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Caramel: Recipes for Deliciously Gooey Desserts
     

Caramel: Recipes for Deliciously Gooey Desserts

by Peggy Cullen
 

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 Crme Brulee crust, fresh fruit drizzled with Classic Caramel Dessert Sauce, Mad Cap Marshmallows dipped in

Overview

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 Crme Brulee crust, fresh fruit drizzled with Classic Caramel Dessert Sauce, Mad Cap Marshmallows dipped in chocolate and caramel, or luscious Caramel Crme 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.

Editorial Reviews

From the Publisher
I'll take caramel over chocolate any day, so "Caramel," by Peggy Cullen, could have been written just for me. Now is the time to bake little caramel-peach upside-down cakes and burnt-sugar and lemon tarts with blueberry compote, and you will find recipes for them in the book, along with classic lace cookies, toffee and caramel corn. Marshmallow confections called Mad Caps take time and patience, but are well worth it - even though they will be eaten in a flash. Recipes for ice cream desserts with caramel topping are included, but not for caramel ice cream. There is an excellent guide to making caramel, with good safety tips. (Sugar caramelizes at 320 to 350 degrees, hot enough to burn.) Ms. Cullen wisely cautions that handling caramel is not for small children. - New York Times
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 Creme Fraiche; 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. (Sept.) Copyright 2003 Reed Business Information.

Product Details

ISBN-13:
9780811836470
Publisher:
Chronicle Books LLC
Publication date:
07/28/2003
Pages:
144
Product dimensions:
1.00(w) x 1.00(h) x 1.00(d)

Related Subjects

Meet the Author

Peggy Cullen is a freelance food writer whose work has been featured in Bon Appetit, Gourmet, and Food and Wine. She lives in Massachusetts.

Maren Caruso is a San Francisco-based photographer whose work also appears in The New Complete Coffee Book (0-8118-2867-0).

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