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Product Description
Product Description
The book opens with an insightful overview of the history of sweets and chocolates, from their earliest inception to modern confectionery around the world. A directory of key ingredients and equipment comes next. Step-by-step techniques reveal how to do some of the more specialist techniques, such as tempering chocolate or using a sugar thermometer, enabling you to produce perfect results every time. More than 90 easy-to-follow recipes follow, and include well-known classics such as Peppermint Humbugs and Honeycomb, as well as modern twists on traditional ideas, like Rosewater Edinburgh Rock and Fresh Coconut and Cardamom Caramels. Each method is clearly set out and illustrated, and there is a stunning picture of each finished confection to help you achieve a professional result.
About the Author
Claire Ptak trained as a pastry chef for Alice Waters at Chez Panisse in Berkeley, California, before moving to London with her husband, where she started Violet Cakes, her stall at the popular Broadway Market in East London. Since 2005, She has sold cupcakes and other treats to a loyal following, including Jamie Oliver, Nigella Lawson and Thomasina Miers. Claire styles the weekly Ottolenghi column in The Guardian Weekend and writes seasonal recipe blogs for The Guardian website.
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Customer Reviews
Most Helpful Customer Reviews
32 of 32 people found the following review helpful
Format:Hardcover
Having trawled through quite a lot of sweet making books I pre-ordered this one (mmmm and now it is in the sale...drat should I have waited?). It finally dropped through my post box last week.
I wasn't disappointed. It is a well presented book with a nice and useful introduction, a couple of sections on the history of sweets, chocolate etc, and some pages on equipment and so on before moving on the actual recipes.
Well laid out, the recipes are in sections each dealing with different types of confectionary (fudge/taffies/truffles and so on). There are also inspiring photo's and I was pushed to know what to start with so much was tempting. I played safe with the mini gooey chocolate brownies. Scumptious has been the verdict. Am now onto lemon drops, marshmallow, nougat - good old rhubarb and custards are beckoning.
I think this is a really useful book, practical to use and the results have been very good. So far I have been able to find all the ingredients easily and found everything simple to make.
If you like making your own presents then I think you will find this a great addition to your cook book shelf, and I would not be surprised if some of the items became firm family favourites. Ideas for a lot of occasions. A very happy purchase for me!
I wasn't disappointed. It is a well presented book with a nice and useful introduction, a couple of sections on the history of sweets, chocolate etc, and some pages on equipment and so on before moving on the actual recipes.
Well laid out, the recipes are in sections each dealing with different types of confectionary (fudge/taffies/truffles and so on). There are also inspiring photo's and I was pushed to know what to start with so much was tempting. I played safe with the mini gooey chocolate brownies. Scumptious has been the verdict. Am now onto lemon drops, marshmallow, nougat - good old rhubarb and custards are beckoning.
I think this is a really useful book, practical to use and the results have been very good. So far I have been able to find all the ingredients easily and found everything simple to make.
If you like making your own presents then I think you will find this a great addition to your cook book shelf, and I would not be surprised if some of the items became firm family favourites. Ideas for a lot of occasions. A very happy purchase for me!
3 of 3 people found the following review helpful
Format:Hardcover
This is a great book-1)a good selection of confectionary-2)easy to follow recipes and 3)lots of pictures. All other books I have had on sweet making have had 1 or 2 out of these three points. It really is a great book especially if you want to make up Christmas hampers or small treat gifts for friends.
1 of 1 people found the following review helpful
Format:Hardcover
This is a fantastic book, with a great range of recipes. I had never tried making sweets before, but found the recipes easy to follow, with detailed instructions and pictures. So far I've made blackberry jellies, marshmallows and espresso-macadamia fudge. Each one turned out perfectly.
Most Recent Customer Reviews
Fail!
This book is well set out and all recipes are nicely illustrated however when it comes to working with sugar, there are many rules that need to be followed for recipe success. Read more
Published 4 months ago by D. Nelson
Disappoined
Was somewhat disappointed. I was expecting the traditional versions of old fashioned sweets and this book is modern takes and up dates. Read more
Published 7 months ago by Angelica
Sweet slice
This book contained many different sweets to make which I had not found in other publications Very easy to read and follow Excellent in my opinion
Published 10 months ago by cake lady
I love this book!
I was amazed at the scope of this book. I haven't made anything from it yet, but have paged through it many times. My British neighbor (here in the U.S. Read more
Published 15 months ago by Elisabeth
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