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 cookies, cakes, and 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 makers, and
retailers all offering tantalizing sweets complemented with salt.
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Salty Sweets is the first cookbook to bring the phenomenon home.
Christie Matheson offers 75 delectable ways to enjoy this tasty
twosome. |
Seven recipe chapters cover every sort of treat, from little bites to
cookies, bars, cakes, puddings, fruit desserts, and even ice creams.
Readers can make their own version of those salted caramels found in
upscale boutiques, along with such sophisticated fare as Lavender Fleur
de Sel Shortbread, Fig and Ricotta Pizza, and Nantucket Sea Salt Ice
Cream. Or how about the homey 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 cooks
straight to the kitchen to try these treats for themselves.
An introductory chapter outlines the basics equipment, ingredients, and
techniques of successful sweet making. The author discusses all kinds
of salts from fleur de sel to Maldon to Hawaiian pink to smoked and
more, each with its own distinctive flavor and texture; 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!.
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Salty Sweets
Delectable Desserts and Tempting Treats with a Sublime Kiss of Salt
by Christie Matheson
Harvard Common Press, 2010
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a copy
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