Gibbs Smith; $18.95 Three things are true about marshmallows: Almost everyone likes to eat them, almost no one knows how to make them and, other than s'mores, they're seldom seen in restaurants. All of which is great news for any chef or pastry chef who buys this book, because it demonstrates how easy it is to create signature dessert items for your restaurant using house-made marshmallows and their close cousin, marshmallow fluff. Talanian first gives the how-to: all you need is unflavored ...

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