Field Guide To Candy How To Identify & Make Virtual

At last, a field guide to making and identifying virtually every candy imaginable, from peanut-butter cups to mint meltaways!

 

Field Guide to Candy is the definitive guide to candies from around the world, with more than 100 recipes and variations on such tried-and-true classics as caramel apples, rocky road, and lollipops as well as traditional international favorites like Turkish delight, truffles, and French pralines. 

 

This delectable guide introduces readers to the best techniques for creating chocolates; sugary sweets; creamy, sticky, chewy candies; nutty treats; and fun and simple classics. Every candy is photographed in glorious full color, with step-by-step instructions on how to prepare, make, and store your creations. Entries include fascinating historical background, helpful baking notes, and serving suggestions for each delicious variety.

 

Whether you’re a candy-making novice or veteran pastry chef, mouth-watering homemade confections are minutes away with Field Guide to Candy!

A handy pocket-reference to more than 100 recipes, "Field Guide to Candy" offers step-by-step instructions showing how to prepare, serve, and store each creation. Full-color photographs throughout.

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, a former baker for Bittersweet Chocolate Café, and the author of Field Guide to Cookies. She channels her love of sweets, writing, and photography into her award-winning Web site, Dessert First. She lives in San Francisco.