{"product_id":"natures-candy-timeless-and-inventive-recipes-for-creating-and-baking-with-candied-fruit-spiral-bound","title":"Nature's Candy: Timeless and Inventive Recipes for Creating and Baking with Candied Fruit (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eNature's Candy\u003c\/i\u003e is proof that even a cookbook can move you to tears, as it did to me as I began flipping through the pages and taking in her calm prose, fresh ideas, and inviting photographs. Here is a book that truly does not resemble anything else on the shelves today; that addresses the fascinating culinary history of candying with warmth and inclusivity and wit; that contains photo after photo of show-stopping invention and glamor.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eBon Appetit\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Among the tour de force [BIG] baking books this season.\" \n\u003cbr\u003e\n\u003cb\u003e--DORIE GREENSPAN\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"As a longtime baker and knitter, I was already convinced that making things with your hands has value. But Camilla Wynne's third cookbook, \n\u003ci\u003e Nature's Candy\u003c\/i\u003e, added a sparkly, sugar-coated dimension to my belief... From the resurgence of tanghulu on TikTok to timeless holiday bakes such as fruitcake and stollen, candied fruit is both of the moment and everlasting. Wynne's approach to making and baking with it proves that finding beauty in the process is reason enough.\" \n\u003cbr\u003e-- \n\u003cb\u003e\u003ci\u003eNational Post\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003e\"Nature's Candy\u003c\/i\u003e is a playfully written, casually astonishing cookbook filled with recipes for candied fruit and show-stopping goods to make with it.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eBaa Baazaar\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"I am obsessed with Camilla's magical, jewel-like fruit candies. In these pages, she generously shares all of her tricks. Her technique is spotless and her explanations are effortless. Anyone, novice to expert, can create gorgeous, candied fruit with Camilla's sweet guidance.\" \n\u003cbr\u003e\n\u003cb\u003e--ZOË FRANÇOIS\u003c\/b\u003e, author of \n\u003ci\u003eZoë Bakes Cakes\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eNature's Candy\u003c\/i\u003e not only teaches you the how and why behind candying fruit, but also provides a comprehensive foundation for candying any fruit you encounter. The trouble with a book as well-written and accessible as this is that everypiece of fruit you find will have you asking, 'I wonder how this will taste candied?'\" \n\u003cbr\u003e-- \n\u003cb\u003eMAURIZIO LEO\u003c\/b\u003e, author of the James Beard Award-winning \n\u003ci\u003eThe Perfect Loaf\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Camilla is a master of fruit preservation and makes candying fruit a super approachable and delightful kitchen project in this gorgeous resource. She breaks down the process for all skill levels, then teaches us the amazing ways to use all of the beautiful candy we've made. Her oatmeal cookies have become a staple in my house, and who can resist tying lengths of candied lemon peel into dainty bows to decorate a cake?\" \n\u003cbr\u003e-- \n\u003cb\u003eYOSSY AREFI\u003c\/b\u003e, author of \n\u003ci\u003eSnacking Bakes\u003c\/i\u003e and \n\u003ci\u003eSnacking Cakes\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Few chefs can communicate with equal measures of expertise and open heartedness like Camilla Wynne, who has seemingly made it her life's mission to share her love of fruit preservation with the world. And for that, we are so, so grateful. In the dazzling \n\u003ci\u003eNature's Candy\u003c\/i\u003e, she has set her sights on creating and baking with candied fruit, a topic that may seem esoteric and peculiar to some, but to Camilla is a vast, scrumptious world brimming with possibility and joy.\" \n\u003cbr\u003e-- \n\u003cb\u003eNATASHA PICKOWICZ\u003c\/b\u003e, author of \n\u003ci\u003eMore Than Cake\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"The only book you need for elevating seasonal fruits and vegetables into glistening jewels of flavor. Camilla offers insight into time-honored preserving methods with her own creative genius as a concise but thorough guide.\" \n\u003cbr\u003e-- \n\u003cb\u003eSARAH OWENS\u003c\/b\u003e, James Beard Award-winning author and baker \n\u003cp\u003e\u003c\/p\u003e\"Camilla is a natural teacher, unmatched in her knowledge of preserving. She has an extraordinary talent for updating classical techniques for the modern kitchen. In \n\u003ci\u003eNature's Candy\u003c\/i\u003e she has created an absolutely gorgeous, precious jewel-box of a book that will certainly pave the way for a truly triumphant renaissance of candied fruit everywhere. Yippee!\" \n\u003cbr\u003e-- \n\u003cb\u003eNICOLA LAMB\u003c\/b\u003e, author of \n\u003ci\u003eSift\u003c\/i\u003e and creator of Kitchen Projects \n\u003cp\u003e\u003c\/p\u003e\"There is no better guide to the sweet, glistening, endlessly fascinating adventure that is candying fruit than Camilla Wynne. Her recipes are smart, instructive, and beyond fun, offering both an introduction to and deep dive in the ever colorful, transformative world of candied fruit. \n\u003ci\u003eNature's Candy\u003c\/i\u003e is already a permanent staple on my shelves.\" \n\u003cbr\u003e-- \n\u003cb\u003eREBEKAH PEPPLER\u003c\/b\u003e, author of \n\u003ci\u003ele SUD: Recipes from Provence-Alpes-Côte d'Azur\u003c\/i\u003e, \n\u003ci\u003eApéritif\u003c\/i\u003e, and \n\u003ci\u003eÀ Table\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"I've always found the idea of candying intimidating, but Camilla makes the process feel so straightforward and achievable. \n\u003ci\u003eNature's Candy\u003c\/i\u003e will be one of the most used books in my kitchen and the bakery will be filled with candied fruits every season. Glorious, fruity heaven!\" \n\u003cbr\u003e-- \n\u003cb\u003eANNA HIGHAM\u003c\/b\u003e, author of \n\u003ci\u003eThe Last Bite \u003c\/i\u003e\u003cp\u003e\u003c\/p\u003e\"Buy this book for the \"how-to\" candy; keep it for the crazy-good recipes and beautiful photos. It's a fine addition to any cook's library.\" \n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e--Culinary Historians\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tCAMILLA WYNNE is a writer, recipe developer, and cooking teacher specializing in preserving and pastry. She has been a culinary professional for over 20 years and is one of Canada's only Master Food Preservers. She is the author of \n\u003ci\u003eJam Bake\u003c\/i\u003e, a Taste Canada Awards gold winner, also named one of the best cookbooks of 2021 by Food52. Her work has appeared in the \n\u003ci\u003eGuardian\u003c\/i\u003e, \n\u003ci\u003eWashington Post\u003c\/i\u003e, \n\u003ci\u003eWall Street Journal\u003c\/i\u003e, \n\u003ci\u003eCherry Bombe\u003c\/i\u003e, \n\u003ci\u003eLos Angeles Times\u003c\/i\u003e, \n\u003ci\u003eGlobe and Mail\u003c\/i\u003e, \n\u003ci\u003eChatelaine\u003c\/i\u003e, and on Kitchen Projects and Saveur.com, among others. She lives in Toronto with her family and plays in the art rock band Sunset Rubdown.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eSHORTLISTED FOR 2025 TASTE CANADA AWARDS \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eNAMED ONE OF THE BEST COOKBOOKS OF 2024 BY \u003ci\u003eBon Appetit\u003c\/i\u003e, \u003ci\u003eNational Post, \u003c\/i\u003eand Dorie Greenspan \u003cp\u003e\u003c\/p\u003eThe definitive cookbook for candying fruit, and baking with it, filled with delicious, beautiful, and surprisingly uncomplicated recipes from Master Preserver Camilla Wynne.\n\u003cp\u003e\u003c\/p\u003e In \n\u003ci\u003eNature's Candy\u003c\/i\u003e, award-winning cookbook author Camilla Wynne welcomes you into the magical world of candying fruit--the classic tradition of imbuing fruit with sugar to preserve it as a glistening confection--and tempts curious bakers to work with this fascinating ingredient in a choose your own adventure-style masterclass. Will you candy the whole fruit (cherries, anyone?) or just pieces (hello, orange peel!)? And which of Camilla's classic and contemporary baking recipes will you select to let it shine? Will it be the Stollen Pound Cake or maybe the Ginger Cashew Caramel Corn? Or perhaps the Banana Split Blondies? \n\u003cbr\u003e As Camilla's previous cookbook, \n\u003ci\u003eJam Bake\u003c\/i\u003e, was for baking with jam, \n\u003ci\u003eNature's Candy\u003c\/i\u003e is a game-changing cookbook for baking with candied fruit, thanks to its: \n\u003cp\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFoundational Candying Methods: \u003c\/b\u003eWith nine streamlined techniques to candy your fruit--and a handy chart to guide you on which candied methods are best for each type of fruit--you will create artisanal, jewel-like confections in no time.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eDecadent Recipes for Bakers of All Levels: \u003c\/b\u003eLevel up your baking and confection-making by using candied fruit (and its syrup) in accessible recipes for cakes, cookies, pies, and even more fruity desserts. Enjoy Red Currant Cupcakes, Fruitcake Cookies, Candied Fig \u0026amp; Walnut Baklava, and many more.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eHelpful Tips, Simplifications \u0026amp; More: \u003c\/b\u003eThanks to Camilla's FAQ section, tips, and substitutions, candying fruit is now as easy as baking cookies. And if you don't feel like candying, don't let that stop you baking--just follow Camilla's helpful advice on using store-bought candied fruit instead.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eWith its inspired photography and design, this one-of-a-kind cookbook on how to make and put candied fruit to good use--plus the fascinating history and science behind it--will turn any baker into a candied fruit expert.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Wynne, Camilla\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Appetite by Random House\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 22, 2024\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Methods|Canning \u0026amp; Preserving|Cooking|Courses \u0026amp; Dishes|Pastry\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780525612681\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1637999941ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780525612681\u003c\/p\u003e","brand":"Appetite by Random House","offers":[{"title":"Default Title","offer_id":46999964123267,"sku":"SP-9780525612681","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/6830\/8099\/files\/9780525612681_spiral.png?v=1776827923","url":"https:\/\/sebink.com\/products\/natures-candy-timeless-and-inventive-recipes-for-creating-and-baking-with-candied-fruit-spiral-bound","provider":"Sebink","version":"1.0","type":"link"}