Caramel, Cookbook of the Day

by Nicole Weston, Posted Jan 22nd 2007 @ 7:59AM

Anyone who loves sugar, loves caramel. This is primarily due to the fact that caramel is cooked sugar, often with butter, cream or other flavorings added to it to alter the texture and taste. Regardless of the specifics, however, a good caramel is a wonderful thing and Trish Deseine's Caramel has plenty of wonderful things to offer a reader with a sweet tooth.

The book was originally published in French under the title Du caramel plein la bouche and made it to translation for an English-speaking audience due to the popularity of some of the author's previous works, as well as her fine writing style. The book goes into great detail about the process of making caramel and well over 100 recipes that it can be incorporated into. Desserts and other inherently sweet dishes are obvious inclusions, but Deseine includes recipes that feature meats and vegetables, as well. The idea of a primarily savory caramel dish might sound slightly odd, but only until you consider that there are many dishes that involve natural sugars from fruits and vegetables, including caramelized onions and caramelized pineapple, which is included in Pizza with smoked chicken, caramelized pineapple and mozzarella. Some of the sweet dishes include Caramel Fondue and Caramel Fudge.

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Filed Under: Cookbook Spotlight, Ingredients, Books
Tags: Caramel, cookbook, Cookbook of the Day, france, french, sugar

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Reader comments (Page 1 of 1)

1-23-2007 @11:20AM veron said... Just ordered this book after reading it here. I'm deathly afraid of making caramel but hopefully this book will help conquer my fears!
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