both a record of culinary practices and a celebration of the cultural significance of these treats in everyday life. W. O. Rigby was likely influenced by the burgeoning interest in food science and industrial production techniques of his time, as well as by the growing popularity of soda fountains and candy shops across the United States. His own experiences as a confectioner undoubtedly informed his desire to codify and share the meticulous craft of candy-making, ensuring that such knowledge could be passed down to future generations. Rigby's experience in the culinary field is evident in the precision and clarity with which he presents his formulas. This book is essential for anyone with a sweet tooth or an interest in the culinary arts. It not only serves as an invaluable resource for aspiring candy-makers and ice cream artisans but also invites readers to appreciate the artistry and science behind creating popular confections. Rigby's work is a treasure trove of delightful recipes that can inspire creativity and passion in the kitchen.
Audiobook details
GenreOther
Length4 hrs 30 mins
Narrated byListen with 1,000+ voices
FormateBook with Audio
Publish dateApr 24, 2025
LanguageEnglish
Table of contents
1CLEANLINESS A NECESSARY FEATURE.
26STRAWBERRY TAFFY.
2PLAIN TALK TO THE EMPLOYE.
27ROSE TAFFY.
3DISPLAY NO. 1.
28CHOCOLATE TAFFY.
4DISPLAY NO. 2.
29PEPPERMINT TAFFY.
5DISPLAY NO. 3.
30SPONGE TAFFY.
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6DISPLAY NO. 4.
31WINTERGREEN TAFFY.
7DISPLAY NO. 5.
32LEMON TAFFY.
8DISPLAY NO. 6.
33BOSTON CHEWING TAFFY.
9DISPLAY NO. 7.
34FIG TAFFY.
10DISPLAY NO. 8.
35PEANUT TAFFY.
11DISPLAY No. 9.
36COCOANUT TAFFY.
12DISPLAY No. 10.
37NEW ENGLAND PEANUT.
13A WORD TO THE EMPLOYER.
38FRUIT BAR.
14HOW TO ARRANGE YOUR SHOP.
39PEANUT SQUARES.
15POINTER IN MELTING CHOCOLATE FOR DIPPING.
40BUTTER PEANUT.
16NOTICE.
41GOODIES.
17A POINTER ON DIPPING BON BONS.
42SALT WATER TAFFY.
18HOW TO DIP CHOCOLATES IN HOT WEATHER.
43BUTTER TAFFY.
19HOW TO USE THE BOX.
44BARCELONA TAFFY.
20HOW TO PREPARE CHOCOLATE FOR DIPPING.
45CHEWING TAFFY.
21SPECIAL NOTICE.
46ALMOND BAR.
22HOW TO MAKE PLASTER PARIS MOLDS.
47BRAZIL BAR.
23Vanilla.
48PEANUT CRISP.
24MOLASSES TAFFY.
49No. 1. COCOANUT KISSES. Vanilla.
25OLD STYLE MOLASSES TAFFY.
50No. 2. COCOANUT KISSES. Strawberry.
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