What You Need to Know
The Oxford Companion to Sugar and Sweets is a 2015 reference work edited by food scholar Darra Goldstein. It was released by Oxford University Press as part of the Oxford Companions series. The book contains a foreword by anthropologist Sidney Mintz.
Steps
- 1.
Turkish Delight (Ottoman Empire): Sugar crystallization control for chewy texture
- 2.
French Pâte de Fruit (France): Precise sugar concentration for gel formation
- 3.
Mexican Cajeta (Mexico): Caramelization of goat's milk and sugar