Our cookbook of the week is Nature’s Candy by award-winning author, recipe developer and cooking teacher Camilla Wynne, who is also one of Canada’s only master food preservers.

Jump to the recipes: mendiant shortbread, Welsh cakes and stollen pound cake.

From tanghulu’s hard sugar shell to delicate strawberries that sparkle, candying fruit has a vintage feel that captivates. “It’s made it since ancient China. It’s got staying power, clearly,” says Toronto-based cookbook author, recipe developer and cooking teacher Camilla Wynne.