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Confections Books
Showing 1-16 of 16
Taking the Cake! (Confectionately Yours, #2)
by (shelved 1 time as confections)
avg rating 4.20 — 1,950 ratings — published 2012
A Nutcracker Nightmare (Killer Chocolate #2)
by (shelved 1 time as confections)
avg rating 3.73 — 627 ratings — published 2023
SUQAR: Desserts & Sweets from the Modern Middle East (Hardcover)
by (shelved 1 time as confections)
avg rating 4.21 — 47 ratings — published
Death by the Dozen (Cupcake Bakery Mystery, #3)
by (shelved 1 time as confections)
avg rating 4.04 — 6,090 ratings — published 2011
Buttercream Bump Off (Cupcake Bakery Mystery, #2)
by (shelved 1 time as confections)
avg rating 3.93 — 7,646 ratings — published 2011
Sprinkle with Murder (Cupcake Bakery Mystery, #1)
by (shelved 1 time as confections)
avg rating 3.86 — 11,832 ratings — published 2010
The Golden Spoon (Hardcover)
by (shelved 1 time as confections)
avg rating 3.47 — 54,127 ratings — published 2023
Murder at the Christmas Cookie Bake-Off (Beacon Bakeshop, #2)
by (shelved 1 time as confections)
avg rating 4.12 — 3,823 ratings — published 2021
To Have and to Kill (Wedding Cake Mystery, #1)
by (shelved 1 time as confections)
avg rating 3.66 — 3,916 ratings — published
Murder 101 (Kitchen Witch Mysteries, #1.5)
by (shelved 1 time as confections)
avg rating 3.79 — 1,157 ratings — published 2021
A Christmas Candy Killing (Killer Chocolate, #1)
by (shelved 1 time as confections)
avg rating 3.59 — 1,788 ratings — published 2022
Assaulted Caramel (Amish Candy Shop Mystery, #1)
by (shelved 1 time as confections)
avg rating 3.98 — 5,953 ratings — published 2017
Asking for Truffle (Southern Chocolate Shop Mystery #1)
by (shelved 1 time as confections)
avg rating 3.73 — 717 ratings — published 2017
Murder at the Beacon Bakeshop (Beacon Bakeshop, #1)
by (shelved 1 time as confections)
avg rating 4.13 — 5,303 ratings — published 2021
Death Is Like a Box of Chocolates (A Chocolate Covered Mystery, #1)
by (shelved 1 time as confections)
avg rating 3.73 — 933 ratings — published 2014
Candyfreak: A Journey through the Chocolate Underbelly of America (Paperback)
by (shelved 1 time as confections)
avg rating 3.75 — 5,697 ratings — published 2004
“Nine times out of ten, when a customer walks into the Punchbowl and Pineapple, I can guess what will tempt them. It is the confectioner's principal art, anticipating wants and needs--- and people betray their desires in countless small ways. For a young lady taut with nerves, dressed to make a house call, I suggest a pretty basket of French macaroons to impress her friends. For a young buck in the first flush of love, seeking a gift for his mistress, I propose a petits puits d'amour (the name and oval shape might make him smile, though I act oblivious to any indelicate connotations). For an older gentleman--- picture one crimson from hunting and port--- a rich plum cake spiced with cinnamon and mace. For a widow in mittens, a box of scented violet wafers--- or if she is bent with the rheumatism, bergamot chips. For a little boy with a cough, I prescribe a guimauve: a soft cake of honey whipped with the sap of the marsh mallow plant. And for his governess, a sweet syllabub, to be eaten at one of my tables, while she ponders how life's misfortunes brought her here.”
― The Art of a Lie
― The Art of a Lie
“SOME PASTRY TERMS
Chef de pâtissier: pastry chef
Gâteau: rich, elaborate sponge cake that can be molded into shapes, typically containing layers of crème, fruit, or nuts
Pâtisserie(s): pastry/pastries
Brioche(s): a soft, rich bread with a high egg and butter content
Pain aux raisins: a flaky pastry filled with raisins and custard
Chaussons aux pommes: French apple turnovers
Pâte à choux: a light, buttery puff pastry dough
Éclair: oblong desserts made of choux pastry filled with cream and topped with icing (often chocolate)
Tarte au citron: lemon tart
Macaron: a meringue-based confectionary sandwich filled with various flavored ganache, creams, or jams
Croquembouche: a cone-shaped tower of confection created out of caramel-dipped, cream-filled pastry puffs and swathed in spun sugar threads, often served at French weddings or on special occasions
Saint-Honoré: a dessert named for the patron saint of bakers and pastry chefs
Pâte feuilletée: a light, flaky puff pastry
Vanilla crème pâtissière: vanilla pastry cream
Hazelnut crème chiboust: a pastry cream lightened with Italian meringue
Paris-brest: a wheel-shaped dessert made of pâte à choux and filled with praline cream. Created in 1910 by chef Louis Durand to commemorate the Paris-Brest, a bicycle race.”
― Make It Sweet
Chef de pâtissier: pastry chef
Gâteau: rich, elaborate sponge cake that can be molded into shapes, typically containing layers of crème, fruit, or nuts
Pâtisserie(s): pastry/pastries
Brioche(s): a soft, rich bread with a high egg and butter content
Pain aux raisins: a flaky pastry filled with raisins and custard
Chaussons aux pommes: French apple turnovers
Pâte à choux: a light, buttery puff pastry dough
Éclair: oblong desserts made of choux pastry filled with cream and topped with icing (often chocolate)
Tarte au citron: lemon tart
Macaron: a meringue-based confectionary sandwich filled with various flavored ganache, creams, or jams
Croquembouche: a cone-shaped tower of confection created out of caramel-dipped, cream-filled pastry puffs and swathed in spun sugar threads, often served at French weddings or on special occasions
Saint-Honoré: a dessert named for the patron saint of bakers and pastry chefs
Pâte feuilletée: a light, flaky puff pastry
Vanilla crème pâtissière: vanilla pastry cream
Hazelnut crème chiboust: a pastry cream lightened with Italian meringue
Paris-brest: a wheel-shaped dessert made of pâte à choux and filled with praline cream. Created in 1910 by chef Louis Durand to commemorate the Paris-Brest, a bicycle race.”
― Make It Sweet
