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3.14 of 5 stars 3.14  ·  rating details  ·  7 ratings  ·  4 reviews
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 Desein
Paperback, 159 pages
Published January 1st 2010 by Whitecap Books (first published October 30th 2005)
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(showing 1-28 of 28)
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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) ...more
Amy Eischens
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 hop
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.
Dec 29, 2008 Ina rated it 5 of 5 stars
Shelves: cooking
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 ...
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