The Dilettante Book of Chocolate and Confections

By Dana T. Davenport and Ruth Reed

No Synopsis Available.

• Format: Paperback
• Language: English
• ISBN: 0060912235
• ISBN13: 9780060912239
• Release Date: January 1986
• Publisher: HarperCollins
• Length: 240 Pages
• Weight: 1.24 lbs.

Customer Reviews

Clear and easy to understand guide to confectionery

This book begins with several chapters on food chemistry for the layman, explaining not only what must be done to achieve various effects, but why. Anyone who likes Alton Brown will probably find these chapters enlightening. The recipes themselves are simple, easy to follow, and well laid out. I'm not one of those people who follows recipes to the letter, so I can't really tell you how good they are straight, but I've found them to be a wonderful springboard for experimentation. And that's another thing. This book gives basic recipes, then suggests variations and ways of building on them. It's therefore excellent for the creative cook as well as for the experimentalist!

The Dilettante Book of Chocolate and Confections

I found this book to have excellent explanations of the types of sugar and chocolate. Recipes are very different and simple.Good advise on troubleshooting problems with confections.Just a really good book with good directions and cautions for dealing with candy.A must for any confectionary library.