Product Details

• Amazon Sales Rank: #50631 in Books
• Published on: 1987-01-01
• Original language: English
• Binding: Paperback
• 160 pages

Customer Reviews

Best candymaking book ever!!!
This is the very best candymaking book I have ever own. I was a little skeptical after reading Eileen's review, but as I read the book, it explains why you use evaporated milk in SOME caramel recipes--it is so the caramel will hold it's shape. Not all caramel recipes in the book use that, just some of them. Some milk solids are necessary, along with the cream. I found the chocolate section wonderful! The authors explain in detail how to select, melt and dip chocolate. I followed their directions and had wonderful success. It doesn't claim to be a European candy book, just a good book to teach you how to make wonderful candies. Thanks ladies!

un incontournable!
J'utilise ce livre qui a sans doute été réédité depuis des années et je n'ai jamais pu, même en France, trouver un équivalent adapté aux ingrédients qu'on peut retrouver en Amérique. Il est pratique explicite et complet. La plupart des recettes sont excellentes. Il faut savoir, toutefois, que la confiserie est un art précis qui commande non seulement de la minutie mais aussi l'emploi d'ingrédients de qualité et de première fraicheur. Que ceux qui commentent ce livre sans l'avoir essayé (!) se questionnent ... Mes bonbons se comparent avantageusement aux meilleurs de Montréal et de Paris, les avis sont unanimes. Merci aux auteurs pour plus de 10 ans de célébrité culinaire que je leur dois en grande partie!!!!

Not so professional...
Disclaimer: I have not made any of the recipes in the book. Like another reviewer, I was put off by a few things. Caramel recipes call for evaporated milk - not fresh heavy cream - and that alone is enough to discourage me. Where is the discussion of types of chocolate, instructions on tempering chocolate before using it in coating, and recommendations of fine brands such as Callebaut? This book might be acceptable for someone who just wants to produce some sweets to enjoy at home, but for a serious chocolatier, or someone who aspires to be one, it leaves much to be desired. I think it is not worth the trouble to make chocolates unless one aims for the finest quality. I was looking for a book that will teach me to make fine European types of chocolates, and I am still looking. The pictures are pretty, and I will probably try one of the fondants (the fresh raspberry fondant recipe might be worth trying), but that's all I got out of this book.