Candymaking or Good Carbs Bad Carbs

Candymaking

Author: Ruth A Kendrick

Now you can make professional-quality candies using normal kitchen equipment and utensils! Candymaking shows how to create a variety of sweets that look and taste just like they came from the finest candy store. Everything necessary to assure success-rain or shine-is clearly explained. Over 75 full-color photographs show techniques-and the irresistible results. All of your favorites are here-luscious caramels, tender brittles, marshmallows, divinity, lollipops, caramel corn, toffees, cherry cordials, truffles and fudges. This is a must-have for anyone who wants to be a sweets success!

Table of Contents:

	An Introduction to Candymaking	10
	Fondants	21
	Truffles & Fudges	45
	Caramels	61
	Divinity, Nougat & Marshmallow	75
	Jellies & Fruits	85
	Brittles & Hard Candies	95
	Microwave & Easy Candies	113
	Molded Candies & Compound Coatings	133
	Chocolate	145
	Mail Order Sources	155
	Index	156

New interesting book: Economics Ethics and Public Policy or Media Planning Workbook

Good Carbs, Bad Carbs

Author: Johanna Burani

When it was first published early in 2002, Good Carbs, Bad Carbs was the first book to use the phrase "good carbs" and to clarify how to adjust one's eating habits to strike the perfect balance of carbohydrates for optimum health, weight, and vitality. Now, in this new, completely revised edition, best-selling author Johanna Burani brings Good Carbs, Bad Carbs totally up-to-date—with references to the most recent research—and more useful than ever for everyone trying to figure out exactly what carbs they should be eating. The focus remains on using the glycemic index to identify the carbs that most help to lose weight, stay healthy, control blood glucose levels, and maintain energy throughout the day. This edition of the best-selling guide also includes a wonderfully helpful laminated 4-color pullout shopping guide, as well as twenty all new good-carb recipes.