Coming soon: Field Guide to Candy

The book news on this page was published on 9 Aug 2009. There's now a review of this book on The Gastronomer's Bookshelf -- click here to find it.

Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable
by Anita Chu
ISBN: 9781594744198
Publication date: 09/2009
Publisher: Quirk Books/Chronicle
Link to publisher’s page or site

This is promotional information from a publisher/promoter. These announcements are made to help readers keep abreast of interesting book news.

What puts the crunch in buttercrunch toffee? How do you cook the perfect raspberry chocolate truffle? What’s the secret to making lollipops and lemon drops? Discover these answers and more in Field Guide to Candy, a handy pocket reference to more than 100 recipes, complete with serving suggestions and fascinating historical trivia (in the 1940s, gumdrop cakes were among the most popular desserts in America).

Field Guide to Candy includes traditional favorites and exotic treats from all over the world, everything from peanut butter cups and salt-water taffy to Pastelia (Greek honey candy) and Turkish Delight. Each candy is photographed in glorious full color, with step-by-step instructions on how to prepare, make, serve, and store your creations. Yummy homemade confections are just minutes away with Field Guide to Candy in your pantry!

Anita Chu is a graduate of Tante Marie’s Professional Pastry program and a former baker for Bittersweet Chocolate Café. Her first book, Field Guide to Cookies, received praise from Slate, the New York Times, the Chicago Tribune, Martha Stewart’s Everyday Food, the San Francisco Chronicle, chef and author Mark Bittman, and Entertainment Weekly. She lives in San Francisco.

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By admin, posted on 2009-08-09 at 22:39.
Categories: book news, confectionery, now reviewed.
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