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by Christie Matheson
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Desserts
  • Author:
    Christie Matheson
  • ISBN:
    1558324151
  • ISBN13:
    978-1558324152
  • Genre:
  • Publisher:
    Harvard Common Press (September 17, 2009)
  • Pages:
    144 pages
  • Subcategory:
    Desserts
  • Language:
  • FB2 format
    1811 kb
  • ePUB format
    1848 kb
  • DJVU format
    1462 kb
  • Rating:
    4.3
  • Votes:
    620
  • Formats:
    azw rtf mbr doc


On the sweet side: The book opens with a salt primer that is both informative and somewhat inspirational.

Her recipes will not only excite your palate but make you want to explore the world of salt as a superb flavor enhancer for desserts. On the sweet side: The book opens with a salt primer that is both informative and somewhat inspirational. Who knew there were so many types of salt and so many options to experiment with? It was a bit difficult to find fleur de sel in the neighborhood grocery store, but it was well worth the effort.

Christie Matheson offers 75 delectable ways to enjoy this tasty twosome, proving along the way that salty sweets are not the sole province of fancy chefs and trendy chocolatiers.

Abstract: Dolce - 80 authentic Italian recipes for sweet treats, cakes and desserts wit. Quality Management for the Technology Sector. 33 MB·31,276 Downloads·New! There are many standards, methods and perhaps most confusing, but most importantly of all acronyms. The Heart of Hearts of Rumi's Mathnawi. 21 MB·47,770 Downloads Load more similar PDF files.

Christie Matheson offers 75 delectable ways to enjoy this tasty twosome, proving along the way that salty sweets are not the sole province of fancy chefs and trendy chocolatiers

Read unlimited books and audiobooks on the web, iPad, iPhone and Android. Christie Matheson offers 75 delectable ways to enjoy this tasty twosome, proving along the way that salty sweets are not the sole province of fancy chefs and trendy chocolatiers.

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by Christie Matheson. delectable desserts and tempting treats with a sublime kiss of salt. Select Format: Hardcover. ISBN13:9781558325562. Release Date:August 2009.

Her cookbook shows us how well this principle applies to sweet treats, and her recipes play with that salty-sweet balance in ways that are both familiar and that take us out of our comfort zone

Published: Mar 3, 2010. Her cookbook shows us how well this principle applies to sweet treats, and her recipes play with that salty-sweet balance in ways that are both familiar and that take us out of our comfort zone. She goes way beyond sprinkling a pinch of salt over your caramels (though there’s a recipe for those in the book, too!). The Recipes: There’s a little something for everyone in this book.

Sweet and salty flavor profiles such as chocolate and sea-salt pairings are gaining in popularity in the culinary . Salty Sweets: Delectable Desserts and Tempting Treats with a Sublime Kiss of Salt ; Christie Matheson; Harvard Common Press; 2009. Lobster Help: Lobster History.

Sweet and salty flavor profiles such as chocolate and sea-salt pairings are gaining in popularity in the culinary world, because salty foods naturally complement and enhance sweet flavors. Since shrimp, crab and scallop meat lack the saltiness of other shellfish flavor profiles, pairing these sweet seafood meats with a salty end-of-meal dish makes for a compatible entrée-dessert matchup. OChef: Dessert to Accompany Lobster.

But Christie Matheson's new cookbook Salty Sweets: Delectable Desserts and Tempting Treats with a Sublime Kiss of Salt has rocked my savory world.

Do opposites really attract? In the case of salty and sweet, you bet they do! Like peanut butter and jelly - itself a classic salty-sweet duo - these tastes were made for each other. Salt helps balance and heighten sweets, transforming ordinary candies into truly special confections. It brings out the complexities of chocolate, highlights the subtleties of fruit, makes nuts really pop, and turns caramel and butterscotch into pure ambrosia. The salty-sweet combination has swept the nation, with chefs, candy makes, and retailers all offering tantalizing sweets complemented with salt. Salty Sweets is the first cookbook to bring the phenomenon home. Christie Matheson offers 75 delectable ways to enjoy this tasty twosome, proving along the way that salty sweets are not the sole province of fancy chefs and trendy chocolatiers. "Salty sweets don't have to be complicated to taste good," she writes, and the scrumptious but simple recipes bear her out. Seven recipe chapters cover every sort of treat, from little bites to cookies, bars, cakes, puddings, fruit desserts, and even ice creams. You can make your own version of those salted caramels found in upscale boutiques, along with such sophisticated fare as Maple Creme Brulee, Lavender Fleur du Sel Shortbread, Fig and Ricotta Pizza, and Nantucket Sea Salt Ice Cream. Or how about the honey goodness of Old-Fashioned Kettle Corn and Decadent Hot Cocoa? And who could resist Dark Chocolate-Covered Pretzels, Butterscotch Brownies, Peanut Butter Cupcakes with Chocolate Frosting, or Caramel-Fudge Sauce. Tempting color photos will send you straight to the kitchen to try these yourself. An introductory chapter outlines the basics - equipment, ingredients, and techniques - of successful sweet making. You'll learn all you need to know about salts - from fleur du sel to Maldon to Hawaiian pink to smoked and more. Each has its own distinctive flavor and texture, and Matheson encourages readers to sample the wealth of exotic and rare salts available today. Celebrate the happy marriage of sweet and salt with these irresistible creations. It's a match made in dessert heaven!


Skrimpak
I was so excited to get this book! I absolutely love salty/sweet foods, and I wasn't disappointed by this cookbook. I was a little apprehensive given some of the other reviews, but I'm so glad I bought it.

There are recipes for all sorts of desserts: candy (salted caramels), dessert sauces (milk chocolate sauce), cakes (carrot cake), cookies (nantucket cookies), and other desserts (ice creams, fruit desserts).

The only recipe that I was a little disappointed with was the chocolate chip cookie recipe. If you're looking for a great salty/sweet chocolate chip cookie recipe, I would suggest the NY Times chocolate chip cookie recipe instead.
Hiclerlsi
This has become the second most used cookbook in our house behind Joy of Cooking. The desserts are wonderful as written, but the recipes are basic enough that you can play around with them and make them your own. I've never made something from this book without getting an obscene amount of compliments. My favorite is the bread pudding and drunken sauce - drooling just thinking about it.

Mrs. Prowse
Kale
I bought this cookbook for my mom and we love it! The cupcakes pictured on the cover are to die for.
Tygolar
Buying a used book through Amazon is a great way of expanding one's library at excellent prices. I heard the author of this book interviewed on public radio and immediately looked it up on Amazon. The products of these recipes may not qualify as health foods but they sure do make life worth living.
Naa
My daughter first tried this book from the library. After her third time renewing it I knew I had to buy it for her. We have tried almost every recipe. What an absolute delight each and every treat has been!
Eseve
From someone who has always preferred salty snacks to sugary sweets, the recipes presented by Christie Matheson in Salty Sweets are a perfect compromise. This book showcases traditional recipes that feature salt in an unexpected way. Simple touches and quality ingredients can make all the difference in the world, and apparently this is true for salt as well. I was pleasantly surprised to find that a sprinkle of sea salt or a teaspoon of fleur de sel can add a new dimension and level of sophistication to an old standby. I have always used salt to cut the sweetness and bring out the flavor of my baked goods, but these recipes do far more than just that...

On the sweet side:

The book opens with a salt primer that is both informative and somewhat inspirational. Who knew there were so many types of salt and so many options to experiment with? It was a bit difficult to find fleur de sel in the neighborhood grocery store, but it was well worth the effort. In fact, I was so intrigued by the variety of salts I learned about in the book that I started a small collection of specialty salts before I tried out any of the recipes. I had definitely moved into a whole new realm of saltiness, and I was ready to see what this stuff could do.

First of all, the salted caramels are fantastic - buttery, soft, smooth, with the added bonus of fleur de sel. There are few recipes that I've come across over the years that I know are instant classics, but this is a clear winner. After that first bite, I knew I would make these caramels year after year. And truthfully, since I made the first batch, I've made them almost week after week. The chocolate chip cookies offered a nice twist to a basic cookie recipe. I used bittersweet rather than semisweet chocolate, and when combined with the dusting of sea salt, you get a great alternative for a more mature palate. And for the rustic cookie lover, the chocolate chip oatmeal cookie offers a hearty texture with a touch of saltiness. Sometimes you want a thick and chunky café-type cookie, and this one does the trick. The salt sprinkled on each cookie adds a little punch to each flavor-packed bite. I haven't had a chance to try the salty and sweet ice cream recipes, but it's just a matter of time.

On the salty side:

Overall, I thought the book was easy to follow and offered some great traditional recipes. The only downside is that most of these recipes are pretty standard for most baking enthusiasts. There were a few exceptions though (see my comment above about the life-altering salted caramels), and really, who isn't looking for a new way to make some old favorites. Honestly, the only issue I had with this book was that I would have liked to see more pictures of the food. I love cookbooks filled with close-ups of cakes and cookies that look so appetizing you just want to eat the page. There are a decent amount of pictures in the book, but each chapter sort of wastes the facing page with an image of oversized salt crystals. I loved all of the information and pictures in the salt primer section, but after the fourth or fifth chapter, it's a lot of artistic angles on bowls filled with salt.
Kuve
Sweet and savory combinations have become so au courant that it is quite common to see anachronistic concoctions like salted caramel ice cream and bacon peanut butter brittle on a restaurant menu. In truth, candied walnuts, chocolate-covered pretzels, and boxes of Cracker Jack have been around for at least my generation of snackers. Author Christie Matheson captures this trend with this eminently readable cookbook. She first gives a summary of techniques and a useful primer describing the different types of salt available (including photos). This introduction leads to 75 easy-to-follow recipes over seven chapters. "Little Treats" features basics like Salted Caramels (page 23) and Sweet and Salty Pecans (page 32) and includes more sophisticated temptations like Dark Chocolate and Sea Salt Crostini (page 33) and Cocoa Nib and Dried Cherry Granola (page 41).

"Cookies and Bars" contains the recipes I have tried from the book, a dozen different creations including excellent Snickerdoodles (page 52) and Toffee Cookies with Dark Chocolate Glaze (page 55). "Cakes and Cupcakes" offers eight tempting recipes including an amazing Maple-Cream Cheese Frosting (page 77) that is good on cupcakes as well as the prescribed carrot cake. There are recipes for eight ice cream flavors included Salted Caramel (page 115), Peanut Butter (page 118), and Coconut Sorbet (page 121). It's a good thing I have an ice cream maker attachment to my KitchenAid Artisan Stand Mixer. Other sections highlight puddings, mousse, and crème br'lée; fruit crisps and tarts; and sauces, toppings and whipped cream. The book concludes with measurement and temperature conversion charts, as well as a helpful index. Take note that nutritional information is conspicuously missing. With superb food photography from Joyce Oudkerk Pool, this is a terrific resource for the holiday season, especially as sweet and savory creations don't appear to be losing favor any time soon. The constant bag of Chocolate Chex Mix in my desk is proof of that.