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Cooking Books -> Desserts
Caramel: Recipes for Deliciously Gooey Desserts
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by:
Cullen, Peggy
Caruso, Maren (Photographer)
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Publisher:
Chronicle Books
Published: September 2003
ISBN: 0811836479
Format:Paperback
Pages:144
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Book Description
From Publishers Weekly
This isn't the first book to focus on a single dessert ingredient, but it's one of the first to skip the chocolate and go for the gold-caramel. Cullen (Got Milk? The Cookie Book) has developed more than 50 mouth-watering recipes
with caramel in a starring role. There are fruit desserts, such as Fresh Figs with Caramel and Crème Fraîche; new twists on classic favorites (e.g., Caramel-Roasted Strawberry Shortcakes); ice cream ideas like Caramelized Banana Split-Second Sundae;
and desserts where caramel and chocolate come together in a heavenly combination, such as Chocolate-Caramel Crunch Cake. Chapters are logically divided, so it's easy to find the perfect dessert for moods and occasions. Cullen also provides information on
the basics, from caramelizing sugar to cleaning up a sticky caramel mess, plus helpful hints, like her "Tips for Making and Serving Layer Cakes." The decadent recipes and unfussy, easy-to-follow instructions would be tempting enough on their own, but the
beautiful color photos by Maren Caruso make this volume irresistible.
Copyright 2003 Reed Business Information, Inc.
About the Author
Peggy Cullen's writing has been featured in Bon Appetit, Gourmet, and Food and Wine, as well as in Got
Milk? The Cookie Book (0-8118-2646-5). She lives in Massachusetts. Maren Caruso is a San Francisco-based photographer whose work has appeared in the New Complete Coffee Book (0-8118-2867-0) and Mix it Up! (0-8118-3479-4).
Book
Description
Caramel is the dreamiest, yummiest, most irresistible of sweets. And this full-surrender cookbook celebrates its remarkable versatility with creamy puddings, crunchy toffee, moist cakes, and fluffy meringues. Whether enjoying the
satisfying crackle through a Crème Brulee crust, fresh fruit drizzled with Classic Caramel Dessert Sauce, Mad Cap Marshmallows dipped in chocolate and caramel, or luscious Caramel Crème Anglaise, everyone will find a favorite among these delicious
treats. Step-by-step instructions make each recipe practically foolproof, while a helpful overview of basic techniques gives caramel lovers the tools they need to explore all the possibilities of sugar in its most sublime form. More than 30 select
recipes and 20 color photographs paint a portrait in caramel no cook will want to miss.
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