Candy by Time-Life Editors (1981, Hardcover)

The Good Cook series is a multi-volume "encyclopedia of cooking", edited by Richard Olney in the mid-to-late 1970s and no longer in print (in this original form) since the early '80s.

The titles in the set are:
Beef and Veal
Beverages
Breads
Cakes
Candy
Classic Desserts
Cookies and Crakers
Dried Beans and Grains
Eggs and Cheese
Fish
Fruits
Hors d'Oeuveres
Lamb
Outdoor Cooking
Pasta
Pies and Pastries
Pork
Poultry
Preserving
Salads
Sauces
Shellfish
Snacks and Sandwhiches
Soups
Terrines, Pates, and Galantines
Variet meats
Vegetables
Wine

Each book relies on vivid text written by different expert consultants such as Julia Child, Jacques Pepin, Michael Field, etc., depending on the title. Most importantly, the series contains many hundreds of color photographs showing techniques which the home cook can replicate and achieve better results for their efforts.

The recipes collected in the back of each book comprise a sort of "community cookbook," collected from famous restaurants and celebrity chefs and cooking personalities of the era.

Like the other twenty-seven volumes in the set, this "Candy" entry is very logically constructed and easy to follow, and offers much more in the way of actual know-how than most candy books I've read through. Truth be told, I am not a candy maker. I bought this title to finally complete my Good Cook set. Now the set is intact once again, and I will never be without it; whether one attempts the series' recipes or not, as a reference for making other (non-illustrated, from Bittman to Escoffier) cookbooks easier to understand, it is truly too valuable not to own.