A king's confectioner in the Orient: Friedrich Unger, court confectioner to King Otto I of Greece
This book, written in 1837 by Friedrich Unger, Chief Confectioner to King Otto I of Greece, is a remarkable window onto what is in many respects a lost world. Only a professional confectioner could have understood the techniques, equipment and ingredients sufficiently to leave a record so invaluable for recreating oriental confectionery. Moreover, Unger carried out his research at just the right time, before economic troubles, westernization, and the collapse of the guild system changed much beyond recall. Unger worked on his research for five years. His book is comprehensive and detailed, with recipes for 97 confections, some of which have disappeared entirely today. The light the book throws on relations between Turkish and European confectionery is of particular interest.
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On Oriental Confectionery in General
Frequently Consumed Confectionery
The Confectioners Guild and
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19th century agda akide almonds apricots badem baked baklava bergamot bergamot oranges bitter orange blanched boil butter candy cedrate Chapter 14 cherries cinnamon clarified clotted cream cold colour Commentary confection confectioners confectionery consistency Constantinople cooked cookery book cool Dahin described dirhem dish drams Efendi European Evliya Celebi Fahriye flavour flour fruit Glyko grape Greece Greek guild procession Hadiye halva halwa Halwassi Hammer's heat helva helvasi honey ingredients Istanbul jelly kadayif kataif kaymak keten kitchens kiyye lemon juice lohuk scherbet makers marble slab Mehmed milk mixed mixture musk nuts occa Oriental confectionery Ottoman palude pastry peel peynir sekeri pistachio poured prepared preserves quantity quinces Rahatol recel remove rose rosewater sakiz saleb salep scherbet sellers sert scherbet sesame small green oranges soaking soft sour spoon starch stir Sultan sweet sweetmeats syrup taste thick Topkapi Palace tragacanth tray Turabi Turkey Turkish delight Turks Unger wooden