| Record ID | marc_loc_updates/v40.i17.records.utf8:13704897:1621 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v40.i17.records.utf8:13704897:1621?format=raw |
LEADER: 01621nam a22002898a 4500
001 2012010292
003 DLC
005 20120423122723.0
008 120423s2012 mau 000 0 eng
010 $a 2012010292
020 $a9781592538102 (pbk.)
040 $aDLC$cDLC$dDLC
042 $apcc
050 00 $aTX783$b.L27 2012
082 00 $a641.85/3$223
084 $aCKB095000$aCKB018000$2bisacsh
100 1 $aLaBau, Elizabeth.
245 14 $aThe sweet book of candy making :$bfrom the simple to the spectacular-how to make caramels, fudge, hard candy, fondant, toffee, and more! /$cElizabeth LaBau.
250 $aDigital ed.
260 $aBeverly, Mass. :$bQuarry Books,$c2012.
263 $a1210
300 $ap. cm.
520 $a"This mouthwatering book is an illustrated, comprehensive guide to candy making in three sections. Part I is a complete guide to all the ingredients and tools you need in your pantry to master the art. Part II, the bulk of the book, teaches the basics of different styles of candy, using more than 50 delicious recipes to demonstrate the techniques. You'll find chapters on all the basics, including:- Hard candies- Caramels- Toffee- Fondant- Fudge- Truffles- Fruit and nut-based candies- Marshmallows- ChocolatesPart III covers the finishing touches, including molding, piping, decorating, and presenting your candies.Sweeten up your kitchen with The Sweet Book of Candy Making!"--$cProvided by publisher.
650 0 $aCandy.
655 7 $aCookbooks.$2lcgft
650 7 $aCOOKING / Courses & Dishes / Confectionery.$2bisacsh
650 7 $aCOOKING / Courses & Dishes / Chocolate.$2bisacsh