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The Sweet Book of Candy Making

From the Simple to the Spectacular-How to Make Caramels, Fudge, Hard Candy, Fondant, Toffee, and More!

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Author:

Elizabeth LaBau

Format: Flexibound, 160 Pages

Item: 199839

ISBN: 9781592538102

Publisher: Quarry Books

Specs

Illustrations: 250 color photos

Size: 8 x 10

Weight: 1.313 lb.

Published: September 1st 2012

DC: AQ

List Price: $24.99 $18.74

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Description The Author Reviews Reader Reviews More

Create your own delicious, gorgeous, and professional-quality candies with The Sweet Book of Candy Making. Whether you're a beginner or a seasoned candy maker, you will find mouthwatering recipes and expert tips to inspire you—and satisfy your sweet tooth.

Inside, you'll find:

—Candy-making essentials: all you need to know about equipment, ingredients, and techniques, including step-by-step lessons on pulling taffy, rolling truffles, filling peanut butter cups, and more

—More than 50 recipes for sugar candies, fondant, caramels, toffee, fudge, truffles, chocolates, marshmallows, and fruit and nut candies

—Troubleshooting tips for each type of candy

—How to perfect the classics you love, from English Toffee to Chocolate Fudge to Peanut Brittle

—Try your hand at something new: Pistachio Marzipan Squares, Passion Fruit Marshmallows, Mango-Macadamia Nut Caramels, Lemon Meringue Lollipops, and more

—Decorating techniques to show off your tasty results

Get started in your kitchen with The Sweet Book of Candy Making!

Elizabeth LaBau is a food writer and confectioner based in Los Angeles, California. She applies her years of experience as a professional pastry chef to bringing a modern touch to the world of old-fashioned candy making. Since 2006, she has been the Guide to Candy at About.com, an online division of the New York Times Company. At http://candy.about.com, she provides fun, creative candy recipes and step-by-step tutorials for the home cook. When she's not playing with sugar in the kitchen, she can be found running the trails around Los Angeles with a piece of candy tucked into her pocket. Visit her online at http://www.elizabethlabau.com, http://www.sugarhero.com, and http://www.runningwithsugars.com.

"Here with this book you can start to make your way to heaven. Candy heaven. This relatively slim book contains all you need to know to easily make caramels, fudges, hard candies, toffees and oodles of other delicious sweets in the comfort of your own kitchen. With this book and a bit of inspiration the world is your metaphorical oyster and your waistline is at danger."
www.yum.fi

"I never dreamed I could cook up my own candy until I opened a new book written by Elizabeth LaBau, a food writer and recipe developer. LaBau's book, "The Sweet Book of Candy Making", makes the process of cooking up your own candy look possible to me. Her directions are not overly cluttered with details and equipment and seem easy to follow. Plus there are step by step photos of some of the important cooking techniques. Most important for me are the sections on troubleshooting if your attempts need helpful advice." - Barbara Roth
www.barbararoth.blogspot.com

"Learn easy-to-make, fabulous-to-behold treats in The Sweet Book of Candy Making (Quarry) by Elizabeth LaBau, a Los Angeles-based pastry chef and confectioner who is the guide to candy at About.com. LaBau will tempt you with recipes for such classics as English toffee, chocolate truffles and peanut brittle. Readers will be wowed by how simple many of these delights are to make. And if you goof, she includes troubleshooting tips for such culinary challenges as rescuing ganache." - Eileen Smith Dallabrida
www.smithreports.com

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Cooking, Food & Drink / Courses & Dishes / Chocolate
Cooking, Food & Drink / Courses & Dishes / Confectionery

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