Caramel
Caramel is a source of sheer delight as it crunches on the teeth and melts on the tongue. Creamy, glassy, mixed with chocolate or even in its pure state, just a touch of caramel makes a dish come alive in surprising ways. Served soft or as a glaze, caramel satisfies the whole palate.\ Taking this sensual approach to melted sugar in its variations, acclaimed chef Trish Deseine celebrates the joys of using caramel -- and not just for dessert. The 130 recipes and the yummy photographs will whet...
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Caramel is versatile. It can be served soft, as a glaze or mixed and not just in desserts. It can be paired with fruits, vegetables and meat. This book covers it all with tips, techniques and each recipe is accompanied by a photograph.
