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Confectionary

See also chocolate cookbooks — science & history

Recommended titles
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- Confectionary -

Hazel's Candies Copper Kettle Trade Secrets by Virginia Sager Holen Elton-Wolf Publications, 2000. 201 pp.     "This cookbook contains more than 70 recipes that are far more than simply old family favorites. For nearly 3/4 of a century, these formulas and trade secrets were closely guarded but are now being made available to the public for the first time. This book was written by Virginia Sager Holen with the help of her husband, Merv. For years they had owned and operated the Hazel's Candy Shops that were in the major malls in Washington and Oregon. Even though the book is written by professionals it is for the amateur using original recipes that were reduced in size for home cooking. All the recipes have been tested, with step-by-step procedures recorded, using the same concept as 'painting by numbers'." --book info The Ultimate Candy Book : More than 700 Quick and Easy, Soft and Chewy, Hard and Crunchy Sweets and Treats by Bruce Weinstein Morrow Cookbooks, 2000. 256 pp.     "Weinstein's book, in the same style as his Ultimate Ice Cream Book, offers 100 or so basic recipes for delectable candies plus variations on the theme-many recipes, in fact, include close to a dozen versions in all. The candies are organized into the three general categories of the subtitle and range from Fudge-in-a-Minute to Turkish Taffy (in grape, peach, and even fig flavors) to Hazelnut Brittle. There's even a recipe for homemade chewing gum. With its abundance of recipes, this is a good companion to Carole Bloom's several less-ambitious candy-making titles." --Library Journal Truffles, Candies, & Confections: Elegant Candymaking in the Home by Carole Bloom Crossing Press, 1996. 208 pp.     old fashioned candies, and chocolates; techniques, and recipes.

The Science of Sugar Confectionery
by W. P. Edwards
Royal Society of Chemistry, 2001. 150 pp.

"An introduction to the chemistry of sugar-based candy, including sugar glasses (boiled sweets), grained sugar products (fondants), toffees and fudges, and hydrocolloids (chewing gum, pastilles, and jellies), as well as sugar-free confectionery. Though it includes a few simple recipes, the book is intended not as a cookbook, but as a guide to scientific and manufacturing techniques for anyone who has eaten sugar confectionery and wondered how it came to be." Book News

The Science of Chocolate
by Stephen T. Beckett
Royal Society of Chemistry, 2000.

Geared for professionals, and anybody who wants to understand the properties of chocolate so you can make a better chocolate.

The Christmas Candy Book
by Lou Seibert Pappas, Frankie Frankey
Chronicle Books, 2002. 96pp.

"Confection perfection is easy to achieve with the step-by-step help of dessert expert Lou Seibert Pappas. Why should Santa settle for another cookie, when he could nibble on Chocolate Mallo Fudge or Orange Liqueur Chocolate Truffles? Decked with Frankie Frankeny’s winsome photography and more than 40 recipes, The Christmas Candy Book is the stuff holiday dreams are made of. It includes Yuletide classics like buttery English Toffee and nutty Panforte di Siena as well as inventive dainties like Honey-Lavender Drops and adorable Marzipan Piglets. Stylish tips for serving, wrapping, and storing candies will inspire colorful tabletops and delightful gifts..." --book description

Mother Estelle's Easy Homemade Candy Cookbook
by Hilda Cooper
Athenean Press, 2001. 112pp.

"100 old-fashioned candy recipes." --book description

The Best 50 Fudge Recipes
by Marcia Kriner
Bristol Publishing Enterprises, 2004. 80pp.

Real Chocolate
by Chantal Coady
Rizzoli, 2003.

Real Chocolate is a delightful book about chocolate. It begins with the basics of chocolate making, and tempering; from there shows us how to make truffles, chocolate leaves, and using transfer sheets to make decorative designs. And don't think chocolate is just for sweets either. Real Chocolate uses chocolate in imaginative new ways such as in tempura, sushi, and other foods not normally associated with chocolate. The full color photos are delightful.

The Art of Chocolate : Techniques & Recipes for Simply Spectacular Desserts & Confections
by Elaine Gonzalez, Frankie Frankeny (Photographer)
Chronicle Books, 1998.

"Chicago teacher Elaine Gonzalez and photographer Frankie Frankeny have produced a beautiful and useful book of techniques and recipes called 'The Art of Chocolate'. In addition to cakes, desserts and confections (including half-a-dozen truffle creations), Gonzales creates chocolate leaves, flours, cups, baskets and boxes. It's for chocolate lovers of an artistic bent." --Chicago Tribune

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