PublishedAnness Publishing, June 2010 |
ISBN9781903141847 |
FormatHardcover, 160 pages |
Dimensions27.9cm × 22.8cm × 2cm |
The book opens with an insightful overview of the history of sweets and chocolates, from their earliest inception to modern confectionery around the world. A directory of key ingredients and equipment comes next. Step-by-step techniques reveal how to do some of the more specialist techniques, such as tempering chocolate or using a sugar thermometer, enabling you to produce perfect results every time.
More than 90 easy-to-follow recipes follow, and include well-known classics such as Peppermint Humbugs and Honeycomb, as well as modern twists on traditional ideas, like Rosewater Edinburgh Rock and Fresh Coconut and Cardamom Caramels. Each method is clearly set out and illustrated, and there is a stunning picture of each finished confection to help you achieve a professional result.
