Book Description

From Publishers Weekly A candy saleswoman, developer and consultant, Kimmerle pays homage to the sweets industry in this colorfully designed history. More coffee-table display than serious study, the book emphasizes the artistry of candy packaging and advertisements while providing an overview of all the many confections of 'sugar that has been cooked.' Candy, Kimmerle reveals, was once a luxury enjoyed mostly by the rich and the royal, an expensive treat that relied upon then-exotic ingredients like cane sugar and cocoa. The modern candy industry took form in the early 19th century, and many favorite American candies have been around for nearly a century. LifeSavers were invented in 1912; Tootsie Rolls date back to 1896. Licorice, taffy, nougat, jelly beans, caramels and marshmallows all make appearances in Kimmerle's book, which is illustrated with images of retro candy ads and novelty packages. But the heart of the book is 'Piece By Piece,' a long chapter offering brief histories of candy businesses like M&M Mars, Frank Fleet Gum Company and the Ferrara Pan Company (makers of Lemonheads). A dozen recipes for treats like Candied Grapefruit Peel, Thirty-Minute Caramels and Non Pariels is also provided, but this book will please mostly readers interested in candy design and industry. Copyright 2003 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title. Read more Review 'Candy is with us at very special moments, we have candy at movies, and significant holidays,' Kimmerle says. -- NPR All Things Considered w/ Michele Norris, October 31, 2003For those craving an encyclopedic knowledge of all things sugary. -- InStyle Magazine, October 2003Katie Couric and the Today Show gang reminisce about nostalgic candy with author Beth Kimmerle. -- Today Show (NBC) October 30, 2003The book recounts in loving detail the evolution of American candy, including lush four-color reproductions of classic advertisements and packaging. -- The New York Sun, October 22, 203 --This text refers to an out of print or unavailable edition of this title. Read more See all Editorial Reviews