Chocolate and Cocoa Recipes and Home Made Candy Recipes

Name: Chocolate and Cocoa Recipes and Home Made Candy Recipes
Author: Maria Parloa

By Maria Parloa

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About This Book

This collection compiles practical recipes and techniques for preparing cocoa and chocolate in drinks, cakes, cookies, pastries, custards, frozen desserts and an extensive array of candies including caramels, nougats, fudges, creams and chocolate coatings. Chapters alternate beverage formulas and baking instructions with instructive candy-making methods and dipping/molding procedures, plus sauces, icings and garnishes. A prefatory section outlines cacao's botanical background, historical introduction to Europe, and basic dietary and preparation advice. Measurements and stepwise directions are emphasized to guide home cooks through both everyday hot chocolates and more elaborate confections.

About the Author

Maria Parloa

Maria Parloa was an influential American culinary expert and author in the late 19th century, known for her contributions to domestic science and cookery. She published several notable works, including "Miss Parloa's New Cook Book," which provided practical guidance for home cooks. Parloa was dedicated to educating housekeepers and aspiring cooks, emphasizing economical and efficient cooking methods. Her books often included a variety of recipes and tips for preserving food, making her a key figure in the development of American culinary literature. Through her writings, she aimed to elevate the standards of home cooking and promote the importance of good housekeeping.