Interlink Books
Sugar and Spice : Sweets & Treats from Around the World
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Sugar and Spice
Author(s): Gaitri Pagrach-Chandra
A delicious collection of international recipes from the award-winning author of Warm Bread and Honey Cake... This enchanting cookbook offers recipes for the best of the world's sweets, tiny cakes and patisserie, from Indian milk sweets to the nutty filo 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. All the sweets and cakes can be eaten in one or two mouthfuls—ideal for the family, entertaining, or gifts. Sugar and Spice is filled with stories from around the world and it is as much an armchair read as a practical cookbook. With beautiful photography and delectable design it makes the book itself an ideal gift and will be as much a treat as the recipes themselves.
Review(s):
"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"
ISBN: 9781566569323
Author(s): Gaitri Pagrach-Chandra
A delicious collection of international recipes from the award-winning author of Warm Bread and Honey Cake... This enchanting cookbook offers recipes for the best of the world's sweets, tiny cakes and patisserie, from Indian milk sweets to the nutty filo 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. All the sweets and cakes can be eaten in one or two mouthfuls—ideal for the family, entertaining, or gifts. Sugar and Spice is filled with stories from around the world and it is as much an armchair read as a practical cookbook. With beautiful photography and delectable design it makes the book itself an ideal gift and will be as much a treat as the recipes themselves.
Review(s):
"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"
ISBN: 9781566569323