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The Candy Cookbook Hardcover – August 1, 1995
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From Publishers Weekly
Sweet treats in simple shapes-nougats and brittles in coins, balls, squares and logs-form the bulk of the 50 recipes featured by Bloom, a well-known teacher of confectionery arts. Bloom encourages readers to make their own fresh and irresistible candy. To that end, her selections are simple to prepare, requiring only a few exotic items such as edible gold leaf (in the Golden Mocha Palets) or pine nuts (in a sumptuous brittle). Despite the simplicity of the methods employed to prepare these bonbons, Bloom makes the recipes intriguing through unusual flavor combinations, such as a hazelnut and minced apricot confection enrobed in white chocolate, or gingerbread fudge, spicy and moist just like its namesake but requiring no baking. Illustrations by Dan Hubig, a list of mail order sources and tips on techniques and gear supply additional inspiration.
Copyright 1995 Reed Business Information, Inc.
Recipes for toffees, brittles and other candies come just in time for the holidays and emphasize both easily-produced candies and special techniques to get the most from candy-making efforts. The author created some of the winners herself: many original as well as traditional candies are the feature here. -- Midwest Book Review