The Good Cook: Candy

$4.99

Description

Part of "The Good Cook" series focusing on Techniques & Recipes for candy making. The book covers chapters on: Introduction (frivolous fare, sugar syrups, the elemental ingredient, using a candy thermometer for exacting control of sugar temperatures including scalding sugar and/or syrup, choosing and preparing molds, and an allowable frame of metal bars); Boiled-Sugar Candies (a sumptuous variety of hard candies including spun-sugar plumes, sweets, kettle-fudge, fondant, soft caramel, nougat); Fruit Confections (turning fruit into moldable pastes including chocolate-covered, buttered, and chocolate-coated mint pastes, fondants, pralines, sugar, sugared fruit with sugar, etc.); Nut and Chocolate Pastes (binding diverse ingredients including marzipan, hard paste, almond paste, croquettes); Dipping and Molding (a choice of splendid finishes including chocolate coatings, marbled and decorated chocolate cups, fine pralines, white chocolate, etc.); and an Anthology of Recipes with a Recipe Index, Glossary, and General Index.