Omelettes, Souffles & Frittatas (Paperback)

~ Lou Seibert (Author), E.J. Armstrong (Photographer) "the traditional French-style omelette is tender and firm outside and softer within..." (more)
Key Phrases: glossy peaks form, egg whites until foamy, remaining egg whites (more...)

Editorial Reviews

Product Description

Eggs never went out of fashion among good cooks, and now with good news on the health front they're back in high style. Souffles and frittatas are all the rage on elegant menus across the country, from the French Laundry in Yountville to the Union Square Cafe in New York, and omelettes are a must for any refined brunch or light summer supper. This classic triad of egg dishes is the cook's secret weapon marvelously versatile, fast, and easy to whip up, yet certain to evoke sighs of rapture and awe in your guests. Here Lou Pappas shows how easy it is to master these ethereal creations and bring delight to your table at breakfast, lunch, or dinner.

About the Author

Lou Seibert Pappas is the author of many cookbooks, including Crepes (0-8118-1696-6), Coffee Cakes (0-8118-2215-X), and Sorbets and Ice Creams (0-8118-1573-0). She lives in Palo Alto, California.

E.J. Armstrong is a Seattle-based photographer whose work has been published in Travel & Leisure and elsewhere.

Product Details

• Paperback: 94 pages
• Publisher: Chronicle Books (March 1, 1999)
• Language: English
• ISBN-10: 081182120X
• ISBN-13: 978-0811821209
• Product Dimensions: 8.8 x 8 x 0.4 inches
• Shipping Weight: 12.8 ounces
• Average Customer Review: 4.0 out of 5 stars  See all reviews (6 customer reviews)
• Amazon.com Sales Rank: #541,358 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

11 of 11 people found the following review helpful:

3.0 out of 5 stars Disappointed . . ., December 13, 2005

By	Reader (California) - See all my reviews

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.

5 of 5 people found the following review helpful:

4.0 out of 5 stars Great book for someone ready to take on souffles., January 15, 2006

By	A. Dean - See all my reviews (REAL NAME)

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. :)

6 of 7 people found the following review helpful:

4.0 out of 5 stars Nice primer on preparing egg based dishes, June 28, 2006

By	Amalfi Coast Girl (Mid-Atlantic, USA) - See all my reviews (TOP 500 REVIEWER)

This review is from: Omelettes, Souffles & Frittatas (Paperback)

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.