Le Cordon Bleu Confectionery School

With its over 100-year history, a Michelin-starred faculty, and teaching methodology that emphasizes classic French techniques, it is no surprise that Le Cordon Bleu is considered to be la crème de la crème of culinary schools. Their guide to confectionery, which is available in English for the first time, reflects that philosophy with a thorough introduction to the world of sweet treats. After first apprising cooks of the necessary equipment and ingredients, the cookbook offers over 90 recipes for everything from classic confections, such as marshmallows, nougats, caramels, and truffles, to French regional specialties, such as mirabelles, which use the famous yellow plums from Lorraine, and Tas de Sel (crystal-sugar-coated pyramidal chocolates, whose French name translates to “piles of salt”). There is also an effort to bring candy-making into the 21st century with recipes for the likes of lactose-free caramels and reduced-sugar pecan pralines. Enhanced with stunning color photographs, each recipe has a difficulty indicator and is laid out in a clean, clinical format that is very apropos.