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Sugar and spice : sweets and treats from around the world
Book
2013
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Trade Reviews

  Library Journal Review

Growing up on sugar plantations, Guyana-born food historian Pagrach-Chandra (Warm Bread and Honey Cake) developed an enthusiasm for sweets that hasn't waned. Here she explores the history of sugary treats like toffee, truffles, marshmallows, marzipan, and fudge. She shares unique multiethnic confections (e.g., Simple Semolina Halva, Gulab Jamun, Turkish Delight) as well as numerous cookies, tartlets, and small cakes that make great edible gifts or teatime snacks. Readers will need a candy thermometer, but few specialty molds or ingredients. VERDICT This book offers great variety for the novice confectioner and pairs nicely with Michael Krondl's Sweet Invention. (c) Copyright 2013. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

  Booklist Review

Whether for holidays or for any time during the year, homemade candies make marvelously tasty treats and even better gifts. Pagrach-Chandra draws from both European and Asian traditions to present recipes offering the home confectioner a wealth of out-of-the-ordinary options that go far beyond everyday cookies and cakes. Her selections include Turkish delight, nutty nougat, buttery semolina halvah, several variations of marzipan, and both French and English madeleines. In addition to chocolate fudge, Pagrach-Chandra offers a recipe for tablet, a rarely seen Scottish cousin of fudge. A number of the more sophisticated candies require such exotica as liquid glucose and edible wafer paper, but in these days of Internet shopping, such items are easy to come by. Instructions are explicit, and measurements cover both European and American systems wherever possible. Some of these recipes may challenge the tyro, but experienced candy makers will find no little inspiration. Color photographs.--Knoblauch, Mark Copyright 2010 Booklist
Summary
This enchanting cookbook offers recipes for the best of the world's sweets, tiny cakes, and patisserie, from Indian milk sweets to the nutty dainties of the Middle East; from tiny French sponge cakes to Scottish fudge. Alongside over 120 easy-to-follow recipes, the author offers engaging narratives on the history of sweets-tales of trade and sea voyages that have enchanted children for centuries. These delightful bite-sized sweets are ideal for sharing with your family, entertaining, or for gifts.
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