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Puddings A to Z: Sweet and Savory Puddings, Custards, Flans and Mousses (A to Z Cookbooks) Hardcover – October 28, 1999

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Editorial Reviews


"PUDDINGS A to Z is comfort food at its best: creamy, luscious and tempting. With Marie Simmons's recipes, you can't go wrong. Each and every one is a gem." -- Nick Malgieri, author of CHOCOLATE AND HOW TO BAKE

About the Author

MARIE SIMMONS, a popular cooking teacher and author who has won both a James Beard Award and a Julia Child Award, is the culinary director of Copia, a food and wine cultural center in Napa, California. She is a frequent contributor to Cooking Light, Prevention, Cottage Living, and Eating Well. Her books include Fresh & Fast, The Light Touch Cookbook, Rice: The Amazing Grain, Lighter Quicker Better, and 365 Ways to Cook Pasta.


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Product Details

  • Series: A to Z Cookbooks
  • Hardcover: 96 pages
  • Publisher: Houghton Mifflin (October 28, 1999)
  • Language: English
  • ISBN-10: 0395909902
  • ISBN-13: 978-0395909904
  • Product Dimensions: 7.1 x 7.1 x 0.5 inches
  • Shipping Weight: 11.2 ounces
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #1,635,477 in Books (See Top 100 in Books)

More About the Author

Award winning cookbook author, Marie Simmons, is a cooking school teacher, passionate cook and the author of over 20 cookbooks including Fresh & Fast Vegetarian: Recipes That Make a Meal, Fig Heaven, The Amazing World of Rice, Things Cooks Love (Sur La Table) and The James Beard Award winner, The Good Egg. Her latest cookbook, Taste of Honey, will be published June 2013.

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3 of 3 people found the following review helpful By MBC on December 3, 2000
Format: Hardcover
This is a very good "little" book. Both savory and sweet puddings & custards are covered as well as flans and a few mousse recipes. Complimenting sauce recipes are also included. Fresh fruit is required in many of the recipes which could mean a special trip to the store but it's worth it. The Savory Corn Pudding is excellent served as a side to sauted chicken breast. I recommend this book for anyone looking for something different in the way of a side dish or a light dessert.
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