With tomorrow being Halloween, we've unofficially opened the Pandora's Box that is Fall sweets season. That's why the Field Guide to Candy (
- Candy history, serving suggestions, and storage tips set the stage for each recipe.
- Carefully organized book classifies candies into useful categories, and provides candy-making resources, helpful substitutions, and candy-making notes.
- The book includes a range of regionally and ethnically diverse, intriguing confections, such as Turkish delight, dulce de leche, Chinese date-walnut candy, mochi, marzipan, and Oklahoma brown candy.
- Generally speaking, candy making is tricky, and this abbreviated pocket guide isn't ideal for beginners. Crucial issues for beginners, such as tips for evenly coating nuts in chocolate, aren't addressed.
- Like other books in the series, this tome feels tightly bound and tiny, and fails to include instructional photographs.
Recipes: Chu walks readers through more than 100 different sweet courses, including:
- Candy corn
- Maple candy
- Jordan almonds
- Jasmine tea chocolates
- Fleur de sel caramels dipped in dark chocolate
Imagery: A full-color pictorial index helps you visualize what each and every candy should look like. Confections are gorgeously shot and styled.
Overall Rating: This is an exhaustive compilation of favorite confections, with tantalizing photographs and useful background information. It isn't an entry book for beginners, but would be a solid purchase for candy making enthusiasts.