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CARAMEL

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CARAMEL
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CARAMEL

Hardcover

฿825
฿618.75
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คำที่เกี่ยวข้อง DESSERTS

Synopsis: CARAMEL

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 Creme 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 Appetit, 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.

Product Details

ISBN 9781423632122
Weight 1.5
Publisher GIBBS SMITH PUBLISHER
Language English

Highlight

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.

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BLOOM, CAROLE

about author

I graduated from the University of California, Berkeley with a degree in Fine Arts. While deciding whether to go to graduate school in Art History or Dance I traveled to Europe where I experienced incredible desserts and pastries. That's when I decided that I wanted to be a pastry chef. I studied pastry and confectionery arts at La Varenne in Paris and Le Cordon Bleu in London. I've also served an apprenticeship in a fabulous pastry shop in Venice,Italy and have worked at 5 star hotels in Lausanne, Switzerland and San Francisco, CA. I've also worked in top restaurants in Southern California and have had my own business making desserts and cakes for small restaurants, cafes, and individuals. For many years I made wedding and special occasion cakes. For close to 30 years I've been teaching my art to others, specializing in demystifying complicated techniques so everyone can make fabulous desserts, pastries, and confections at home. I enjoy creating desserts for my books to share with everyone. And, I'm always happy to hear from my readers with questions and successes.

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