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Sugar Baby: Confections, Candies, Cakes & Other Delicious Recipes for Cooking with Sugar [Hardcover]

Gesine Bullock-Prado , Tina Rupp
3.0 out of 5 stars  See all reviews (2 customer reviews)
RRP: 19.99
Price: 18.49 & FREE Delivery in the UK. Details
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Book Description

1 April 2011
Cookbooks with recipes for baking with sugar (in the oven), continue to top the bestseller lists. And yet, no one has set out to do a cookbook with recipes on cooking with sugar (on the stovetop) - until now. In "Sugar Baby", Gesine Bullock-Prado unveils the mystery that typically surrounds this subject, with delicious recipes, totally unintimidating step-by-step advice, the simplest instructions and an absolutely hilarious voice. Bullock-Prado's product line, "Gesine's Confectionery", is adored by fans across the country. But she isn't the only sugar-crazed one out there. She knows from countless e-mails and telling blog stats the length that sugar babies like her will go to in order to get their absolute favourite peanut brittle and exquisite salted caramel. In 2009 Bullock-Prado published a memoir ("Confections of a Closet Baker") chronicling her love of sweets, but in "Sugar Baby", she presents her first-ever cookbook where she shares the recipes her fans are waiting for. Now, in "Sugar Baby", Bullock-Prado turns a foodie's eye on the joys of sweets while also taking the fear and intimidation out of working with sugar. Organized by temperature and chemical stages, here are over 100 recipes for lollipops, candy corn, rock candy, gummy candy, macaroons, marshmallow, pudding pops, cakes, and much more. With recipes such as Chinese Ginger and Lime Milk 'Candy', Coocoo for Cocoa Crepe 'Cakes', and This is not Your Grandmother's Mail Order Nut 'Log', "Sugar Baby" will satisfy even the most demanding sweet tooth.

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Product details

  • Hardcover: 252 pages
  • Publisher: Stewart, Tabori & Chang Inc (1 April 2011)
  • Language: English
  • ISBN-10: 1584798971
  • ISBN-13: 978-1584798972
  • Product Dimensions: 2.6 x 22.9 x 22.9 cm
  • Average Customer Review: 3.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 523,596 in Books (See Top 100 in Books)

More About the Author

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Product Description

About the Author

Gesine Bullock-Prado, founder of the Gesine's Confectionary product line, has been featured on Rachael Ray, the Food Network, In Style and People magazines, and many other national publications.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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Most Helpful Customer Reviews
4 of 4 people found the following review helpful
5.0 out of 5 stars Beautiful book 7 Nov 2011
Format:Hardcover
This is a stunning book and the recipes are fab. I can't believe the things you can do with sugar! I used to be scared of doing anything other than baking with the sweet stuff but this book has taught me everything I need to know!
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2 of 2 people found the following review helpful
1.0 out of 5 stars Dissappointted 19 Oct 2013
Format:Hardcover|Verified Purchase
I loved this book when it first arrived, the ideas are fantastic, I couldnt wait to get stuck in. Initially when the recipes didnt work i assumed it was my fault then on a third attempt i noticed that there were ingredients in the list without instructions to add them, and when i looked furthr there were steps missed from one stage to the next. Its such a shame because i was so excited about this book. I suppose is is useful for ideas, its got so much stuff in it, unusual things Ive never seen before. I use it now to get ideas then i look the recipes up online
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Amazon.com: 4.3 out of 5 stars  77 reviews
104 of 111 people found the following review helpful
5.0 out of 5 stars Can we have 10 out of 5? 26 Mar 2011
By Rebecca M. Riordan - Published on Amazon.com
Format:Hardcover|Verified Purchase
I love to cook, and I read a LOT of cookbooks. I read them like other people read novels. And I read every book on confectionery that I can get my hands on (there aren't alot, and most of them are of the Junior League variety--wonderful recipes, sometimes, but not a lot of information).

So I was delighted when sugarbaby showed up in my Amazon recommendations, and ordered it right away. I was hoping for a modern take on confectionery, and I was sure from other reviews that the book would be pretty. It's both of those things, and the two recipes I've tried so far (the matcha pastry cream and marshmallow fondant) were get-in-the-bowl-and-walk-around delicious.

What I didn't expect was the author's voice. She's funny. Actually laugh-out-loud funny. And very, very real. Just wonderful. I'm ordering her other book right now, just because I want to spend some more time with this amazing woman.

If you like to read cookbooks, buy this book!
38 of 42 people found the following review helpful
5.0 out of 5 stars Exactly what I hoped!! 31 Mar 2011
By rowanrose - Published on Amazon.com
Format:Hardcover|Verified Purchase
I've been toying with expanding my baking skills into the slightly scary realm of sugar work. I looked over A LOT of books before deciding on this one...and I am thrilled! Easy to read (and funny too!) Gesine makes the world of sugar easy to understand and far less daunting to attempt.

The first recipe I attempted was the dreaded and difficult to master Parisian Macaron. With this book in my hand (and the wonderful online video tutorial available the companion site [...] I knocked this recipe out of the park! Thanks Gesine!!

I would recommend this book to anyone really- it's great for the absolute beginner, and even seasoned cooks will get some fabulous new techniques and recipes out of it.
32 of 36 people found the following review helpful
5.0 out of 5 stars Truly amazing! 25 Mar 2011
By Angela Neal - Published on Amazon.com
Format:Hardcover
I love Gesine's books, they are well written, put together in a wonderfully funny manner. The companion videos are thoughtful and extremely down to earth. Shows that Gesine has a passion to truly share her knowledge and enjoys her craft. How could that not be infectious! I have now tried 7 of the recipes in the book, every one turned out just as it was meant too. There were no surprises. What you see is truly what you get. I am now looking forward to her next book "Pie it Forward".

I would whole heartedly recommend this book to any foodie. Your friends and family will think you are a culinary genious! This book should in all sincerity win many awards, it is that good!!!!
18 of 21 people found the following review helpful
2.0 out of 5 stars Eye candy but not good candy instruction 9 Mar 2012
By Maresa - Published on Amazon.com
Format:Hardcover
The book's narrative seems honest and thoughtful and the photography is very appealing. It gives you the impression that the author is "leveling" with you.I find that the Sources she recommends are very good although known by professionals and serious aficionados (Pastry Chef Central, Baristaproshop, nutsonline, flavorbank), unfortunately they are scattered throughout the book, so every time you want to recall a certain website address you have to skim the whole thing.

The approach is original but overly ambitious. The author attempts to go over all the stages of cooked sugar; and since that is no small task,some recipes had to suffer. There are some recipes in which she is very thorough (macarons is one of them, you can also check out her demo on Vimeo)and others in which you wish she had elaborate a good deal more, like the praline recipe. Her one paragraph instructions simply doesn't cut it. If you are interested in confections (candy, chocolate et.al.) you can check out the volume on confections by the Culinary Institute of America (from the "at Home" Series), there you'll learn the technique, and it doesn't take that much space, but it definitely takes longer than a couple of paragraphs. The gummies are another example of a recipe that lacks detail(she also mentions gelatine gummies in the text but only gives a recipe for pectin gummies), again you can find better instruction in the CIA's volume.

At some point the author mentions that listing a "number" of eggs as opposed to a weight in the ingredients list is very inaccurate (I believe there is no debate on that)but then she uses "number" on her recipes. One other thing is that the author mentions the Sugarbaby website for pictures of the candies not illustrated in the book (and more demos) but the illustrations there are not very different from what you can find in the book and I find that the website is very neglected, very few posts throughout the year.

In short, I have found inspiration for preparing many confections from this book, but the actual baking procedures I have found elsewhere. If you want good instruction in the art of "cooking with sugar" and do not care for the stories and photography this is not a book for you. And anyway, if you like stories and eye candy you can have plenty from her blog Confections of a Closet Master Baker, the recipes I have tried from the there are good and creative and many of the stories there are recycled stories from her books.

Some people recommend this book because you laugh out loud and get interesting stories (and you might laugh out loud by the coffee table) but if you want to laugh out loud you can buy a novel, not a cookbook. You want a cookbook to work, you will not be laughing out loud when the recipes fail to deliver (in the kitchen, where it matters).
22 of 26 people found the following review helpful
2.0 out of 5 stars Where are the photos? 14 Oct 2011
By K. Janzen - Published on Amazon.com
Format:Hardcover|Verified Purchase
The recipes in this book seem to be doable for the most part, but there are hardly any pictures! How are you supposed to know what you are making, and if it turned out right? Some of these things i had never heard of and I have no intention of taking all that time and effort to make something i have no idea what it will look like. I was very disappointed, will try a few more recipes and then pass it on to the next person. Very sad, because the cover is so beautiful i expected the rest of the book to be just as visually pleasing. :(
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