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Caramel: Recipes for Deliciously Gooey Desserts Paperback – Bargain Price, June 30, 2003
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From Publishers Weekly
Copyright 2003 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Top Customer Reviews
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 ›