I was really excited about this book arriving and it has been lovely to spend the evening drinking coffee and deciding what to make first. There is a great range of different things to try and lots of recipes for things like nougat, marshmallow and toffee caramels that I would never have thought to try before.
However I'm disappointed about the lack of background information on some the techniques needed. There is a lovely chocolate section however info on how to temper the chocolate correctly to get professional results is added as a footnote to one of the recipes half way through the section. And due to the recipe it's attached to it only includes temperatures for dark chocolate. Ina book about making sweets I thought this would be described in depth. Whilst I'm sure this information isn't difficult to find out, it's a shame it's not included.