Elizabeth LaBau is the author of “The Sweet Book of Candymaking.”From her web site:I attended Epicurean School of Culinary Arts in Los Angeles and completed the Professional Pastry program; however, I consider my true culinary education to have come from the years I spent as a pastry cook and chef in various Los Angeles restaurants, including Sweet Lady Jane, Town & Country, Krust Bakery, and Crumb Fairy Bakery.I studied food writing with Patric Kuh, the restaurant critic for Los Angeles magazine and a 2011 James Beard Foundation Award Winner. I am a member of the Association of Food Journalists.
