French Cook: Souffles

(Hardback)

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Description

Souffles are light and airy, flavored baked dishes with a creamy texture. And Greg Patent has been baking them for decades. Through souffle basics, a lesson on beating egg whites, and a review of sauce bases, Patent develops the home cook's skills and confidence in creating a wide array of hot and cold, savory and sweet, molded and unmolded show-of

Reviews

Whatever its size or shape, the choux pastry serves as a model home for hundreds of fruit, custard, creme, cheese and chocolate fillings. Many of them are included here, from quick-cooking fruit sauces like Coulis aux Framboise (raspberry sauce intensified with creme de cassis) to the multilayered flavors of Profiteroles (cream puffs) with Salted Caramel Macadamia Nut Ice Cream and Warm Caramel Sauce (a great combination of a lot of sweetness with just a touch of savoriness). Ms. Herrick, an award-winning pastry chef herself, is the ideal docent for this classic gallery of French desserts, and her recipes, for even the most complicated items, are concise and clear.--Aram Bakshian Jr (12/14/2013)

Author Bio

Greg Patent is a consummate baker and the James Beard Award-winning author of Baking in America (2002) and A Baker's Odyssey (2007). Greg writes a popular blog, The Baking Wizard and is host of a weekly program on Montana Public Radio. He lives in Missoula, Montana.