Michal Moses

What is it about dulce de leche that makes cookbooks shy away? Of course you can find the "boil a can of condensed milk" instructions everywhere, but that isn't saying much. Here the authors first say that it is made from sweetened condensed milk (No, it is made from milk and sugar. Using sweetened condensed milk is a shortcut.) Then they say how important it is to buy good quality dulce de leche from the supermarket. Are they nuts? What percentage of the supermarkets in the USA carry any show more dulce de leche, let alone of superior quality? None where I live.

Online you can find reasonable recipes for dulce de leche from scratch, so why not in this cookbook?

The other complaint I have about this book, (Which by the way is full of good ideas for making and using caramel.) is that the index is crappy, at least the one in the ARC is. All of the recipes are listed in the table of contents. They are listed again in the index only in alphabetical order. There is no other attempt at sorting recipes so, continuing with our dulce de leche theme, we see two recipes in "D": Dulce de Leche & Toasted Coconut Yeast Cakes, and Dulce de Leche Macarons. But Marbled Dulce de Leche Brownies is in "M", Chocolate Banana Dulce de Leche Tart is in "C". Alfajores, which use dulce de leche as a kind of glue, Choux au Caramel, and Salted Caramel Éclairs with Espresso Chocolate are not linked to dulce de leche at all. Dulce de leche butter and pastry cream are found in the book but not in the index. The index does not give any hints about ingredients like nuts, coconut, salmon, or anything else other than the names of the recipes.

Finally, this is a cookbook published in the USA by a company based in the USA. However, the authors clearly don't know (or they are trying to force a linguistic point) that in North America the convention for over a century has been that "Petits Fours" are baked and iced minicakes. Only baked and iced minicakes. In the book the "Petits Fours" chapter is a hodgepodge of cooked or baked sweets like candy apples, caramel corn, and macaroons.

I don't care much for the fanciful fonts and embellishments either.

I received a review copy of "Caramel, Caramel & More Caramel!: Sweet and Savory Recipes for Creative Caramel Cuisine" by Michal Moses, Ivana Nitzan (Charlesbridge) through NetGalley.com. show less

This wonderfully and aptly named cookbook covers all aspects of making and using caramel.

The introduction explains what caramel is, covers the basic rules of making caramel (including safety - cooking caramel is a very hot process!), and suggests emergency shortcuts to use in place of homemade caramel.

The recipes are divided into five sections: four sweet and one savory. The sweet recipes are labeled 'Petit Fours' (simpler desserts) 'Bars,' 'Cakes' and 'Desserts on a Plate' (more complicated show more desserts). The savory dish section is not extremely extensive, but is a nice addition.

The photographs are all stunning, which is an incredible achievement because most caramels are shades of brown, not the best color to photograph. The recipes are decadent, indulgent and rich. Particular standouts include the Orange-Infused Millionaire Bars, the Gingerbread Caramel Ruffle Cake, Cheesecake Brulee Squares, and Choux au Caramel.

I like that there are varying levels of difficulty across the recipes. The cookbook is a bit small compared to the sizes of other cookbooks, but I would always prefer a smaller, richer selection of recipes to a cook book bloated with cheap filler recipes. [b:Caramel, Caramel & More Caramel!: Sweet and Savory Recipes for Creative Caramel Cuisine|28186156|Caramel, Caramel & More Caramel! Sweet and Savory Recipes for Creative Caramel Cuisine|Michal Moses|https://d.gr-assets.com/books/1456093984s/28186156.jpg|48207952] may be smallish in size but it is huge in quality.

This is a wonderful guide for any home cook who enjoys making desserts. This one really allows you to showcase your cooking skills!


**eARC Netgalley** show less

NetGalley: Free Preview for Honest Review

As a deep and true lover of caramel and cooking, I jumped at this book. It is filled with scrumptious recipes but it's kindle/ipad book layout (which most cookbooks have been moving to for the ease of even digital cooking/book release/use in the kitchen) is absurd at worst and confusing at best. Just when I got used to the odd word additions at the end of each recipe that didn't belong and pictures only being at the end of recipes suddenly they were show more at the beginning.

I was sad about this one, honestly, and would love a cleaned up later version. show less

Caramel, Caramel, & more Caramel! Sweet and savory recipes for creative caramel Cuisine by Michael Moses and Ivana Nitzan is a cook book for all caramel-lovers.
A yummy cook book, let me add. Caramel is mostly associated at sweet childhood memories :-) that's why maybe caramel continues to be so loved by everyone.

This cook book is very serious, impressive for the dishes proposed and the recipes you will find explained with great accuracy. Who wrote this book, Michael Moses is a chef with a show more prestigious curriculum graduated at Le Cordon Bleu, Paris with a Grande Diplome in cooking and pastry.

Most of the recipes are according to my point of view lived with the french perception of bakery. Very elaborated, cultivated, elegant you will create thanks to the instructions given by the author the dish you desire for every occasion.

Do you organize an afternoon with the schoolmates of your kid? Don't worry: from lollipops to candies, bars etc you will find the recipes for them.

Is it necessary a special dessert for ending a dinner or a lunch superbly? Don't panic: you will discover the perfect one.

You have invited your friends for an afternoon with some tea and you want to offer them something special? Go for this book.

Caramel is in fact an aliment pretty diversified and "plastic". It can be used in many recipes with great success.

Candies, bars, cakes for every occasion, from the most modern ones to the classic evergreen, passing through the desserts on a plate and...veggies with caramel touch.

Enjoy!

Caramel, Caramel, & more Caramel! Sweet and savory recipes for creative caramel Cuisine by Michael Moses and Ivana Nitzan is a book you'll love, you'll adore. Perfect for a gift, wonderful for surprising your family and friends.

Thanks to Netgalley for this sweet book! show less