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Synopsis
At last, a field guide to making and identifying virtually every candy imaginable, from peanut-butter cups to mint meltaways!
Field Guide to Candy is the definitive guide to candies from around the world, with more than 100 recipes and variations on such tried-and-true classics as caramel apples, rocky road, and lollipops as well as traditional international favorites like Turkish delight, truffles, and French pralines.
This delectable guide introduces readers to the best techniques for creating chocolates; sugary sweets; creamy, sticky, chewy candies; nutty treats; and fun and simple classics. Every candy is photographed in glorious full color, with step-by-step instructions on how to prepare, make, and store your creations. Entries include fascinating historical background, helpful baking notes, and serving suggestions for each delicious variety.
Whether you’re a candy-making novice or veteran pastry chef, mouth-watering homemade confections are minutes away with Field Guide to Candy!
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About the Author
Anita Chu is a graduate of Tante Marie’s Professional Pastry program, a former baker for Bittersweet Chocolate Café, and the author of Field Guide to Cookies. She channels her love of sweets, writing, and photography into her award-winning Web site, Dessert First. She lives in San Francisco.
"About this title" may belong to another edition of this title.
- PublisherQuirk Books
- Publication date2009
- ISBN 10 159474419X
- ISBN 13 9781594744198
- BindingPaperback
- LanguageEnglish
- Number of pages352
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