Description

Hardcover

The definitive cookbook for candying fruit, and baking with it, filled with delicious, beautiful, and surprisingly uncomplicated recipes from Master Preserver Camilla Wynne.

In Natures Candy, award-winning cookbook author Camilla Wynne welcomes you into the magical world of candying fruitthe classic tradition of imbuing fruit with sugar to preserve it as a glistening confectionand tempts curious bakers to work with this fascinating ingredient in a choose your own adventurestyle masterclass. Will you candy the whole fruit (cherries, anyone?) or just pieces (hello, orange peel!)? And which of Camillas 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?
As Camillas previous cookbook, Jam Bake, was for baking with jam, Natures Candy is a game-changing cookbook for baking with candied fruit, thanks to its:

• Foundational Candying Methods: With nine streamlined techniques to candy your fruitand a handy chart to guide you on which candied methods are best for each type of fruityou will create artisanal, jewel-like confections in no time.

• Decadent Recipes for Bakers of All Levels: Level 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 & Walnut Baklava, and many more.

• Helpful Tips, Simplifications & More: Thanks to Camillas FAQ section, tips, and substitutions, candying fruit is now as easy as baking cookies. And if you dont feel like candying, dont let that stop you bakingjust follow Camillas helpful advice on using store-bought candied fruit instead.

With its inspired photography and design, this one-of-a-kind cookbook on how to make and put candied fruit to good useplus the fascinating history and science behind itwill turn any baker into a candied fruit expert.

CAMILLAWYNNE 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 Canadas only Master Food Preservers. She is the author ofJam Bake, a Taste Canada Awards gold winner, also named one of the best cookbooks of 2021 by Food52. Her work has appeared in the Guardian, Washington Post, Wall Street Journal, Cherry Bombe, Los Angeles Times, Globe and Mail, 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.