Truffles, Candies & Confections: Techniques and Recipes for Candymaking

Cookbooks Reference Young Adult Non-Fiction Dessert Baking Chocolate & Confectionery Techniques Holiday Cooking

Truffles, Candies & Confections by Carole Bloom is the 2004 candy-making bible that turns home kitchens into boutique chocolateries. In 224 photo-packed pages, Bloom demystifies tempering, ganache, pulled sugar, and hand-rolling so that even first-timers can produce glossy truffles, buttery caramels, fruit jellies, and holiday bark that look straight from a Parisian shop. Every recipe is graded for skill level, lists candy thermometers and pan sizes, and gives clear “what-if” troubleshooting—exactly the sort of practical detail that keeps Pinterest searches coming back to this ISBN 9781580086219.

What makes this particular copy special is its availability in the original English-language paperback released by Random House USA. At a compact 210 mm height it lies flat on the counter while chocolate sets, and the 2004 first-printing paper stock is sturdy enough to survive repeated flipping between caramel stages. Condition-wise, the book shows only light outer scuffs and one dog-eared page—minor cosmetic love that signals it has been used, not abused, and is ready for another round of holiday gifting.

Collectors and bakers alike hunt this title because later reprints dropped some of the vintage side-bar tips on regional chocolates and historic confectionery. Bloom’s expert voice, honed at Le Cordon Bleu and Callebaut’s chocolate academy, walks readers through advanced showpieces such as marzipan fruits and hazelnut nougatines, yet still offers quick 30-minute microwave fudge for weeknight cravings. Whether you’re stocking a young-adult’s first apartment kitchen or expanding a serious pastry reference shelf, this gently used edition delivers pro-level flavor without the pro-level price.

Refer to our eBay listing for a full condition report and many more high-quality pictures of this item.