Truffles, Candies, and Confections: Techniques and Recipes for Candymaking
Editorial Reviews
Book Description
Guided by Carole Bloom's so clear, so simple you'll-kick-yourself-for-not-doing-this-sooner instructions, you'll be on your way to making batches of some of the 90-plus treats found in TRUFFLES, CANDIES, AND CONFECTIONS in no time. Featuring Orange Chocolate Truffles, Vanilla Cream Caramels, Raspberry-Almond Squares, Espresso Hazelnut Fudge, and much more, this revised and expanded edition includes an updated introduction covering ingredients (buying and handling), equipment, techniques, ideas for packaging gifts, and the author's special, trademarked tasting chart. Using tools found in most kitchens (you don't even need a double boiler) and ingredients found at most grocery stores (including gourmet chocolate these days), you can start your own candy-making tradition. Don't waste another calorie on store-bought, mass-produced candy-learn to make your own and never look back.
From the Publisher
* Revised and expanded edition of TRUFFLES, CANDIES, AND CONFECTIONS, featuring more than a dozen new recipes plus 20 full-color food and how-to photographs.
* Recipes are organized into categories: truffles; more chocolate candies; caramel candies; nut brittles and marzipan; fudge, nougat and divinity; and fruit candies.
Truffles, Candies, and Confections: Techniques and Recipes for Candymaking
Truffles, Candies, and Confections: Techniques and Recipes for Candymaking,Carole Bloom,Ten Speed Press,1580086217,Candy,Cooking,Cooking / Wine,Courses & Dishes - Confectionery,Courses & Dishes - Desserts
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