Customer Reviews

Omelettes, Souffles & Frittatas

5 star:		(3)
4 star:		(4)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

Having read the good reviews, I purchased this cookbook. And after trying several of the recipes, I have to say that I am disapppointed. To be fair, I haven't tried most of the recipes, but the ones I did try did not turn out well. I am a long-time cook and cookbook collector and know how to follow a recipe and how to adjust recipes for individual tastes. In the Tomato, Basil & Zucchini Frittata recipe, for example, the chemistry does not work. Four eggs is not enough to bind all the other ingredients together. One must either decrease the vegetables, or increase the amount of eggs for the frittata to even hold together. Reading some of the other frittata recipes, it seems to me that the same problem exists. Has anyone else run into this same problem? I'd be interested in knowing . . . The reason I didn't give the book just one or two stars based on my experience is that, as mentioned above, I haven't tried (or been motivated to try) many of the other recipes.

This book explains eggs perfectly. It even has a section on properly separating your eggs, so it's a perfect book for someone new to cooking. Particularly with eggs.

I was very worried about making a souffle. However, following the White Chocolate souffle recipe with raspberry sauce, I made my first souffle perfectly. It was gorgeous, breathtaking, delicious..... everything I dreamed a souffle should be.

The other recipe I used was the Southwestern frittata. I agree with the previous reviewer that the chemistry didn't seem right. I felt like it needed at least one more egg to cover all the chicken and veggies. However, it turned out ok, and still tasted wonderful. Next time, I think I will add less chicken.

All in all -- great book, even for beginners. I recommend this book for someone wanting to try their hand at eggs. :)

A passionate home cook that has been honing her cooking skills for the last 25 years, concentrating on Italian cooking for the last 10 years, writes this review. My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry".

This book is a nice addition to a cookbook collection for those are new to cooking egg dishes.

The book is subdivided as follows:
1. Introduction: Egg, freshness and storage
2. Savory Omelettes
3. Frittatas
4. Souffles and Souffle Omelettess

The majority of the book is cooking of France and Italy, as the title implies. There is however a few recipes from other ethnicities.

The directions for the recipes are well written and easy to follow, even for those that aren't too familiar with cooking egg dishes. Her description of the traditional French omelette and how to prepare it properly, is thorough. The author also does a nice job of covering rolled filled souffles. Her section on the dessert souffles was my personal favorite. I particularly enjoyed her recipe for "Coconut Souffle with Mango and Kiwi".

If you are new to cooking egg dishes, this is nice book to get you started to find out if you enjoy them. However, if you are an old hand at the cooking omelettes and souffles, this may not have enough new material for you.

Nice recipes, and photos. Always looking for an interesting way to make a classic dish.

There are a lot of tips about making better omelettes, egg storage.
There are some unexpected varaiations of souffles and omelettes here.

Overall...nice

After sampling two of the frittatas at a friend's open house brunch, I knew I had to have the recipes. I borrowed my friend's book, but upon sampling the table of contents and viewing the photos of the other entries (in addition to the frittatas), I found the best option was to purchase the book. I've made the swiss chard frittata, the one with potatoes, and am eager to try some of the omelettes to offer our bed and breakfast guests at Daylily Dreams B&B. The ingredients are easily found, and are probably on the shelf of most folks who enjoy creating new breakfast experiences (and lunch and supper too) besides the old bacon and eggs.

Another Lou Pappas recipe book that is a hit with me, I find the recipes are wonderful and easy to follow and make. The book is easy to read and beautifully illustrated.

This book is a great gift for for any cook. Its provides exciting, simple and easy to follow recipes. There are modern and traditional recipes. I enjoy most of the recipes, especially the souffles. This is book is also great for its introductory understanding about eggs and for those who like to experiement with the many different ways to cook with eggs.

This is a beautifully presented cookbook focusing on (in three separate sections): omelettes, frittatas and souffles (in that order - presumably from easiest to most difficult). The pictures are lovely and the recipes printed in an attractive and easy to read format. None of them seem to be too complicated, and I have confidence that with practice, I'll be able to put these lovely egg-based foods on the table with great satisfaction. I want to read over the introductory sections which explain how to fold ingredients into an omelette and how to do the egg whites in a souffle correctly. Frittatas were new to me and I enjoyed learning how you brown the tops. This is a great book and I want to look for more by this author.