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Wild Sugar Desserts Hardcover – June 1, 2012


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Editorial Reviews

About the Author

Skye Craig loves to make sweet treats that quite simply, make you smile. Hailed for her unorthodox methods and decadent desserts on the second series of ratings juggernaut MasterChef, Skye Craig fast became known in lounge rooms across Australia as the dessert queen. Her years working as a graphic designer paid off as Australia watched her create stunning sweets made with creativity and flair.Her insatiable passion for desserts has propelled her into her new business 'Wild Sugar'.
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Product Details

  • Hardcover: 256 pages
  • Publisher: New Holland Australia; 1 edition (June 1, 2012)
  • Language: English
  • ISBN-10: 1742572154
  • ISBN-13: 978-1742572154
  • Product Dimensions: 8 x 1.2 x 9.1 inches
  • Shipping Weight: 6.1 pounds (View shipping rates and policies)
  • Average Customer Review: 3.5 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #3,521,850 in Books (See Top 100 in Books)

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5 of 6 people found the following review helpful By Andrea on May 5, 2012
Format: Hardcover Verified Purchase
I want to love this book but I just can't. There are some great ideas but as a whole it seems to lack follow through.

There is no introduction to explain equipment and ingredients. Since there was no introduction the book appears scattered and without focus. I don't know what the authors intend , are they about raw food, gluten free baking, vegan choices? Since I have no idea what their goal is the book seems like a few strung together ideas that don't come to a conclusion.

There is a handy glossary in the back for the Australian-American translations. There are a few uncommon ingredients like raw cocoa, coconut oil, liquid glucose and gelatin sheets that are easily order able online.Loads of recipes using fresh fruits but they are simple at best, macerate fruit with a spice like cardamon is a no brainer. Lots of sorbet and granitas are included as well as recipes called ' ice cream' but most are just frozen sweetened fruit that has been pureed. There are a few traditional tarts, cakes and bread puddings. There are several jelly recipes, in the Anglo use of jelly, what Americans would call Jello but the lack of tips on using and blooming gelatin make what would be a stunning dessert a possible failure for someone unfamiliar with the techniques.It seems as the editor was asleep at the wheel because in the glossary the entry for gelatin includes a note ' need to add more detail here.' without the addition of anymore detail.

With the exception of the traditional cakes and such all of the recipes seem like components to plated desserts. The spun sugar balls are presented as a dessert with the recommendation to garnish with edible flowers. A stunning presentation but the simplistic directions could make a stunning dessert turn out to be a humble pile of hard sugar candy.
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By Valarie on August 10, 2012
Format: Hardcover
Try the Bittersweet Pomegranate Tart and the Baked Hazelnut Custard with Lime Sugar for a deliciously different treat. They were both fresh and delicate on the palate. Yum!
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