Ingenious invention or lucky recovery? The origins of the famous upside-down apple pie may be disputed by culinary historians, but true lovers of this dessert have gone on to endlessly vary and personalize it. It is because of this quality of lending itself to interpretation, without losing its identity, that a true classic turns out to be so. With pears or eggplant, with puff pastry or shortcrust, classic in execution or daring in ingredients: caramelized and upside down always a Tatin it is. The 28 'variations' on the theme offered by Ernst Knam range from sweet to savory, from classic technique and ingredients to unusual procedures and components. Of the caramel he exploits not only the sweetening aspect, but also the aesthetic one. With judicious use of herbs and spices, he adds unexpected nuances of aromas and flavors. He also often suggests a pairing that can take the tasting to another level. With a clear photo sequence that illustrates the basic foolproof technique and shows the equipment that allows for smooth caramelization and unmolding, this book will kick-start the discovery of your very own personal Tatin.
Author: Ernst Knam
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