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Creme Brulee Paperback – Jan 1 2010


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Paperback, Jan 1 2010
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Product Details

  • Paperback: 256 pages
  • Publisher: Whitecap Books Ltd. (Jan. 1 2010)
  • Language: English
  • ISBN-10: 1552859436
  • ISBN-13: 978-1552859438
  • Product Dimensions: 20.2 x 17.9 x 1.1 cm
  • Shipping Weight: 363 g
  • Average Customer Review: 2.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: #366,755 in Books (See Top 100 in Books)
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Product Description

Review

Sophisticated, elegant, irresistible, Forty sweet and savory baked custards as gourmet treats. Step-by-step numerical instructions. (Lois Friedman New Horizons 2007-05-00) --This text refers to an alternate Paperback edition.

About the Author

Dominique and Cindy Duby are world-acclaimed chocolatiers. They founded and manage the critically acclaimed chocolate atelier and virtual boutique Wild Sweets. They are also the authors of Wild Sweets: Exotic Dessert and Wine Pairings, which, when first published, won Best Book in the World for Food and Wine Matching (Gourmand World Cookbook Awards, Spain).


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First Sentence
Creme brulees have been popular since the mid-17th century when they were favored by the French, English, and Spanish aristocracies. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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4 of 4 people found the following review helpful By Sweet Baker on Aug. 13 2009
Format: Paperback
The name of this book says it all: the book includes many different creme brulee recipes. It has some very interesting recipes like: Roasted Yam and Orange Brulee and Pecorino, Onion & Chorizo Brulee. Unfortunately, the authors didn't put too much effort in "writing" their book. All they did is to put a number of creme brulee recipes together and put it on the shelf to sell. They did not try to communicate to the readers about their creations. For example the Parsnip Vanilla Cheesecake Brulee, it would be nice to tell the readers where they got the idea of this unique combination of ingredients, why they like it, how wonderful it is and what to expect from it in terms of taste and texture. Too bad that none of the recipes in the book includes description like that. It makes the recipes and the book very dull. Readers really need to work hard on their own imagination to get inspired by the recipes.
One of recipes in the "New and Morden" brulee section requires special ingredients and tools like xanthan gum and siphon to create caramel foam. It suppose to be a very exciting recipe to try, only if you know what role do xanthan gum and siphon play. The authors didn't take the opportunity to tell the readers about the dessert but they didn't forget to let the readers know that the recipe was created and tested with DC DUBY's xanthan gum (The author's own brand) which can be purchased at their virtual boutique.
The most useful part of the book is the three pages at the very end of the book which includes a flavour pairing suggestion chart and instruction to teach the readers how to create a creme brulee with new ingredient combinations.
This book could have been "written" in a better way than it is now. If you just want tons of recipes and pictures, you will find this book meeting your expectation. If you're looking for a book that will "talk" to you, recipes that you can "taste" before trying to make it, this is not your book.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 8 reviews
9 of 9 people found the following review helpful
Disappointing Dec 27 2009
By Amazon Customer - Published on Amazon.com
Format: Paperback
The first recipe we tried to make from this book, the Crab, Corn & Cheddar Brulee, is missing critical steps in it's instructions. One line tells you to whisk the eggs. The next line tells you to add cooled garlic cream into egg yolks. Where does this garlic cream come from? The recipe calls for cream and for garlic but an earlier step has you using the garlic for something else. And why does the cream need to be cooled? When was it heated? And what egg yolks? Were eggs supposed to be separated? All of the eggs or just some of them? They never say. The other recipes look more completely written, but so far this recipe book is frustrating and disappointing.
4 of 4 people found the following review helpful
Poorly edited book, and also one that seems less than essential April 19 2010
By Michael A. Duvernois - Published on Amazon.com
Format: Paperback
Outside of pretty basic creme brulee recipes, it's hard to imagine making these more than once. And even then as a novelty rather than a genuinely interesting dish. But there are errors and omissions throughout the book. The first two recipes that I looked at were unclear and had omitted steps. In fact, I could assume the steps, but was I right? It didn't even seem worthwhile trying to find out.
3 of 3 people found the following review helpful
Recipes were followed exactly with POOR results Jan. 2 2009
By meich662 - Published on Amazon.com
Format: Paperback
I have tried three recipes in this book, followed the directions TO THE MOST MINUTE DETAILS, only to result in runny, gross custards that I didn't even bother topping, but poured down the drain. I love creme brulee and have made it successfully (from other recipes) many times. I really looked forward to making all of these recipes in the book, but I have come to the conclusion that they are faulty. I would NOT recommend buying this book.
1 of 1 people found the following review helpful
Complicated and weird recipes Sept. 26 2011
By krissylee - Published on Amazon.com
Format: Paperback Verified Purchase
I ordered this alongside a kitchen torch so I could finally make a nice brulee at home. I was looking for a book that would have the basic brulee recipes and then of course some more unique varieties too, but this book is way out there. There is the vanilla recipe here, but the rest of the book has wild recipes like "star anise brulee" and "roasted yam brulee"?! Probably 1/3 of this book is savory recipes. And quite a few call for unusual ingredients like xantham gum, gelatin mix, rhubarb juice, and tahini.
This is definitely a good brulee cookbook if you're an exotic type of chef, but just don't expect to make more than a couple of the recipes in here with everyday things around the house.
0 of 1 people found the following review helpful
Very tasty! Nov. 4 2010
By K. Moore - Published on Amazon.com
Format: Paperback Verified Purchase
This book has some really great recipes! They range from basic (Vanilla creme brulee) to complex (using potatoes, salmon roe, and more). Information provided gives a great knowledge base on how to make this dish many different ways, and gives a creative cook enough to improvise. Additional information is provided on presentation methods and style, making a very visually stunning dish!


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