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Sugar Baby: Confections, Candies, Cakes, & Other Delicious Recipes for Cooking with Sugar Hardcover – April 1, 2011
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About the Author
Gesine Bullock-Prado, founder of the Gesine Confectionary product line and author of My Life from Scratch, has been featured in People, on the Food Network, and in many other national publications. She lives in Vermont.
More About the Author
If I can't teach you something new and exciting about sugar at least once a week, my job here isn't done.
Top Customer Reviews
So I was delighted when sugarbaby showed up in my Amazon recommendations, and ordered it right away. I was hoping for a modern take on confectionery, and I was sure from other reviews that the book would be pretty. It's both of those things, and the two recipes I've tried so far (the matcha pastry cream and marshmallow fondant) were get-in-the-bowl-and-walk-around delicious.
What I didn't expect was the author's voice. She's funny. Actually laugh-out-loud funny. And very, very real. Just wonderful. I'm ordering her other book right now, just because I want to spend some more time with this amazing woman.
If you like to read cookbooks, buy this book!
The first recipe I attempted was the dreaded and difficult to master Parisian Macaron. With this book in my hand (and the wonderful online video tutorial available the companion site [...] I knocked this recipe out of the park! Thanks Gesine!!
I would recommend this book to anyone really- it's great for the absolute beginner, and even seasoned cooks will get some fabulous new techniques and recipes out of it.
I would whole heartedly recommend this book to any foodie. Your friends and family will think you are a culinary genious! This book should in all sincerity win many awards, it is that good!!!!
The approach is original but overly ambitious. The author attempts to go over all the stages of cooked sugar; and since that is no small task,some recipes had to suffer. There are some recipes in which she is very thorough (macarons is one of them, you can also check out her demo on Vimeo)and others in which you wish she had elaborate a good deal more, like the praline recipe. Her one paragraph instructions simply doesn't cut it. If you are interested in confections (candy, chocolate et.al.) you can check out the volume on confections by the Culinary Institute of America (from the "at Home" Series), there you'll learn the technique, and it doesn't take that much space, but it definitely takes longer than a couple of paragraphs. The gummies are another example of a recipe that lacks detail(she also mentions gelatine gummies in the text but only gives a recipe for pectin gummies), again you can find better instruction in the CIA's volume.
At some point the author mentions that listing a "number" of eggs as opposed to a weight in the ingredients list is very inaccurate (I believe there is no debate on that)but then she uses "number" on her recipes.Read more ›
She mentions swapping out one invert sugar for another when in truth just because two substances are invert sugars doesn't mean they have the same make-up and therefore function the same way. It is corn syrup's make-up that aids in preventing crystallization.
Her choux recipe is puzzling. Never have I needed nor seen a recipe of that size for choux that could take ten eggs. Six is on the higher end for that amount of flour. I'm not surprised it failed a previous reviewer because I don't see how it could even work.
She refers to buttercream made with custard as French/American buttercream, when that is actually German buttercream, or mousseline buttercream. French buttercream is made with a pate a bombe, which is how mousses are often started. American buttercream is made with just butter/shortening and icing sugar or sometimes a syrup.
She also mentions that creme brûlée is made with whole eggs when creme brûlée is the richest in the custard family and should be made with all yolks, with a lone whole egg added sometimes for body.
So there are a lot of inaccuracies.
Also check out her recipe for candied peel. The editing for this book is terrible. She instructs you to bring syrup to a boil, then cook for 20-30 minutes to 200 degrees. If you brought syrup to a boil, it's already over 200 degrees! That's just a terrible bit of recipe-writing. Then you would add the peel and BOIL for 40 minutes. Do you know what you would get? A pot of burnt caramel.
It's too bad because the method she uses for candied peel is a favorite for making really tender, not too bitter peel, but other writers do a much better job of instructing.Read more ›
Most Recent Customer Reviews
I really wish it was better. Perhaps I have been spoiled by Alton Brown but the writing style is very poor. I am not sure if her editor was daft or sleeping on the job. Read morePublished 2 months ago by Riley
Not just recipes, but good resourceful information on the subject of cooking with sugar. This book is my fave of the three "confections" books I ordered at the same time. Read morePublished 5 months ago by Amazon Customer
Love everything about this cookbook! But, do find a candy thermometer! She says she uses a meat one from time to time, but my meat thermometer didn't read temperatures above a... Read morePublished 8 months ago by Hannah Barkdoll
Good book but not what I expected......I wonder how good all that sugar is for the body!Published 8 months ago by Nancy Hanson
I love the directions in this book. I give it as wedding gifts because I don't think there is a better dessert book out there. It is comprehensive, clear and concise. Read morePublished 19 months ago by Brenda Kay