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Sugar and Spice
Sweets & Treats from Around the World
Gaitri Pagrach-Chandra

published 2012 • 7 1/2" x 9.75" • 288 pages • full-color photos
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“Food historian Pagrach-Chandra (Warm Bread and Honey Cake) developed an enthusiasm for sweets that hasn’t waned. Here she explores the history of sugary treats like toffee, truffles, marshmallows, marzipan, and fudge. She shares unique multiethnic confections (e.g., Simple Semolina Halva, Gulab Jamun, Turkish Delight) as well as numerous cookies, tartlets, and small cakes that make great edible gifts or teatime snacks. Readers will need a candy thermometer, but few specialty molds or ingredients. VERDICT This book offers great variety for the novice confectioner…”
Library Journal


NEW IN PAPERBACK!

A delicious collection of international recipes from the award-winning author of Warm Bread and Honey Cake

This enchanting cookbook offers recipes for the best of the world's sweets, tiny cakes and patisserie, from Indian milk sweets to the nutty filo dainties of the Middle East; from tiny French sponge cakes to Scottish fudge. Alongside over 120 easy-to-follow recipes, the author offers engaging narratives on the history of sweets—tales of trade and sea voyages that have enchanted children for centuries. All the sweets and cakes can be eaten in one or two mouthfuls—ideal for the family, entertaining, or gifts.

Sugar and Spice is filled with stories from around the world and it is as much an armchair read as a practical cookbook. With beautiful photography and delectable design it makes the book itself an ideal gift and will be as much a treat as the recipes themselves.

Gaitri Pagrach-Chandra has a multi-cultural background—in her own words “a convent-attending Guyanese Hindu of Indian ancestry, who was educated in North America and Europe and subsequently married into a European Jewish family.” A food historian and freelance translator, she has authored a book on Dutch baking titled Windmills in my Oven (2002). In 2000, she received the Sophie Coe award for food history, presented by the Oxford Symposium on Food and Cookery. Her most recent book, Warm Bread and Honey Cake (Interlink, 2010), won the Guild of Food Writers Award for Cookbook of the Year 2010. She lives in the Netherlands.

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