Atelier: Confectionary is the definitive guide to making caramels, chocolates and confectionery, and is the perfect manual for any home cook looking to start making delicious sweets for special occasions, parties and gifts - or to keep all to yourself. Mastering candies, toffees, caramels, fondants, liquorice, jellies, marshmallows, nougat, fudge, chocolate truffles, marzipan and macarons - not to mention home-made versions of your favourite chocolate bars - is a breeze with Atelier: Confectionary. Complete with simple, illustrated instructions on basic concepts and techniques like sugar temperature, pulling sugar, making a meringue and tempering chocolate, Atelier: Confectionarywill have readers churning out confectionery worthy of a Parisian confiseriein no time at all. With super simple, stylish graphics and attention to design- this is book is a real treat!
Yasmin Othman is a chef, food stylist and cookery writer. She trained in her native Malaysia before moving to the UK, where she has worked extensively on television cookery shows with chefs such as Raymond Blanc, Michel Roux Jr. and Sr., Nigella Lawson and Nigel Slater. Her delicious recipes regularly appear in global food publications. Yasmin's passion for food began at an early age when she found herself inspired by her mother's fusion of Malaysian and English home cooking. A self-confessed sugar addict, Yasmin has been growing her collection of confectionery recipes since she was a young girl, and still loves to whip up a sugary storm in the kitchen trying out new recipes for her favourite sweets.