Product Description
Just remembering the crispy fried chicken and luscious peach cobblers a grandmother or aunt used to make can set your mouth watering. And since remembering is no substitute for eating, cooks across the country have turned to Cooking Texas Style to find recipes for the "comfort foods" we love best. In just ten years, public acclaim has made this collection of favorite family recipes the standard source for traditional Texas cooking. Here are over three hundred tasty recipes from the kitchens of Candy Wagner and Sandra Marquez, including guacamole, chili, chicken-fried steak, barbecue, and cornbread hot with jalapeños. Over sixty recipes are new to this edition, while others present novel, exciting ways to prepare old favorites such as Tortilla Soup, Fajitas, and Chicken and Dumplings. Essential for everyone interested in cooking--and eating--Texas style, all these recipes are clearly explained, simple to prepare, and simply delicious. ... Read more

Customer Reviews (3)

Don't miss this one!
Although I've never been to Texas, I *LOVE* this cookbook, as does everyone to whom I've given it as a gift.The recipes are all delectable, and written clearly enough for even northerners to understand.They are also preceded by clear descriptions of what makes them so wonderful (which I, myself, find invaluable in cookbooks), and many are quick and easy to prepare.You can't help but love this one!

Fabulous Classic Texas and Tex-Mex Recipes
I absolutely love this book!Over the last ten years, it has become astaple in my kitchen and the kitchens of friends who I have blessed with acopy.I am not a very talented cook, but I find these recipes easy tofollow and virtually fail proof.My husband, a fabulous cook, also lovescooking with recipes from Cooking Texas Style.The book is filled withgreat unheard of recipes as well as Texas and Tex-Mex classics.Inaddition to the recipes, the personal notes that Ms. Marquez and Ms. Wagnerhave included are a thrill to read.There is information about the originof some of the dishes as well as great family stories.I highly recommendthis book to the novice or master chef!Enjoy!

Excellent Regional Cookbook
This cookbook is the best book on regional Texas cooking that I have ever read. The recipes are clear and informative, spanning Mexican, German, and Southern dishes. The work is made all the more interesting by its insights into Texan life and culture. ... Read more

Product Description
Third-generation candy-maker Jane Sharrock shares here some 400 recipes for mouth-watering candies, chocolates, pralines, crèmes, fudges, cookies, toffee, and holiday treats. This step-by-step candy bible covers everything from the traditional to the exotic. Complete with instructional chapters on the basics of candymaking, it deserves a place on every cookbook shelf. This collection features such irresistable treats as:

Marry Me Toffee € Pistol Pete's Peanut Brittle € Grace's Walnut Butter Fudge € Cherry Almond Bark € Panache Penuche € Raspberry-Fudge Truffles € and something called Aunt Bill's Brown Candy...

Plus:€ No-bake cookies
€ Practical and fascinating information about ingredients and candy chemistry
€ Dipping candies in chocolate
€ A basic candy glossary ... Read more

Customer Reviews (17)

You'll never want to buy store-bought candy again!
Once you try some of the recipes in this book, Hershey Kisses just won't cut it anymore.So far, I've made the Marry Me Toffee, and it definitely lives up to the hype.It's so addictive!It's not something I'd want to have around all the time, since it's so irresistible (it takes a whole pound of butter for one batch) but something that's great to break out around the holidays.I've also made the Lemon-White Chocolate Fudge, Old-Fashioned Pastel Butter Mints, Hopscotch Candy, Sea Foam Candy, and Dainty Mint Puffs; all very good and fun to make.

Each recipe has a paragraph of interesting background information, and the chapters are organized by type of candy, with helpful hints at the beginning of each.It's thorough and easy to understand.Not all the recipes have pictures, of course (that would double the book in size) but there are a couple nice sections of photos of spreads of candies that cover most of the basic varieties covered in this book.

This is a great book to have on a rainy day when you need something to do.Whip up a batch of whatever sounds tempting.Except for divinity--you need a low-humidity day to make that.I can't wait to try more of the recipes in here, especially one of the many varieties of fudge.Yummy!

nostalgic candy cookbook!
I enjoy making my own candy and their are several recipes in this cookbook that i remember my mother stirring up for us during holidays and rougher times when monies were tight. i have had several compliments on the recipes that i have made.

Great Candy Cookbook!
I bought this book a few years ago for a candy making aunt of mine, and eventually had to get one for myself.This book has a TON of recipes, and I (a novice cook) had no trouble following the directions.It includes all of the favorite old time candies that you would expect to get in a candy shop.The recipes are also all classified by difficulting, making it less likely for you to get in over your head starting out.I started out making the Marry Me Toffee (since it kept popping up in all the reviews), and it has definitely been a hit; I have already gotten a few (joke) offers of marriage and one adoption request.

Before even getting to the recipes, there is a large information section which can really someone move from a beginning candy maker to a more advanced level.It even breaks down simple instructions like "Stir Constantly" by explaining what method you should use stir constantly.It tells you what kind of cookware is ideal for candy making.It also has some troubleshooting to help see why you messed up.Plus, it includes some idea of what you can do you with you candy mishaps.I put my slightly overcooked toffee in chocolate chip cookies, and they turned out absolutely phenomenol; I am almost a little excited for when I can mess up the toffee again..

All in all, it is a great candy cookbook, especially for those who have just a little candy making experience.

Very well written
I really liked the way this book is laid out, and the way it was written.The author could not be more clear about how easy or difficult a recipe is, what it might taste like, and how to make an easy variation if desired.She really lets you know what to expect during the process, what's going on, and how to do the job well.

The "easy" recipe took me maybe 20 minutes to make, at the most, and there wasn't a whole lot of cleanup.I'm lucky to get a home-cooked dinner on the table that fast.To get a confection done in that time?Well, let's just say it made my Christmas party a whole lot easier.The ingredients didn't cost a fortune either.

I thought about taking off a star because the recipes are just a little sweeter and simpler than I like my candy - I would prefer something with a little more depth of flavor (e.g. darker chocolate, subtler flavor undertones).But I think most people would like these as-is, because all my friends and family loved it.To be fair, too, the author gave me options for how to change up the recipe and I can use those in the future.The best thing about this book is the know-how and the tips & tricks for success from the author.Those are the kinds of things one usually learns at the expense of burned ingredients, ruined pans, and a wasted afternoon.Not so with this book - it's foolproof.

As far as I am concerned, this book is a fantastic place to start learning how to make candy.I will use her recipes again, but also I can now use other more complicated recipes, perhaps in some of my other cookbooks, because the author has clear steps on what to do (something I could not find elsewhere).This book gives you real confidence to give candy-making a try.

This has every candy recipe you could want
I took a candy making class a few weeks ago, and was looking for a book to add to the five recipes we learned in the class."Who Wants Candy" begins with clear candy making instructions, and lots of great recipes.The toffees are especially delicious, and I cannot think of anything not included in the book.Although there are a few color photos of finished candies, there are no photos, along with the candy making instructions.It may be hard for a beginner candy maker to understand some of the directions without photos to follow along with.Had I not taken the candy making class before getting this book,I may have been confused by some of the instuctions...not because they are not well written, but because candy making is something most people have never done before.Unless you have actually seen sugar in a soft ball stage versus a hard ball stage, it is difficult to tell if you are doing things correctly.Some instructional photos would have been very helpful.I suggest if you are brand new to candy making, get the book, and go to You Tube and watch an instructional video or two, so you have a bit more guidance the first time you make a recipe. ... Read more

Product Description

Bruce Weinstein, author of The Ultimate Ice Cream Book, has the answer with this collection of confections. Try his rich chocolate truffles or any one of a dozen variations; sweet, chewy caramel with almonds or coconut; buttery pralines with crunchy pecans; or light-as-air divinity, nougat, and marshmallow.

Craft your own candy Christmas ornaments to hang on your tree, pipe chocolate spiderwebs for a scary Halloween touch, or whip up meringue kisses for your honey on Valentine's Day. Bruce even offers step-by-step instructions for creating your own homemade versions of classic favorites like peanut butter cups, gummy bears, and chewing gum.

If you have a sweet tooth or know someone who does, The Ultimate Candy Book -- filled with hundreds of year-round treats and gift-giving ideas -- is ultimately satisfying.

Customer Reviews (18)

Do any of these recipes work?
I bought this as a gift for my husband, who is an avid cook and baker.He'd been having a lot of success with his chocolate melt candy and handmade truffles so he wanted to take the next step.

Every recipe he has tried has failed.The ganache recipe he tried first; it came out too runny.He tried the chocolate taffy one, and when he let it cool to the temperature specified for handling and stretching, it was already rock hard.The chocolate creme recipe came out brittle and chalky instead of smooth and creamy.

He knows what he's doing and is extremely frustrated.He believes the recipes are wrong.

I hope I can find a better cookbook for him.

Contains no visual aids/pictures
Don't be decieved by this vibrant and beautiful cover, there are no illustrative guides, which I would have found very helpful. Overall, this book has had fabulous easy to follow directions, just don't forget to get a candy thermomiter! This is a must for this book and almost any candymaking, very cheap tho, so no worries. I put out the truffles at my last party and they were a HIT! Since then I've gone candy crazy-crazy in love with this book. The only thing it lacks is visual aids or descriptions of what your candy should look like, should it be brown, milky, clear? etc.
This book is for those who have some knowledge of baking already.

Toffee, Turtles, Truffles, Fudge, Marshmallows, Chewing Gum, Gummy Bears, etc.
I paged through this book at the library and realized it was valuable enough to add to my group of cookbooks so I immediately ordered it. There are 248 pages in the book with only three chapters - Quick and Easy Sweets, Soft and Chewy Treats and Hard and Crunchy Candy. Many variations in the candy recipes are provided which is how the 700 recipe number is reached. Some reviewers took issue with this, but for me it is not a problem because there is much imagination in many of the additions that I would not have considered.

Granted there are some easy recipes that would be great to make with children (the entire first chapter,) but complex candy recipes are also included. This is a clearly printed, easy to read black and white, no-nonsense cookbook, comprehensive in nature and chock-full of ideas. There are NO photographs, normally a point of contention with me but in this situation I had no problem. Most candy is pretty straightforward in appearance, which is not the case with many types of cooking/baking - so although photographs would have been nice, their absence did not detract. Where appearance is unusual, Weinstein took pains to clearly describe how to create the candy.

High altitude candy making is a problem I have repeatedly wrestled with and although it is not the subject of this comprehensive book, I found the author's (Bruce Weinstein) suggestion to test the candy thermometer to find the boiling point very smart. Perhaps this seems obvious, but it never occurred to me, and ultimately, all that matters is what each thermometer registers. I was using another author's suggestion -- subtract fifteen degrees from any temperature given to adjust for altitude -- but Weinstein's method is much more accurate in candy making where there is little room for error.

Also, I appreciated the reminder of how weather affects candy making - high humidity and high temperatures. Further, the advice for treating burns is evidence of the thoroughness of the material. That is the point - the author makes an effort to cover every eventuality in the candy making process.

I prepared the Burnt Sugar Fudge and the Mocha Buttercream Truffles (a variation from the basic Buttercream Truffle recipe) and was very pleased with the results. I plan on trying the Infused Truffles. The basic recipe is infused with black tea and variations include infusing with basil, Earl Grey tea, sliced ginger, juniper berries and tarragon.Every time I look through the book I find another recipe I want to try -- some fun some sophisticated --Gummy Bears with variations, Halvah, Chewing Gum, Buttermilk Pralines (one variation includes Tabasco sauce), Chocolate Cherries with variations that include adding a small piece of jalapeno pepper,spiked cherries (vodka, kirsch or brandy) and on and on.Whether the user only has 20 minutes or a couple of hours this book has recipes to suit any situation. This is a book I know I will use again and again.

Ultimate? Hardly.
First, "700 recipes" is a bit of a stretch.Many of the 'recipes' are just different variations of the same recipe; using a different 'mix-in' hardly deserves to be called a different recipe.

Most of the recipes in this book are easy, melt-and-mix concoctions.They aren't bad, but hardly what I'd expect in an 'ultimate' book.Come on, 'marshmallow krispy squares' as a recipe in a candy book?And nine mix-in 'variations' (which they cound as 'recipes' in their '700 recipe' count)?I call 'foul'.

There are several recipes from the book I've tried that simply didn't work at all.I have years (decades) of candy-making experience, so I know I'm following the recipe/instructions... something is just way 'off' in the recipe.

That said, many of the recipes work well and are tasty.There area also several that I've yet to try, and I look forward to doing so.I wouldn't consider this book a waste of money, but I wouldn't consider it to be money 'well spent'.It is average, at best.

A Disappoint in the Ultimate Series
I must admit that I am disappointed in this offering from the Ultimate Series. I tried several recipes and none of them were successful. I won't go away from my grandmother's 20 year old hand me down cook book (A present given to me several years ago) again. I would recommend the Ultimate Ice Muffin, Ice Cream, or Chocolate Cookie Book. I have not had a recipe fail out of those books. ... Read more

Product Description
What puts the crunch in buttercrunch toffee? How do you cook the perfect raspberry chocolate truffle? What's the secret to making lollipops and lemon drops? Discover these answers and more in Field Guide to Candy, a handy pocket reference to more than 100 recipes, complete with serving suggestions and fascinating historical trivia (in the 1940s, gumdrop cakes were among the most popular desserts in America).

Field Guide to Candy includes traditional favorites and exotic treats from all over the world, everything from peanut butter cups and salt-water taffy to Pastelia (Greek honey candy) and Turkish Delight. Each candy is photographed in glorious full color, with step-by-step instructions on how to prepare, make, serve, and store your creations. Yummy homemade confections are just minutes away with Field Guide to Candy in your pantry! ... Read more

Customer Reviews (6)

mistakes in this book
I bought this book before Christmas and made several recipes as gifts.I found mistakes in at least two of the recipes.One is on page 254.It should say in #2 "combine the butter,,,". On page 216, it tells us to add vanilla in #2 and #4.What about editors?Did anyone check these things?Mistakes in half the recipes I try?????

A waste of shelf/ counter space
i was fooled by the great name and lovely cover of this book.sadly, it could be ok as a novelty gift, but it's not much use as a cookbook.

first, the recipes aren't very good.i'm a hobbyist candy maker- not a pro, but i know caramel from brittle.the recipes in this book are poorly explained, and either overly complicated, or completely improbable, or both.

second, most of the book is filler (for example, the recipe for gummie bears is EXACTLY the same as the recipe for gummie worms, except the portions are double- why write out the entire recipe again?!).it is full of random thoughts and ideas that any decent editor should have cut out.how many times does a candy cookbook need to suggest that candy makes a nice gift?(certainly not every other recipe!)

lastly, the size, layout and formatting of the book make it impossible to use as an actual cookbook.it is certainly not a book you can have open on the counter while you cook.the inside pictures are small, not very appealing, and several of them seem unlikely to be homemade candy, plus they are all together in the photo section, not adjacent to the recipes.

the tidbits of history were interesting for several of the candies, but forced for others (why are you taking up space in my cookbook to speculate about where or when something MIGHT have been created?!), and certainly not worth the price of admission.

A Lovely Little Book
Field Guide to Candy is a great little book. It's colorful and cute, and the recipes are short and concise. While the recipes aren't necessarily for people who aren't experienced at making candy (after all, the author is a classically trained pastry chef, I believe), it's a great gift for sweets lovers and those who know their way around a candy thermometer.

I love the Field Guide series because they're both cute and informative, and this book is no exception.

Field Guide to Candy
This book is AMAZING!!! There are recipes for candy (like licorice, gummy bears, and marshmallow chicks) that I didn't know could be made at home. The variety of chocolate candies is fantastic. It includes photos, techniques, tips, and clear instructions (with extra notes on working with chocolate and sugar.) It even talks about the tools and equipment you'll need. There's fascinating information on the history of each candy plus serving suggestions. Nothing is missing from this book but samples to taste while you're reading it!

Maybe if you want something pretty to look at..
If you want something cute to put in your kitchen, get it.

If you actually want to make candy, forget about it. Her recipes are way too short to explain the steps that goes into candy making. Candy making is incredibly precise - her book does not do it justice. This book doesn't give enough specificity in the directions for a person who does not have ESP to figure it out. I've tried several recipes from this book and they have all failed spectacularly. ... Read more

Product Description
Imagine your favorite candy—maybe it's a velvety raspberry truffle or a piece of crisp English toffee. In this completely revised and expanded edition of a culinary classic, pastry chef and teacher Carole Bloom shows intrepid bakers how to turn their visions of sugarplums into home-baked perfection. Bloom begins with an illuminating discussion of candymaking essentials, from ingredients to tools to techniques, and then shares more than 180 exquisitely detailed recipes for truffles, caramels, nut brittles, fudge, and more. If you haven't dared to try candymaking or have been frustrated by attempts in the past, get out the baking sheets and gift boxes—it's time to prepare, devour, and share batches of blissful, homemade treats like Mocha Truffles, Hazelnut Chocolate Kisses, Vanilla Cream Caramels, Butter Peanut Brittle, and Maple Pecan Fudge. Bloom's clear, concise instructions will help beginners master even the trickiest techniques, like tempering chocolate and making caramel, and her many recipe variations will inspire experienced candymakers to experiment with new flavor combinations. With TRUFFLES, CANDIES, AND CONFECTIONS at your side, starting a candymaking tradition will be as rewarding as it is delectable.“If you have a passion for chocolate, caramel, toffee, or truffles, Carole Bloom's collection of luscious two-bite confections will inspire you to create the sweet magic of a candy shop in your own kitchen.” —Flo Braker, author of The Simple Art of Perfect Baking and Sweet Miniatures“Smooth or chunky? Creamy or chewy? Chocolate or vanilla? Fruit or nut-filled? Such sweet choices will surely keep you up at night, luring you into the kitchen to melt and dip your way into candy bliss, then back into bed with a stash of sumptuous sweets.” —Lisa Yockelson, baking journalist and author of Baking by Flavor“This is the book that every chocolate-lover should have within reach at all times! From classic chocolate-dipped caramels and nutty brittles, to truffles with the most exquisite flavors imaginable, Carole's classic book is without a doubt one of the most comprehensive and delectable books on chocolate ever.” —David Lebovitz, author of The Great Book of Chocolate“A first-rate book for making wonderful candy at home. This almost forgotten pleasure is made available to anyone with the careful, clear guidance in these well-tested recipes.” —Marion Cunningham, author of The Fannie Farmer Cookbook“Carole Bloom has done meticulous research, writing, and recipe testing for this irresistible book. It's rare to find a teacher so committed to seeing her students succeed.” —Robert Steinberg, co-founder of Scharffen Berger Chocolate Maker, Inc.“It's not just Bloom's background that makes this book so good; she has the rare ability to clearly explain technical procedures and write a recipe that's easy to follow.” —Los Angeles Times ... Read more

Customer Reviews (6)

More limited than I expected
I wanted to make fondant candies and there are NO recipes in this book. There's also no recipe for penuche.The truffle recipes look easy and good, and there's some good information on working with chocolate, but I was disappointed by it.

Truffles, Candies, & Confections: Elegant Candymaking in the Home
This book made a great Christmas gift for my daughter. Thanks

Candymaking made easy
This is a great book that shows you how to make fabulous candies at home easily.The author gives a wealth of information about chocolate and other ingredients, minimal equipment needed, and great recipes. My favorites are Caramel Chocolate Truffles, Orange-Hazelnut-Chocolate Clusters, Chocolate Nut Bark, and Mocha-Spice Fudge. Everyone on my list will be receiving homemade candy this holiday season.I enjoyed this book [...].My personal favorites are the truffles, especially the Green Tea Truffles

Yum...
I made the classic truffles recipe from this book and it turned out great, my fiance ate the truffle middles before I got a chance to dip them.

Chocolate Bliss for the Home Chocolatier
Carole Bloom says that this book is "all about pleasure" on page 1. This 200-page book includes recipes and techniques for making a wide variety of candy and chocolates right in your own home.

The book is organized topically into chapters: Introduction, Ingredients, Equipment and Tools, Techniques, Truffles, More Chocolate Candies, Caramel Candies, Nut Brittles and Marzipan, Fudge Nougat and Divinity, Fruit Candies and an Appendix of Sugar Stages/Temperatures/Weights and Measurement Equivalents.

Using the chapters on techniques and ingredients, even the beginner will be able to create luscious truffles at home. While there are only 11 photographs in the book, the equipment chapter has several drawings that will enable you to locate the right tool.

Each recipe includes a brief introduction, an expected yield, a list of ingredients, paragraph-style instructions on how to prepare the recipe, and variations. Recipes include Tropical Clusters, Swiss Chocolate Truffles, and Florentines.

From the basic to the exotic, you are sure to find the candy recipe you need in this little book. ... Read more

Product Description
Guided by Carole Bloom’s so clear, so simple you’ll-kick-yourself-for-not-doing-this-sooner instructions, you’ll be on your way to making batches of some of the 90-plus treats found in TRUFFLES, CANDIES, AND CONFECTIONS in no time. Featuring Orange Chocolate Truffles, Vanilla Cream Caramels, Raspberry-Almond Squares, Espresso Hazelnut Fudge, and much more, this revised and expanded edition includes an updated introduction covering ingredients (buying and handling), equipment, techniques, ideas for packaging gifts, and the author’s special, trademarked tasting chart. Using tools found in most kitchens (you don’t even need a double boiler) and ingredients found at most grocery stores (including gourmet chocolate these days), you can start your own candy-making tradition. Don’t waste another calorie on store-bought, mass-produced candy—learn to make your own and never look back. ... Read more

Customer Reviews (10)

magic
this book is one of the best truffles & confections books,everyone wants to make candies should have it.there are so many useful recipes..it is the best thing in my life....
huda

The PERFECT book for Candy Making
Whether you're a beginner or professional, this compact paperback is the perfect candy making guide available to date.The author focuses on tools and techniques at the beginning, which is half the battle in preparing anything with chocolate or sugar.There are a huge selection of recipes and flavour combinations to experiment with, so it never gets boring.Classics include truffles, caramels, Florentines, nougat, tuiles and more.
Truly a MUST for anyone making chocolate and candy confections.

Truffles Candies & Confections Book
This was the second choice book that I wanted to purchase.As it turns out, it is now my preference for chocolate and candy making.The recipes were easy and very delicious!

Fantastic introduction to making truffles
Pros:Fabulous recipes - which are easy to half when you don't need six dozen truffles.Clear, easy to follow directions.Fantastic photography.This book gives the home cook the "I can do this" feel in a clear and comfortable way.All of the truffle cream recipes I've tried have been fantastic.Good cursory overview of different chocolate types. Plus, Marzipan!

Cons:A little light on information about the different types of chocolate, and the variances in working with them.The boiled sugar recipes don't mention the absolute sheer danger of doing some of them.For instance, those are not recipes where children should be allowed to help.

Other reviewers have said that her tempering information was insufficient, but I've been able to successfully manage my batches using her techniques.That said, I'm doing very small batches, usually half of a recipe, which may have something to do with how easy it is for me to keep the chocolate in temper while I'm working with it.

I've not made any of the cluster or caramel recipes, since I've got braces on, and braces and sticky candies are never a good mix.However, once they come off, some of those recipes are on my "must have NOW" list.

All in all, I think this book is a must have for the amateur confectioner.

Do not hesitate...
I've got this book from Amazon, ordered as a gift for my girlfriend. She is very fond of home cooking and wanted to try some fresh ideas in candymaking. The book is good, even better than just being good. I'm not a cook at all, though I'm able to make a coffee with toasts, but even myself have an inspiration to start making some sweets, following the instructions from the book.
We both (me and my girlfriend) are very pleased with the book. (And, as always, with Amazon's prompt services). ... Read more

Product Description
ENJOY . . . more than 100 excellent candy recipes
HAVE FUN . . . learning how to make candy easily and quickly
SAVE MONEY . . . making candy at home at a fraction of candy store prices

Candy specialist Nancy Shipman guides you step-by-step in the candy-making process and shares her favorite recipes, from Grandma's old-fashioned cocoa fudge to modern day molded specialty candies. You'll be surprised how easy it is to make fantastic confections at home.

You'll savor Melt-in-Your Mouth Fudge, Penuche, Maple Nut Creams, Macadamia Nut Brittle, Lollipops, Fruit and Nut Eggs, Chocolate Covered Cherries, Chocolate Espresso Truffles, Honey Divinity, and dozens more. Over 100 recipes. ... Read more

Customer Reviews (2)

nothing really good
the book don't have picture,and really waste you time and money
to buy it...many time time is the samebase recipe with chocolate or peanut batter.

Recipes are basic; no photos
This book is ok.The recipes aren't spectacular; you've probably already come across most of them because of how commmon they are.But they are good.There are no photos in the book; only little pictures.And I didn't understand why it costs ($) when it resembles a book you might have made using your own computer printer, some plain white paper, and color ink. ... Read more

Customer Reviews (3)

Great Book
This book has recipes and complete instructions on how to make candies that I have been wanting to make for years.Some recipes have been tried with great success and I can't wait to try more.I ordered one book for me and another one for my daughter after I saw this book at my daughter-in-law's.This is an older book, but well worth having.

Best. Cookbook. Ever.
Although a previous reviewer suggests starting at the beginning and going all the way through the cookbook to learn necessary techniques -- which is not a bad idea -- I did it the hard way. My mom is a huge Wilton fan, and as a teenager, my favorite way to feel grown up was to make candy out of this book.

Before I got my driver's license, my candymaking choices were governed by what ingredients we had on hand, so I started with divinity and some of the beaten fudge recipes. The instructions in the book were so clear and thorough that I had no trouble following them, despite my inexperience, and my successes with challenging candy recipes really boosted my confidence in the kitchen and undoubtedly made me a better (and much more adventuresome) cook.

I liberated the book from Mom's kitchen when I graduated from college, and 10 years later, I'm still using it to make Christmas candy, impress the boss, say "thank you," or simply express affection for important people in my life.

I also have the 1983 edition and would agree with the previous reviewer's assertion that some of the recipes fall into the "professional stunt driver, closed course" category, but a little common sense and a healthy respect for boiling sugar syrup have been sufficient to keep me safe all these years -- even when I was a gangly, clumsy teenager.

A Really Good Candy Tutorial
These days, the art of making candy in a home kitchen is extinct.For those who wish to learn this lost art, this book is as good as any you will find. I recommend it highly for those willing to devote the the time to the task.

This book is designed as a self-guided course in the traditional art of confectionery and candy.You are expected to go through the book from cover to cover, chapter by chapter, doing recipes and learning necessary skills.This is definitely not a book for the casual home cook who wants to flip through the book and pick out a recipe at random that sounds appealing.It is the only place I know of that shows you how to make your own fondant from scratch.

The order of the chapters is important, and you should go through them one by one as recommended by the authors. They represent a reasonable course of instruction.On the other hand, I would present the chapters in a slighlty different order: fudge, caramel, and nougat I would put towards the end, and put fruits, jellies, marzipan, and truffles first.

Note that I have the 3rd edition published in 1983, so some of the recipes are 25 years out of date and no longer worth doing. I am also concerned about the lack of safety and sanitation information. One of the easiest ways to give yourself a nasty burn requiring a trip to the hospital is to have an accident while making some of the more dangerous types of candy. The recipes are not rated for safety, but probably should be.

It has these chapters: easy-do candies, basics, confectionery coating, popcorn candies, fudge, caramel, nougat and divinity, marshmallow and jelly, truffle, fondant, chocolate molding, marzipan, fruit and nut, hard candies, european chocolates.


... Read more

Customer Reviews (2)

excellent
the condition of this book was so much more than I could have expected. I was thrilled.

For the when I wasyounger stories
Yup when they where younger the food was tastier. This is becuase the american society is always looking for ways to make cooking faster and cheaper sooooo manufactures of food stuff cut out as much as they can and replace ingrediants with cheap subsitutes. If you are looking for traditional yummies or are curious about the early years of cooking in america this a good book to consider. After comparing it to my other antique store cooking finds this one is actually pretty high class for it's time period. Black and white photos with color added. Found pleanty of recipies where I said "So thats what that is." My edition might be older then this one not sure just moved so it's boxed up atm. ... Read more

Customer Reviews (3)

time-life candy
This is an excellent text - however, the terminology is American English, and British readers may need Confectionery (same series, but localized) - either instead of, or in addition to, Candy. (It is interesting to see that not only do the culinary terms differ, but the introductions to the individual chapters have been rewritten. Why Candy should show how to make candied orange peel, while Confectionery shows lemon peel being candied, I do not know. Maybe it's because, unlike unwaxed lemons, unwaxed oranges are still difficult to obtain in this country.

A Classic
This book is a classic! It contains many hard to find recipes, and has good reviews of techniques. I had purchased this book as part of a set many years ago and had given it away. It was good to find it again. It is referenced by pastry chefs.

Time-Life Guide to English Candy
I was suspicious of this book because it so highly praised by people who never make candy.I was also suspicious because it is full of color photos showing various techniques; a good food stylist is no substitute for good recipes and well-written procedures. On balance, it is a good, but not great book on candy making in the home kitchen.

The book is divided into two parts.The first part contains mini-lessons on how to perform candy-making basics, complete with detailed series of pictures.Note that this book was actually written in England, so the recipes have a decidedly British slant.The section entitled "Bright-hued disks of hardened syrup" is your basic hard candy, but it is never called as such as is described as simply a method for making lollipops.Missing is the wide variety of colors and flavors possible.Also curiously missing are instructions for using hard candy molds to make nice little shapes and lozenges of all descriptions.It has instructions for making barley sugar, which is unknown to Americans.It has hard to find instructions for making fondant and marzipan in the home kitchen from scratch.The section on tempering and dipping in chocolate is confusing, as two entirely different things-pure chocolate and summer coating-are kind of squashed together in the same procedure.Some of the procedures involve dipping chocolate or summer coating, but never refer back to section on tempering as reminder that the latter must be followed in lieu of the short description in the procedures on dipping.I also find basic the description of how to cook sugar to be inadequate.Being English cookery, a large amount of space is devoted to pulled taffy, and also to marzipan confections.The instructions for nougat are also faulty: if followed literally, the syrup will cool and harden before the egg whites are ready.

Several elements are missing.Most important is the lack of safety information.The easiest way to end up in the emergency room at the hospital is to burn yourself with super-hot sugar heated to 300 degrees.You will not find a dissertation on the various types of sugars, syrups, or cooking utensils.Also missing is any information about the fancy copper sugar pot used in many of the pictures (which retails for about $125 last time I checked), or anything about how to care for or clean it.You must be careful about choosing the pot you use for cooking sugar, but this advice is missing from the book.You will also not find anything on apples dipped in soft caramel or fresh fruits dipped in caramelized sugar, both very popular American confections.

The second part is a collection of 265 recipes gathered from many books and the four corners of the globe.The main problem is that the editor did little more than translate the recipes procedures and ingredients to their modern equivalents.The recipes were changed as little as possible to retain the original mood, but this also means that the procedures by and large have not been vetted and corrected.Therefore, you should not assume that the recipes in the second part are as reliable as the pictured procedures in the first part.Some of the recipes require several of the procedures from the first part, but these are not always reliably indicated in the recipes; the neophyte is left guessing.Most of the recipes I did (mostly brittles and toffees) required additional steps from the first part of the book, but were not in the recipe itself.A number of the recipes are very interesting and produced wonderful candy, if you can get past the inadequate instructions.

The greatest asset of the book is the listing of books in the bibliography.Although the list stops in 1978 when the book was written, the list is one of the best I know of for those trying to build a library of candy cookbooks. ... Read more

Product Description
This collection of holiday recipes includes dozens of candy recipes sure to please every sweet tooth on your Christmas list! ... Read more

Customer Reviews (1)

The Sweet Side of Haute Cuisine
Basically, this is a collection of ice cream, fruit, and candy recipes. If you do not have an ice cream maker, the first part is useless. People seem not to have the patience or interest in doing good desserts with fruit. The candy stuff is really good, but hopelessly out of date. In general, the recipes will probably not be of general interest, but are excellent training tools.

Lenotre published a fabulous collection of desserts (Lenotres Desserts and Pastries), and this volume is reallya continuation of this valuable cookbook on the sweet kitchen. This volume concentrates on frozen desserts, components, jams, and confectionery. It is a valuable collection of 227 rare and hard to find recipes; it also represents desserts that were fashionable 4 or 5 decades ago, but are no longer current.If you are a foodservice professional or a talented, amateur chef, this book is very valuable; for the rest of us typical, home cooks, I am not sure if this is worthwhile.

On the good side, the authors and editors are fastidious about recipe completeness (not unlike a number of other professional cookbooks I have): each recipe lists recipe times and complete mise-en-place (both ingredients and tools, which simplifies the mise-en-place). Also, each recipe is rated for difficulty, so please pay close attention to this rating, especially if you are rather inexperienced in the sweets kitchen.On the bad side, this book is aimed at the foodservice professional or veteran home pastry chef. Many difficult techniques are called for, but are not explained; you must already know how to do these things (like beat and fold egg whites), and this book does not explain any of them, so it makes a lousy place to learn how to do these basic techniques. On the other hand, the recipes are unusually complete and correct, and I have had absolutely no problems with any of the recipes I have used over time.

The first chapter has sherbets and granitas. Note that this book has the older definition of sherberts, or sorbets (here, the two terms are synonymous, and sorbet is merely the french translation): sugar syrup and fruit puree frozen in an ice cream machine, and not the current definitions.

The second chapter has ice cream and parfaits. Note that here, parfaits maintain their traditional meaning: custard sauce folded into whipped cream, then molded and frozen (what was called a bombe at the cooking school I went to).

The third chapter is sundaes. It is possible to do many of these using store bought ice cream, but the flavors will not be close to what was intended. These recipes assume that you have a wonderful, home-made version of a recipe from the first 2 chapters, and need some help in various presentations and flavors.

The fourth chapter is an omnibus collection of multi-part assembly desserts that have one or more frozen components.

The fifth chapter is probably the most important. It has various components that you can use in assembling your own desserts: sauces, cookies, pastries, cakes, and alcohol-imbibed fruits.

The sixth chapter has jams and pates des fruits. The main problem here is that the latter specifically calls for Certo, which is fine if you can find it in your local grocery store.

The seventh chapter has classics candies, and the eighth focuses on various chocolates (what used to be known generically as "bons-bons"). The few recipes I did worked as advertised, although many important sub-steps and details were missing (experienced candy makers will have no trouble filling the blank spots). Before you get too excited, note that these are confectionery from the classic age of haute cuisine of a few decades ago, and you will not find recipes for those trendy chocolate truffles you just saw at the gourmet chocolate store.
... Read more

Product Description
Y2Kitchen brings together over 600 of America's favoriterecipes with easy-to-understand directions plus complete nutritionalanalyses. Both the novice as well as the seasoned cook will findvaluable tips from professional chefs to prepare delicious nutritiousmeals for everyone's enjoyment. This book details how to survive anycooking crisis including natural and man-made disasters or possiblefood shortages.A complete cookbook and reference center for the newmillennium including valuable suggestions on emergency preparedness. ... Read more

Customer Reviews (7)

If you only have one cookbook, make it this one
Given the tenuous state of the world, if you can only have one cookbook, have Y2Kitchen. If you have other cookbooks, also have Y2Kitchen. No, it does not tell you how to make grass sandwiches or grind acorn flour. Whatit does offer is an attractive long list of recipes that are nutritious, require minimal ingredients and equipment to prepare, and are flavorful.Obviously, preparation for uncommon events is a necessary prelude tosuccessful survival, and survival preparation is superbly addressed in the22 page Appendix. In this section you will find imaginative cooking andshopping tips, detailed food storage suggestions, and a long list ofimportant emergency essentials. Buy this book, read it, and store it whereit will not be damaged if a sudden emergency occurs. It could be the mostimportant volume in your kitchen library

Great kitchen common sense!
As they began fixing my computer at work, I began reading snippets from Y2Kitchen, The Joy of Cooking in a Crisis, to my captive audience.

Use separate cutting boards for meat and veggies to not cross-contaminate theboards with bacteria. Didn't my biology instructor mention something aboutthe kitchen housing the most bacteria of any room in the house?

Add waterto your food when cooking it in a microwave so the steam can kill thebacteria. Yes, he also lectured on how bacteria thrive and die.

Dropfrozen veggies into boiling water while they are still frozen to preserveVitamin C. And never soak any fruit or veggie in water for longer than aminute so large amounts of vitamins and minerals won't be lost.

Therewere so many wonderful tips; my computer geek friends were beginning totake an interest.

Did they know which baking powder was aluminum free?Could they tell the difference between a fresh and cooked egg withoutbreaking it? Did they know how to reduce the gas content of beans?Moreover, if they knew how to keep a bottle of champagne from bubblingover, did they know how to keep a pot from doing the same?

By now, myaudience was asking for the name of the book and where to get a copy forthemselves. It was just amazing how many wonderful tips there were. Someseemed like good old common sense, and yet I don't remember my mothermentioning them.

Never defrost those herbs before cooking...measure honeyin oiled utensils...submerge lemons in hot water for 15 minutes for twice thejuice on squeezing...the list goes on and on. Candy's book has it all, aswell as a collection of fine recipes interspersed with historical tidbitsand a nutritional analysis of each meal. Give it a look. You won't bedisappointed!

Sure hope we can get 50% of the ingrediants the author uses
Only a fair regular cookbook and really not useful for Y2k. The author must think that we will be able to get to the store for butter, dozen clams scrubbed, fresh squessed lemon juice, sour cream, etc. I was hoping to geta cookbook that uses canned goods or survival type foods.

Great book!!!
Candy has done it again!Even I can follow the recipes and actually provide nutritional, delicious dishes.I especially liked the Ezekiel Bread and Raisin Bran Muffins.Am looking forward to finding otherfavorites.

Candy is a living testimony to the fact that she practiceswhat she preaches.Good nutrition is vital to live a healthy, vibrantlife.

You go girl!

Contains many tasty and nutritious recipes
Besides the many tasty and nutritious recipes, the book offered a lot of good cooking suggestions for a novice such as myself. I also found the dietary information such as number of calories and amount of protein perserving useful for my exercise program. The included emergency food storagelist was also helpful as a reminder of what needs to be bought in casethere is a Y2K crisis. ... Read more

Product Description
The Candy Bar Cookbook offers sixty-four delicious recipes made with some of American's most popular candies. Desserts such as Baby Ruth Cream Cheese Brownies, 3 Musketeers Meringue Pie, Milky Way Pain Au Chocolat, and Jolly Rancher Angel Food Cake are certain to tempt the sweet tooth of even the most hardened dieter. Divided into seven chapters on breakfast foods, cakes, pies, cookies, and other sweet treats, the book provides fascinating information about the history of candy in America, including a timeline of when each candy was invented and historical sidebars that highlight the stories behind our favorite confections. Intended for enjoyment by the whole family, there are seasonal recipes for the various holidays, as well as a chapter devoted to recipes for children. Coauthored by a professional chef and a veteran writer, this is a book for serious candy lovers everywhere, The Candy Bar Cookbook serves up edible slice of Americana. ... Read more

Customer Reviews (7)

So simple and easy to make using store-bought candy.
What a clever little cookbook, I say little because it's a stocking stuffer size but it is a 160 pages. There's a recipe for oatmeal cookies made with raisinets.It was so yummy.Another recipe was Peanut Butterfinger Pie, made using Oreos and Butterfingers.OMG, it was to die for.It would be wonderful to take to the company Christmas party.All of the recipes are made using brand name candy.It's not a cookbook to make the candies as someone else mentioned.These are pies, bars, cookies, tarts, coffee cakes, etc made using Milky Way, Junior Mints, Snickers, Hershey's Kisses, Jolly Rancher's, and many many more.

This is an awesome cookbook that everyone needs around the holidays.It even has seasonal recipes so you can make a 4th of July Trifle using Nestle White Crunch bars.There's Necco Sweethearts Cupcakes, Easter Bunny Fondue, and again many more.

"The Candybar Cook Book"
This is an awesome book!!Every recipe looks so delicious and they don't seem to be too complicated either.For anyone who likes candy, and likes to use candy in their baking, this is the book for you.I know that these recipes are all tested good recipes.I went to school with one of the authors.I would recommend this book to everyone!

The Candy Car Cookbook
I just love this little cookbook!If you are a cookbook lover like me you will have to have this one.Now I am able to use all the candy bars in those warehouse club pack!Would make an excellent gift as well!

an absolute delight,
I had dessert duty at our family get together, so i made the Three Musketeers pie....a huge success, so rich and delicious.. this book is a must for any cookbook fanatic like myself.. and an excellent gift for your friends and family.

One of the best cookbooks around
Many of the recipes are easy to make which is perfect for people like me who hate baking. The book would make a perfect gift. ... Read more

Product Description
Bring the warmth of the holiday spirit home.

You can make this holiday season one your family will cherish forever. This delightful book by Candy Christmas shares scrumptious recipes that are sure to make your family and friends feel special and loved. In its pages you'll find tips for holiday entertaining, family traditions you can make your own, and easy holiday crafts.

Whether this book is for you or someone you love, it will make every Christmas a more meaningful and treasured holiday and will help you make new memories that will last a lifetime. ... Read more

Customer Reviews (3)

Great Christmas Book!!
This has got to be one of my very favorite Christmas books.Not only does it have lots of great inspirational stories, it also has lots of great recipes and so many beautiful pictures throughout.I enjoy it because the recipes are simple and delicious.I'm a cookbook collector having over 500 cookbooks, and this book rates up top as one of my favorites.This would make a nice gift to yourself as well as to others.

mediocre ... big disappointment
This was a huge disappointment.Thank goodness I bought it from Amazon so can return it.All those recipes but no hints about why they're special -- and there's a vast difference between recipes you treasure because they contain ingredients that are readily available, because they're cheap, because they're quick and easy, and because they're delectable.I like to know which is which before spending my time and money, and this book provides no hints. It could have been cranked out from any sterile test kitchen.I prefer tried-and=true recipes that tell you why they're treasured.

The crafts are even worse.For example, a "new or recycled" picture frame to which you glue birdseed and hang it on a bush or tree.A *NEW* picture frame?Yeah, right.Is this book intended for the Rockefellers?I feed birds every day, but they'd rather have me spend my money on birdseed than on picture frames!

What a waste!

Candy Christmas's Christmas Collection Book
One of the best! Has such yummy recipes and extremely well done. Pictures are wonderful and just a all around darling candy,table setting,foods for the holidays and what to cook with what cookbook. You won't be disappointed with this cute Christmas cookbook. I have alot of cookbooks(hundreds)and this is one of my favorites because of the recipes in it, they are very good and easy to make. Great book for a gift. ... Read more

Product Description
What is mouthwatering, lip-samcking, and really yummy?Allthe marvelous candies you can make yourself in this luscious,full-color, complete beginner's guide!It's easy to create tastytreats like coffee and butter caramels, pecan rolls, and peppermintand raspberry truffles with basic equipment from the kitchen and a fewsimple techniques. For chocoholics, there are 18 scrumptious types offudge, including nutty buttermilk, almond squares, maple cream, easywhite and loads more. Guests will adore these party morselsflcocnutpeaut nutter cups, cashew crunch, date roll candy, and dozens of otherdelights. Some are simple squares to pop right in your mouth, othersare beautifully molded designs, but every one issuper-delicious. There are 26 finger-licking projects for kids tomake, like potato candy, pralines, and raisin clusters.After thebasic intstructions and helpful hints, you'll be ready to indulge innearly 100 easy-to-make, tantalizing treats. ... Read more

Customer Reviews (2)

Excellent introduction to making candy
I bought this book to try my hand at making some candies and sweet treats.I cook a lot but have not made many candies.This book wasperfect for me.I would recommend it to anyone who wants a good primer before making candy.The recipes are excellent and easy to follow.

Outstanding overall content
This book covers fudge to hand-dipped fondant centers.Lots of yummy recipes with very specific directions for making luscious treats.A must for beginners or wanna-be candy makers.Really a good place to startindulging those candy urges! ... Read more