Candy / Confectionary: The Good Cook Techniques and Recipes Series ; Time Life

Confectionary / Candy

The Good Cook Techniques and Recipes;
Time Life

Titled: Confectionary , part of The Good Cook series, was created in London and revised and titled Candy, published as part of the series for America, with separate teams of Time Life Editors for each series, with Chief consultant Richard Olney guiding perduction, editing and the contributions of text and recipes by well (and not so well) known authurs.
The book has two parts; the first part, a teaching, with detailed instructions and photos showing step-by-step methods and the second part an anthology of previously published recipe, with measurements in both Metric and Imperial.
Confectionary  as part of the 27 cookbooks in the European series, is focused on use in Europe, where Candy in the 28 book American series was revised for use in the homes of America.

The paper wrapped boards and spine of the European series, do not hold up as well as the cloth spines and cloth wrapped back boards of the American series.

Richard Olney (Chief consultant)

Tom Bellshaw (Photographer)

International consultants

Carol Cutler (US)

Richard Sax (author)

Confectionary
The Good Cook;
Hardcover 184 pages    Time Life Books UK

Published: January 19
ISBN 10: 0705406059
ISBN 13: 9780705406055

  Candy

The Good Cook Techniques & Recipes

Hardcover: 176 pages

Published: November 1981 American Edition: 1

ISBN 10: 0809429128

ISBN 13: 9780809429127

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