Coverart for item
The Resource Caramel : recipes for deliciously gooey desserts, by Peggy Cullen ; photographs by Maren Caruso

Caramel : recipes for deliciously gooey desserts, by Peggy Cullen ; photographs by Maren Caruso

Label
Caramel : recipes for deliciously gooey desserts
Title
Caramel
Title remainder
recipes for deliciously gooey desserts
Statement of responsibility
by Peggy Cullen ; photographs by Maren Caruso
Creator
Subject
Language
eng
Cataloging source
DLC
http://library.link/vocab/creatorName
Cullen, Peggy
Dewey number
641.6
Illustrations
illustrations
Index
index present
LC call number
TX773
LC item number
.C82 2003
Literary form
non fiction
http://library.link/vocab/subjectName
  • Desserts
  • Caramel
Target audience
adult
Label
Caramel : recipes for deliciously gooey desserts, by Peggy Cullen ; photographs by Maren Caruso
Instantiates
Publication
Copyright
Note
Includes index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Basic Recipe for Caramelizing Sugar
  • Meringue Snowballs in Caramel Creme Anglaise
  • 98
  • Black-and-Tan Mousse Parfait
  • 100
  • Cookies and bars
  • 102
  • Tips on Baking Cookies with Caramelized Sugar
  • 103
  • Praline Lace Cookies
  • 104
  • 16
  • Hazelnut Praline Biscotti
  • 106
  • Golden Stained-Glass Sugar Cookies
  • 108
  • Palmiers
  • 111
  • Candy and confections
  • 114
  • Using Chocolate
  • 117
  • Caramel Color Guide
  • Any Nut Brittle
  • 119
  • Buttercrunch Toffee
  • 122
  • Classic Cream Caramels
  • 123
  • Turtles
  • 126
  • Golden Ladies
  • 128
  • 19
  • Caramel Popcorn
  • 129
  • Mad Caps
  • 130
  • Ornaments and accessories
  • 132
  • Tips for Making Caramel Decorations
  • 133
  • Basic Recipe for Caramel Decorations
  • 134
  • Caution: Hot Caramel
  • Coils, Curls, and Corkscrews
  • 134
  • Golden Spun Sugar
  • 136
  • Gold Dust and Nuggets
  • 137
  • Caramel Cutouts
  • 139
  • Drips, Drizzles, and Puddles
  • 139
  • 19
  • Lacy Caramel Bowls and Cages
  • 140
  • Caramel Cleanup
  • 20
  • Classic Caramel Dessert Sauce
  • 21
  • Sweet talk
  • Nut Praline
  • 22
  • Lightning Nut Praline
  • 23
  • Double-Dense Caramel Sauce
  • 24
  • Creamy Caramel Coating
  • 26
  • Lightly Sweetened Whipped Cream
  • 27
  • 8
  • Fruit desserts
  • 28
  • Caramel-Roasted Stone Fruit
  • 30
  • Caribbean Caramel Fruit Salad
  • 32
  • Pears Poached in Caramel-Port Syrup
  • 33
  • Caramel Fondue
  • 36
  • Making Gold
  • Fresh Figs with Caramel and Creme Fraiche
  • 37
  • Fresh Fruit in Amber Candy Coating
  • 38
  • Ice cream desserts
  • 40
  • Caramel-Peach Praline Parfait
  • 42
  • Caramel Hot Fudge Sauce
  • 43
  • 9
  • Caramelized Banana Split-Second Sundae
  • 45
  • Caramel Brittle Sundae
  • 46
  • Baked Alaska Brittle Pie
  • 48
  • Tarts, pastries, and pies
  • 50
  • Tarte Tatin
  • 52
  • Raising Cane: The Main Ingredient
  • Rustic Puff Apple Tartlets
  • 55
  • Caramel-Roasted Strawberry Shorteakes
  • 57
  • Shortbread Tart Dough
  • 59
  • Burnt-Sugar Lemon Tart with Blueberry Compote
  • 61
  • Caramel-Nocciuola Tart
  • 63
  • 10
  • Caramel-Coconut Cream Pie
  • 66
  • Fancy cakes, coffee cakes, and upside-down cakes
  • 68
  • Tips for Making and Serving Layer Cakes
  • 70
  • Chocolate-Caramel Crunch Cake
  • 71
  • Chocolate Souffle Roulade with Caramel Whipped Cream
  • 74
  • Tools and Equipment
  • Caramel Peach-Bottom Babycakes
  • 77
  • Pear or Plum Upside-down Cake
  • 78
  • Pumpkin Cake with Caramel and Cream Cheese Frosting
  • 81
  • Very Sticky Buns
  • 83
  • Devil's All-Purpose Chocolate Cake
  • 86
  • 11
  • Midsummer Cornmeal Cake
  • 87
  • Custards, puddings, and mousse
  • 88
  • Creme Caramel (Flan)
  • 91
  • Creme Brulee
  • 94
  • Caramel Crown Bread Pudding
  • 97
Control code
ocm50761207
Dimensions
21 cm x 23 cm
Extent
143 pages
Isbn
9780811836470
Lccn
2002151398
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Note
641.6 C897 ; XX-N ; NEW12-03BT1.
Other physical details
color illustrations
System control number
  • (Sirsi) i9780811836470
  • (Sirsi) i9780811836470
  • i0811836479
Label
Caramel : recipes for deliciously gooey desserts, by Peggy Cullen ; photographs by Maren Caruso
Publication
Copyright
Note
Includes index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Basic Recipe for Caramelizing Sugar
  • Meringue Snowballs in Caramel Creme Anglaise
  • 98
  • Black-and-Tan Mousse Parfait
  • 100
  • Cookies and bars
  • 102
  • Tips on Baking Cookies with Caramelized Sugar
  • 103
  • Praline Lace Cookies
  • 104
  • 16
  • Hazelnut Praline Biscotti
  • 106
  • Golden Stained-Glass Sugar Cookies
  • 108
  • Palmiers
  • 111
  • Candy and confections
  • 114
  • Using Chocolate
  • 117
  • Caramel Color Guide
  • Any Nut Brittle
  • 119
  • Buttercrunch Toffee
  • 122
  • Classic Cream Caramels
  • 123
  • Turtles
  • 126
  • Golden Ladies
  • 128
  • 19
  • Caramel Popcorn
  • 129
  • Mad Caps
  • 130
  • Ornaments and accessories
  • 132
  • Tips for Making Caramel Decorations
  • 133
  • Basic Recipe for Caramel Decorations
  • 134
  • Caution: Hot Caramel
  • Coils, Curls, and Corkscrews
  • 134
  • Golden Spun Sugar
  • 136
  • Gold Dust and Nuggets
  • 137
  • Caramel Cutouts
  • 139
  • Drips, Drizzles, and Puddles
  • 139
  • 19
  • Lacy Caramel Bowls and Cages
  • 140
  • Caramel Cleanup
  • 20
  • Classic Caramel Dessert Sauce
  • 21
  • Sweet talk
  • Nut Praline
  • 22
  • Lightning Nut Praline
  • 23
  • Double-Dense Caramel Sauce
  • 24
  • Creamy Caramel Coating
  • 26
  • Lightly Sweetened Whipped Cream
  • 27
  • 8
  • Fruit desserts
  • 28
  • Caramel-Roasted Stone Fruit
  • 30
  • Caribbean Caramel Fruit Salad
  • 32
  • Pears Poached in Caramel-Port Syrup
  • 33
  • Caramel Fondue
  • 36
  • Making Gold
  • Fresh Figs with Caramel and Creme Fraiche
  • 37
  • Fresh Fruit in Amber Candy Coating
  • 38
  • Ice cream desserts
  • 40
  • Caramel-Peach Praline Parfait
  • 42
  • Caramel Hot Fudge Sauce
  • 43
  • 9
  • Caramelized Banana Split-Second Sundae
  • 45
  • Caramel Brittle Sundae
  • 46
  • Baked Alaska Brittle Pie
  • 48
  • Tarts, pastries, and pies
  • 50
  • Tarte Tatin
  • 52
  • Raising Cane: The Main Ingredient
  • Rustic Puff Apple Tartlets
  • 55
  • Caramel-Roasted Strawberry Shorteakes
  • 57
  • Shortbread Tart Dough
  • 59
  • Burnt-Sugar Lemon Tart with Blueberry Compote
  • 61
  • Caramel-Nocciuola Tart
  • 63
  • 10
  • Caramel-Coconut Cream Pie
  • 66
  • Fancy cakes, coffee cakes, and upside-down cakes
  • 68
  • Tips for Making and Serving Layer Cakes
  • 70
  • Chocolate-Caramel Crunch Cake
  • 71
  • Chocolate Souffle Roulade with Caramel Whipped Cream
  • 74
  • Tools and Equipment
  • Caramel Peach-Bottom Babycakes
  • 77
  • Pear or Plum Upside-down Cake
  • 78
  • Pumpkin Cake with Caramel and Cream Cheese Frosting
  • 81
  • Very Sticky Buns
  • 83
  • Devil's All-Purpose Chocolate Cake
  • 86
  • 11
  • Midsummer Cornmeal Cake
  • 87
  • Custards, puddings, and mousse
  • 88
  • Creme Caramel (Flan)
  • 91
  • Creme Brulee
  • 94
  • Caramel Crown Bread Pudding
  • 97
Control code
ocm50761207
Dimensions
21 cm x 23 cm
Extent
143 pages
Isbn
9780811836470
Lccn
2002151398
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Note
641.6 C897 ; XX-N ; NEW12-03BT1.
Other physical details
color illustrations
System control number
  • (Sirsi) i9780811836470
  • (Sirsi) i9780811836470
  • i0811836479

Library Locations

    • Liberty BranchBorrow it
      1000 Kent St., Liberty, MO, 64068 , US
      39.234827 -94.433348
Processing Feedback ...