The recipes ? Calissons, loukoums, fruit jellies, barley sugars, roudoudous, liquorice, caramels, gummies, berlingots...
Most ? A workshop-style approach, with illustrated step-by-step instructions for each recipe, plus practical and technical advice. It feels like taking a real class alongside pastry chef Christophe Felder!
"La Confiserie", by Christophe Felder, Editions de la Martinière, 20€.
The recipes ? Desserts based on classic sweets (carambar tartlet, Pierrot Gourmand popsicles, tagada mini-creams…), but also savory dishes (tournedos with Cambrai bêtise sauce, black pudding with miner’s pastille…).
Most ? The originality of the recipes, especially for sweet/savory pairings.
"Cooking the sweets", by Laurence Quélen, Editions Ouest France, €19.90.
The recipes ? Berlingots, caramels, fudges, nougats, lollipops, marshmallows, fruit jellies, nougatines...
Most ? The photos, which give good presentation suggestions if you want to offer your achievements.
"Sweets and Confectionery", by Annie Rigg, Prat Editions, 19€.
