Book Size: 7.5" x 9.75"

Pages: 288

Format: Paperback

ISBN: 9781566569323

Imprint: Interlink Books

Edition: 1

Illustrations: full-color throughout

Release date: 11/15/13

Category:

Sugar and Spice

Sweets & Treats from Around the World

By

$ 25

“This book offers great variety for the novice confectioner” – Library Journal

About this book

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.

Brand:

About the author

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 received the Sophie Coe Award 2000 for food history, presented by the Oxford Symposium on Food and Cookery. Her book, Warm Bread and Honey Cake: Home Baking from around the World (Interlink, 2010), won the Guild of Food Writers Award for Cookbook of the Year 2010.

She is also the author of Windmills in My Oven (Prospect), Sugar and Spice: Sweets and Treats from around the World (Interlink, 2013) and Het Nederlands Bakboek (Kosmos, 2012), which won the Dutch Cookery Book of the Year Award 2012. She lives in the Netherlands.

Reviews

“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

Additional information

Author

Pagrach-Chandra, Gaitri

Edition

1

Inprint

Interlink Books

Pages

288

Type

PB

Illustrations

full-color throughout

Release date

11/15/13

Author Home

UK

Subtitle

Sweets & Treats from Around the World

Format

7.5" x 9.75"

Reviews

"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""å – Library Journal

MainReview

"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""å – Library Journal