Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (Paperback)

Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable Cover Image
By Anita Chu, Tucker + Hosler (Photographer)
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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

About the Author

Anita Chu is a graduate of Tante Marie's Professional Pastry program, a former baker for Bittersweet Chocolate Cafe, 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.
Product Details
ISBN: 9781594744198
ISBN-10: 159474419X
Publisher: Quirk Books
Publication Date: September 1st, 2009
Pages: 318
Language: English