Field Guide to Candy, a handy pocket reference to more than 100 recipes, complete with serving suggestions. Who wouldn't love to make these irresistable recipes. The book has some amazing color pictures with step by step instruction on how to create these mouth watering candy. The book cover's most of the recipe for candies however the only issue is the book is not written keeping a beginner in mind especially if someone who has not tried making one. I personally attempted 2 recipes however failed in understanding what was going wrong. The book includes at the end Table of Equivalances, Metric Conversion and Common Substitution at the end of the book.
About the Author: ANITA CHU is a graduate of Tante Marie’s Professional Pastry program and a former baker for Bittersweet Chocolate Café. Her first book, Field Guide to Cookies, received praise from Slate, the New York Times, the Chicago Tribune, Martha Stewart’s Everyday Food, the San Francisco Chronicle, chef and author Mark Bittman, and Entertainment Weekly. She lives in San Francisco.
Pros: Good pictures and lot of recipes for someone who may be experienced.
Cons: Book not written keeping a novice in mind.
Overall:Nice book
ISBN: 9781594744198
Picture and author bio copyright Quirk Books.
xoxo,
SSK
1 comment:
Thanks for following my blog . . . I am following several of your blogs as well :)
Have a wonderful day,
Gina Alfani
Post a Comment