The Sweet Book of Candy Making: From the Simple to the Spectacular-How to Make Caramels, Fudge, Hard Candy, Fondant, Toffee, and More! Flexibound – Sep 1 2012
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About the Author
Elizabeth LaBau is a food writer and confectioner based in Los Angeles, California. She applies her years of experience as a professional pastry chef to bringing a modern touch to the world of old-fashioned candy making. Since 2006, she has been the Guide to Candy at About.com, an online division of the New York Times Company. At http://candy.about.com, she provides fun, creative candy recipes and step-by-step tutorials for the home cook. When she's not playing with sugar in the kitchen, she can be found running the trails around Los Angeles with a piece of candy tucked into her pocket. Visit her online at http://www.elizabethlabau.com, http://www.sugarhero.com, and http://www.runningwithsugars.com.
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Top Customer Reviews
The author is a candy enthusiast, and it is contagious.
I mean there are 5 different kind of fudge recipes in that book, along with chocolate, toffees, etc.
First, you get a description of the tools and ingredients you will need. You also learn some great trick to manipulate chocolate and sugar.
If you want to know a bit more about candy making, you can go a long way with this book.
It starts you with the basics, and page after page, you learn more and more.
Most Helpful Customer Reviews on Amazon.com (beta)
In this book, you learn everything from fudge to truffles, marshmallows to taffy, and even pulled sugar and sugar curls. Whatever mess-up you've had in the past, there is an answer for it in this book. Once you read this, you'll be able to fix and kitchen oopsy with your sweet confections.
Although this is a cook book and a technique book as well, it is also a great read. There are brief narratives woven throughout the book, and the author's bright personality and passion for candy really shine through and add beautiful color to a true gem of a book for any candy maker. I was so excited and filled with child-like joy reading such wonderful, nostalgic recipes that I finished the book in one sitting.
If you are at all interested in candy making, don't think twice on this one. Go for it!
Each section has a few trouble shooting hints which helps when you strik a hiccup in your mix
I like how the author goes in detail about all the ingredients and explains about their individual properties and why you can't use one type over another also covered are tools Even tho this is not an australian book its fairly easy to convert and understand Ive often wondered what powered sugar was [icing sugar over here]
I would recommend this book even to a beginner candy maker...im going to buy another copy to give as a gift to a candy making friend
digital book to read that I've ever purchased, and I am very disappointed. You have to keep changing the font and page size in order to see all of the many images, and read every page without it jumping around. I am considering buying the paperback instead. My advice: don't buy the Kindle version, for a few bucks more just get the tangible book.
Here with this book you can start to make your way to heaven. Candy heaven. This relatively slim book contains all you need to know to easily make caramels, fudges, hard candies, toffees and oodles of other delicious sweets in the comfort of your own kitchen. With this book and a bit of inspiration the world is your metaphorical oyster and your waistline is at danger.
The book itself is a "hard" softback, dedicated to "Jason, the Sweetest Thing In My Life". Sadly, this is printed in the book and this reviewer is not called Jason, so we can only presume that Jason is something special to the author. A bit of a pun no doubt, but a fairly obvious, innocuous one. Two introductory chapters get you going, looking at the various ingredients, equipment and basic techniques that will be core to your candy making. Full colour photography conspires to throw you off balance and make you think about food as you are reading it (or is it just this reviewer, with a slightly larger-than-desired waistline, who has 'this problem' at times)?
Then nine relatively compact chapters reveal the art of the candy maker with a number of great recipes. Split into sugar candies, fondant, caramels, toffee, fudge, truffles, chocolate candies, marshmallows and finally fruit and nut candies, it is fairly confidently said that you will find many things of interest here.
One particularly liked feature of this book is the troubleshooting section that starts each chapter, allowing you to preempt any problems and concerns and learn how to resolve them before you become disheartened, frustrated or disinclined to try again. This is something more recipe books could do. An SOS section, as it were. My chocolate cake is too dry? Do this... My candy isn't setting, do that and so on. So this troubleshooting section is a greatly-appreciated, well thought out feature.
This is one of those books that you would be well advised to read sequentially, at least once, even though you absolutely do not need to do so. It is just that the quality of the various instructions and their accompanied text means that you could get a very good overview and education about the art of candy making whilst you are generally reading about the various types of candies and their own individual making requirements. This will be additionally of benefit when it comes to making your own experiments in the future.
Things are then rounded off by looking at decoration and presentation issues, such as how to present your candy in its best possible light, decoration, and other finishing techniques.
This is probably not a book for the more accomplished candy maker, but through no fault of the author. Although you will get a fair few good recipes and possibly, if you let it, the book might still yield a few unknown hints and tips that could complement your existing knowledge. The beginner, on the other hand, should snap this up!