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- Description60 recipes that update your favourite candy bar with recipes you can make at home. Includes stalgic recipes for re-imagining childhood classics like Snickers, Peanut Butter Cups and Three Musketeers, using quality chocolate and basic recipes for ugat, caramel and other traditional candy-bar building blocks. The authors also take advantage of trendy ingredients like black sesame seeds, tarragon and matcha to create totally new candy sensations. Gild the lily with instructions to make marzipan and chocolate flowers. There is also a section showing you how to combine your treats into beautiful gift packages.
- Author BiographySusie Norris is author of Chocolate Bliss, an artisan chocolatier, pastry chef, and culinary school instructor. Her award-winning chocolate business, Happy Chocolates, has been featured on Food Network and in More Magazine. She teaches baking and pastry arts at Le Cordon Bleu College of Culinary Arts and Sur La Table in Los Angeles and writes for ZesterDaily.com. Susan Heeger is a longtime book, magazine and newspaper feature writer with a specialty in food, garden, design, home, and lifestyle stories. From Seed to Skillet, her latest book, appeared in December, 2010, from Chronicle Books. She also co-wrote The Gardens of California. She was a contributing editor for Coastal Living and Martha Stewart Living, where she served as staff writer for several years.
- Author(s)Susan Heeger,Susie Norris
- PublisherChronicle Books
- Date of Publication01/04/2013
- SubjectFood & Drink: General
- Place of PublicationSan Francisco
- Country of PublicationUnited States
- ImprintChronicle Books
- Content NoteIllustrations
- Weight703 g
- Width222 mm
- Height203 mm
- Spine15 mm
- Photographs byJoseph DeLeo
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