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Marshmallows: Homemade Gourmet Treats Hardcover – January 2, 2008


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Product Details

  • Hardcover: 176 pages
  • Publisher: Gibbs Smith; First Edition edition (January 2, 2008)
  • Language: English
  • ISBN-10: 1423602498
  • ISBN-13: 978-1423602491
  • Product Dimensions: 8 x 0.8 x 8 inches
  • Shipping Weight: 1.7 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (33 customer reviews)
  • Amazon Best Sellers Rank: #880,438 in Books (See Top 100 in Books)

Editorial Reviews

Review

"'Marshmallows: Homemade Gourmet Treats' tells how to make marshmallows at home, how to produce a range of flavors, and provides recipes for using these homemade creations. Over 100 recipes accompany color photos by Courtney Winston showing how to produce homemade marshmallow delights."

(Midwest Book Review 2010-02-10)

From the Inside Flap

It’s no secret that people love marshmallows. We eat them in ice cream, cookies, fudge, candy bars, and s’mores. We enjoy them out of hand, roast them over campfires, use them to decorate birthday cakes, and add them to hot chocolate. Now you can make your own marshmallows at home! Making these gourmet creations is much simpler than you might think. Just follow the step-by-step instructions in this book and soon you’ll be replacing the bagged marshmallows you buy at the grocery store with delectable fresh marshmallows. You can make vanilla flavored marshmallows, but why stick with that? Widen your repertoire to include a multitude of flavors such as strawberry, chocolate chip, lemon, caramel, pumpkin, key lime, amaretto, apple spice, cinnamon mocha, and many more! And instead of that marshmallow fluff you buy in the jar, now you can have homemade fluffs including vanilla, blackberry, minted, espresso, frozen chocolate, and many others. Marshmallows: Homemade Gourmet Treats also includes fabulous recipes for using your marshmallows and fluff, such as Poached Pears with Dessert Wine Fluff and Chocolate Cherry Cake Towers. Wow your neighbors and friends and enjoy all the fun of creating your very own homemade gourmet treats. Featuring over 100 tantalizing recipes, Marshmallows has helpful sections on ingredients, equipment, tips and techniques, a history of marshmallows, and much more.

Eileen Talanian is an entrepreneurial pastry chef who has served on the board of directors of the Philadelphia chapters of the American Institute of Wine and Food and Les Dames d’Escoffier International. She is a highly sought-after restaurant consultant, providing innovative dessert menu guidance to many upscale and quality-conscious restaurants and corporations. Also the author of Chewy Cookies: America’s Comfort Food, she lives in Pennsylvania with her husband and two children. Making a batch of homemade marshmallows is unbelievably simple! Mix and mold your own gourmet creations in less than an hour.


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Customer Reviews

Very clear directions and easy to follow.
rnbaker
The recipes are amazing and so far I have made the lemoncello marshmallows and I am working my way up to the thyme marshmallows and look forward to trying them.
John Doe
I am very fond of peppermint marshmallows & kahlua marshmallows.
Gary A. Mort

Most Helpful Customer Reviews

15 of 15 people found the following review helpful By K. Hill on January 7, 2010
Format: Hardcover Verified Purchase
This cookbook has been abolutely amazing! My daughter is allergic to corn and could not have storebought or even homemade marshmallows until I found this book. Granted, you can make the recipes using light corn syrup, but try taking the time to make some of the marshmallow syrup. It lasts months and the results taste cleaner and less gummy than with corn syrup. I have made the vanilla marshmallows multiple times to rave reviews. Not only that, everyone loved looking through the book, which is beautifully photographed and formatted. It would make a wonderful coffee table book even if you didn't try out the recipes. But it is SO worth it! The cinnamon mocha marshmallow batter is quite possibly the most wonderfully evil thing I have ever made. My two girls went crazy for those marshmallows, even more than the vanilla ones. Which by the way, make the most fabulous rocky road candy ever. Even my non marshmallow liking mom could not resist finishing the whole huge piece when she went to just try a little bite. The only trouble is trying to decide which flavor to try next. I really love that for the regular marshmallows, you do not have to drizzle hot syrup into the mixer. You just mix it all together, chuck it in the mixer and let it go. The author has step by step pictures on her website under the help section at [...]. Use the Look inside option to check out the contents and index to see just what an amazing variety is offered, from the mundane to the exotic. Buy it, use it, then sit back and bask in the flow of complements. Ten stars. Highly recommend.
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8 of 8 people found the following review helpful By John Doe on November 29, 2010
Format: Hardcover Verified Purchase
I first started making marshmallows after watching The Barefoot Contessa make them on one of her shows. I have since made that recipe with my own variation a dozen times. I had then read an article in a foodie magazine about savory marshmallows and how shops in Paris serve these amazing marshmallows, they referenced this book, I immediately went on amazon and found the book, and yes if you want to try new things and get out of you comfort zone, buy this book. The recipes are amazing and so far I have made the lemoncello marshmallows and I am working my way up to the thyme marshmallows and look forward to trying them. It's a really fun book.
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7 of 7 people found the following review helpful By W. Duffy on March 26, 2008
Format: Hardcover
This is a well designed and beautifully photographed book that has made me the culinary genius of the family. The marshmallow treats are the talk of every party. But the hidden gems in this book are Eileen's Deep Chocolate Brownies and her Sweet Cream Dessert Biscuits. And once you get into the fluff, you never return.

Can't wait for the next one from her.
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7 of 7 people found the following review helpful By TMC on June 28, 2012
Format: Kindle Edition Verified Purchase
I'm really excited to try many of these recipes. They sound delicious! But the Kindle version is in dire need of editing. There are a few places where it seems like the last half of the paragraph was just deleted - the text actually stops mid-sentence.

For example, in the part about cocoa, it says "Dutch-processed cocoa has a milder flavor, is reddish-brown, and is alkalized, neutralizing"

And that's it. There's nothing after the word "neutralizing" except for the next section.

Unfortunately, knowing that the text wasn't edited very carefully makes me paranoid about running into errors in the recipes themselves. While most recipes call for boiling the base until it reaches 250 degrees, there are some that say 260 degrees and at least one recipe that says 240 degrees. My understanding of candy-making is that it is very VERY precise, but I have no idea if the 260 degree and 240 degree recipes are accurate, or a product of lazy proofreading. I don't want to spoil an entire batch because of a simple typo!

PLEASE update the Kindle version with a copy that has been properly proofread! Until I am sure that the recipes I have are accurate, I will not be able to give this a higher rating.
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6 of 6 people found the following review helpful By a-z foodie on February 22, 2008
Format: Hardcover
I didn't know where to start! So many great photos and intriguing ideas. I wound up making
the banana marshmallows on page 42 to give as Christmas gifts to the friends and neighbors who were probably cookied-out. I put a half dozen marshmallows in cute little red foil boxes. They were a total hit and nobody could believe that I had made them myself. Hard time finding the banana nectar. I finally found it at Whole Foods. Can't wait to try a few more of the flavors. I hear the lemon is spectacular.
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8 of 9 people found the following review helpful By Jean Elizabeth on January 30, 2008
Format: Hardcover
When I first discovered marshmallows in S'mores, I fell in love with their heavenly taste and puffy feel. But who knew marshmallows could be so versatile? In Eileen's book, I discovered marshmallows in almost every dessert I've ever enjoyed, plus some new ones like dessert pizza. The book is full of gorgeous and inspiring photograpy. My favorite is her marshmallow wedding cake!
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4 of 4 people found the following review helpful By rnbaker on May 3, 2008
Format: Hardcover
I have made several recipes and they all came out great. I will never buy marshmallows again! The mallomars were delicious - even though I used a british biscuit instead of making my own. Similar to a graham cracker but sweeter, round in shape. Very clear directions and easy to follow.
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4 of 5 people found the following review helpful By Shelby Miller on February 22, 2010
Format: Hardcover
This book is well written with clear instructions and makes fantastic marshmallows which aren't at ALL like what you buy in the store. These are softer, have more flavor, and most surprisingly, are less sweet.

You start out by making a "base" out of sugar, water, and cream of tarter. This isn't hard, but it can be a mess. Make sure you take it off the heat a few degrees below 240 because it will continue to increase in temperature. I think I got mine a little hot, because it's incredibly stiff, though still usable if I microwave it first.

After the base, you make the marshmallows themselves. Again, not hard, just sticky. As the book recommends, make sure you have everything at hand. Be forewarned -- once you add the "bloom" (gelatin, water, and flavorings), the syrup will grow in size exponentially. Be careful not to get burned.

Use a stand mixer with a whisk on high to incorporate enough air to make the marshmallows fluffy. I don't see this working whisking it by hand or with a hand-mixer.

The book calls for a 4 Qt. saucepan. Mine is 3 Qt., and it worked just fine. I definitely wouldn't double it in my 3 Qt., though.

When cutting the marshmallows, I used my chef's knife, oiled then dipped in the coating mix. It worked pretty well. You may have to pull your marshmallows out of the oiled pan. Make sure you coat your hands in the coating mix before you handle the marshmallows.

These marshmallows are NOT vegetarian, they all call for gelatin. Nor does the book offer any alternatives to gelatin.
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