Creme Brulee Paperback – Jan 1 2010
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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).See all Product Description
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Top Customer Reviews
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.
Most Helpful Customer Reviews on Amazon.com (beta)
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.