Caramel, Fudge, Toffee & Brittle
Confectionery SecretsBook - 2016
Sara Aasum Hultberg, Sweden's 2014 Pastry Chef of the Year shares her best recipes for candy, modern delights and classics with butter, cream, sugar, chocolate, nuts and berries. With easy-to-follow instructions and delicious recipes, these treats are equally great to either savor at home or share as gifts. Sara Aasum Hultberg gathered her best recipes for toffee, fudge, brittle and other treats, all accompanied by stunning, full-color photos. Savor modern delights with a twist such as toffee bark, French nougat filled with marconamandlar and licorice toffee with the hint of lime. She also shares her best secrets about the techniques and tools for a successful candy making.
Publisher: San Francisco, CA : . Weldon Owen,
Branch Call Number: ANF 641.853 HULT
Characteristics: 110 pages : colour illustrations ; 23 cm
Alternative Title: Caramel, fudge, toffee and brittle