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Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (Paperback)

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ITEM# 12016546
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    ITEM#: 12016546

    Anita Chu is a graduate of Tante Marie's Professional Pastry program and a former baker for Bittersweet Chocolate Cafe. Her first book, Field Guide to Cookies, received praise from Slate, the New York Times, the Chicago Tribune, Martha Stewart's Everyday Food, the San Francisco Chronicle, chef and author Mark Bittman, and Entertainment Weekly. She lives in San Francisco.
    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!

    Specs

    ISBN 9781594744198
    Genre COOKING / Courses & Dishes / Confectionery
    Format Paperback
    Pages 318
    Publisher Date 2009-09-02 00:00:00.0
    Publisher Quirk Books
    Copyright Year 2009
    Height 5.75 in
    Wdth 4.5 in
    Thickness 1.0 in
    Unit weight 0.7 lb
    Language English
    Subtitle How to Identify and Make Virtually Every Candy Imaginable
    Series Name A Field Guide
    Audience General/trade
    Authors Chu, Anita
    Country of Origin United States

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