Caramel, Fudge, Toffees & Brittle

Caramel, Fudge, Toffees & Brittle

Confectionary Secrets

Book - 2016
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Sara Aasum Hultberg, Sweden's 2014 Pastry Chef of the Year shares her best recipes for candy, modern delights and classics with butter, cream, sugar, chocolate, nuts and berries. With easy-to-follow instructions and delicious recipes, these treats are equally great to either savor at home or share as gifts. 

Sara Aasum Hultberg gathered her best recipes for toffee, fudge, brittle and other treats, all accompanied by stunning, full-color photos. Savor modern delights with a twist such as toffee bark, French nougat filled with marconamandlar and licorice toffee with the hint of lime.  She also shares her best secrets about the techniques and tools for a successful candy making.

Content:

How I choose my ingredients

The little pastry school

Good cooking tools

Recipes
Publisher: San Francisco, CA : Welden Owen, 2016.
Copyright Date: ©2015
ISBN: 9781681881171
Branch Call Number: 641.853 Hul
Characteristics: 110 pages : colour illustrations ; 23 cm

Opinion

From Library Staff

Candy making how-to with surprising flavour combinations.


From the critics


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