Hard-boiled, chewy, soft or sticky, sweets are the stuff of childhood memories, and the good news is that they are surprisingly easy to make at home. This fabulous book opens with an overview of the history of sweets and chocolates, and a cook's guide to ingredients, equipment and techniques. More than 150 step-by-step recipes follow. Packed with tips and variations, this guide will enable cooks of all abilities to recreate their best-loved sweets and chocolates at home. This volume evokes all those memories of long ...
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Hard-boiled, chewy, soft or sticky, sweets are the stuff of childhood memories, and the good news is that they are surprisingly easy to make at home. This fabulous book opens with an overview of the history of sweets and chocolates, and a cook's guide to ingredients, equipment and techniques. More than 150 step-by-step recipes follow. Packed with tips and variations, this guide will enable cooks of all abilities to recreate their best-loved sweets and chocolates at home. This volume evokes all those memories of long-forgotten tastes, with recipes for sweets, candies and chocolate confections, whether hard, chewy, soft or sticky. It includes old-fashioned treats and some modern twists on traditional classics. The book also includes a fascinating history of candy and chocolate, a guide to ingredients and equipment, and an in-depth directory of techniques, all explained step by step and with helpful photographs of tricky stages. * Re-create best-loved candies in your own kitchen with this beautiful new cookbook. * Satisfy your sweet tooth with this wonderful collection of home-made confectionery * 150 recipes feature classics from around the globe, such as Pear Drops, Salt-Water Taffy, Honeycomb, Vanilla Fudge, Rocky Road, Turkish Delight, Champagne Truffles, Chocolate Peanut Butter Cups and Mini Lamingtons * More than 750 gorgeous photographs include step-by-step pictures and a picture of each finished dish * A comprehensive introduction covers ingredients and equipment, as well as a guide to techniques from working with fondant to tempering chocolate
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