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The Liddabit Sweets Candy Cookbook: How to Make Truly Scrumptious Candy in Your Own Kitchen! download epub

by Jen King,Liz Gutman


Epub Book: 1540 kb. | Fb2 Book: 1784 kb.

FREE shipping on qualifying offers. Chocolate Mint Meltaways. 100 small foil candy cups. 2 large (13" x 18") rimmed baking sheets, lined with parchment or wax paper.

FREE shipping on qualifying offers. Chai Latte Lollipops.

Электронная книга "The Liddabit Sweets Candy Cookbook: How to Make Truly Scrumptious Candy in Your Own Kitchen!", Liz Gutman, Jen King. Эту книгу можно прочитать в Google Play Книгах на компьютере, а также на устройствах Android и iOS. Выделяйте текст, добавляйте закладки и делайте заметки, скачав книгу "The Liddabit Sweets Candy Cookbook: How to Make Truly Scrumptious Candy in Your Own Kitchen!" для чтения в офлайн-режиме.

by Liz Gutman & Jen King. You often feel tired, not because you've done too much, but because you've done too little of what sparks a light in you. ― Anonymous. The Heart of Hearts of Rumi's Mathnawi. 21 MB·47,811 Downloads

Read unlimited books and audiobooks on the web, iPad, iPhone and Android. Yes, you really can make these sublime treats at home thanks to Liz Gutman and Jen King, the classically trained pastry chefs who traded in their toques to make candy-and now lead the candy-craft movement as proprietors of Liddabit Sweets, the Brooklyn confectionery whose products have drawn the attention of The Early Show, Fox and Friends, the Cooking Channel, O, The.

Start by marking The Liddabit Sweets Candy Cookbook: How to. .While I can’t say for sure that Liz Gutman and Jen King will make candy as easy as flipping a switch with Liddabit Sweets Candy Cookbook, this book is definitely a stellar primer for the candy-curious.

Start by marking The Liddabit Sweets Candy Cookbook: How to Make Truly Scrumptious Candy in Your Own Kitchen! as Want to Read: Want to Read savin. ant to Read. There is enough variety in the pages to allow both complete neophytes and experienced cooks to make professional looking confections with a little sugar, heat and elbow grease. I can’t wait to get the sweet kitchen back up and running – there are still 73 recipes I need to savour!.

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Bibliographic Details  .

Bibliographic Details Publisher: Workman Publishing Company. Publication Date: 2012. Standard shipping can on occasion take up to 30 days for delivery. List this Seller's Books. Payment Methods accepted by seller. Bookseller: Bookseller: Books Express Address: Portsmouth, NH, . AbeBooks Bookseller Since: August 14, 2015.

The Liddabit Sweets Candy Cookbook: How to Make Truly Scrumptious Candy in Your Own Kitchen (Workman). Gutman and King's humor and friendly tone makes initiation to the candymaking world less scary and more inviting.

If you also embody the DIY spirit and like to give edible gifts, pick up a copy of Liz Gutman and Jen King's The Liddabit Sweets Candy Cookbook: How to Make Truly Scrumptious Candy in Your Own Kitchen (Workman). Gutman and King are the women behind the Brooklyn success story, Liddabit Sweets, a candy company that's won over customers with their handmade sweets, one caramel at a time. Their knowledge isn't dumbed down, and the information (list of essential tools, visual guide to enrobing candy bars) is easy to digest and implement.

Liz Gutman and Jen King became friends while attending the French Culinary Institute's pastry program.

Yes, you really can make these sublime treats at home thanks to Liz Gutman and Jen King, the classically trained pastry chefs who traded in their toques to make candy - and now lead the candy-craft movement as proprietors of Liddabit Sweets, the Brooklyn confectionery whose products have drawn the attention of "The Early Show", "Fox and Friends", the Cooking Channel, "O", "The. Liz Gutman and Jen King became friends while attending the French Culinary Institute's pastry program.

Chocolate Mint Meltaways. PB&J Cups. Chai Latte Lollipops. Cherry Cordials, Spicy Pralines, and the cult favorite, Beer and Pretzel Caramels. Plus candy bars—the Twist Bar, the Nutty Bar, the Coconut-Lime Bar, inspired by commercial favorites (Snickers, Twix) but taken to new heights of deliciousness. And the French-style sea salt caramels that Daniel Boulud claimed were better than those he’d tasted in France. Yes, you really can make these sublime treats at home thanks to Liz Gutman and Jen King, the classically trained pastry chefs who traded in their toques to make candy—and now lead the candy-craft movement as proprietors of Liddabit Sweets, the Brooklyn confectionery whose products have drawn the attention of The Early Show, Fox and Friends, the Cooking Channel, O, The Oprah Magazine, Real Simple, Food & Wine, GQ, and more.Doing for candymaking what Jeni’s Splendid Ice Cream did for ice cream, The Liddabit Sweets Candy Cookbook is the perfect marriage of sugar and spice, packed with 75 foolproof recipes, full-color photographs, and lots of attitude. The approachable recipes, offbeat humor, and step-by-step photographs remind us that homecandymaking is meant to be fun. The flavor combinations, down-to-earth advice, and easy directions make this the guide to turn to whether making candy for a treat, a holiday, a gift, or a bake sale.

Comments: (7)

Munimand
At first glance the book would be five stars. Then you see all of the typos and mistakes. There is a whole page of mistakes listed on their website but this is just a small amount of what should be listed. I'll use corn syrup as an example. The weight of corn syrup is not consistent for the same volume amounts or for the average weight of a tablespoon. The average tablespoon weight is from 14.5g to 25g. There are also different volume amounts with the same weight.

1 Tbs = 25g (Page 92)
1 Tbs = 20g (Page 280)
2 Tbs = 45g (Pages 59 and 62)
2 1/2 Tbs = 50g (Page 273)
3 Tbs = 50g (Page 163)
1/4 cup = 80g (Page 168)
1/4 cup = 85g (Pages 229 and 268)
1/4 cup = 70g (Pages 242 and 243)
1/3 cup + 1 Tbs = 140g (Page 277)
1/2 cup = 175g (Pages 106, 169, 187, and 211)
1/2 cup = 150g (Page 138)
1/2 cup = 165g (Page 230)
3/4 cup = 255g (Pages 142, 273, and 288)
3/4 cup = 275g (Pages 147, 193, 196 after correction from website)
3/4 cup + 1 Tbs = 300g (Pages 123, 126, and 224)
3/4 cup + 2 Tbs = 300g (Pages 257 and 265)
1 cup - 1 Tbs = 300g (Page 68 after correction from website)
1 cup = 300g (Page 128)
1 cup = 350g (Pages 115, 184, 190, 198, 226, and 262)
1 1/3 cups = 450g (Pages 109 and 153)
1 2/3 cups = 575g (Page 150)
3 3/4 cups = 1.3kg (Page 257)
3 3/4 cups = 875g (Page 283 after correction from website)

This is just an example for one ingredient. There are many more problems.
Sorryyy
I am a professional confectioner and was given this book as a gift by a well-meaning relative. After looking over the ingredient amounts and weights, and the often incomplete or vague directions of several of the recipes, I realized something was amiss. I took a few minutes to read the reviews and caveats posted here, then several more to rewrite in my copy the correct amounts and directions posted on the authors’ site. Unfortunately, I still found glaring mistakes - particularly with volume vs. weight amounts.

For correct volume to weight (in both Imperial and Metric) conversions for hundreds of ingredients, use King Arthur Flour’s ingredient weight chart.

That still won’t ensure reliable results, however. After trying a few of the book’s recipes with some colleagues, we were underwhelmed to downright infuriated with the product results.

There are very good candymaking books on the market, including Peter Grewling’s books and a few on specific types of candy. Seek those out instead of Liddabit Sweets.
RED
was a bit taken back to find that there is an errata page on-line w/ several "errors" in the recipes - at least the authors did that!

recipes are not for an entry level chef - ya gotta have a feel for making candy before you try some of these!
Keth
I was really disappointed with the book because of the many mistakes. I made corrections from website but really I am not sure the corrections are correct either. There are some useful tips but way to many corrections. The authors should give new cookbooks to those that have purchased if they print an update.
Gnng
Kind of disappointed with this but there are some really good recipes in here. Just not what I thought it would be, but it's still nice.
Saithinin
I've had this book almost two weeks now, and recommend it very highly, with only a few reservations. I think where this book excels is in interesting and innovative flavors. If you are bored by the basics and really want to tease your palate, this book is an excellent choice.

The reservations? Minor for most, I think, but beginners may find them helpful. First, the quantities are huge. HUGE. I rarely want 50 of the same truffle, and don't often want to have to buy and temper that much chocolate. Tempering chocolate is the hardest part to master (you can totally master it, and their instructions are pretty darned good), so it would have been very helpful to also give instructions on coating candies (truffles, really) with things like cocoa, nuts, and cereals. Moderately experienced candy makers know this, but the book seems to be directed at passionate beginners.

I don't think these points should stop you from considering this book, as it really is a fun and well-written book. Just know what you are getting. (It's worth buying just for the fig & ricotta and beer & pretzel caramel recipes. Mmmmm.)

Another great book to consider buying alongside this one is Elizabeth LaBau's book on candy making. Similarly inventive flavors, with a different approach to tempering chocolate and finishing truffles.

UPDATE:
I had to change my rating from 4 stars to 3 after testing a couple more recipes. I've found quite a few typos in this book, which I find VERY aggravating. The English measurements seem to be ok (cups, etc), but weights are off. The chocolate chews and caramels both call for 300g corn syrup by weight, but different amounts when using cups. My chews came out WAY too soft, and my caramels made half the amount specified and the texture was like hard candies. Just one example; I've found several others, which makes me nervous about trying more. The truffle flavorings are fabulous, but I don't want to have to scramble when I serve my candies.
Whiteseeker
Has become one of my staples in the kitchen when contemplating surprising treats for the office; occasionally not as clear instruction on some recipes, but that can be overcome with some margin notes (as in all cookbooks). Overall a lovely edition.
Cute book. Lots of good information.
The Liddabit Sweets Candy Cookbook: How to Make Truly Scrumptious Candy in Your Own Kitchen! download epub
Desserts
Author: Jen King,Liz Gutman
ISBN: 0761166459
Category: Cookbooks, Food & Wine
Subcategory: Desserts
Language: English
Publisher: Workman Publishing Company (October 9, 2012)
Pages: 320 pages