Caramel Review

Posted by Juanita Avenue on Tuesday, June 7, 2011 · Leave a Comment

Average Reviews:

(More customer reviews)Besides the wonderful recipes that are included in this book, the most valuable part of the book is that dealing with how to make basic caramel.Specific directions on the types of sugars, butters and creams to use and to avoid.The range of recipes for candy is wide but attention is also paid to carmelized salmon, vegetables, and other meats.I think you'll want to spend some time with this book before taking into the kitchen.The photographs by Marie-Pierre Morel with tease you senses.

This is truly valuable resource.It has reached the market with two addiontional books on Chocolate and Soups.

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Product Description:
Caramel is a source of sheer delight as it crunches on the teeth and melts on the tongue. Creamy, glassy, mixed with chocolate or even in its pure state, just a touch of caramel makes a dish come alive in surprising ways. Served soft or as a glaze, caramel satisfies the whole palate.
Taking this sensual approach to melted sugar in its variations, acclaimed chef Trish Deseine celebrates the joys of using caramel -- and not just for dessert. The 130 recipes and the yummy photographs will whet the appetite and reveal caramel as an adaptable ingredient for the home chef to pair with fruits, vegetables and even meat dishes.
Sample some of these sweet recipes:
- Caramel fondue
- Caramel citrus tart
- Pizza with smoked chicken, caramelized pineapple and mozzarella
- Mascarpone mousse with crushed caramel sugar.