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Crepes: 50 Savory and Sweet Recipes Hardcover – Apr 4 2012


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Product Details

  • Hardcover: 144 pages
  • Publisher: Chronicle Books (April 4 2012)
  • Language: English
  • ISBN-10: 1452105340
  • ISBN-13: 978-1452105345
  • Product Dimensions: 20.3 x 1.9 x 24.1 cm
  • Shipping Weight: 680 g
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: #48,218 in Books (See Top 100 in Books)

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

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: 51 reviews
26 of 28 people found the following review helpful
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.
9 of 9 people found the following review helpful
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.
13 of 15 people found the following review helpful
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.
14 of 17 people found the following review helpful
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 10 people found the following review helpful
Nice book but lack of pictures Jan. 13 2014
By B. Rush - Published on Amazon.com
Format: Hardcover Verified Purchase
In overall the book is pretty well organized and written with different recipes for Sweet & Savory crepes. Too bad that there are just a few pictures. I wish in the next edition they can add a picture of each recipe so that can get an idea of how the crepe looks like.

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