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Truffles, Candies, & Confections: Elegant Candymaking in the Home (Paperback)

by Carole Bloom (Author) "To create the best-tasting truffles, candies, and confections always use the best-quality ingredients..." (more)
Key Phrases: roll the mounds into balls, cook the mixture without stirring, ganache cups, Grand Marnier, Variations Substitute, Variation Substitute (more...)
4.2 out of 5 stars  (6 customer reviews)

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Editorial Reviews

From Library Journal
Bloom, a cooking teacher and former pastry chef, has written a very detailed guide to candymaking of all sorts, from Classic Chocolate Truffles to Butter Nut Caramels to Divinity. The technique section, including chocolate work, is particularly good, and the recipes are painstakingly clear. Dessert books abound, but with the exception of specialized titles such as Lee Benning's Oh Fudge! ( LJ 8/90), there are few good ones for home cooks that focus on candy. For most collections.
Copyright 1992 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Product Details

  • Paperback: 208 pages
  • Publisher: Crossing Press; 2nd edition (September 1996)
  • Language: English
  • ISBN-10: 0895948338
  • ISBN-13: 978-0895948335
  • Product Dimensions: 8.1 x 6.1 x 0.6 inches
  • Shipping Weight: 11 ounces
  • Average Customer Review: 4.2 out of 5 stars  (6 customer reviews)
  • Amazon.com Sales Rank: #254,952 in Books (See Bestsellers in Books)

    Popular in this category: (What's this?)

    #14 in  Books > Cooking, Food & Wine > Meals > Sweets > Confectionery

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  • Also Available in: Hardcover  |  All Editions

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