Customer Reviews

Gratins: Savory and Sweet Recipes from Oven to Table

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Crunchy top with a creamy constrasting creamy and soften underneath, this describes "gratin."

They can be savory or sweet --- appetizer, dessert, sidedish or main course -- they can be in many different containers -- with many different toppings, yet the result is there --- crunchy top with creamy, soft under.

One is astounded when this gorgeous paged beauty is turned, with its luscious photos and breathtaking array of diverse toppings and fillings. While most of the time we think of gratin in sense of the classic potato gratins or vegetable gratins, this leads us further into "Gratineed Grapefruit"; "Artichoke Crowns Stuffed with Saffron-Scented Crab" (yummy to the max!); "Butternut Squash and Pecan Gratin with Goat Cheese"; "Green Apple, Yukon Gold, and Sweet Potato Gratin"' "Halibut Gratin with Coconut Sauce"; "Tangelo Custard Gratin"; "Gratineed Strawberry Sabayon."

There is helpful section on techniques, equipment, sources/

This is fun cooking, both to try this impressive collection, and to use as thoughtstarters for one's own gratin creation.

Have collected cook books forever, and this is one of my best! Excellent recipies, I have made almost every one! The type of comfort food every dinner guest loves, and every one requests the recipie! In a days of lack-luster light and fat free, these are celebration foods worth the splurge!

I tried a potato gratin and my cousin's Christmas party, then spent time pouring over this gem of a book. My family has loved everything I've tried and kids ask for the cauliflower gratin. Beat that! I'm truly glad to have come found such a multi-dimensioned recipe book. Cheers!

There is a lot of variety packed into this book. We made a recipe from it the other night that was so good it made the whole book worth buying. The best gratin book there is.

LOTS of recipes and a well-done book that is a real keeper. Destined to be stolen from you by a friend and used again and again for inspired cooking.

I LOVE this book!

Mark Braun
Food Industry News Magazine