The Christmas Candy Book

Description

A follow-up to our very successful title, The Christmas Cookie Book, The Christmas Candy book includes classic recipes - fudge, rum balls, and toffee - along with contemporary favorites. Dessert expert Lou Pappas shares with us the enchanting history of Christmas candies and shows us which ones are best for shipping, which are fun to bake with kids, and which make the most elegant displays. In addition, you'll find The Christmas Candy Book complete with tips on ingredients, techniques, and equipment and illustrated with gorgeous colour photographs throughout.

Food has been Lou Pappas's passion for most of her life. She is the author of 23 cookbooks, including Biscottii; Cheesecakes; Holiday Feasts; Crepes; Ice Creams and Sorbets Pizzette and Omlettes, Frittatas and Souflees, and Chutneys and Relishes - published by Chronicle Books. Her many food, wine, and travel articles have appeared in national magazines and newspapers. A former newspaper food editor for the Peninsula Times Tribune, Ms. Pappas lives in Palo Alto, California. Frankie Frankeny is a San Francisco-based photographer whose work has appeared in numerous publications and books. Previous Books: The Art of Chocolate, Sorbets and Ice Creams, After-Dinner Drinks, Wraps, Snowmen, Sandcastles, and The Christmas Cookie Book, all published by Chronicle Books.