CatGirl27

I must recant just a little. There are beautiful bold pictures, but there are also pictures of white ontop of white which leaves a bad impression on me. They should have atleast used a color background for when the chef is molding a colorless piece. There should have been more color to this book. Note: if you want to mold hard candy, check out Peter Grewelings at home w/ the CIA chocolates and confections. Heck, buy it for the whole book. No dissapointment there. Chow!

I just recieved my copy of The Art of the Confectioner: Sugarwork and Pastillage. I went through the song and dance of 'No, i'll wait. Okay, let's get it". To "no, no. Not yet," To finally, "okay," on this book. I never take that much time deciding on a book. If I have a great feeling, then i'll get it like Martha Stewarts Pie book. There was an automatic, resounding 'I'm getting that book' when I first saw it and have not been dissapointed with the many recipes I have tried... But for some reason, I am left with emptiness, even upon seeing this book with the gorgeous photo on the cover - which I want for my bedroom walls. I thought there would be big bold pics, both in the tutorial and end product stage, like in his Chocolates book (which I fall asleep with almost everynight- much to the chagrin of someone else). Why am I left with this feeling?

Hello Kerry, you are so lucky. I just received his at home c&c book and cannot wait for the one in November. Also, thanks for your reply on my caramel dilemma here on egullet. I'm new to candy making and am just getting to learning the science. Again, thanks. By the way I love your confectionary course on here. Take care.

Thanks for the tip. I was pulling my hair looking for great fruit concentrates. Will try.

Thanks. I was thinking of adding homemade fruit paste in the last few minutes of boiling. I don't know why. I had fruit on hand and thought it might be a good idea. I'll let you know how it goes. Now how about using rich tangy/ savory cheese - Like blue or goat cheese? I know sour cream and even creame fraiche have been used. I have some experimenting to do. Thx

Hello, I'm new to the forums (sorry to be so late). I love the idea of this post since I am so into caramels right now. I'm only a beginner. I've made a butter caramel, which was good. I have also made a sea salt popcorn and have tried a regular popcorn caramel recipe - which used baking soda - making the caramel foan and turn really light. ( I prefer the latter). And I'm ready to make a Japanese caramel (Morinaga) with different flavorings. The Japanese makes some very interesting flavors (lamb and curry?). But obsessing about caramel and researching the different types, tastes and textures, i'm ready to experiment. I love the idea of dulce de leche made with goats milk. And have you ever had a churro... with goat cheese mixed into the batter? I made it using Fany Gerson's churro recipe from her My Sweet Mexico book. It was tangy and because of the caramelized sugar, tasted wonderful. Now I want to add it to my caramel candy in small chunks. How I would go about adding the cheese and keeping the chunks intact and suspended in the hot caramel, for a nice taste in each bite, I do not know. *Sigh*

A little late to the game, but I say go for it. Chocolate and baking and even cooking takes time. But as always, in the end when it's pleasing - to look at, smell, eat, it's so worth it. I have several of these molds on my list for some time now ie: Rope; Babele; Parentese and several others. Molding is such a fun experience (I do have other molds - silicone and polycarbonate). I'm not interested in some of the really funky shapes, but to each their own. I guess i'm used to being in the kitchen for hours at a time so it doesn't bother me too much (the clean up). I sure as heck do like to make a mess. But if you clean as you go along, in the end ther's not much to clean. Enjoy!

1) Salumi Craft of Italian Dry Curing (looks stunning and since I only have one book on meats and their preservation (Kutas) I don't think it would hurt to have this one). 2) The Art of the Confectioner Sugarwork and Pastillage by Ewald Notter (I know - it came out a few months ago, but I do not have it in my hands - it's on its way). And lastly 3) Chocolates and Confections 2012 by Peter Greweling (not technically a cookbook - but confections are something that I can make and put in my mouth . I have a few more but, we all get the point. So many books, so little time. My first post on Egullet and I think I likey.