| Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable Contributor(s): Chu, Anita (Author), Tucker + Hosler (Photographer) |
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ISBN: 159474419X ISBN-13: 9781594744198 Publisher: Quirk Books OUR PRICE: $14.36 Product Type: Paperback Published: September 2009 |
| Additional Information |
| BISAC Categories: - Cooking | Courses & Dishes - Confectionery - Reference | Personal & Practical Guides - Cooking | Courses & Dishes - Desserts |
| Dewey: 641.853 |
| LCCN: 2009924377 |
| Series: Field Guide |
| Physical Information: 1.1" H x 4.4" W x 5.8" (0.70 lbs) 352 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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 |