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Confectionery (Good Cook) Paperback – 10 Sep 1981


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Product details

  • Paperback: 184 pages
  • Publisher: Time Life UK (10 Sept. 1981)
  • Language: English
  • ISBN-10: 0705406059
  • ISBN-13: 978-0705406055
  • Product Dimensions: 27.2 x 23.9 x 2 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 392,712 in Books (See Top 100 in Books)

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3 of 3 people found the following review helpful By Cooks Bookery on 2 April 2009
Format: Paperback
Confectionery

CONTENTS

INTRODUCTION: Morsels of delight / understanding how syrups behave testing the hardness of syrups handling nuts with assurance / a guide to flavourings and colourings / picking the right kind of chocolate / choosing and preparing moulds

BOILED SUGAR SWEETS: Diverse textures from simple syrups / lollipops in bright, sparkling colours / twisted sticks of barley sugar / pulling a syrup / pulled syrup combinations / additions to a basic syrup / caramels enriched with cream / fondant: a sugar paste with many uses / two techniques for fudge / foamy marshmallows / nougat weighted for firmness

FRUIT CONFECTIONS: Making the most of natural flavours / crystallization: a slow transformation / preserved flowers and peels for adornment / pureeing for a firm paste / sparkling jellies based on fresh juice

NUT AND CHOCOLATE PASTES: A repertoire of rich, smooth blands / a simple nut mixture that needs no cooking / marzipan: a cooked almond paste / a complex chequerboard design / appealing finishes for nut pastes / a chocolate mixture softened with butter / truffles: chocolate and cream confections

DIPPING AND MOULDING: Acquiring the professionals' skills / applying a gleaming coat of fondant / a translucent finish for assemblies / chocolate: the classic coating / dipping to unify a three-layer sandwich / a rough finish reached by different routes / perfect liqueur chocolates formed with simple equipment / moulding a hollow Easter egg / soft-centred chocolate cups

ANTHOLOGY OF RECIPES: Boiled sugar sweets; crystallized confections and jellies; confectionery pastes; assemblies and dipped confections; standard preparations
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2 of 2 people found the following review helpful By Ms. Y. Navarro on 5 Aug. 2009
Format: Paperback
I like this book shows step by step how to make the confectionary work, good value for money.
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