Caramel

by Trish Deseine

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 - Caramel fondue - Caramel citrus tart - Pizza with smoked chicken, caramelized pineapple and mozzarella - Mascarpone mousse with crushed caramel sugar.02 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

Genres: Cookbooks, Cooking

160 pages, Paperback

First published October 30, 2005

About the author

Trish Deseine is an Irish food writer and cookbook author; she was born in Northern Ireland, and moved to Paris in 1987.

Reviews

[Amy · Rating 2 out of 5]

I picked this book up today and I'm disappointed in it. The book fell out of the binder before I left the store - I was offered the chance to order another but have a feeling it will do the same. None of the photos are labeled though they are beautiful. I think the depth of instruction to making the caramel stages is lacking. Many recipes reference instructions on a certain page (maybe they think by the time you are fixing different recipes you have commited the process to memory).
I had high hopes for this book as I LOVE caramel and I will try some of the recipes but I am disappointed in the overall content.
I also enjoyed the radio interview with the author on Martha Stewart Radio (Everyday Living).

[Laurla2]

checked this book out hoping for more information on cooking with sugar. all of its tips involve getting sugar from its crystallized stage to a liquid stage without leaving crystals behind. kinda the opposite direction of information i was looking for. but the caramel sauce recipe looks divine and i intend to copy it and give it a try, to top homemade pear empanadas with, someday. when i learn to make them too. includes marscapone in its caramel recipe. caramel sauce: 1/2 cup less 1 TBSP (100ml) granulated sugar, 2 TBPS water, 1/4 cup salted butter, 1 heaping TBSP marscapone. and toffee is apparently made using brown sugar and cream instead of white sugar. happily, no mention of corn syrup anywhere in the book. blech, corn syrup.

[Nora · Rating 1 out of 5]

The photos were pretty, but weren't labeled so I had no idea what they were photos of--anyway there wasn't a single recipe I would be interested in making. I thought it was going to be caramel recipes. Instead it was caramelizing various foods.

[Ina · Rating 5 out of 5]

A wonderful book for caramel-lovers like me - if I want to try a new recipe, be sure thats the one I first look at ...