[.ca] Candymaking (ISBN 0895863073)

un incontournable!:
J'utilise ce livre qui a sans doute été réédité depuis des années et je n'ai jamais pu, même en France, trouver un équivalent adapté aux ingrédients qu'on peut retrouver en Amérique. Il est pratique explicite et complet. La plupart des recettes sont excellentes. Il faut savoir, toutefois, que la confiserie est un art précis qui commande non seulement de la minutie mais aussi l'emploi d'ingrédients de qualité et de première fraicheur. Que ceux qui commentent ce livre sans l'avoir essayé (!) se questionnent ... Mes bonbons se comparent avantageusement aux meilleurs de Montréal et de Paris, les avis sont unanimes. Merci aux auteurs pour plus de 10 ans de célébrité culinaire que je leur dois en grande partie!!!!

Not so professional...:
Disclaimer: I have not made any of the recipes in the book. Like another reviewer, I was put off by a few things. Caramel recipes call for evaporated milk - not fresh heavy cream - and that alone is enough to discourage me. Where is the discussion of types of chocolate, instructions on tempering chocolate before using it in coating, and recommendations of fine brands such as Callebaut? This book might be acceptable for someone who just wants to produce some sweets to enjoy at home, but for a serious chocolatier, or someone who aspires to be one, it leaves much to be desired. I think it is not worth the trouble to make chocolates unless one aims for the finest quality. I was looking for a book that will teach me to make fine European types of chocolates, and I am still looking. The pictures are pretty, and I will probably try one of the fondants (the fresh raspberry fondant recipe might be worth trying), but that's all I got out of this book.

Best candymaking book ever!!!:
This is the very best candymaking book I have ever own. I was a little skeptical after reading Eileen's review, but as I read the book, it explains why you use evaporated milk in SOME caramel recipes--it is so the caramel will hold it's shape. Not all caramel recipes in the book use that, just some of them. Some milk solids are necessary, along with the cream. I found the chocolate section wonderful! The authors explain in detail how to select, melt and dip chocolate. I followed their directions and had wonderful success. It doesn't claim to be a European candy book, just a good book to teach you how to make wonderful candies. Thanks ladies!

Before this book I was fondant challenged:
Before this book, I was fondant challenged. With this book, I have been cured. I can finally make a tasty fondant for dipping in chocolate. This is a great book. Follow the directions and the recipes turn out great. The book has numerous tips and secrets to making good candy. The book covers a wide variety of candy types. It also covers a wide range of recipes for different skill levels. Some are very very simple. Some require skill. The recipes let you know before you start the level of difficulty. Personally, I think the carmel recipes are the best. However, I am sure everyone will have their own personal favorites. I recommend this book to all aspiring candy makers.

A Great Place to Start:
After picking up one or two other candymaking books, the process continued to appear daunting. I found this book and everything clicked into place. The pictures are particualarly helpful in getting an idea of what you're going for (sometimes the descriptions aren't enough) and the section on tempering chocolate is one of the best I've encountered (although it still lacks some of the details I needed to really understand the process) Regretably, the book doesn't really mention that as chocolate constricts it tends to force centers out through weak parts in the chocolate, so there are a few surprises like that, but everything remained quite tasty. The recipes are generally excellent (I've made a wide range of them and used many others as a base for my own) although in a few cases, when I was first starting, I was a bit uncertain as to what I was supposed to be looking or waiting for. Since starting with this book I've learned other techniques of dealing with some of the candies that don't really get mention (such as getting a softer/lighter truffle using methods such as piping bag) so it's good to keep perspective. The sources at the end of the book are good but the lack web sites (the book is old enough that this isn't surprising). All and all if you're looking to take the plunge into candymaking, this is a great place to start to turn out excellent candy starting with only a yearning to know how.