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on August 13, 2009
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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