| Caramel, Fudge, Toffee & Brittle: Secrets of a Confectioner Contributor(s): Hultberg, Sara Aasum (Author) |
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ISBN: 1681881179 ISBN-13: 9781681881171 Publisher: Weldon Owen OUR PRICE: $20.66 Product Type: Hardcover Published: August 2016 |
| Additional Information |
| BISAC Categories: - Cooking | Courses & Dishes - Confectionery - Cooking | Specific Ingredients - Chocolate |
| Physical Information: 0.7" H x 7.8" W x 8.9" (1.15 lbs) 112 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Sara Aasum Hultberg, Sweden's 2014 Pastry Chef of the Year shares her best recipes for candy, modern delights and classics with butter, cream, sugar, chocolate, nuts and berries. With easy-to-follow instructions and delicious recipes, these treats are equally great to either savor at home or share as gifts. Sara Aasum Hultberg gathered her best recipes for toffee, fudge, brittle and other treats, all accompanied by stunning, full-color photos. Savor modern delights with a twist such as toffee bark, French nougat filled with marconamandlar and licorice toffee with the hint of lime. She also shares her best secrets about the techniques and tools for a successful candy making. Content: How I choose my ingredients The little pastry school Good cooking tools Recipes |