Caramel Hardcover – 10 Sept. 2013

Excellent book, great recipes. Delivered on time and in perfect condition. Recommended.

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!?!"

It's a simple title, with simply luscious ways to use caramel. I know I'd like to spend the rest of my life waking up to this book. I love caramel, melt in the mouth, taste sensation. I love salted caramel too, although I eschew salt in most other things. Carole certainly knows how to make caramel at its most pleasing, if it could ever be otherwise. You'll find a myriad of desserts of all types, even candies. I know you like to poke your tongue into those caramel chocs. This book starts off with the ingredients and techniques to make caramel. Recipes then follow using caramel that will tickle your taste buds ad infinitum. From caramel sauce, dulce de leche and praline to fabulous cakes such as Chocolate Caramel Layer Cake or the very delicious Caramel Swirl Cheesecake. Lick your lips at Caramel Brownies - there won't be a crumb left on the plate. Perhaps you are more of a pie eater? How about Caramel Cashew Tart or the equally fabulous Chocolate Dulce de Leche Pecan Pie? You'll love it, but promise me you are not calorie counting. The cookie section is just as delicious with lots of yummy sandwich cookies. I can't wait to try the Hazelnut Praline Biscotti and the Nutty Caramel Bars, wrap them for Xmas presents. There are delicious candies and ice creams too. None of the recipes are gluten free. Not all recipes are photographed, which is a shame. Those that are look absolutely to die for. Help I am about to be caramelized.