cookery books

i'm not looking for your inadequate suggestions i'm here to tell you which book you have to buy. seems we have a few people who think they can cook here.

john campbell - professional practical cookery (forth edition)

i have the third as well but the forth is a lot more user and eye friendly


follow this simple recipe and you have a chance.


'pumpkin pâte de fruit'


pumpkin juice (passes) 1.5 litres
caster sugar 1.6kg
pectin, slow setting 38g
glucose 300g
tartaric acid 23g


1. mix the pumpkin juice and 1450g of the caster sugar. bring to the boil.

2. mix the pectin and the remaining 150g of sugar together. mix well and sprinkle this into the boiling mix.

3. add the glucose and bring to a constant 106oC. (no idea what that is in american... but it's important you get it 100% correct)

remove from heat and add tartaric acid.

5. whisk well and pour into mould (30cm by 60cm ish)

6 leave to set and cut into little 1.5cm (ish) pieces.

roll in sugar (i use icing but caster is ok also) and there you have it... 'there's no way you made these'

you can thank me later.

i also tried it with mango juice, they came out ok.

Sounds absolutely disgusting. Try mixing some yeast with that at the start and get it bubbling away. Then we might be getting there.

Originally posted by jimslyp69
Sounds absolutely disgusting. Try mixing some yeast with that at the start and get it bubbling away. Then we might be getting there.

Originally posted by trev33
i'm not looking for your inadequate suggestions i'm here to tell you which book you have to buy. seems we have a few people who think they can cook here.

john campbell - professional practical cookery (forth edition)

i have the third as well but the forth is a lot more user and eye friendly


follow this simple recipe and you have a chance.


'pu ...[text shortened]... these'

you can thank me later.

i also tried it with mango juice, they came out ok.

Originally posted by duecer
how am i to get the mixture to 106 C? that's a full 10oF over boiling. even accounting for the added ingredients, 215 would be a stretch

Originally posted by duecer
how am i to get the mixture to 106 C? that's a full 10oF over boiling. even accounting for the added ingredients, 215 would be a stretch