A baker's field guide to holiday candy & confections : sweet treats all year long / Dede Wilson.

ISBN:

9781558323094

Title:

Author:

Wilson, Dede.

Personal Author:

Wilson, Dede.

Publication Information:

Boston : Harvard Common Press, 2005.

Physical Description:

176 p. : col. ill. ; 26 cm.

General Note:

Includes index.

Subject Term:

Candy.

Confectionery.

Holiday cookery.

Cookery, International.

Format:

Books

Electronic Access:

Table of contents http://www.loc.gov/catdir/toc/ecip058/2005004952.html

Publication Date:

2005

Publication Information:

Boston : Harvard Common Press, 2005.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.853 WIL	Book	1	Standard shelving location	Searching... Unknown

Celebrate the holidays (or any day!) with these fabulous recipes from around the world for festive homemade treats. Give your Valentine a special sweet, like Chocolate Hazelnut Italian Kisses, or scare up some frightfully delicious delights for Halloween, such as Spider Webs and Easy Marbled Candy Corn Bark. Featuring full-color photographs for each recipe,nbsp; the fun field guide format provides quick reference to each type of candy and confection "species," including its Habitat (country of origin), Field Notes (helpful information), and Lifespan (how long it will keep). You'll find classic candies, new twists on old favorites, and utterly original creations in this newest, sweetest offering in the Baker's Field Guide Series.

Author Notes

Dede Wilson is the author of A Baker's Field Guide series, Christmas Cooking for Dummies , Appetizers for Dummies , and The Wedding Cake Book . She is a contributing editor to Bon Appetit and the host of Seasonings with Dede Wilson , a PBS cooking show. She lives in Amherst, Massachusetts."

Reviews (1)

Booklist Review

The third in the Baker's Field Guide series is authored by PBS-TV host and Bon Appetit contributing editor Wilson. Determined to represent the world of sweets, she nonetheless devotes the majority of the more than 70 recipes to those of U.S. origin; after all, we do consume 25 pounds of candy per person each year. Yet there is a goodly handful of non-American confections, including monlach from Israel, Brazilian pumpkin candy, and a coconut-cashew burfi from India, among others. Organized by major and minor holidays (with a scattered ringer like National Licorice Day), each recipe is well positioned for the novice or experienced baker. Instructions usually feature field notes (hints and anecdotes), habitat (country of origin), life span (the retention time), type, and specific characteristics--for example, kids can tackle or easy to mail. Color photographs of each sweet in addition to special notes round out Wilson's offerings. Tastes that don't require special occasions. --Barbara Jacobs Copyright 2005 Booklist

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Reviews (1)

Booklist Review