Caramel, Caramel & More Caramel!: Sweet and Savory Recipes for Creative Caramel Cuisine

by Michal Moses, Ivana Nitzan

Overview

With more than fifty easy, creative, and sophisticated recipes, explore how this versatile confection can be utilized for any occasion. Make caramel the center of every meal with mouth-watering entrees like steak with caramel brandy sauce or chicken in cider caramel. Sweet desserts include caramel tiramisu, chocolate caramel truffles, and traditional classics like caramel corn and so caramel candies. No matter what the course, this book offers straightforward recipes that are great to make, attractive to display, and endless fun to eat.

Product Details

ISBN-13:	9781623540753
Publisher:	Charlesbridge
Publication date:	09/06/2016
Pages:	128
Product dimensions:	9.40(w) x 8.30(h) x 0.70(d)

About the Author

Michal Moses graduated with a Grand Diploma for Cuisine and Patisserie from the Cordon Bleu in Paris, France, and has had cookbooks published both in the USA and Israel. She is the co-author of CUPCAKE NIBBLES and ORGANIC SWEETS AND TREATS.

Ivana Nitzan is a multi-talented designer who loves styling food as much as she loves eating it. She is the co-author of CUPCAKE NIBBLES and ORGANIC SWEETS AND TREATS.

Read an Excerpt

We love caramel. And really – what’s NOT to love about it?! Caramel is a wonderful flavor; one that conjures up so many sweet memories—caramel corn at a country fair, caramel apples at a circus, caramel toffees at Christmas time, and caramel sundaes at the ice cream shop.
(Continues…)

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Excerpted from "Caramel, Caramel & More Caramel!"
by .
Copyright © 2016 Michal Moses.
Excerpted by permission of Charlesbridge.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Editorial Reviews

One of the great miracles witnessed in the kitchen is the transformation of simple sugar into the astonishingly rich flavors of caramel. Confectioners know how to turn caramel into thick, gooey rivers of deep goodness. Most cultures have some version of custard with either a pooling sauce of runny caramel under the quivering cream or with a crackling top of hard caramel. And caramel cake appeals to just about everyone. Those who think of caramel solely for its sweetness may find themselves pleasantly surprised at the number of savory dishes in which caramel appears. Light caramel sauce spiked with fragrant brandy enhances beef's native sweetness. And onions, long stewed, for their own sort of caramel to top rich chicken livers. Nevertheless, caramel's flavor succeeds primarily in desserts, and only the resolutely disciplined could resist the authors' chocolate caramel peanut butter delight atop bananas.
- Booklist

From the Publisher