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Crepes: 50 Savory and Sweet Recipes [Hardcover]

Martha Holmberg , James Baigrie
5.0 out of 5 stars  See all reviews (2 customer reviews)
List Price: CDN$ 24.95
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Book Description

April 4 2012
Martha Holmberg is uniquely equipped to bring crêpes into the home kitchen. Trained at the renowned La Varenne cooking school, she has been a food writer, editor, and cook in the United States, England, and France for the past two decades. Her lifelong love of this favorite food is apparent throughout this collection of 50 sweet and savory recipes, ranging from the simple and snacky Butter-Sugar-Lemon of her teenage years to the crepe cakes and cannelloni of an accomplished cook. Her encouraging instructions and master formulas produce beautiful crepes and tempting sauces and fillings that pay homage to the classics while also playing with ambitious and fascinating flavor combinations and ingredients.

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Crepes: 50 Savory and Sweet Recipes + CucinaPro 1448 12-Inch Griddle and Crepe Maker + Crepes
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Product Details


Product Description

About the Author

Martha Holmberg is the former publisher and editor of Fine Cooking magazine, the founding editor of MIX magazine, and the former food editor of the Oregonian newspaper. She is also the author of Puff , a Julia Child Award-finalist cookbook. She lives in Portland, Oregon.

James Baigrie is a San Francisco-based photographer specializing in food, interiors, and travel.

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Most helpful customer reviews
5.0 out of 5 stars Crepes for everyone. June 10 2014
Format:Hardcover|Verified Purchase
My Mother received this book for Mother's Day and it has recipes for all kinds of crepes. Gluten free as well as ones made with all purpose flour. She is thrilled with this cook book.
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Format:Hardcover|Verified Purchase
Nice, hardcover book with a great diversity of recipes. Colourful array of photos. The proof wil be in the eating!
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.4 out of 5 stars  42 reviews
23 of 25 people found the following review helpful
5.0 out of 5 stars Lovely Book Aug. 23 2012
By JoAnn Belack - Published on Amazon.com
Format:Hardcover|Verified Purchase
This book was just what I wanted. Basic information as well as lovely recipes and photography. Easy to make and impressive presentation.
11 of 12 people found the following review helpful
5.0 out of 5 stars Top marks to the author (and photographer) for putting together such a great book. Dec 18 2012
By I. Darren - Published on Amazon.com
Format:Hardcover
How can something so seemingly simple be so varied and tasty? Crepes is the subject of this book and our culinary wonder. In fact the crepe could be one of the definitions for the business term KISS (keep it simple and sweet) and the definition in turn could sum up crepes. Simple and sweet (unless you have a savoury one then it would be `Simple and Savoury'.
In this hardback book the author presents 50 savoury and sweet recipes, showing the true variety and real diversity of the humble crepe, whether served up with something on the side or served `solus'. Whether it is for breakfast, brunch, an afternoon snack or something later on at night, there invariably will be a crepe (of three) for you. Naturally these can be viewed as building blocks, where the limit is only your imagination and the contents of your food cupboard.
Beginning with a great overview to crepes, crepe making and the all important tools (don't worry, it isn't really that complex, but sometimes it can be very easy to make mistakes on things that are very easy to do!). There can also be many opinions about the definitive way to make something very simple. Some people will swear by certain ingredients above all others. At the end of the day, unless you have your own "winning recipe" and will just use this book for advanced enlightenment, you would not go wrong by following the author's basic recipes and graduate on to the more elaborate, advanced stuff (!) in due course.
From the get go it is clear that the author has put some thought into her recipes. It is not just add a dollop of jam or cream and maybe a biscuit. The first savoury recipe is for `Pesto & Creme Fraiche Crepes with Arugula Salad". Rather posh, you might think, but it shows what a versatile thing the crepe can be. Even that recipe could be added to with a few vegetables and a bit of cheese and voila! You really can let your imagination run riot and inspiration rule your mind. Some of the recipes feature fillings for crepes. Imagine the taste sensation that could be when served within a salad. Confuse and amuse the taste buds, particularly for those who think that the crepe is just a glorified pancake with the same old, same old traditional serving `suggestions'.
Naturally for those with a sweet tooth, the author's versatility and imagination doesn't let you down. This reviewer was particularly taken by the "Mile-High Meyer Lemon & Whipped Cream Crepe Cake" and could see that as a great starter for, err, tinkering and customisation. Thankfully, especially within the "sweet" section, the author has declined to show typical calorific values of dishes. The humble crepe might be relatively OK as these things go, but certainly some of the more involved, sweeter recipes might have those who count every calorie a little flustered and frustrated.
Each recipe is very well written with a clear introduction and overview. The methodologies are very detailed and should not pose any particular problems to the unwary - just follow the instructions. In fact it might be fair to say that the biggest problem would be producing the perfect crepe. It is worth taking time to practice, practice and practice again. Follow the guides carefully as there will be many hints and tips that you have perhaps not seen before. Get to understand exactly what makes a good crepe. As said, it might sound simple but a bad, burned, misformed crepe will be less forgiving and will stand out like a nudist at the Arctic Circle when you come to combine it with other ingredients.
So top marks to the author (and photographer) for putting together such a great book. Single subject books can be a risk at times, but this one has a reasonable price tag, a lot of engaging, interesting recipes and a lot of useful background information to boot.
8 of 8 people found the following review helpful
5.0 out of 5 stars THIS Book! Jan. 19 2013
By Lisa F. Strickler - Published on Amazon.com
Format:Hardcover|Verified Purchase
If you want to learn the basics of crepes I recommend this book! I have learned Soooooo much and seriously make the best crepes ever now.
11 of 13 people found the following review helpful
5.0 out of 5 stars Delicious so far! Feb. 20 2013
By Scott Warner - Published on Amazon.com
Format:Hardcover|Verified Purchase
Aside from the book being beautifully written and illustrated, the real test is in the recipes. I just got the book and have only made the basic crepe so far--and it was so delicious--the author's tip on using browned butter (and how to make it), as well as her detailed instructions on the special steps needed in properly concocting crepes (think letting the batter rest in the fridge overnight) helped me create truly delectable crepes with a sublime texture. And the author clearly explained how to freeze them for later. And they freeze and reheat beautifully. I can't wait to try more recipes from the book.
2 of 2 people found the following review helpful
5.0 out of 5 stars A gift for my daughter Jan. 2 2014
By Julie A Martin - Published on Amazon.com
Format:Hardcover|Verified Purchase
She really loves this book & so do i, so much so that i'm going to order myself one. Easy to follow instructions, yummy pictures and a nice variety of sweet and savory recipes that everyone would like.
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