Atelier Confectionery

Atelier Confectionery

Bonbons, Marshmallows, Toffees, Lollipops, Licorice...

by Yasmin Othman

252 pages· 2015· ISBN 9781742708683
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About
Atelier: Confectionary is the definitive guide to making caramels, chocolates and confectionery, and 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. Mastering candies, toffees, caramels, fondants, liquorice, jellies, marshmallows, nougat, fudge, chocolate truffles, marzipan and macarons - not to mention home-made versions of your favourite chocolate bars - is a breeze with Atelier: Confectionary. Complete with simple, illustrated instructions on basic concepts and techniques like sugar temperature, pulling sugar, making a meringue and tempering chocolate, Atelier: Confectionarywill have readers churning out confectionery worthy of a Parisian confiseriein no time at all. With super simple, stylish graphics and attention to design- this is book is a real treat!

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