Posted 25 October 2012 - 04:01 PM
Not sure if the threads will be combined, but I'll post my thoughts here.
Just got the book today, and as Chris said, it is noticeably larger. The sections I mostly refer to are the crystalline and non-crystalline sections. I noticed it includes information that was previously only in his at home book, such as the simple procedure for making cast lollipops, where as the previous professional book primarily spoke of making lollis from pulled sugar. Something I almost started a topic about here, but the new book now covers it, is how to make those small pillow after dinner mint type candies. When I look at the instructions it was a 'duh' moment for me. I love how simple they are, and sort of 'old timey.' I saw a large bag of those mints at the store a while back and though "Why cant I just make those?" Well now I can haha.
In the non-crystalline sections, there is a new laminated candy. Its a hard sugar base that is laminated with a chocolate filling...never heard of this, but looks nice. The finished pieces are then dipped in chocolate. Not too sure if I'll try this, perhaps after I make leaf croquant, but still the idea is cool.
One thing I was saddened about was the Turkish Delight recipe. I remember in a thread a while back Kerry said there would be a formula for Turkish Delight using regular cornstarch, and there is, but I was sort of hoping it would not be the same formula from his 'at home' book. That formula I would say only makes an ok delight. In a short time the outside crystallizes, and it loses the supple texture. I might give it a second try.
Another little change I noticed was in the formula for frappe. I does not list dry albumin anymore, which is better for me. Maybe I'll make some of this stuff up and add it to the taffy, see if I really like it included, otherwise I'll continue to omit, I dont really enjoy adding the jet puff stuff.
I'll post more thoughts as I read the book further.