The recipes here run the gamut from the very simple to the complex, but all are readily doable with much guidance from three chefs: Thomas Keller, Sebastien Rouxel and Matthew McDonald Includes a chapter that offers treats such as: peppermint patties with creamy centres, nut-laden nougat, fruit jellies, caramel popcorn, flavoured marshmallows, and bonbons, as well as holiday delights. This title provides weights for ingredients, as well as volume measures, and directions for standard and convections ovens.
