Author Biography

Michal Moses graduated with a Grand Diploma for Cuisine and Patisserie from the Cordon Bleu in Paris, France, and has had cookbooks published both in the USA and Israel. She is the co-author of CUPCAKE NIBBLES and ORGANIC SWEETS AND TREATS.

Ivana Nitzan is a multi-talented designer who loves styling food as much as she loves eating it. She is the co-author of CUPCAKE NIBBLES and ORGANIC SWEETS AND TREATS.

Review

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.
- Booklist

Review Quote

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. - Booklist

Excerpt from Book

We love caramel. And really - what's NOT to love about it?! Caramel is a wonderful flav∨ one that conjures up so many sweet memories--caramel corn at a country fair, caramel apples at a circus, caramel toffees at Christmas time, and caramel sundaes at the ice cream shop. Caramel is, of course, all of these things and so much more. Which is amazing, really, when you consider the fact that caramel is really just sugar, cooked. Sugar before it is cooked is simply sweet - it doesn't really have much of a flavor. After it has been cooked into a caramel, though, it isn't simply sweet anymore. (It even borders on the bitter, if the truth be told.) Suddenly, through nothing more complicated than the cooking process, sugar becomes caramel, with a deep, rich and unmistakable flavor. That's why, even though caramel lends itself to sweetness, it isn't just sweet. It can be fun and carefree, but it can be perfectly elegant as well. Rich and indulgent, caramel is remarkably adaptable and can be used in a wide variety of dishes, both savory and sweet. Just as caramel can be coated with chocolate or wrapped around pecans, it can also be drizzled on chicken or poured over a leafy salad dressing. Its possibilities are as diverse as your imagination. Another thing about caramel--it's quite easy to make. Really it is! For most of the recipes in this book, you don't even need a thermometer. (For the ones that you do, we've made sure to mention that right at the top.) All you need is a wide, heavy-based saucepan for even cooking, and a bit of practice. You'll also need some willpower, since caramel cannot be tasted while it's cooking (its cooking temperature is very high). For some of the recipes in this collection, you don't actually need to make caramel, as Dulce de Leche and caramel bits are used instead. Ready to roll up your sleeves and get started? Just keep the pointers on page 7-8 in mind, and have a sweet time enjoying these delicious recipes.

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