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Sugar and Spice: Sweets & Treats from Around the World (Anglais) Relié – 6 septembre 2012

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5 étoiles sur 5 3 commentaires provenant des USA

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Description du produit

Revue de presse

Sometimes we want to skip cake and go straight to the confectionery course. Which is why we love Sugar & Spice… --The Scotsman magazine, October issue

This book offers great variety for the novice confectioner. --The Library Journal

for those with a sweet tooth, books like this are truly irresistible --Italia magazine, January issue

if you want a cookbook with fresh, new ideas for sweet treats, look no further than this lovely collection --Cakes & Sugarccraft magazine, Spring 2013 issue

Included in 'The best food books of the year 2012' The Guardian --The Guardian, December 2012

That the name of baking author Gaitri Pagrach-Chandra is not recognised in every household is, surely, a matter of time. She is one of the most scholarly, thoughtful and intelligent food writers of our time and her three books - Windmills In My Oven,Warm Bread and Honey Cake and most recently Sugar & Spice are all highly collectable. She is the thinking baker's author: her work is so finely researched and so thoroughly tested that in addition to learning new and international recipes you will also gain a wealth of information about the growing of sugar cane, the history of patisserie, the making of chocolate, the provenance of fruit, the culture of cake making and so much more. Her reach overarches time and place and her curiosity about the culture and heritage of sweets, confectionery, cakes, breads and biscuits is infectious. --The Foodie Bugle, January 2013

Starting with her first book, Windmills in my Oven, Gaitri has become known for her satisfying recipes that sit alongside wonderful anecdotes and histories. Her follow-up, Warm Bread and Honey Cake, won the Guild of Food Writers Cookery Book of the Year 2010, and is filled with gorgeous homely recipes to make at home - the sort of warm, filling pieces that make perfect and satisfying comfort food. Her latest book, Sugar and Spice, is another treat for any cook, full of sweets and treats from around the world. Born in Guyana and brought up on a sugar plantation, Gaitri has lived in Canada and Spain and is now settled in the Netherlands. Her work proudly reflects her multi-cultural background, and introduces readers to a whole host of delicious treats from around the world, so no matter how experienced a baker you are, you're bound to find something new to try! We were excited to chat with Gaitri and discover more about her lifelong love of baking, and what it is that makes her tick. --SWEET magazine, Issue 2, January 2013

That the name of baking author Gaitri Pagrach-Chandra is not recognised in every household is, surely, a matter of time. She is one of the most scholarly, thoughtful and intelligent food writers of our time and her three books - Windmills In My Oven,Warm Bread and Honey Cake and most recently Sugar & Spice are all highly collectable. She is the thinking baker's author: her work is so finely researched and so thoroughly tested that in addition to learning new and international recipes you will also gain a wealth of information about the growing of sugar cane, the history of patisserie, the making of chocolate, the provenance of fruit, the culture of cake making and so much more. Her reach overarches time and place and her curiosity about the culture and heritage of sweets, confectionery, cakes, breads and biscuits is infectious. --The Foodie Bugle, January 2013

Présentation de l'éditeur

This enchanting book is a collection of recipes for the best of the world's sweets, tiny cakes and patisserie, from delicately spiced Indian milk sweets to nutty Spanish marzipans; from tiny French sponge cakes to Scottish fudge. Crunchy brittles, tempting truffles, sticky toffees, caramels, nougat, honeycomb...there are treats to suit all tastes. Over 120 easy-to-follow recipes offer small delights from near and far - ideal for all the family, for entertaining or for giving as gifts. 65,000 words

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Commentaires client les plus utiles sur Amazon.com (beta) (Peut contenir des commentaires issus du programme Early Reviewer Rewards)

Amazon.com: 5.0 étoiles sur 5 3 commentaires
5.0 étoiles sur 5 Love love love 18 juin 2017
Par Cihr - Publié sur Amazon.com
Format: Relié Achat vérifié
I was DROOLING while reading it. I wish it had photographs of each recipe. However, the descriptions were excellent. I love that it gives you enough space to be creative with the recipe. I can't wait to try these delights.
5.0 étoiles sur 5 Five Stars 22 mai 2015
Par Jackie - Publié sur Amazon.com
Format: Relié Achat vérifié
Tried the peppermint patties with coconut milk substituted and couldn't hide them from the boys fast enough!
5 internautes sur 5 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Another cracker from an author who knows what she's talking about 14 février 2014
Par CDsouza - Publié sur Amazon.com
Format: Relié
As a massive fan of Warm Bread and Honey Cake, I had a lot of hopes and fears in equal measure, about Gaitri Pagrach-Chandra 's second book. I needn't have, it delivers on all accounts. It baffles me that the previous reviewer could not find a single thing to recommend. Sure, if all you want is another book on another version of a Victoria Sponge (gorgeous though that is), this is not the book for you. However, if you want to get a little more intrepid and tackle sugar based work, bringing those celebration morsels from the world over into your own kitchen, don't look past this stellar work.

She starts the book by saying, " Sugar is in my blood..." And that's it, I'm hooked. The beautifully photographed and stylish yet restrained pages are filled to the brim with treats of every kind imaginable. Here, Gaitri covers, or rather uncovers the sweets from several corners of the world, bringing them out of relative obscurity, just as she had done for the wonderful bakes in Warm Bread and Honey Cake. The writing as ever, is warm, evocative, honest and truthful. She does not delve as deeply into the history of each item as she did in her first book, but more than enough information is given to add another dimension to that lovely little treat you have created. Her recipe instructions and timings are clear and true to experience, which is so important with sugar work.

Chapters include caramels, toffees, cream/milk based sweets, nougats, nut based treats, marzipans, indian sweets, truffles, brownies, shortbreads and tarts, amongst other things. Ingredients are easy to come by and she has simplified some of the traditional lengthy processes, without any sacrifice of texture or flavour. Storage instructions as well as the shelf life are given, which I think is hugely important.

I have made the Indian sweets, Mohanthlal, the Ladoos and the Coconut Treacle Toffees and explored the brittles too. Incredible stuff! There is such a variety of FLAVOUR to explore here. And that, is the merit of this book! Wonderful, well done!
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 My Go-To for Desserts 14 février 2014
Par LM - Publié sur Amazon.com
Format: Relié
I have both this book and Gaitri Pagrach Chandra's other book, Warm Bread and Honey Cake and I LOVE them. Her recipes are really easy to follow, even for a newbie like me, and really interesting. You can tell she is passionate about international baking traditions, and that her books are the result of years of research and recipe testing.. She has been my go-to for desserts since the first recipe I tried. (I planned to wow my guests with anecdotes and historical information, but turns out, the cookies were enough!)
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