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Sugar Baby: Confections, Candies, Cakes & Other Delicious Recipes for Cooking with Sugar (English Edition) [Format Kindle]

Gesine Bullock-Prado , Tina Rupp

Prix conseillé : EUR 23,20 De quoi s'agit-il ?
Prix éditeur - format imprimé : EUR 29,69
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  • Longueur : 224 pages
  • Langue : Anglais
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Descriptions du produit

Présentation de l'éditeur

Cookbooks with recipes for baking with sugar (in the oven) continue to top the bestseller lists. And yet, no one has set out to do a cookbook with recipes on cooking with sugar (on the stovetop)—until now. In Sugar Baby, Gesine Bullock-Prado offers totally unintimidating step-by-step advice; the simplest instructions; recipes for candy, confections, and treats that integrate stovetop work into finished desserts; and a hilarious voice. Organized by temperature and chemical stages, here are more than 100 recipes for lollipops, caramel, rock candy, chocolate mousse, macarons, marshmallows, pudding pops, cakes, and much more. Sugar Baby will satisfy even the most demanding sweet tooth.

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 11312 KB
  • Nombre de pages de l'édition imprimée : 224 pages
  • Editeur : Stewart, Tabori & Chang (23 octobre 2012)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ASIN: B008ZR92C2
  • Synthèse vocale : Activée
  • X-Ray :
  • Word Wise: Non activé
  • Composition améliorée: Activé
  • Classement des meilleures ventes d'Amazon: n°797.303 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)

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Commentaires en ligne

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Commentaires client les plus utiles sur Amazon.com (beta)
Amazon.com: 4.3 étoiles sur 5  81 commentaires
109 internautes sur 116 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Can we have 10 out of 5? 26 mars 2011
Par Rebecca M. Riordan - Publié sur Amazon.com
Format:Relié|Achat vérifié
I love to cook, and I read a LOT of cookbooks. I read them like other people read novels. And I read every book on confectionery that I can get my hands on (there aren't alot, and most of them are of the Junior League variety--wonderful recipes, sometimes, but not a lot of information).

So I was delighted when sugarbaby showed up in my Amazon recommendations, and ordered it right away. I was hoping for a modern take on confectionery, and I was sure from other reviews that the book would be pretty. It's both of those things, and the two recipes I've tried so far (the matcha pastry cream and marshmallow fondant) were get-in-the-bowl-and-walk-around delicious.

What I didn't expect was the author's voice. She's funny. Actually laugh-out-loud funny. And very, very real. Just wonderful. I'm ordering her other book right now, just because I want to spend some more time with this amazing woman.

If you like to read cookbooks, buy this book!
39 internautes sur 43 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Exactly what I hoped!! 31 mars 2011
Par rowanrose - Publié sur Amazon.com
Format:Relié|Achat vérifié
I've been toying with expanding my baking skills into the slightly scary realm of sugar work. I looked over A LOT of books before deciding on this one...and I am thrilled! Easy to read (and funny too!) Gesine makes the world of sugar easy to understand and far less daunting to attempt.

The first recipe I attempted was the dreaded and difficult to master Parisian Macaron. With this book in my hand (and the wonderful online video tutorial available the companion site [...] I knocked this recipe out of the park! Thanks Gesine!!

I would recommend this book to anyone really- it's great for the absolute beginner, and even seasoned cooks will get some fabulous new techniques and recipes out of it.
33 internautes sur 37 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Truly amazing! 25 mars 2011
Par Angela Neal - Publié sur Amazon.com
I love Gesine's books, they are well written, put together in a wonderfully funny manner. The companion videos are thoughtful and extremely down to earth. Shows that Gesine has a passion to truly share her knowledge and enjoys her craft. How could that not be infectious! I have now tried 7 of the recipes in the book, every one turned out just as it was meant too. There were no surprises. What you see is truly what you get. I am now looking forward to her next book "Pie it Forward".

I would whole heartedly recommend this book to any foodie. Your friends and family will think you are a culinary genious! This book should in all sincerity win many awards, it is that good!!!!
20 internautes sur 23 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 Eye candy but not good candy instruction 10 mars 2012
Par Maresa - Publié sur Amazon.com
The book's narrative seems honest and thoughtful and the photography is very appealing. It gives you the impression that the author is "leveling" with you.I find that the Sources she recommends are very good although known by professionals and serious aficionados (Pastry Chef Central, Baristaproshop, nutsonline, flavorbank), unfortunately they are scattered throughout the book, so every time you want to recall a certain website address you have to skim the whole thing.

The approach is original but overly ambitious. The author attempts to go over all the stages of cooked sugar; and since that is no small task,some recipes had to suffer. There are some recipes in which she is very thorough (macarons is one of them, you can also check out her demo on Vimeo)and others in which you wish she had elaborate a good deal more, like the praline recipe. Her one paragraph instructions simply doesn't cut it. If you are interested in confections (candy, chocolate et.al.) you can check out the volume on confections by the Culinary Institute of America (from the "at Home" Series), there you'll learn the technique, and it doesn't take that much space, but it definitely takes longer than a couple of paragraphs. The gummies are another example of a recipe that lacks detail(she also mentions gelatine gummies in the text but only gives a recipe for pectin gummies), again you can find better instruction in the CIA's volume.

At some point the author mentions that listing a "number" of eggs as opposed to a weight in the ingredients list is very inaccurate (I believe there is no debate on that)but then she uses "number" on her recipes. One other thing is that the author mentions the Sugarbaby website for pictures of the candies not illustrated in the book (and more demos) but the illustrations there are not very different from what you can find in the book and I find that the website is very neglected, very few posts throughout the year.

In short, I have found inspiration for preparing many confections from this book, but the actual baking procedures I have found elsewhere. If you want good instruction in the art of "cooking with sugar" and do not care for the stories and photography this is not a book for you. And anyway, if you like stories and eye candy you can have plenty from her blog Confections of a Closet Master Baker, the recipes I have tried from the there are good and creative and many of the stories there are recycled stories from her books.

Some people recommend this book because you laugh out loud and get interesting stories (and you might laugh out loud by the coffee table) but if you want to laugh out loud you can buy a novel, not a cookbook. You want a cookbook to work, you will not be laughing out loud when the recipes fail to deliver (in the kitchen, where it matters).
22 internautes sur 26 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 Where are the photos? 14 octobre 2011
Par cminigo - Publié sur Amazon.com
Format:Relié|Achat vérifié
The recipes in this book seem to be doable for the most part, but there are hardly any pictures! How are you supposed to know what you are making, and if it turned out right? Some of these things i had never heard of and I have no intention of taking all that time and effort to make something i have no idea what it will look like. I was very disappointed, will try a few more recipes and then pass it on to the next person. Very sad, because the cover is so beautiful i expected the rest of the book to be just as visually pleasing. :(
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