Field Guide to Candy packs a lot of recipes for homemade candy from around the world in a compact volume. It manages to include several lesser-known recipes from outside the US, UK and France, even though there are a few glaring omissions and curious inclusions. However, the lack of detail in the recipes make this more suitable as a reference book for more experienced candy-makers.
Tartine is a remarkable book that allows the home baker to recreate breakfast pastries, tarts, cakes, and puddings from the renowned California bakery. The authors didn’t hold back anything in making the book, taking from most of their entire menu, yet the recipes are mostly accessible and the skill level required ranges from beginner to intermediate. Most importantly, many of the desserts from the book have a rustic charm but are still delicious and beautiful enough to be showstoppers. The photography of the book, taken behind the scenes at the Tartine Bakery, captures the dream-like quality of the desserts and the remarkable skill of the artisans who make them.
Life is Sweet is about making various types of confectionery at home, traditional and modern. The authors are the owners of the Hope and Greenwood confectionery shops in London and are experienced sweet makers. The recipes include a wide range of cooked and uncooked sweets, from rich dark truffles and chocolate with chilli and lime to marshmallows, nougat, toffee apples, old fashioned ‘pulled’ toffees and salt licorice. If you enjoy astonishing your friends with new home cooked goodies, this is a book to add to your bookshelf.
Field Guide to Candy is a handy pocket reference with more than 100 recipes, complete with serving suggestions and fascinating historical trivia for every confection you can think of. It includes traditional favorites and exotic treats from all around the world.
At 255 pages with glossy color photos on nearly ever page, there is plenty of eye candy in Pastry in Europe 2009. However, at $119.95 on Amazon US the book moves out of the price range of most frugal bakers. The book feels like a hard-bound glossy book you find in finer hotel rooms that seeks to serve the Edward Behr (Art of Eating) audience. It is a beautiful, densely packed book full of wonderful material, and not just recipes, but articles about culture, people, technique, yet they are abbreviated articles that leave you wanting more. If you have knocked out some killer mousse or chocolate bon bons, and have a fairly solid grasp of the concept and techniques, grab the book. It is unique, interesting, and informative. The book was worth the investment for one who is constantly seeking new techniques, ideas and flavor combinations, although it may not get the mileage of an Hermé book or an Art of Eating magazine
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New edition: Baking Artisan Pastries and Breads From Mixed-Berry Muffins that are ready within the hour to Chocolate Croissants and decadent Lemon Brioche Donuts, this book meets all your pastry and bread baking needs. Along the way you’ll learn how to select kitchen equipment, choose high-quality ingredients, and master mixing and shaping techniques. |
New release: Smoking Meat Real barbecue taste comes from mastering the art of slow-cooking meat at a low temperature for a long time, using wood smoke to add flavour. And this is the book that shows you how to do it! For the first time, Jeff Phillips is publishing the information he has compiled on his incredibly popular website, www.smoking-meat.com. |
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New release: The Chefs of Belgium In The Chefs of Belgium you will get to know the most influential Belgian chefs of the moment. Over 30 chefs talk about their culinary ideas and their vision for today’s Belgian kitchen. Each chef presents 3 signature dishes, all ones that illustrate the characteristics of their kitchen and which made them famous. |
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Coming: Pure Steak Star cook Stefan Marquard, meat expert Stephan Otto, and German grillmaster Steffen Eichhorn present 39 extraordinary steak recipes. This soulful cookbook is ideal for all meat lovers. |
Coming: Classic Turkish Cooking In this classic and much-loved work – shortlisted for the Glenfiddich Cookery Award and the Guild of Food Writers Award—Ghillie Basan presents a unique collection of delicious traditional dishes from the Anatolian heartlands and sophisticated and classical recipes from the palace kitchens of the Ottoman sultans. |
New release: Back to Baking In this latest book from bestselling author and celebrity chef Anna Olson, the mystery of baking is revealed with 215 all-new recipes. Whether looking to bake a fundamental recipe like a basic shortbread cookie or brownie; or delving into a classic torte or an imaginative holiday dessert, Anna provides a reliable framework for all of your baking, with guaranteed success. |
Coming: The Pressure Cooker Cookbook This book will help you make delicious, hearty meals— that usually take hours to make—in very little time. Instead of watching the pot all day to make your favorite stew or braise, you can enjoy an all-day activity while your pressure cooker does all the work. |
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