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Caramel

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
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Paperback, 159 pages
Published January 1st 2010 by Whitecap Books (first published October 30th 2005)
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Community Reviews

(showing 1-28 of 28)
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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) ...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
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Nora
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
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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