THE ART OF MAKING GOOD CANDIES AT HOME by Martin K. Herrman

THE ART OF MAKING GOOD CANDIES AT HOME

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KIRKUS REVIEW

For those who are convinced that dipping a chocolate is equal in nervous energy units expended to the construction of a paella, but would enjoy a conversation piece of a tray of homemade confections enthroned on a festive table, this explicit course in the art of candy-making will be a spirit lifter. The author is a master of calming directions, and even the faint-hearted should be able to follow, with the help of excellent photographs, the hitherto mysterious process of dipping a squashy chocolate drop. The list of goodies encompasses the traditional (with exciting variations) and more experimental, and the recipe for dear old chocolate fudge opens new worlds-- some brown sugar and syrup plus the use of the candy thermometer to eliminate the hateful beating. For lively cooks with lots of time.

Pub Date: Oct. 21st, 1966
Publisher: Doubleday