teonzo

I suggest you to check this book to learn about the physics of ice-creams: it's downloadable for free. Teo

This is the English version of "Encyclopédie du chocolat", which was originally published about 1 year ago in France. I have it (the French version) and it does not cover what Punk Patissier is looking for. It's a really good book, but it must be considered for what it was intended for: giving the bases on a huge spectrum of chocolate utilizations (pralines, cakes, ice-creams, cookies and so on). A professional already knows almost everything written in the book, there are "only" the basics. It's a great book for the amateurs, or for people starting to be a professional, but there is almost nothing advanced. Teo

Janice Wong is the chef and owner of 2am Dessert Bar in Singapore, one of the few dessert restaurants in the world. This is her first book, and involves on her plated desserts. Visually it's great, the packaging and photos are stunning. I haven't tried any recipes, but after reading some they seem consistent. My main complaint is that this book has few dishes (about 30), it has about 120 pages, and a good amount are occupied by full 2 pages photos. So overall this book is on the pricey side (about 55 US$ plus shipping), but I'm happy to have bought it. As far as I know you can buy it only through the official website: http://perfectioninimperfection.com/ and until now it went under the radar of all the press. Teo

Best thing to do in Palermo is to taste all the traditional street foods. The 2 most famous are "pani ca meusa" (bread with beef spleen) and "arancine di riso" (fried rice balls with various fillings), but there are a lot more. So I think it's better to go there with a "tapas tour" mentality than with a "fine dining" mentality. Some addresses: Bar Alba - Piazza Don Bosco 7/c Bar Massaro - Via Basile Ernesto 26 Antica Focacceria San Francesco - Via Paternostro Alessandro 58 Mercato della Vucciria - Via dei Cortellieri (this is the market, with a lot of different stands) About fine dining, there is only one restaurant which is talked about outside Sicily, it's Bye Bye Blues, and if I'm right it has a Michelin star: http://www.byebyeblues.it/ If you like sweets, then Palermo is literally full of pastry shops that produce the traditional Sicilian pastries (cannoli and so on). The 2 most famous are: http://www.accardipasticceria.com/ http://www.pasticceriacappello.it/ If you come also to Venice during your trip, feel free to pm me. Teo

I love desserts made with azuki beans. Here is the last I made. AZUKI CREMINO 300g milk chocolate 300g azuki beans puree Cook the azuki beans, then sift them to separate the skin from the pulp. Dry the puree in the oven at 60°C to loose some moisture. Weigh 300g of the azuki puree. Melt the milk chocolate, add the azuki puree and amalgamate. Pour the cremino into a square mold (20cm x 20cm). Let it set, then cut squares 2.5cm x 2.5cm. RED BELL PEPPER SAUCE 300g red bell pepper pulp (cooked) 50g sugar Cut the peppers in 4th, clean them from the seeds and the stems, then peel away the skin with the potato peeler. Cook the peppers' pulp sous vide (or steaming). Weigh 300g of cooked red pepper pulp, grind it in a mixer, add the sugar, cook until desired density. WHITE SESAME TUILLE 125g sugar 35g flour 50g orange juice 50g butter (pomade) 100g white sesame seeds Mix the first 4 ingredients, then add the sesame seeds. Put the batter in a sac-a-poche, and for some little circles on a sheet pan (get some distance between each of them, since they broaden a lot during cooking). Cook at 160°C until golden brown. Cut each tuille in half while they are still warm (if they are cold they crack), to get a semicircular shape. SERVICE Alternate squares of azuki cremino with sesame tuilles (these ones in vertical position, standind on the base of the semicircle). Garnish with the pepper sauce. Wine pairing: late harvest Gewürztraminer. Teo

Can't help you about other cooking methods, but I can tell you how the chef dealt with these eggs during service in a restaurant where I worked. He immersed the egg in water, craked the shell while immersed in water, and used a drilled spoon http://www.rgmania.com/media/images/superproductimage-picture-cucchiaio-forato-piccolo-lucido-2267_wm_w1_o100_gs0_r0_p-443x-274_s4.jpg to collect the egg and place it on the plate. Teo

The layers seem quite parallel, so I suppose he did something like this: - pour a medium-thin layer of white chocolate in the big mold; - wait until it starts to set, shake the mold to give some ondulations to the surface just to not get it completely plain; - pour a thin layer of milk chocolate (the ratio white/milk seems like 3/1) in the big mold; - wait until it starts to set, shake the mold to give some ondulations to the surface just to not get it completely plain; - repeat. The "wood effect" is given mainly by the curves of the surfaces from the angle of this photo, if they took a frontal photo you would just see parallel layers. Teo

As Baylee Chocolate Lady wrote, the best general rule is to go far from the main routes. The second rule is to avoid at all costs every place which has a waiter at the door trying to call in people walking on the road. The third rule is to go where you can hear people talking Venetian dialect, but this is almost impossible to notice for non Italian people. When looking for an address in Venice, I strongly suggest this site: http://maps.veniceconnected.it/en it's the most reliable. If you use google maps or similars, a lot of times they indicate a different place from the correct one. If you want to spend few money near Rialto, then I can suggest these two places: Pronto Pesce http://prontopesce.it/about.html it's just in front of the fish market of Rialto, beware that it's not open till late. Here you can find traditional fish dishes, and you can get good wines by the glass. Rosticceria Gislon, Calle de la Bissa I can't find the exact number, but when you are in Calle de la Bissa it's really easy to find. Their speciality is "mozzarella in carrozza", but also baccalà and other things are good. Besides these two, you can look for "bacari". A "bacaro" is a traditional Venetian bar where you can eat "cicheti", which are small portions of traditional Venetian dishes. The concept is similar to the tapas bars in Spain. Until 10-15 years ago they were attended only by Venetian people, so prices were kept low. After that they started to be suggested on the internet, so they started to get foreign customers, and the prices went up. They are not as cheap as Pronto Pesce and Rosticceria Gislon. Some names: La Cantina, Calle San Felice, Cannaregio 3689 Do Mori, Calle dei Do Mori, San Polo 429 Al Ponte, Calle Larga Giacinto Gallina, Cannaregio 6378 All'Arco, Calle Arco, San Polo 436 Alla Vedova, Calle del Pistor, Cannaregio 3912 La Mascareta, Calle Lunga Santa Maria Formosa, Castello 5183 My favourite restaurant in Venice where you spend less than 50 euro (not including wine) is: Anice Stellato, Fondamenta de la Sensa, Cannaregio 3272 it's quite far from Rialto, but it deserves a visit. For a good breakfast: Caffè del Doge, San Polo 608 they have the best croissants in Venice. For chocolates: http://www.viziovirtu.com/ Unfortunately there are not great pastry shops in Venice, some good ones, but nothing great. And the 2 best ones changed owner in the last 2 years, going down in quality. Teo

The only recipe I've found in my books is this one, taken from "Come Musica" by Luca Mannori: ---- 800 g chocolate 64% 400 g hazelnut paste (light, not dark) 80 g extravirgin olive oil 1 g fleur de sel Melt the chocolate to 45° C. Add the hazelnut paste and the olive oil in small doses. Temper the ganache. When it reaches 28° C add the fleur de sel and pour in the mold. ---- Teo

Re-reading what I wrote, I must clarify something. The law states that each restaurant, bar and so on need to have a list of prices, it must be printed and put in clear view of the customers. There are cases (like Cafè Florian in Venice) where the list is printed and is really easy to see for everyone (in that case it's at the entry), and all prices are really really high (something like 15 euro for an espresso). If you go in a place like this, you can't complain if you have to pay a huge amount of money for the bill, since you've been warned by the price list and you had to know you were going to pay that much before ordering it. If the price list is not there, or if the restaurateur/bartender/whatever is pumping up the bill (a despicable thing, but a lot of people do so with foreigners), then he is committing an infraction and it's better to denounce him to Guardia di Finanza. Now some other suggestions I received. A couple of places where to buy "bottarga di muggine" at Cabras: http://www.spanubottarga.com/index.aspx?m=53&did=1 http://www.orodicabras.it/ A nice agristurismo: http://www.mutodigallura.com/ an agriturismo is a farm where you can eat and sometimes even sleep. It has a familiar style, nothing high end, just for example in most agritursmi the customers eat all at the same table, together with the owners. What you eat must produced by the farm. Some cheesemakers: http://www.thiesilat.com/ Fogu Casearia, Zona Artigianale S'Utturu Snc, 07027 Oschiri (OT) Luigi Pulinas, Località Pittone, 07033 Osilo (SS) Gavinuccio Turra, Località Monte Luiu, 07033 Osilo (SS) Quirico Antonio e Luigi Altea, località Lizzos, 07033 Osilo (SS) Giovanni Borrode, Viale Domenico Alberto Azuni 121, Santu Lussurgiu (OR) Giampaolo Piu, Viale Domenico Alberto Azuni 199, Santu Lussurgiu (OR) Giuseppe Sanna, Via Merella 17, Paulilatino (OR) Salvatore Bussu, Località Bara, Macomer (NU) Simone Cualbu, Località Serradellu, Macomer (NU) Roberto Logias, Località Spasulei, Sorgono (NU) Baked goods (pane carasau, pane pistoccu, savoiardi): F.lli Moro Srl, via Gramsci, 08023 Fonni (NU) About pasta, there are various traditional types made in various zones, mainly dried pasta: "lorighittas" in Morgongiori (OR) http://www.pastificioporru.com/ Pastificio Polese, via Vittorio Emanuele III, Morgongiori (OR) "filindeu" in the province of Nuoro Paola Abraini, via Gramsci 49 , Nuoro "maccarrones de busa" in the province of Nuoro http://www.pastificiosale.com/ Other dried pasta makers: http://www.tandaespada.it/ Pastificio Andarinos, Via Mazzini 20, 07049 Usini (SS) Fresh pasta makers: http://www.coronaemanca.com/ Laboratorio Artigianale di Marci Richard, nazionale S.S. 125 Km. 124,00 snc, 08040 Cardedu (OG) La Vera Pasta Fresca, Via Monsignor Virgilio 35, 08048 Tortolì (OG) A torrone producer (torrone is something similar to nougat): http://www.pruneddu.it/ In Siniscola (a village) you can find a particolar citrus fruit called "pompia", which is grown only there. It is used to be candied, or in a traditional cake called "s'aranzata". Here is a list of producers, where you can find other stuff too: http://www.dolcisardimulargia.com/ http://www.panecarasau.org/ Stefania Cotza, Località Santa Lucia, Siniscola (NU) Maria Cristina Contu, Via Nazario Sauro 5, Località La Caletta, Siniscola (NU) Nicolina Frau, Via Roma 68, Siniscola (Nu) About saffron (we are in late season now, last days for the harvest, then they will plant the new flowers for the next year), there are various producers in San Gavino Monreale: http://www.zafferanodisangavino.it/ http://www.zafferanosangavinomonreale.it/ http://www.zafferanosargidda.com/ Leonardo Figus, Via G. Cesare 12, San Gavino Monreale (Vs) Gavino Inconis e Chiara Meloni, Via S. Croce 52, San Gavino Monreale (Vs) Rossana Orrù, Via Matteotti 55, San Gavino Monreale (Vs) There is a particular breed of cows called "sardo modicana". The breeders are united in a consortium: Consorzio Il Bue Rosso, Via Aragona 7, Seneghe (OR) The official butcher is: Giovanni Catzeddu, Piazza Mannu, Seneghe (OR) other butchers where you can find this meat: Aldo Manca, Via De Castro 61, Cabras (OR) Natale Manconi, Via Campagna 12/14, Sardara (VS) Costantino Sassu, Corso Italia, Bonarcado (OR) Giovanni Ricci, via Arborea 4, Oristano (OR) Walter Vivarelli, Via Bosco Cappuccio 61, Cagliari Stores: http://www.enoteca-prodottitipicisardi.com/ (mainly wine) http://www.antichisaporisardi.net/ http://www.enotecacagliaritana.it/ (mainly wine) http://www.mulaspasticceria.it/ (pastry shop) http://www.laboutiquedellacarne.com/ (butcher) http://www.baracciaro.it/ (pastry shop) http://web.tiscalinet.it/pasticceria_puggioni/inizio.htm (pastry shop) Salumeria Lo Squisito, via Antonio Pacinotti 15/17, Cagliari (charcuterie) Casa del formaggio, via Mazzini 43, Alghero (mainly cheese) Gelateria Vaniglia, via Carlo Alberto 41, Ghilarza (OR) (ice cream) Pasticceria Monne Luisa, via Tola 22, Nuoro (pastry shop) Gelateria Smeralda, corso Umberto 124, Olbia (ice cream) Specialità Sarde, via Figoli 41, Oristano Artigiani del dolce, via Stazione 9, Ozieri (SS) (pastry shop) Su Nuraghe, via Nora 53, Pula (CA) (pastry shop) Caffè Conti, via Regina Margherita 2, Santa Teresa di Gallura (OT) (bar / cafè) La casa del miele, via Is Collus 53, Santadi (CI) (honey) La Salumeria di Multineddu Tonino, via Principessa Maria 70, Sassari (charcuterie) Drogheria Mario Alberti, Via Roma 23, Sassari Panificio Pala, via Umberto 54, Sorso (SS) (bakery) Cioccolateria Sperandri, Zona Industriale Str. 1, Suni (OR) (chocolate) Other restaurants: http://www.ristoranteilcormorano.net/ http://www.piazzadelprincipeportocervo.com/fiordacqua.asp http://www.ristorantelagritta.it/ http://www.letiziaristorante.it/ http://www.hotel-moderno-sant-antioco.it/ristorante-achille-sant-antioco.html http://www.lanticahostaria.it/ Teo

First of all I must state that I've never been in Sardinia (yes, I'm Italian and never been there, shame on me), so all the informations I have are collected from friends. And I must correct myself about casu marzu. I've just been told that last year it came back to be legal, now it's protected as a "typical product". The traditional festival is at the beginning of June, but now it's mainly a folkloristics tourist trap. As far as I know, if you have a good contact with the fishers there (working to get this), you can be their guest and attend while they fish tuna in the other days of the year. It's not the historical mattanza of the festival made with old boats and so on, but it's still a mattanza and interesting (of course if you can stand cruel visions). Plus you can get the chance to eat some parts of the tuna that is quite difficult to find in restaurants, just like raw marrow (my favourite), eyes, cheeks, heart, and so on. I'm pretty sure you already tasted them, but who knows. Plus personally I'm mad about those parts, so as I have the chance to eat them then I'm in first line. When I read these stories I really got angry (not with you). I really hate when restaurateurs, bartenders and so on try to screw tourists, so as you can understand I hate a huge amount of Venetians, since Venice is probably the worst case of tourist screwing (just for example, one time I went in a Venetian bar with a Japanese friend and was talking with my bad English, the bartender tried to pump up the check, I had to tell him in Venetian dialect that he had better to try to screw his family members). People like them are ruining this country, we could live just with tourism if we could be able to value all the art we have to offer, but no, those idiots just think that it's better to treat the tourist like dumbs with big money to milk. I hope things will change in the future, but it seems almost impossible, there's a huge lack of culture of hospitality and honesty. If you are a foreigner in Italy and face a similar case, the best thing to do is to call the number 117 with the phone. It's the number of Guardia di Finanza, the public force that supervise on economical frauds, and denounce what happened. Do this in front of the owner of the place, and don't fear to be heard by the other customers. In most cases the owner will try to accomodate, asking to apologize and reducing the bill. But please be firm and wait for the arrival of the Guardia di Finanza, so he will have to pay a nice penalty. This way he will learn better he must not screw anyone. Now the first suggestions I got: http://www.corbula.it/ a good store with typical products http://www.santulussurgiuproduce.it/formaggi.asp a list of the producers of the typical cheese in Santu Lussurgiu http://www.ristorante-ilcaminetto.com/ http://www.darenzo.it/ http://www.hotelraffael.com/ http://www.sugologone.it/ http://www.sacorte.it/ http://www.ristoranteilcorsaronero.it/ http://www.appenaprima.it/ http://www.ristoranteilrubino.com/ http://www.sasbenas.it/ http://www.agnata.it/ Ristorante La Meridiana, Via Littorio 1, 09073 Cuglieri (OR) Bar Quintilio, località Calabona Grotte di Costa, Alghero (SS) traditional restaurants Mos Tapas , Via Carducci 3, Alghero tapas restaurant http://www.sapposentu.it/ http://www.laghinghetta.com/ http://www.ristoranteandreini.it/ http://www.luigipomata.com/nicolo/default.asp high end restaurants http://www.capichera.it/en http://www.vignesurrau.it/ http://www.vinimura.it/ http://www.malvasiacolumbu.com/ http://www.vinicontini.it/ http://www.giuseppesedilesu.com/en/ http://www.sellaemosca.it/en/legal.php?r=/en/index.php Gabbas Giuseppe Winery, Via Trieste 65, 08100 Nuoro http://www.agripunica.it/ http://www.cantinesarduspater.it/ http://www.feudidellamedusa.it/ http://www.argiolas.it/ http://www.cantinapedres.it/ http://www.vernacciaserra.it/ winemakers I'm asking for suggestions about charcuteries, cheesemakers and pastry shops (there are typical pastries like "amaretti sardi" and "torrone sardo"). If you need help with translating some pages, since most of them are only in Italian, just ask. Teo

Thanks a lot for these suggestions, they all seem spot on for what I'm searching, so I ordered what I've found on Amazon. Hope someone can help about China and Japan. Teo

Agree with you 100%. For ganaches is quite nonsense using the butterfly, it would mean loosing all the advantages of the machine. For tempering chocolate, it would be better to use the method of the "seeding by unmelted chocolate" that you suggest, so the butterfly is useless even here. But when I wrote my message I was just thinking to try to suggest the easiest method (highest chances for the final result) for a person trying to temper chocolate for the first time. The seeding method is really quick, but you need some experience to start mixing the chocolate when there's the correct ratio of melted and unmelted, for the correct time (so there are more risks of failure, not too big, but there are). If you want to start working with chocolate with passion, I strongly suggest to learn to temper it manually before spending money in equipments. Tempering manually is much easier than people think, you just need a thermometer and watching some videos on youtube to see the correct technique. When you temper it manually, then there is the "problem" to keep it fluid and in temper, but it's easy even here, you just need a microwave or a hair drier (I'm talking about home use, professionals use the heating machine), and check the temperature with the thermometer. It's easier doing it than saying it. When you will have learned to temper the chocolate manually, you will be satisfied with yourself, and this will help for sure to get better products (being happy while doing pastry is the main key to success). After that, you will decide what it's better for you in relation to what you want to do with chocolate. But if you want to put passion in chocolate, then learning to temper it manually is the first thing to do. All of this in my personal opinion, of course. Teo

I don't think the chocolate can be aerated if the thermomix is used with the "butterfly" at the lower speed. The shape of the "butterfly" is vertical, a bit similar to what is used in the tempering machines. For sure it would be better to use a tempering machine, or to temper the chocolate manually, but since Quasar never tempered chocolate, I suppose he's not looking for the most perfect result, but just for a tempered chocolate. Teo

Are you sure about the temperatures you wrote? When cooling down, you need to go under 32° celsius (90° fahrenheit). I suppose the degrees you wrote are celsius, they would be too low for fahrenheit, so if you never go under 37° it's impossible for the chocolate to be tempered. What I can suggest is this. First of all, use a thermometer to check the temperature of the chocolate, it's better to not trust the thermomix when it's a matter of a couple of degrees. Put the chocolate in the thermomix, and melt it to 45° celsius mixing at speed 1 (to mix it use the "butterfly" and not the "knife"). When you reach 45° celsius, turn down the heating and keep mixing at speed 1. Check the temperature of the chocolate with the thermometer every couple of minutes. When you reach 30° celsius the chocolate is tempered and you can use it, there is no need to go down to 28° celsius and reheat the chocolate (without going above 32° celsius), since the thermomix cooled it while mixing, and it's enough to get the chocolate tempered. When you reach 30°, turn on the heating on the thermomix at 30°, and once in a while check that the temperature remains in the window 28°-32°. Teo

I would like to expand my knowledge about the history of cooking in various countries in the world outside Europe, mainly Japan, China, India, the Persian area, but I'm open for everywhere. So I'm looking for books that deal about how a cooking style developed in relation with the area; I'm not interested in recipes, but in historical and sociological issues. Just for example, I'd like to read a book that tells the story of Kaiseki style, how it was born and developed, how the Japanese culture influenced it (Shintoism, temple cooking and so on). I'm more interested on the high end cooking styles, like Kaiseki and Imperial Chinese. But I'm quite ignorant and don't have any references on these matters. Can anyone help? Thanks in advance. Teo

First thing that comes to mind is going to Carloforte (a little island on the south west) for the tuna "mattanza" (fishing and killing). Second thing to try, if you like weird stuff, is a traditional cheese called "casu marzu", it contains a lot of larvae that change the texture and taste of the cheese, so it is a unique produce because of its taste, and because you eat the larvae too. Now Italian law forbids to sell it, but with some luck it's possible to find a cheese maker that continues to produce it. I'll ask to a couple of friends and will try to answer in the next days with a list of places to visits. Teo

"Los Secretos del Helado" is in my opinion the best professional book ever written about ice-creams. Originally it was printed only in Spanish language, I searched the forum and in some past threads some users complained about this. But now it's available for free download in English and Italian language: http://www.angelocorvitto.com/ingles/libro/pdf.html This is a mandatory book for all ice-cream makers. Teo

It depends on where you live. You can contact him: http://www.paoloparisi.it/pub/chisiamo5.aspx and ask where is the nearest store to you. Teo

As the other people wrote, there are a lot of places where you can spend some great times, so it's impossible to give a unique answer. If you are looking for a region which gives you a good variety of places to visit, then I think that Veneto is the best choice: you have the sea (the beaches on the Adriatic Sea are much safer than the ones on the Tyrrhenian Sea, for example at Caorle there is a little basin where the water is always less than 1 meter deep); you have the mountains (Cortina, Sappada, Alleghe, plenty of great places); you have lakes; you have Venice and many other small cities. So if you look for the best variety within the fewer distance, then I'd say Veneto is the first choice. If you value more the hospitality and friendship, unfortunately I have to say that Veneto became quite cold welcoming in the last years, especially towards foreign people. In this case Emilia Romagna and Umbria would be safe bets. Southern Italy would be even better: it's a bit difficult at the beginning to get introduced with the locals, but after that they are the most friendly people you can find in Italy. Wherever you decide to go, avoid big cities like Turin, Milan, Rome, Naples and so on. If you are looking for finding great food, as Mjx said Emilia Romagna is hard to top about consistency. But you find the best products in Southern Italy: nothing can top the vegetables and so on of Campania, Calabria, Puglia and Sicilia, and life there is quite cheaper than in Northern Italy. The problem with Southern Italy is that the services are quite poor. Teo

Last time I went to Piemonte was about in 2005, so I don't have direct and recent experiences. I can copy some suggestions from people I know and trust. The best restaurant in that zone is: Piazza Duomo vicolo dell'Arco, 1, 12051 Alba (CN) http://www.piazzaduomoalba.it/ it has 2 michelin stars, so it's quite expensive, but it's worth the money. Other good choices: Pisterna via Scatilazzi, 15 15011 Acqui Terme (AL) http://www.pisterna.it/ San Marco via Alba, 136 14053 Canelli (AT) http://www.sanmarcoristorante.it/ La Fermata via Bolla, 2 15047 Alessandria http://www.lafermata-al.it/ Donatella viale Umberto I, 1 15026 Oviglio (AL) http://www.ristorantedonatella.it/ Guido da Costigliole località San Maurizio, 39 12058 Santo Stefano Belbo (CN) http://www.relaissanmaurizio.it/ Gener Neuv lungo Tanaro dei Pescatori, 4 14100 Asti http://www.generneuv.it/ La Ciau del Tornavento piazza Baracco, 7 12050 Treiso (CN) http://www.laciaudeltornavento.it/ Almost all of them have 1 michelin star. If you go to visit Langhe, then you have other good choices (besides Al Duomo), like Al Vignaiolo. Teo

Ok, it's the same firm I was thinking about. As I wrote, I think it's just average. There are far worse olive oils out there, but this is just an oil for the mass consumers. It just depends on your needs. If you need olive oil in quantities (you have a refectory or similars), then this is a good choice. If you are looking for quality, then this is not the product for you. It's almost impossible to buy good/high quality olive oil for less than 10 euro per liter, at least here in Italy. Teo

I'm not sure if the firm you are referring is the same that sells "olio Carli" here in Italy. And we must consider that the same firm can sell products of different qualities in different countries. What I can say is that the "olio Carli" which is sold here in Italy is simply average. Teo

I had access to a physical copy only for some minutes a couple of years ago, so I gave a quick look and probably my memory is failing. Since you can get it from the library, I'd like to ask some things. Which edition is the copy of your library? As far as I know, there are 3 or 4 different editions: the first one had about 600 pages, then after each edition they added some contents, and the last edition has about 900 pages. I just gave a look to the version on google books of the last edition, and in the index there is a section on fruits starting at page 369. At page 374 starts a subchapter titled "candied and preserved fruits", but I can't read the following pages cause I reached the visualization limit. Is this the same edition as the one of your library, so this title is fake and there are no explanations on the candying process? Thanks for your help. I kept this book on my want list for a couple of reasons, and one of this was because it was the only source I found that talked about candying (at least that was I understood). If there are no explanations about this, then I can save 200 euro, which is not a bad thing. But each time I tried to give some look on google books I reached the visualization limit after 5 pages, then I tilt and forget about the book for some time. Teo

I strongly suggest to not parboil clementines when you candy them. If you parboil them then be sure almost all of them will collapse. About technical books, the best one is this: Bernard W. Minifie - "Chocolate, Cocoa and Confectionery: Science and Technology" I'm pretty sure it gives detailed explanations also on candying fruits. I don't own it, cause it's really expensive (200 euro) and I always postpone my idea to buy it. If I remember correctly, it's on google books and you can surf on a limited amount of pages for free (at least that was happened 2 years ago when I tried). Another good book on the science of sugar is this one: William P. Edwards - "The Science of Sugar Confectionery" This has a human price, but I don't think it covers candying fruits. Teo