Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

Buy Used
$4.22
+ $3.99 shipping
Used: Good | Details
Sold by Best-Book-Depot
Condition: Used: Good
Comment: Used book at great price. Maybe Ex-lib, may have wear or marking, may not contain supplement such as CD. Prompt shipping and great customer service.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 3 images

Caramel: Recipes for Deliciously Gooey Desserts Paperback – Bargain Price, June 30, 2003

4.8 out of 5 stars 5 customer reviews

See all 2 formats and editions Hide other formats and editions
Price
New from Used from
Paperback, Bargain Price, June 30, 2003
$23.98 $4.20

This is a bargain book and quantities are limited. Bargain books are new but could include a small mark from the publisher and an Amazon.com price sticker identifying them as such. Details
--This text refers to an out of print or unavailable edition of this title.

Dinner just got easier with eMeals
Each week you'll receive seven new simple, healthy meal plans. Our food experts create easy-to-prepare recipes featuring real food your whole family will love. Try it FREE
click to open popover

Special Offers and Product Promotions


Editorial Reviews

From 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 Crème Fraîche; 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.
Copyright 2003 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Review

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 --This text refers to an out of print or unavailable edition of this title.
NO_CONTENT_IN_FEATURE

New York Times best sellers
Browse the New York Times best sellers in popular categories like Fiction, Nonfiction, Picture Books and more. See more

Product Details

  • Paperback: 144 pages
  • ISBN-10: 0811836479
  • ASIN: B000C4SGIW
  • Product Dimensions: 8 x 8.8 x 0.5 inches
  • Shipping Weight: 3.2 ounces
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #5,097,494 in Books (See Top 100 in Books)

Customer Reviews

5 star
80%
4 star
20%
3 star
0%
2 star
0%
1 star
0%
See all 5 customer reviews
Share your thoughts with other customers

Top Customer Reviews

By H. Grove (errantdreams) TOP 1000 REVIEWER on October 5, 2004
Format: Paperback
When I found out there was a caramel cookbook from Chronicle Books, I immediately got a copy. One of my favorite flavors combined with one of my favorite cookbook publishers--how could I go wrong? As usual, Chronicle did not disappoint; cookbook author Peggy Cullen and food photographer Maren Caruso have served up one of the most decadent cookbooks since Marcel Desaulniers' Death by Chocolate series.

Caramelizing sugar can be tough. It can burn in seconds. It can seize up. However, I saw an episode of Alton Brown's TV show "Good Eats" that dealt with the subject. Alton and food scientist Shirley O. Corriher explained lots of science about sugar crystals, the upshot of which is: include a little light corn syrup and your caramel won't seize up. That simple. I checked right away, and the caramel recipe here calls for a few drops of lemon juice or a little light corn syrup; I was satisfied that the author knew her stuff.

I headed for recipes that looked like challenges--ones I was a bit dubious about. I inherently love caramel, so this cookbook has an unfair advantage when being judged. The nut brittle (I'm not overly fond of nuts nor the sickly-sweetness of most brittles) bowled me over; I couldn't stop eating it. The pears poached in port wine sauce (I'm not thrilled about the taste of alcohol either) were delicious.

Recipes range from the elegant (fresh figs with caramel and creme fraiche) to the simple (caramel popcorn), time-consuming (chocolate-caramel crunch cake) to quick (caramel dessert sauce). There are classics like creme caramel, creme brulee, buttercrunch toffee, and nut praline.
Read more ›
Comment 24 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
I have Peggy Cullen's cookie book (Got Milk?) and have read (and saved) her articles for Martha Stewart Living and Food & Wine magazine, among others. I knew of her candy recipes so I was expecting the caramel book to be just as easy, with her familiar and friendly voice. This book absolutely simplifies what had seemed like a challenging process - turning sugar into caramel (in its various forms) without burning, crystallizing or otherwise ruining pots of expensive ingredients. I went from having about 30% success with other cookbooks to no-fail. The recipes range from basic to expert. I love her nut brittles. Tart Tatin is a delicious and simple classic. The Pumpkin Spice Layer Cake is a fantastic addition to Thanksgiving and a huge hit at parties. I make pots of caramel sauce to dress up even a plain dessert - and everyone swoons. Try the super fast sticky buns. The madcaps are addictive. Next up, I've been hungry to try the Caramel Hazelnut tart. Cullen's book has even given me the confidence to take liberties - variations on caramelized apples, adding extra salt, even caramelizing without a thermometer! This is the book I most frequently give as a gift to friends who love cooking; especially after they have enjoyed something I made from one of Cullen's recipes and asked how they can learn to do the same. Get this book.
Comment 3 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback
No one I've ever met. This cookbook is full of recipes that will be a hit with a caramel lover or anyone you make them for. There is a lot of good information about the making of caramel that demystifies the process. The best part of the cookbook , is all the recipes that incorporate caramel(a very easy sticky bun recipe) or add caramel to something more unexpected(caramel dipped marshmallows). This is a very well-designed cookbook- my only complaint is that I wish it was longer.
Comment 2 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
Peggy Cullen has done her homework, and we get to be the benefactors of that work. It's lovely. Delicious recipes.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
By Cindy on December 14, 2014
Format: Paperback Verified Purchase
The best little caramel book ever.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

What Other Items Do Customers Buy After Viewing This Item?