candymaking reflections exceptional confectioner

books:

Chocolate Obsession: Confections and Treats to Create and Savor

14 reviews
Michael Recchiuti, Fran Gage

"Stewart, Tabori and Chang", 2005

beyond obsession...
Anyone who loves chocolate beyond healthy amounts (hehe) needs this book! The best brownie recipe - EVER - should be the selling point here! The recipes are not for the "semi-homemade people" if you know what I mean - set aside time to love and enjoy the process of making delicious confections!

The Christmas Cookies Deck: 50 Delicious Holiday Confections (Epicurean Delights)

2 reviews
Lou Seibert Pappas, Frankie Frankeny, 2004

Delicious!
I received this set as a Christmas gift two years ago and I've given several of them for Christmas gifts ever since. The recipes are solid and the photos are beautiful. I really like that each recipe is on a card and I am not balancing a huge book as I'm trying to bake. I've been known to even throw the cards of the cookies I want to make in my purse before heading to the grocery store instead ...

A Bake Field Guide to Holiday Candy & Confections: Sweet Treats All Year Long

4 reviews
Dede Wilson

Harvard Common Press, 2005

From marshmallow peeps for Easter to Christmas Ribbon Candy and hand-formed Chocolate Leaves for Thanksgiving
From marshmallow peeps for Easter to Christmas Ribbon Candy and hand-formed Chocolate Leaves for Thanksgiving, HOLIDAY CANDY & CONFECTIONS: SWEET TREATS ALL YEAR LONG is a guide which may have missed our December issue, but which holds importance and value far beyond a single season. Each recipe offers a full-page facing page photo of the completed item, and each recipe teaches basic tricks of ...

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

41 reviews
Peter P. Greweling, The Culinary Institute of America (CIA)

Wiley, 2007

For any serious confectioner!
As a Culinary Institute of America graduate, I was fortunate enough to take the Chocolates & Confections class that this book is based on. We used it as a textbook and it was such a huge help in understanding the theory behind candymaking. Chef Grewling is a very knowledgable and enthusiastic instructor. The formulas in the book are the ones that we used in class, so trust me when I say they ...

Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone

3 reviews
Francois Payard, Anne E. Mcbride

Clarkson Potter, 2008

A REAL TREASURE FOR THE CHOCOLATE LOVER
This book is on a level that few chocolate, or to that matter dessert, pastry etc books have reached. It shouts quality from every point of view: From the excellent cover, to the gloss pages ,on to the beautiful photographs and finally to the most important aspect, the recipes, this is a book that mirrors its author's love for the subject. Francois Payard is a Frenchman living in the USA, and is ...

Sorbets and Ice Creams: And Other Frozen Confections

1 review
Lou Seibert Pappas

Chronicle Books, 1997

Start here
Do not let the slim size of this collection put you off. The recipies are first class. Try the "Dark Chocolate" or the "Pistachio". Homemade ice cream, especially mixes using eggs and cream, are a form of pastry cooking. Fresh is always better.

The Artful Cookie: Baking & Decorating Delectable Confections

6 reviews
Aaron Morgan

Lark Books, 2006

Professional "How-Tos" for Easy, Elegant Cookies
This delightful book shows, step-by-step, how to create elegant confections from basic cookie dough. "The Artful Cookie" explains in simple detail, how to prepare four basic dough recipes and four recipes for glaze, ganache and icings. In clear language, Pastry Chef, Aaron Morgan, outlines easy professional techniques, using ordinary ingredients and kitchen utensils to create delectable cookies ...

Truffles, Candies, and Confections: Techniques and Recipes for Candymaking

5 reviews
Carole Bloom

Ten Speed Press, 2005

Super candy book for everyone.
This is the best book that I have ever bought on candy making. It is clear and very easy to use--and the recipes are all my favorites. I really like the chocolate truffles that Carole does and the peanut brittle is the best I have ever had. I am going to make everything in this book, over and over again :).

Reflections and Confections of the Adirondacks
Judy Phillips, 1982

'Raspberry Pie'

Confection-ery Gift Wrap Kit
Amy Ennis Achaibou

Chronicle Books, 2008

Perfect for birthdays and holidays, these delightful and scrumptious gift wrap designs will have both the giver's and receiver's mouths watering for more. Includes: 20 sheets of wrapping paper (17-3/4 by 27-1/2 in) in four designs 20 gift tags 2 rolls of ribbon (2 colors, 9 feet each) 2 rolls of string (2 colors, 9 feet each) 30-40 stickers Instructions for basic bow-tying and wrapping

Landscape Confection

1 review
Helen Molesworth, Rowena Dring, ...

Wexner Center for the Arts, 2005

View the Exhibit in Person!
View this exhibit at the Orange County Museum of Art in Newport Beach, California: Landscape Confection Newport Beach feb 5 - may 7, 2006 The visually enticing Landscape Confection extends the boundaries of landscape painting with whimsical works employing stitched fabric, beads, wax, metal, silk flowers, and other materials. The exhibition presents 50 works by 13 emerging and ...

Visions of Sugarplums - A Cookbook of Cakes, Cookies Candies & Confections From All the Countries That ...
Mimi sheraton, 1968

1968 hardback with 206 pages; Random House. Table of Contents include: Introduction - The Six Weeks of Christmas; Sweet Yeast Breads and Coffeecakes; Cakes, Pies and Tarts; Cookies and Small Cakes; Fritters, Doughnuts and Crullers; Pudding and Desserts; Candies and Confections; Drinks; Icings, Frostiings and Glazes; The Christmas Pantry shelf; and Index.

Cookies, candies & confections

Favorite Recipes Press, 1986

The Dilettante Book of Chocolate and Confections

2 reviews
Dana T. Davenport, Ruth Reed

Harpercollins, 1986

Clear and easy to understand guide to confectionery
This book begins with several chapters on food chemistry for the layman, explaining not only what must be done to achieve various effects, but why. Anyone who likes Alton Brown will probably find these chapters enlightening. The recipes themselves are simple, easy to follow, and well laid out. I'm not one of those people who follows recipes to the letter, so I can't really tell you how good they ...

The French Confection
Anthony Horowitz

Walker Books Ltd, 2002

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