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Confectionista Gesine Bullock-Prado goes straight for the sweet tooth with this collection of sugar-centric recipes! Sure, you’ve got classic titles lining the shelf over your stove, but this book isn’t about the basics of baking - instead, it allows for a close look at cooking sugar through a series of a hundred candy and cake creations, organized by cooking temperature and chemical stages. With witty prose, personal stories, and vivid, mouth-watering photography, this field guide to glucose covers every sweet treat from créme anglaise to cotton candy with step-by-step specificity. Just promise you won’t ever go poking at hot caramel!
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