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Revised Truffles, Candies & Confections Techniques And Recipes For Candymaking

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Product Details:

PB :
230 Pages
Publisher:
Ten Speed Press
Pub. Date:
Sep 01, 2004
Photos:
Color Photographs
Our Part #:
06256
ISBN-10:
1580086217
ISBN-13:
9781580086219

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.

Related Categories:

Chocolate

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