Caramel, Caramel & More Caramel!
Michal Moses, author
Michal Moses graduated with a Grand Diplôma for Cuisine and Patisserie from the Cordon Bleu in Paris, France, and has published cookbooks both in the USA and Israel. She was an assistant editor of the magazine, Chef, and assistant gastronomical editor of the Al Hashulchan.
Read more about Michal.
Ivana Nitzan, illustrator
Ivana Nitzan is a multi-talented designer who loves styling food as much as she loves to eat it. She has a degree in industrial design and has designed delicious photo shoots for several culinary magazines.
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One of the great miracles witnessed in the kitchen is the transformation of simple sugar into the astonishingly rich flavors of caramel. Confectioners know how to turn caramel into thick, gooey rivers of deep goodness. Most cultures have some version of custard with either a pooling sauce of runny caramel under the quivering cream or with a crackling top of hard caramel. And caramel cake appeals to just about everyone. Those who think of caramel solely for its sweetness may find themselves pleasantly surprised at the number of savory dishes in which caramel appears. Light caramel sauce spiked with fragrant brandy enhances beef's native sweetness. And onions, long stewed, for their own sort of caramel to top rich chicken livers. Nevertheless, caramel's flavor succeeds primarily in desserts, and only the resolutely disciplined could resist the authors' chocolate caramel peanut butter delight atop bananas.
ISBN: 978-1-60734-953-2 EPUB
ISBN: 978-1-60734-954-9 PDF
Page count: 128
9 x 8