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Caramel Paperback – January 1, 2010


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Paperback, January 1, 2010
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Product Details

  • Paperback: 160 pages
  • Publisher: Whitecap Books Ltd.; 1 edition (2010)
  • Language: English
  • ISBN-10: 1552858154
  • ISBN-13: 978-1552858158
  • Product Dimensions: 0.6 x 7 x 11.3 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #564,284 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Trish Deseine is the author of two award-winning books, Food for Friends and I Want Chocolate, and the creator of a line of high-end utensils.

Customer Reviews

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Most Helpful Customer Reviews

11 of 11 people found the following review helpful By John W. Conwell on February 23, 2009
I was looking for a book on the intricacies of making burnt sugar caramel sauces and caramel candies. I knew this book book had other recipes in it, but surely it would have what I was looking for. Its a book on caramel for heavens sake.

But alas, I was very disappointed when I went through it (I would actually return it if it was cost effective). The coverage on caramel sauce is thin. But what is almost laughable is that there is only one page on caramel candy, and it just mentions candies you can buy at the store. NOTHING on making candy!!!

Uggg...If you want a book on how to use sugar caramels integrated into every day food, than this is a great book. If you are wanting to delve into the intricacies of making caramel than dont waste your time.
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9 of 9 people found the following review helpful By Robert Busko TOP 1000 REVIEWERVINE VOICE on October 9, 2006
Besides the wonderful recipes that are included in this book, the most valuable part of the book is that dealing with how to make basic caramel. Specific directions on the types of sugars, butters and creams to use and to avoid. The range of recipes for candy is wide but attention is also paid to carmelized salmon, vegetables, and other meats. I think you'll want to spend some time with this book before taking into the kitchen. The photographs by Marie-Pierre Morel with tease you senses.

This is truly valuable resource. It has reached the market with two addiontional books on Chocolate and Soups.
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5 of 6 people found the following review helpful By Shane O. Laake VINE VOICE on March 8, 2007
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To me a good cook book should contain a variety of recipes (both novel and traditional), easy to follow directions, and an ingredient list that reads more like what I already have than an alchemy potion. This book is all that and much more. The book looks and feels more like a coffee table book than a cook book, with lush photos and a quality feel. The photos illustrate what to expect and even inspire you to actually make the dishes, and the easy to follow, often refreshingly brief instructions won't diminish your enthusiasm. The results speak for themselves, and there is always something else to look forward to making.

Buying cook books sight unseen can be a risky endeavor, but you will be rewarded with quite a gem in this case. Highly recommended.
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