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Chocolates and Confections at Home with the Culinary Institute of America
Dusk cover has clear cover that is shelf ware... the contents pages of book - excellent no writings or tore or stained pages. Sticker on back This book may contain library ownership stamps or labels. It was returned through a book leasing program and made available for resale.
298 pages, Hardcover
First published December 1, 2009
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Displaying 1 - 6 of 6 reviews
April 13, 2018
I saw this at the library while going to renew my card and so picked it up on a whim. I didn't expect to make anything from it, but was hoping it could answer some questions I had about tempering and making caramel. The book is part of the Culinary Institute of America collection, so it assume you can both follow directions and have some idea that cooking involves more than throwing frozen burritos in a microwave.
It delivered on all that and more. Clear, concise explanations and instructions. Lots of recipes. (The maple fudge was pretty darn delicious.) It's a book that cannot stay in my house because I will want to try to make everything in it just to see if I can.
My only negative comment is that the print in the hardcover is ridiculously small, especially for a book so physically large. For safety reasons alone (because sugar will burn you like nothing else short of the very lavas of Hades itself), you'd think they'd have gone with a font big enough to read easily from a working distance.
It delivered on all that and more. Clear, concise explanations and instructions. Lots of recipes. (The maple fudge was pretty darn delicious.) It's a book that cannot stay in my house because I will want to try to make everything in it just to see if I can.
My only negative comment is that the print in the hardcover is ridiculously small, especially for a book so physically large. For safety reasons alone (because sugar will burn you like nothing else short of the very lavas of Hades itself), you'd think they'd have gone with a font big enough to read easily from a working distance.
February 13, 2011
Clear instructions, beautiful photos, and a great selection of everything a chocolate-lover could want. And not only were there instructions on how to make dipped and coated chocolates (which, you know, one expects from a book), there were how-tos for homemade candy bars! The "cover the bottom first" instruction answered a question I had for a very long time. In short, this book is AMAZING.
May 15, 2014
This book is for almost professionals. When/If I ever get my own shop open, this would be the book I would go to for chocolates. It's broken down into what I need, how to make it and then the recipes. Nice. And it has pictures. Can't use a cookbook without pictures. At least I can't.
February 2, 2019
What a delicious, yummy book of chocolates, fudge, sponge candy, bark temptations - I could go on and on. Wonderful recipes with extra tips and techniques. My personal favs are Peanut Brittle, page 113; Sponge Candy, page 189, and Caramel Corn, page 229. Just looking at the photos will make you drool!
May 7, 2010
I want this book!!!
Techniques are explained wonderfully, recipes are rated on skill level, beautiful pictures and really, who doesn't want to be able to make the treats in this book?
Techniques are explained wonderfully, recipes are rated on skill level, beautiful pictures and really, who doesn't want to be able to make the treats in this book?
August 19, 2014
These recipes/photos looked amazing! That said, these recipes are waaaay more involved than I have ANY intention of EVER getting. I would definitely eat them though!
Displaying 1 - 6 of 6 reviews