Author(s): Alice Bradley
For a book first published in 1917, The Candy Cookbook is a groundbreaking work, featuring as it does mouth-watering recipes for fudge, meringues, fondants and all kinds of other sweets - perhaps more importantly though, it was the first ever recipe book to contain recipes for cooking with chocolate. With Alice Bradley presiding over her kitchen like a prototype Mary Berry from The Great British Bake Off, The Candy Cookbook is a must-have for any keen baker of confectionary. Reprinted in a beautiful edition, with brand new striking line-drawn illustrations, this is a book both to treasure and to use practically, helped along the way with the handy lists of instructions and desirable utensils. Still as tasty today as when they were first published, these recipes display the perennial fascination with confectionary mankind's sweet tooth creates. Browse through and familiarise yourself with recipes that will soon become family favourites. Choose between the beautiful 'Wild Rose Ornamental Frosting', the delicious sounding 'Cream Butterscotch with Nuts' and perhaps even the intriguing 'Mushroom Meringues'. 'Candy bought in the stores is likely to be expensive, poorly made, or impure.
Candy made at home need be none of these things. And how enjoyable the process of candy making!' Alice Bradley
Alice Bradley was Principal of Miss Fanny Farmer's School of Cookery, and cooking editor of Woman's Home Companion.
Chapters: Uncooked Candies, Assorted Chocolates, Fudges, Fondant Candies, Caramels and Nougatines, Pulled Candies, Hard Candies, Glacis and Pulled Flowers, Crystallized Fruits, Fruit, Gelatine Candies, Dried Fruits and Nuts, Meringues and Macaroons, Popcorn Candies, Decorated Candies and Cakes, Favors