Elegant pots de creme, comforting cottage puddings, the lightest of flans, the silkiest creme bruleeJames McNair's latest cookbook offers a tempting array of scrumptious desserts drawn from a wide variety of international cuisines. From Italian Tiramisu to New Orleans Bread Pudding to a traditional English Trifle, each concoction is exquisitely presented and photographed in beautiful full color. The traditional recipes are all here, but each is given a wealth of flavorful variations, yielding such tempting results as Espresso Custard with Bittersweet Chocolate Glaze, Citrus Orchard Mousse, Roseberry Fool, and Steamed Ginger Pudding. Basic techniques are explained in clear, easy-to-follow instructions, insuring that each pudding will be a success every time. From Apple Charlotte to Zabaglione, James McNair has created some of his most alluring and delectable desserts ever.
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Book Description
Editorial Reviews
About the Author
James McNair -- one of America's most innovative cookbook authors -- is also the photographic designer, prop and food stylist, and book designer for his bestselling single-subject series.
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Most Helpful Customer Reviews
9 of 9 people found the following review helpful:
5.0 out of 5 stars
If you like Crème Brule - Buy this Book!,
By
This review is from: James McNair's Custards, Mousses, and Puddings (Paperback)
I have always judged fine restaurants on their Crème Brule and I have searched high and low for a great Crème Brule recipe after experiencing this heavenly concoction in Europe. I purchased this book because of the Crème Brule recipe and the white chocolate mousse. I have used James McNairs simple Crème Brule recipe and have had raves about it for years. There are many other tasty desserts in the book and the photography is awesome. I find most cookbook photography to be amateur, but McNair does a tremendous job of layout and design.
4 of 4 people found the following review helpful:
5.0 out of 5 stars
james mcnairs custards, mousses, & puddings,
This review is from: James McNair's Custards, Mousses, and Puddings (Paperback)
i have already tried two mousses, white choc which was excellent, and margarita which was great when the temp was over 100 here. we will be having another halloween party here so i plan to try many more so i can make the best for that gathering. the pictures are great to look at so that you will want to try them all. the directions for each recipes are very well written so that you are able to make the pudding or etc. look like the pictures.
5.0 out of 5 stars
James McNair's Custards, Mousses, and Puddings,
Amazon Verified Purchase(What's this?)
This review is from: James McNair's Custards, Mousses, and Puddings (Paperback)
I couldn't find my origional copy of this book after moving,so I ordered another one. All of James McNair's cook books are great. Every recipe I've tried always turns out good. There is one pudding recipe in this book that I bet will be the best pudding you ever tasted.
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
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First Sentence:
Whether a homey vanilla cup custard that recalls childhood days or an elegantly sophisticated caramel pot de creme, custards are among the world's most satisfying desserts. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Custard Cream, Caramel Sauce, Chocolate Sauce, Moistening Syrup, Fresh Berry Sauce, Lemon Sauce, Praline Topping, Chocolate Glaze, Warm Liquor Sauce, Caramelized Goat's Milk Sauce, Pots of Cream, Steamed Plum Pudding New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Whether a homey vanilla cup custard that recalls childhood days or an elegantly sophisticated caramel pot de creme, custards are among the world's most satisfying desserts. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Custard Cream, Caramel Sauce, Chocolate Sauce, Moistening Syrup, Fresh Berry Sauce, Lemon Sauce, Praline Topping, Chocolate Glaze, Warm Liquor Sauce, Caramelized Goat's Milk Sauce, Pots of Cream, Steamed Plum Pudding New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Citations (learn more)
This book cites 3
books:
- Coyote Cafe: Foods from the Great Southwest, Recipes from Coyote Cafe by Mark Charles Miller on page 74
- The Fannie Farmer Baking Book by Marion Cunningham on page 75
- Square One by Rey King in Front Matter
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