Atelier: Confectionery: Bonbons, Marshmallows, Toffees, Lollipops, Licorice....pdf

Atelier: Confectionery: Bonbons, Marshmallows, Toffees, Lollipops, Licorice....pdf


The ultimate book for sweet tooths, with comprehensive instructions on how to make chocolates, caramels, toffee, fudge, marshmallows, licorice, and just about everything in between. Calling all sweet tooths: this book was made for you. Whether you’re mad about macarons, crazy about caramel, charmed by chocolate, or just sweet about sweets, Atelier: Confectionery gives you everything you need to know to master the art of confectionery. It is the perfect manual for any home cook looking to start making delicious sweets for special occasions, parties, and gifts—or to keep all to yourself. Beautiful, appetizing photography will set your sweet tooth on edge, and with simple, illustrated instructions for key techniques, Atelier: Confectionery will have you churning out confectionery worthy of a Parisian confiserie in no time at all.

Yasmin Othman is a London-based home economist, food stylist, and cookery writer. Trained in her native Malaysia and the UK, Yasmin has worked extensively on television cooking programs with chefs including Raymond Blanc, Michel Roux Jr. and Sr., Nigella Lawson, and Nigel Slater. Her recipes regularly appear in food magazines and books.


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