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Caramel : recipes for deliciously gooey desserts / by Peggy Cullen ; photographs by Maren Caruso.
LIBRA TX773 .C82 2003
Available from offsite location
- Format:
- Book
- Author/Creator:
- Cullen, Peggy.
- Language:
- English
- Subjects (All):
- Desserts.
- Caramel.
- Penn Provenance:
- Grad, Laurie Burrows (donor)
- Physical Description:
- 143 pages : color illustrations ; 21 x 23 cm
- Place of Publication:
- San Francisco : Chronicle Books, [2003]
- Summary:
- Caramel is the diva of desserts. From candies to luscious sauces, cookies to scrumptious sweets, it's always the star attraction. Author, confectioner, and caramel devotee Peggy Cullen has collected her favorite recipes in the perfect sweet-tooth cookbook. Try a slice of Caramel-Coconut Cream Pie -- its creamy filling and fluffy whipped cream topping are impossible to resist. Decorate a devil's food cake with crunchy brittle -- the perfect combination of chocolate and caramel. Serve an incredibly moist bread pudding studded with plump raisins and glistening golden caramel at your next holiday brunch. Sip an espresso accompanied with Hazelnut Praline Biscotti laced with molten strands of chewy caramel. And gussy up an ice cream sundae with elegant coils, curls, or corkscrews. Whether it's a simple sauce to drizzle over fresh fruits, the satisfying tap through the crust of creme brulee, or light-as-air meringues floating in caramel creme anglaise you're craving, each recipe here includes step-by-step instructions to make these delectable treats practically foolproof. And the how's and why's of making caramel, including the basics, gets your caramel recipe repertoire off to a glorious start. Whether rich and smooth or crunchy and nutty, treat yourself to the treat of treats. Treat yourself to Caramel.
- Contents:
- Sweet talk 8
- Making Gold 9
- Raising Cane: The Main Ingredient 10
- Tools and Equipment 11
- Basic Recipe for Caramelizing Sugar 16
- Caramel Color Guide 19
- Caution: Hot Caramel 19
- Caramel Cleanup 20
- Classic Caramel Dessert Sauce 21
- Nut Praline 22
- Lightning Nut Praline 23
- Double-Dense Caramel Sauce 24
- Creamy Caramel Coating 26
- Lightly Sweetened Whipped Cream 27
- Fruit desserts 28
- Caramel-Roasted Stone Fruit 30
- Caribbean Caramel Fruit Salad 32
- Pears Poached in Caramel-Port Syrup 33
- Caramel Fondue 36
- Fresh Figs with Caramel and Creme Fraiche 37
- Fresh Fruit in Amber Candy Coating 38
- Ice cream desserts 40
- Caramel-Peach Praline Parfait 42
- Caramel Hot Fudge Sauce 43
- Caramelized Banana Split-Second Sundae 45
- Caramel Brittle Sundae 46
- Baked Alaska Brittle Pie 48
- Tarts, pastries, and pies 50
- Tarte Tatin 52
- Rustic Puff Apple Tartlets 55
- Caramel-Roasted Strawberry Shorteakes 57
- Shortbread Tart Dough 59
- Burnt-Sugar Lemon Tart with Blueberry Compote 61
- Caramel-Nocciuola Tart 63
- Caramel-Coconut Cream Pie 66
- Fancy cakes, coffee cakes, and upside-down cakes 68
- Tips for Making and Serving Layer Cakes 70
- Chocolate-Caramel Crunch Cake 71
- Chocolate Souffle Roulade with Caramel Whipped Cream 74
- Caramel Peach-Bottom Babycakes 77
- Pear or Plum Upside-down Cake 78
- Pumpkin Cake with Caramel and Cream Cheese Frosting 81
- Very Sticky Buns 83
- The Devil's All-Purpose Chocolate Cake 86
- Midsummer Cornmeal Cake 87
- Custards, puddings, and mousse 88
- Creme Caramel (Flan) 91
- Creme Brulee 94
- Caramel Crown Bread Pudding 97
- Meringue Snowballs in Caramel Creme Anglaise 98
- Black-and-Tan Mousse Parfait 100
- Cookies and bars 102
- Tips on Baking Cookies with Caramelized Sugar 103
- Praline Lace Cookies 104
- Hazelnut Praline Biscotti 106
- Golden Stained-Glass Sugar Cookies 108
- Palmiers 111
- Candy and confections 114
- Using Chocolate 117
- Any Nut Brittle 119
- Buttercrunch Toffee 122
- Classic Cream Caramels 123
- Turtles 126
- Golden Ladies 128
- Caramel Popcorn 129
- Mad Caps 130
- Ornaments and accessories 132
- Tips for Making Caramel Decorations 133
- Basic Recipe for Caramel Decorations 134
- Coils, Curls, and Corkscrews 134
- Golden Spun Sugar 136
- Gold Dust and Nuggets 137
- Caramel Cutouts 139
- Drips, Drizzles, and Puddles 139
- Lacy Caramel Bowls and Cages 140.
- Notes:
- Includes index.
- Local Notes:
- Presented to the Penn Libraries by Laurie Burrows Grad.
- ISBN:
- 0811836479
- OCLC:
- 50761207
- Online:
- Publisher description
- Laurie Burrows Grad Collection Home Page
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