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Caramel cookbook by Carole Bloom

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Books : Cooking : English
 


This is not a book for those
with an overly sweet tooth who wish to lose a few pounds (or more!). It is a sheer dedication to luxurious, decadent
living with caramel at its core.

No prior knowledge is expected as the reader is given a brief yet quite
filling introduction to the various key ingredients that will be used, utensils and equipment that might be necessary
and a bit of a general "pep talk" about the art of cooking with caramel. Some great food photography will draw
you in and perhaps lull you into a bit of a false sense of security as to how simple caramel cookery is - you do need to
focus and follow the instructions rather more than, for example, making a soup but the end result will be worth the
effort.

At first one gets to see some basic "components" that are staple parts of more ambitious
recipes, such as a classic caramel sauce and praline, and then it is just recipe after recipe after recipe, split into
logical chapters by type. Browsing through the recipes was a "dangerous" pastime for this reviewer, there is
even a few rather scrumptious ice creams for good measure and a great demonstration of caramel's diversity.

A
book of this type really does need to have an estimation of a typical preparation and cooking time clearly stated by
each recipe - one of our usual niggles - as such recipes can be rather fussy, involved and an inexperienced cook can
gain a lot of confidence from knowing that they are not really making a mistake and that a certain task should take a
long time to do... The reliance on sole U.S. imperial units is also a bit of a silly oversight in the 2010s. Other than
that, the use of a caramel-coloured font made this book a little harder to read if one doesn't have 20:20 vision.
Fortunately the subject and its recipes made up for any small issues but why not strive for total perfection?

The recipes are abundant with detailed information and guidance throughout so once you lock your focus on the recipe,
you shouldn't come a cropper. If in doubt, read and re-read the recipe in detail BEFORE you start cooking. Less haste,
more speed. Thankfully (!) there is no break out of nutritional information including the dreaded calorie count. That
might be the equivalent of pouring cold water over things! Matters are rounded off by a great, detailed index.

So, for many, cooking such dishes might feel as being something out of their "comfort zone" - this book has
the capacity of changing this preconception. Invest in this book, invest a bit of time and trouble to get cooking, and
be prepared to have to convince friends and family that you haven't bought the finished items from a store. Maybe there
should have been a few pages about that in the book as once you see the range of recipes on offer and have made a few,
you might still question yourself as to "did I really just make that!?!"

- I Darren, Amazon.com


This book features a variety of recipes in the categories of Caramel Techniques & Components, Cakes,
Cupcakes, & Brownies, Tarts, Tartlets & a Pie, Cookies, Custards, Mousses & Parfaits, Caramel Candies, Ice
Cream, and Other Caramel Desserts. The recipes that sounds most delicious to me is the Caramelized White Chocolate. This
is also used as a component in other recipes. There are also such goodies as Chocolate Cupcakes with Salted Caramel
Buttercream Frosting, Butterscotch Cupcakes with Dulce de Leche Frosting, Mini Caramel Souffles, Caramel-Filled Marzipan
Coins, and Caramel-Apricot Linzertorte. I would recommend this for caramel lovers, or anyone who needs more dessert
recipes, which is everyone really, right?

- Kaitlynic, Amazon.com                                                             

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