Baker's Field Guide to Holiday Candy: Sweet Treats All Year Long (Baker's FG)
The third in the Baker's Field Guide series is authored by PBS-TV host andBon Appetitcontributing editor Wilson. Determined to represent the world of sweets, she nonetheless devotes the majority of the more than 70 recipes to those of U.S. origin; after all, we do consume 25 pounds of candy per person each year. Yet there is a goodly handful of non-American confections, includingmonlachfrom Israel, Brazilian pumpkin candy, and a coconut-cashewburfifrom India, among others. Organized by major and minor holidays (with a scattered ringer like National Licorice Day), each recipe is well positioned for the novice or experienced baker. Instructions usually feature field notes (hints and anecdotes), habitat (country of origin), life span (the retention time), type, and specific characteristics--for example, kids can tackle or easy to mail. Color photographs of each sweet in addition to special notes round out Wilson's offerings. Tastes that don't require special occasions.Barbara JacobsCopyright © American Library Association. All rights reserved