Souffles [Hardcover]

Ann Amernick (Author)

Book Description

Publication Date: January 13, 1989

The first cookbook to focus exclusively on souffl*es presents 40 deliciously different recipes that any cook can make with confidence, from Crab Souffl*e to Apricot Souffl*e. 5 black-and-white illustrations.

Editorial Reviews

From Publishers Weekly

This tempting collection of souffle recipes will make you want to start cracking eggs. But that's a problemeggs. If you're watching your cholesterol and fat intake, then just read and fantasizeor consume only rarely. Another hitch is the frozen souffle, with its uncooked yolks and whites: as a result of the salmonella controversy surrounding insufficiently cooked eggs, the U.S. Department of Agriculture has warned against eating them uncooked. Pastry chefs Amernick and Chiro don't address these health issues. But their recipes are imaginative and eminently workable (no cooked flour-and-milk base to complicate life). Included are lunch and supper entrees (e.g., crab souffle tarts); intriguing appetizers (ham souffle in roasted red potatoes); and souffle versions of dessert favorites (brownie souffle with whipped cream). Advice about utensils and preparation helps reduce the souffle intimidation factor.
Copyright 1989 Reed Business Information, Inc.

Product Details

• Hardcover: 120 pages
• Publisher: Clarkson Potter; 1st edition (January 13, 1989)
• Language: English
• ISBN-10: 0517569787
• ISBN-13: 978-0517569788
• Product Dimensions: 7.2 x 5 x 0.8 inches
• Shipping Weight: 10.4 ounces
• Amazon Best Sellers Rank: #1,218,589 in Books (See Top 100 in Books)

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