Added on 12/12/08

Sweet treats in simple shapes-nougats and brittles in coins, balls, squares and logs-form the bulk of the 50 recipes featured by Bloom, a well-known teacher of confectionery arts. Bloom encourages readers to make their own fresh and irresistible... See more

Sweet treats in simple shapes-nougats and brittles in coins, balls, squares and logs-form the bulk of the 50 recipes featured by Bloom, a well-known teacher of confectionery arts. Bloom encourages readers to make their own fresh and irresistible candy. To that end, her selections are simple to prepare, requiring only a few exotic items such as edible gold leaf (in the Golden Mocha Palets) or pine nuts (in a sumptuous brittle). Despite the simplicity of the methods employed to prepare these bonbons, Bloom makes the recipes intriguing through unusual flavor combinations, such as a hazelnut and minced apricot confection enrobed in white chocolate, or gingerbread fudge, spicy and moist just like its namesake but requiring no baking. Illustrations by Dan Hubig, a list of mail order sources and tips on techniques and gear supply additional inspiration. See less

Added on 12/12/08

Candy bought in the stores is likely to be expensive, poorly made, or impure. Candy made at home need be none of these things. And how enjoyable the process of candy making! What a pleasure it is some afternoon or evening when there is time to spare,... See more

Candy bought in the stores is likely to be expensive, poorly made, or impure. Candy made at home need be none of these things. And how enjoyable the process of candy making! What a pleasure it is some afternoon or evening when there is time to spare, to gratify the appetite with a home confection, easily made! Even the little folks may take part, may help in the exciting business of manufacture, learn something of the mysteries of the kitchen, gain a little in power to use their head and hands. All of us enjoy the process and relish the product. Why, candy making is one of those all important household pleasures that make family life mean what it does. The hours thus spent are an intimate part of that life. The writer believes, therefore, that she serves all homelovers in compiling this book. Its recipes have been thoroughly tried and tested in our school kitchens. They are simple and well adapted for ordinary use. It is in the hope that they will be the source of many a pleasant time... See less

Highlights: List Price: $24.95

Added on 12/12/08

Yummy and easy! It only takes 7 ingredients to make Lemon Caramels or Simple Pecan Roll-Ups, including sugar and butter. Lollipops need only 6 ingredients, and one of them is water! Whether you're a chocoholic in need of a fix or planning ahead for... See more

Yummy and easy! It only takes 7 ingredients to make Lemon Caramels or Simple Pecan Roll-Ups, including sugar and butter. Lollipops need only 6 ingredients, and one of them is water! Whether you're a chocoholic in need of a fix or planning ahead for a hostess gift, try any one of these 50 easy-to-follow mouthwatering recipes for hard and soft candies, and you'll be an instant success! There's after-dinner Cream Cheese Mints, Amaretto Truffles for any occasion, or petite Marzipan Pumpkins for Halloween. "Demystifies what goes into making one of the world's best loved foods. If you're merely curious or ready to give candymaking a try, there couldn't be a better place to start." See less

Highlights: List Price: $12.95

Added on 12/12/08

Bloom, a cooking teacher and former pastry chef, has written a very detailed guide to candymaking of all sorts, from Classic Chocolate Truffles to Butter Nut Caramels to Divinity. The technique section, including chocolate work, is particularly good,... See more

Bloom, a cooking teacher and former pastry chef, has written a very detailed guide to candymaking of all sorts, from Classic Chocolate Truffles to Butter Nut Caramels to Divinity. The technique section, including chocolate work, is particularly good, and the recipes are painstakingly clear. Dessert books abound, but with the exception of specialized titles such as Lee Benning's Oh Fudge! ( LJ 8/90), there are few good ones for home cooks that focus on candy. For most collections. Copyright 1992 Reed Business Information, Inc. See less

Added on 12/12/08

Originally published in 1913, this is a wonderfully detailed guide for the making of all types of sweets, candies, toffees, fudges, chocolates and many more. Full of detailed, easy to follow recipes, including many delicacies not often seen nowadays,... See more

Originally published in 1913, this is a wonderfully detailed guide for the making of all types of sweets, candies, toffees, fudges, chocolates and many more. Full of detailed, easy to follow recipes, including many delicacies not often seen nowadays, this is both a vintage cookery classic and a useful manual for anyone with a sweet tooth. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Home Farm Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include Utensils For Candy Making Materials Used in Candy Making Table of Weights and Measures Preparation Hints and Recipes Uncooked Candies Chocolates How To Prepare and Use Fondant The Making of Nougats The Making of Marzipans How To Glace Fruit and Nuts All Sorts of Fudges The Making of Caramels All Sorts of Taffies A Variety of Candies Mixed Bonbons See less

Highlights: List Price: $41.95

Added on 12/03/08

From Booklist The third in the Baker's Field Guide series is authored by PBS-TV host and Bon Appetit contributing editor Wilson. Determined to represent the world of sweets, she nonetheless devotes the majority of the more than 70 recipes to those of... See more

From Booklist The third in the Baker's Field Guide series is authored by PBS-TV host and Bon Appetit contributing editor Wilson. Determined to represent the world of sweets, she nonetheless devotes the majority of the more than 70 recipes to those of U.S. origin; after all, we do consume 25 pounds of candy per person each year. Yet there is a goodly handful of non-American confections, including monlach from Israel, Brazilian pumpkin candy, and a coconut-cashew burfi from India, among others. Organized by major and minor holidays (with a scattered ringer like National Licorice Day), each recipe is well positioned for the novice or experienced baker. Instructions usually feature field notes (hints and anecdotes), habitat (country of origin), life span (the retention time), type, and specific characteristics--for example, kids can tackle or easy to mail. Color photographs of each sweet in addition to special notes round out Wilson's offerings. Tastes that don't require special occasions.... See less

Highlights: List Price: $17.95

Added on 12/03/08

Dozens of original chocolate recipes and professional tips.

Dozens of original chocolate recipes and professional tips. See less

Added on 12/03/08

A candy-lover's dream, this is a collection of dozens of mouth-watering recipes for fudge and related sweets like caramels, nougats, and marshmallows. Every type of fudge imaginable is here, along with history, sources, and a section on how to rescue... See more

A candy-lover's dream, this is a collection of dozens of mouth-watering recipes for fudge and related sweets like caramels, nougats, and marshmallows. Every type of fudge imaginable is here, along with history, sources, and a section on how to rescue "failed" fudge. For most collections. BOMC and Better Homes & Gardens Book Club selections. See less

Highlights: List Price: $18.00

Added on 12/03/08

Weinstein's book, in the same style as his Ultimate Ice Cream Book, offers 100 or so basic recipes for delectable candies plus variations on the themeDmany recipes, in fact, include close to a dozen versions in all. The candies are organized into the... See more

Weinstein's book, in the same style as his Ultimate Ice Cream Book, offers 100 or so basic recipes for delectable candies plus variations on the themeDmany recipes, in fact, include close to a dozen versions in all. The candies are organized into the three general categories of the subtitle and range from Fudge-in-a-Minute to Turkish Taffy (in grape, peach, and even fig flavors) to Hazelnut Brittle. There's even a recipe for homemade chewing gum. With its abundance of recipes, this is a good companion to Carole Bloom's several less-ambitious candy-making titles (e.g., Truffles, Candies, & Confections, Crossing Pr., 1996). Copyright 2000 Reed Business Information, Inc. See less

Highlights: List Price: $17.00

Added on 12/03/08

Few people know the name Jean-Pierre Wybauw. He is nevertheless world-famous as 'Mr Chocolate', the top teacher from Barry-Callebaut, who travels the world giving courses to chocolate makers. Contains dozens of tips and tricks, showing professionals... See more

Few people know the name Jean-Pierre Wybauw. He is nevertheless world-famous as 'Mr Chocolate', the top teacher from Barry-Callebaut, who travels the world giving courses to chocolate makers. Contains dozens of tips and tricks, showing professionals and amateurs what can be done with chocolate, besides making wonderful pralines. See less

Highlights: List Price: $95.00

Added on 12/02/08

Product Description Forget milk chocolate molded into childish candy bars. Today's chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only... See more

Product Description Forget milk chocolate molded into childish candy bars. Today's chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local specialty stores. The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers, maple syrup, and spiced chai tea. Making Artisan Chocolates shows readers how to recreate Drew's unexpected flavors at home through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies and liquors. About the Author Andrew Garrison... See less

Highlights: List Price: $24.99

Added on 12/02/08

Product Description Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as... See more

Product Description Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections. From the Inside Flap Candymaking is in the midst of a revolution. The public is increasingly hungry for hand-crafted chocolates and confections, heightening appreciation for the work of artisan confectioners who use traditional techniques and fine ingredients. Now, master confectioner Peter Greweling of The Culinary Institute of America has at lastproduced the bible of... See less

Highlights: List Price: $65.00

Added on 12/03/08

Here Are The Recipes You Thought Your Grandmother Took To The Grave.... Chocolate Covered Pecan Divinity, White House Fudge, Plantation Pralines, Pink Coconut Snow, Gourmet Peanut Butter Fudge, Maple Nut Fudge, Molasses Taffy, Orange Snowballs,... See more

Here Are The Recipes You Thought Your Grandmother Took To The Grave.... Chocolate Covered Pecan Divinity, White House Fudge, Plantation Pralines, Pink Coconut Snow, Gourmet Peanut Butter Fudge, Maple Nut Fudge, Molasses Taffy, Orange Snowballs, Sugarplums, Tiger Butter, Pecan Chocolate Caramels, Peanut Butter Bonbons, Peppermint Patties, Penuché Fudge, Rocky Road Fudge, Haystacks, Rum-Raisin Fudge, Turkish Delight, Vanilla Coconut Fudge, Chocolate Covered Pecan Divinity, White Chocolate Popcorn, White Christmas Fudge, Apple Candy, Banana Chocolate Fudge, Cappuccino Truffles, Cashew Brittle, Carrot Walnut Cream Fudge, Chocolate Marshmallow Cream Cheese Fudge, Cherry Walnut Divinity, Chocolate Covered Cherries, Chocolate Pecan Fudge, Chocolate Raspberry Truffles, Chocolate Taffy, Cobblestone Squares, Coconut Bon Bons, Caramel Popcorn, Christmas Ribbon Candy, Double Decker Fudge, Double-Dipped Gourmet Apples, Forgotten Kisses, Fruit Gummy Gels, Gourmet Marble Slab Chocolate Fudge,... See less

Highlights: List Price: $9.95

Added on 12/06/08

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Added on 12/06/08

No girl or boy scout has had marshmallows like these! Marshmallows takes the classic favorite to a mouthwatering new level. Featuring over 100 recipes for making your own marshmallows and treats to go with them, the book presents creations ranging... See more

No girl or boy scout has had marshmallows like these! Marshmallows takes the classic favorite to a mouthwatering new level. Featuring over 100 recipes for making your own marshmallows and treats to go with them, the book presents creations ranging from the family favorite S'Mores to the uniquely delicious Blood Orange and Rosemary and Zinfandel Fluff. There's even a recipe for a champagne marshmallow wedding cake! Marshmallows also supplies readers with helpful sections on ingredients, equipment, tips and techniques, a history of the marshmallow, and much more. Recipes include: Raspberry-Creme de Cassis, Toasted Coconut, Lemon, Honey and Cardamom, Chocolate-Ancho Chile, Chocolate-Speckled Banana Fluff, Confetti Crispy Rice Treats, Fluff and Chocolate-Dipped Strawberries See less

Highlights: List Price: $18.95

Added on 12/03/08

This is not just a book of masterful recipes, tips, techniques, and meticulously detailed, easy-to-follow instructions. It is an extravagant paean to decadent desserts. Filled with luscious creations and lavish artistry-Chocolate Swan Truffles,... See more

This is not just a book of masterful recipes, tips, techniques, and meticulously detailed, easy-to-follow instructions. It is an extravagant paean to decadent desserts. Filled with luscious creations and lavish artistry-Chocolate Swan Truffles, Enchanted Forest Torte-this definitive guide to working with chocolate is unusual because it is written with beginners in mind. A cooking teacher with decades of experience, Elaine Gonz‡lez has devised innovative techniques to put the art of working with chocolate within everyone's reach. After mastering a few basics, any cook can create shimmering cakes, seductive truffles, and amazing chocolate sculptures. With The Art of Chocolate, even novices will soon roll, curl, twist, coax, and nudge chocolate to dizzying heights of fantasy. See less

Highlights: List Price: $24.95

Added on 12/03/08

Third-generation candy-maker Jane Sharrock shares here some 400 recipes for mouth-watering candies, chocolates, pralines, crèmes, fudges, cookies, toffee, and holiday treats. This step-by-step candy bible covers everything from the traditional to the... See more

Third-generation candy-maker Jane Sharrock shares here some 400 recipes for mouth-watering candies, chocolates, pralines, crèmes, fudges, cookies, toffee, and holiday treats. This step-by-step candy bible covers everything from the traditional to the exotic. Complete with instructional chapters on the basics of candymaking, it deserves a place on every cookbook shelf. This collection features such irresistable treats as: Marry Me Toffee € Pistol Pete's Peanut Brittle € Grace's Walnut Butter Fudge € Cherry Almond Bark € Panache Penuche € Raspberry-Fudge Truffles € and something called Aunt Bill's Brown Candy... Plus: € No-bake cookies € Practical and fascinating information about ingredients and candy chemistry € Dipping candies in chocolate € A basic candy glossary See less

Highlights: List Price: $19.95

Added on 12/03/08

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Highlights: List Price: $21.95

Added on 12/03/08

t's Chemistry 101 all over again. But never have science textbooks featured close-to-three-dimensional photographs (courtesy of pro Maren Caruso), such an elegant array of recipes (more than 60), and ideas and flavors that will bowl over every... See more

t's Chemistry 101 all over again. But never have science textbooks featured close-to-three-dimensional photographs (courtesy of pro Maren Caruso), such an elegant array of recipes (more than 60), and ideas and flavors that will bowl over every reader. Yet consider that the main author is Michael Recchiuti, a San Franciscan called the Picasso of chocolatiers, and that his cohort, Fran Gage, once owned a locally esteemed patisserie and now writes for national gourmet-type publications. That combination of expertise creates a beyond-the-novice collection of both recipes and information that chocoholic bakers will be hard-pressed to do without. Unusual flavors (for instance, key lime pears and lavender vanilla ganache) and two-page features (Michael shopping for produce at a Bay-area farm, for instance) culminate with cooking directions to produce a book that's so much more than a coffee-table object. Just adopt the chef's philosophy: Respect it and give it time. Barbara Jacobs Copyright... See less

Highlights: List Price: $35.00

Added on 12/03/08

This is not just a book of masterful recipes, tips, techniques, and meticulously detailed, easy-to-follow instructions. It is an extravagant paean to decadent desserts. Filled with luscious creations and lavish artistry-Chocolate Swan Truffles,... See more

This is not just a book of masterful recipes, tips, techniques, and meticulously detailed, easy-to-follow instructions. It is an extravagant paean to decadent desserts. Filled with luscious creations and lavish artistry-Chocolate Swan Truffles, Enchanted Forest Torte-this definitive guide to working with chocolate is unusual because it is written with beginners in mind. A cooking teacher with decades of experience, Elaine Gonz‡lez has devised innovative techniques to put the art of working with chocolate within everyone's reach. After mastering a few basics, any cook can create shimmering cakes, seductive truffles, and amazing chocolate sculptures. With The Art of Chocolate, even novices will soon roll, curl, twist, coax, and nudge chocolate to dizzying heights of fantasy. See less

Highlights: List Price: $24.95

Added on 12/03/08

Simple, accessible recipes for crafting fine candies and other treats along with a comprehensive guide to candy making in the home kitchen. From the Publisher * Revised and expanded edition of TRUFFLES, CANDIES, AND CONFECTIONS, featuring more... See more

Simple, accessible recipes for crafting fine candies and other treats along with a comprehensive guide to candy making in the home kitchen. From the Publisher * Revised and expanded edition of TRUFFLES, CANDIES, AND CONFECTIONS, featuring more than a dozen new recipes plus 20 full-color food and how-to photographs. * Recipes are organized into categories: truffles; more chocolate candies; caramel candies; nut brittles and marzipan; fudge, nougat and divinity; and fruit candies. See less

Highlights: List Price: $24.95

Added on 12/03/08

Jean-Pierre Wybauw has been an advisor and instructor with Barry-Callebaut for thirty-two years. He constantly travels around the globe teaching professionals the tricks of the trade and gives lectures at famous trade schools. In this fascinating... See more

Jean-Pierre Wybauw has been an advisor and instructor with Barry-Callebaut for thirty-two years. He constantly travels around the globe teaching professionals the tricks of the trade and gives lectures at famous trade schools. In this fascinating book, Wybauw lets the reader in on those tricks of the trade, delivering a comprehensive and practical guide to the art of chocolate making. With sumptuous photography Tony de Luc, this is a book for any chocophile! See less

Highlights: List Price: $95.00

Added on 12/13/08

From the complete history of chocolate to mouth-watering desserts, this delectable reference includes archival photographs of culinary history and step-by-step photographs of cooking techniques, accompanied by a variety of exquisite recipes.

From the complete history of chocolate to mouth-watering desserts, this delectable reference includes archival photographs of culinary history and step-by-step photographs of cooking techniques, accompanied by a variety of exquisite recipes. See less

Added on 12/12/08

Delectably sweet, luxuriously soft, and divinely smooth: if any ingredient could launch a thousand ships, it would be chocolate. Whether warm and creamy, dark and smooth, meltingly sumptuous, or exquisitely iced, chocolate’s many different tastes are... See more

Delectably sweet, luxuriously soft, and divinely smooth: if any ingredient could launch a thousand ships, it would be chocolate. Whether warm and creamy, dark and smooth, meltingly sumptuous, or exquisitely iced, chocolate’s many different tastes are explored in this beautifully photographed cookbook, chock-full of incredibly simple recipes. From rich chocolate truffles to pears with chocolate sauce, from comforting hot chocolate with marshmallow topping to sophisticated chocolate marquise, the 365 choices will give chocolate lovers a reason to celebrate (and cook!) every day of the year. So go ahead and dive into chocolate heaven, and swim amidst the endless options for icings, tarts, cakes, mousses, sauces, biscuits, and more. Is your mouth watering yet? See less

Highlights: List Price: $19.95

Added on 12/12/08

Linda Collister, the doyenne of baking, has added another string to her bow as the Chocolate Queen. In Techniques she explains grades of chocolate and methods of melting and tempering chocolate. There are simple methods for tasty chocolates, such as... See more

Linda Collister, the doyenne of baking, has added another string to her bow as the Chocolate Queen. In Techniques she explains grades of chocolate and methods of melting and tempering chocolate. There are simple methods for tasty chocolates, such as Easter Eggs and Truffles. Baking includes Devil's Food Cake, Sachertorte and a Classic Chocolate Spponge with numerous Fillings and Toppings. Little cakes include Linda's almost legendary Fudge Brownies, plus Muffins, Macaroons and Cookies. There is a delicious range of Puddings and Ice Creams, including three kinds of Chocolate Mousse and Deluxe and White Chocolate, plus classic and contemporary Drinks recipes. *An irresistible collection of recipes featuring just about everything the passionate chocolate lover cold ever desire. *Illustrated by leading food photographer Martin Brigdale. See less

Highlights: List Price: $16.95

Added on 12/12/08

Chantal Coady is a most exemplary chocoholic. The author of Real Chocolate and owner of Rococo, a specialty chocolate shop in London, Coady's resumé includes such enviable accomplishments as starting the Campaign for Real Chocolate and launching The... See more

Chantal Coady is a most exemplary chocoholic. The author of Real Chocolate and owner of Rococo, a specialty chocolate shop in London, Coady's resumé includes such enviable accomplishments as starting the Campaign for Real Chocolate and launching The Chocolate Society. Obsessed by chocolate, Coady always dreamt of opening a chocolate shop, and over the more than 20 years since she opened one she's become an expert on all things chocolate, and these days Rococo even makes its own. Real Chocolate begins with a comprehensive history of chocolate through the ages, introduces us to Rococo, and best of all, waxes poetic about just how good for us chocolate really is. Apparently it's one of the most nutritious and easily digested foods known to man, containing a multitude of vitamins, minerals, and complex alkaloids; is an instant anti-depressant; and has antibacterial properties. Recipes in this mouthwatering volume are categorized as savory or sweet--and there are a remarkable number of... See less

Highlights: List Price: $12.98

Added on 12/12/08

Chocolate desserts are irresistible. Get in the kids' good books, treat someone special, or enjoy a little self-indulgence--there's a chocolate dessert in this book for every occasion. Hot Desserts feature a host of recipes for cold nights. Throw... See more

Chocolate desserts are irresistible. Get in the kids' good books, treat someone special, or enjoy a little self-indulgence--there's a chocolate dessert in this book for every occasion. Hot Desserts feature a host of recipes for cold nights. Throw moderation to the wind and whip up a devilishly rich Pain au Chocolat Dessert. Chilled Desserts includes Banana Splits with Hot Fudge Sauce for the kids and Profiteroles for the adults. When you are looking for a little refinement with maximum impact, try something from the Tarts and Cheesecake chapter. Pull out all the stops with a Raspberry and Chocolate Ripple Cheesecake. When you need a foolproof recipe for a chocolate birthday cake, Cakes and Bakes will provide the inspiration. Recipes such as Mississippi Mud Pie, Sachertorte, and Meringue Cake are bound to please. And finally, no dessert is complete without a little extra On the Side. This chapter gives you all sorts of sauces, including Maple and Pecan Fudge, Creamy Chocolate and... See less

Highlights: List Price: $19.95

Added on 12/12/08

Everything there is to know about chocolate and coffee.

Everything there is to know about chocolate and coffee. See less

Highlights: List Price: $29.99