Inspired by the lusciousness of custard, The Splendid Spoonful soars to smooth heights with wonderfully sweet and savory treatsfrom crme brle and tiramisu to bread pudding and flancooked right on the stove or baked in the oven. Whether it's the familiar comfort of Chocolate Pots de Crme or Maple Syrup Custard, a spectacular first course of Spinach-Parmesan Timbales with Tomato-Basil Coulis, or simple tips for creating the perfect caramelized crust on crme brle, there's no spoonful more lovin' than this splendid collection of creamy delights.
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Book Description
Editorial Reviews
About the Author
Barbara Lauterbach is a food writer and author whose work appears regularly in Cooking Light magazine as well as in the Boston Globe . Her cookbooks include Potato Salad (0-8118-3337-2), Chicken Salad (0-8118-3712-2), and Pasta Salad (0-8118-4203-7). She lives in New Hampshire.
Kirsten Strecker is a New York based photographer specializing in food, still life, and lifestyle. A native of Australia, her clients include O, The Oprah Magazine , Martha Stewart Living , and Donna Hay magazines.
Kirsten Strecker is a New York based photographer specializing in food, still life, and lifestyle. A native of Australia, her clients include O, The Oprah Magazine , Martha Stewart Living , and Donna Hay magazines.
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Most Helpful Customer Reviews
8 of 8 people found the following review helpful:
5.0 out of 5 stars
Great Book,
By CB (USA) - See all my reviews
This review is from: The Splendid Spoonful: From Custard to Creme Brulee (Paperback)
This book has amazing recipes in it. The majority are sweet, but some are savory. Recipes include; crabmeat custard, curried corn custard, french toast creme brulee, raisin-eggnog bread pudding, lemongrass-ginger creme brulee, and green tea custard. I'm looking foward to trying so many of them. There are also beautiful photos in this book. I just wish there had been an hardcover edition.
8 of 9 people found the following review helpful:
3.0 out of 5 stars
Great book, not so great recipes,
By Carolyn Marie (Thousand Oaks, CA, USA) - See all my reviews
This review is from: The Splendid Spoonful: From Custard to Creme Brulee (Paperback)
I love custards and everything associated with ramekins so I was thrilled to find this book. It even has many full color photographs which make the recipes even more appealing. For the most part it introduces how to use a variety of cooking techniques associated with custard type dishes, however, some of the recipes could use some spicing up. The Breakfast Custard Omelets were practically devoid of seasoning, and the Green Tea Custard was extremely sweet. I did love the creme brulee recipe as is though. With a bit of altering the recipes turned out much better the second time around. I would recommend this book for someone who can step away from following a recipe line for line, because frankly if you don't do that not all of the dishes are that delicious. Besides the recipes needing some tweaking I loved the book's layout, organization, and clarity.
7 of 8 people found the following review helpful:
5.0 out of 5 stars
rich rewards,
By Mary Lou Heiss "www.teatrekker.com" (Northampton, Ma) - See all my reviews
This review is from: The Splendid Spoonful: From Custard to Creme Brulee (Paperback)
I own and admire all of Barbara's books. As a cooking school teacher she has a friendly approach that makes you feel like she is your best friend inviting you in for a 'splendid spoonful' of something yummy. I am a big, big fan of elegant little servings of rich pots de creme, and her passion fruit recipe is well written, very easy to follow, and soothingly delicious. This is a great dinner-party desert book with recipes that will 'wow' the gang.
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
(learn more)
First Sentence:
THE WONDERFULLY RICH and creamy concoction known as custard has been enjoyed since medieval days, and has evolved through many mutations of a simple principle: the mixture of eggs and sweetened milk, warmed together. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
spray the ramekins, ramekins from the hot water, double boiler insert, knife inserted near the edge, place the oven rack, baking rack, prepared ramekins, rotating the pan, refrigerate until chilled, enough hot water, large baking pan, superfine sugar Key Phrases - Capitalized Phrases (CAPs): (learn more)
New Hampshire 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!
THE WONDERFULLY RICH and creamy concoction known as custard has been enjoyed since medieval days, and has evolved through many mutations of a simple principle: the mixture of eggs and sweetened milk, warmed together. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
spray the ramekins, ramekins from the hot water, double boiler insert, knife inserted near the edge, place the oven rack, baking rack, prepared ramekins, rotating the pan, refrigerate until chilled, enough hot water, large baking pan, superfine sugar Key Phrases - Capitalized Phrases (CAPs): (learn more)
New Hampshire 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:
- How To Cook Everything: Simple Recipes for Great Food by Mark Bittman on page 50
- Under the Tuscan Sun: At Home in Italy by Frances Mayes on page 96
- The Cape Cod Table by Lora Brody on page 25
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