Packed with cook's tips and variations, as well as more than 450 photographs, this irresistible guide to making confections will enable cooks of all abilities to recreate their favourite sweets and chocolates at home. The book contains 90 classic, step-by-step recipes for toffees, fudges, marshmallows, nougats, marzipan, liquorice, candied fruits, caramels, truffles and chocolates. A fascinating introduction reveals the history and traditions of sweets and chocolates, as well as providing expert information about key ingredients, special equipment and basic techniques, such as making fondant and tempering chocolate. This hardback 2012 first edition is in a good, used condition. The pictorial dustjacket has a few marks across the front and is slightly rubbed along the top edge. The glazed pictorial boards are in a very good condition. Fully illustrated in colour throughout, the pages are clean and bright. There is also a comprehensive index.