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Caramel, by Carole Bloom
Fee Download Caramel, by Carole Bloom
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Taking the rich, luxurious flavor of caramel to new heights
Carole Bloom takes the rich luxurious flavor of caramel to new heights in Caramel. Her recipes for cakes, tarts, cookies, custards, candies, ice creams, and other delicious desserts are fabulously decadent and palate pleasing. Bloom expertly guides you with clearly written instructions and helpful hints as you indulge in creating these wonderful treats. Caramelized Almond Financiers, Bittersweet Chocolate Caramel Cashew Tart, Espresso Crème Caramel, Caramel Chocolate Truffles, Salted Caramel Dark Chocolate Chunk Ice Cream, and Caramelized Roasted Pears are just a hint of what awaits you in this stylized cookbook.
Carole Bloom is a European-trained pastry chef and confectioner who has worked in five-star hotels and restaurants in Europe and the United States. She is the award-winning author of ten other cookbooks, including Intensely Chocolate, Bite-Size Desserts, and The Essential Baker. Her articles and recipes have appeared in Bon Appétit, Chocolatier, Fine Cooking, Food and Wine, and Gourmet among other magazines and online sources. She has made many television appearances including The Today Show, ABC World News This Morning, and CNN. Bloom teaches dessert classes at cooking schools throughout the country and lives in California with her family.
- Sales Rank: #637287 in eBooks
- Published on: 2013-06-20
- Released on: 2013-06-20
- Format: Kindle eBook
From the Back Cover
The rich luxurious flavor of caramel reaches new heights among these fabulously decadent and palate pleasing recipes for cakes, tarts, cookies, custards, candies, ice creams, and other delicious desserts. Carole Bloom expertly guides with clearly written instructions and helpful hints as you indulge in creating wonderful treats such as Espresso Crème Caramel, Salted Caramel Dark Chocolate Chunk Ice Cream, and Caramelized Roasted Pears. With these sweets plus so many more, Caramel will quickly become your dessert cookbook of choice.
About the Author
Carole Bloom is a European-trained pastry chef and confectioner who has worked in five-star hotels and restaurants in Europe and the United States.
Excerpt. © Reprinted by permission. All rights reserved.
Classic Caramel Sauce
Makes 1 cup
You will be surprised at how quick and easy it is to make real homemade caramel sauce. Monitoring the heat and constantly stirring when adding in the cream and butter will give you just the right consistency, as well as a to-die-for caramel flavor.
3/4 cup heavy whipping cream
1/2 cup (3 1.2 ounces) granulated sugar
2 tablespoons water
1 teaspoon honey
4 tablespoons (2 ounces, 1.2 stick) unsalted butter, softened
1/2 teaspoon pure vanilla extract
Bring the cream to a boil in a 1-quart saucepan over medium heat.
Cook the sugar, water, and honey in a 3-quart heavy-duty saucepan over high heat until the mixture comes to a boil. Brush around the inside of the pan with a damp pastry brush at the point where the sugar syrup meets the sides of the pan. Do this twice during the cooking process to prevent the sugar from crystallizing. Cook the mixture over high heat, without stirring, until it turns amber colored, 6.8 minutes.
Lower the heat to medium and slowly add the hot cream to the sugar mixture while stirring constantly. The cream will bubble and foam. Continue stirring to make sure there are no lumps. Remove the saucepan from the heat and stir in the butter until it is completely melted. Then stir in the vanilla.
Transfer the caramel sauce to a bowl, cover tightly with plastic wrap, cool slightly, and serve warm.
Keeping: Store the caramel sauce in a covered container in the refrigerator for up to 2 weeks. Cautiously warm in a microwave oven or in the top of a double boiler until fluid before using.
Most helpful customer reviews
35 of 38 people found the following review helpful.
Pleasing
By Autamme_dot_com
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!?!"
21 of 21 people found the following review helpful.
Fantastic recipes
By lapis
I don't know what some of the negative reviews are about. The caramel ice cream is worth the price of the book on its own! It's like making your own Haagen Daz Dulche de Leche ice cream. Caramels are great, caramel sauce is great. Also LOVE that she includes weights along with measures. I'm amazed at the number of baking books that still don't.
If you love caramel, you'll love this book.
9 of 10 people found the following review helpful.
Glad I bought it, but not brilliant
By Jeri Hurd
This is a solid cookbook and takes some undeserved hits from the "food snobs". Can you find similar recipes online? Probably. But that's true of ANYTHING. There are several excellent recipes here, and multiple ways to use caramel. Having said that, a few things that keep it from a 5 star for me:
1) There's not a picture for every recipe.
2) While she sometimes states temperatures, a lot of the time it's just "cook to amber-colored." Caramel is fussy stuff and a few degrees can change the nature of the caramel. I want specifics!
3) Some of the suggestions at the end of each recipe to change it up a bit are pretty lame: cut the 4" squares in half! use almonds instead of hazelnuts!
4) (and this I really, really want to know) what the heck is she making with the cover photo?? I can't find it anywhere in the book. The picture is used again for the caramel sauce recipe, and there's a recipe for the biscotti, but why would you pour caramel sauce over biscotti? I want to know what she was doing! I thought it was going to be for a caramel candy with a biscotti base, which was intriguing to me.
Nevertheless, a good book to have, with some very good recipes. It does assume familiarity with basic techniques, so not for the novice.
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