Sugar Baby: Confections, Candies, Cakes & Other Delicious Recipes for Cooking with Sugar Hardcover – 1 April 2011
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Top international reviews
Auch wenn es auf englisch ist, so finde ich amerikanische Rezeptbücher bringen immer einen ganz anderen Flair in die Küche.
Zum ausprobieren bin ich aber leider noch nicht gekommen.
1.Lack of pictures- I bought the book aware that it had few pictures, but it was still disappointing to see for myself just how few.
2. Swearing - When choosing a movie, or a novel, I realize that language might be a concern, but in a cook book? It seems uncalled for. I feel I could never recommend, or lend this book to a friend, even if the recipes turn out to be fantastic.
She mentions swapping out one invert sugar for another when in truth just because two substances are invert sugars doesn't mean they have the same make-up and therefore function the same way. It is corn syrup's make-up that aids in preventing crystallization.
Her choux recipe is puzzling. Never have I needed nor seen a recipe of that size for choux that could take ten eggs. Six is on the higher end for that amount of flour. I'm not surprised it failed a previous reviewer because I don't see how it could even work.
She refers to buttercream made with custard as French/American buttercream, when that is actually German buttercream, or mousseline buttercream. French buttercream is made with a pate a bombe, which is how mousses are often started. American buttercream is made with just butter/shortening and icing sugar or sometimes a syrup.
She also mentions that creme brûlée is made with whole eggs when creme brûlée is the richest in the custard family and should be made with all yolks, with a lone whole egg added sometimes for body.
So there are a lot of inaccuracies.
Also check out her recipe for candied peel. The editing for this book is terrible. She instructs you to bring syrup to a boil, then cook for 20-30 minutes to 200 degrees. If you brought syrup to a boil, it's already over 200 degrees! That's just a terrible bit of recipe-writing. Then you would add the peel and BOIL for 40 minutes. Do you know what you would get? A pot of burnt caramel.
It's too bad because the method she uses for candied peel is a favorite for making really tender, not too bitter peel, but other writers do a much better job of instructing.
On the positive side, you have Gesine's great flavor combinations, beautiful presentations, and she has a lot of useful tips and a lighthearted approach.
I also appreciate the classic recipes where now it can take a long time to find recipes for things like fudge that don't include marshmallows and other cheats.
If you have heard noises from Angry Birds, you might understand what I'm going to write. Yesterday I screamed like a winning bird - the only difference is that instead of killing those snorting pigs, I have decided to kill all other parisian macarons books that I have purchased in the past. I have achieved 100% SUCCESS RATE baking macarons using Gesine's recipe! No messy puddles, no sticky cookies, no collapsing tops, no fatty dots on the cookies, all beautiful ruffled feet, and successful separation of cookies from parchment paper. 100%. one. hundred. percent. I hear the angels sing.
When I started perusing this book, I felt I was listening to someone conversing with me teaching me step-by-careful-step cooking. Yes, cooking - there are only a couple items that were baked, the rest of the items in this book are cooked. Not only there are instructions on how to cook sugar correctly for variable stages, but there are also precautionary reminders what to expect when something goes wrong. If you like imagining having a very lovable relative cooking along with you, please get this book. However, if you think you are very independent and cook with hard rock music blaring in the background to drown all sounds, start looking for a different hobby and hunting for a confectionery.
After receiving the hardcopy and studying it more throughly all I can say is that this is the holy bible of sugar confectionarying ever.
The recipes are detailed, the explanations are scientifically sounds but not boring to lose interest. And the technique display is nothing shot of masterful. A really well thought overall book. I was impressed to see some perfectly thought and done difficult recipes (like macarons) this ones are flawless.
If you like sugar and you will ever have to work with sugar or you would like to know what this crystals hide within, you better get this book fast.
I also give out jars to friends and family, so they can enjoy the fudge sauce on their own. They just love it.
The recipes are very organized with ingredients in a highlighted box, so it's easy to see at a glance what you need. The instructions are easy to follow, but it is very important to follow them to the letter ! I like the more personal comments by the author and the many helpful suggestions. It makes you not afraid of doing some experimenting on your own.
The index makes it easy to find the information you are looking for. My only wish is that there were more photos and also perhaps a list of where to get the proper ingredients. There are for some, but not in an organized way. Overall this is a delightful book for someone with a sweet tooth !