Soufflés are light and airy, flavored baked dishes with a creamy texture. And Greg Patent has been baking them for decades. Through soufflé basics, a lesson on beating egg whites, and a review of sauce bases, Patent develops the home cook’s skills and confidence in creating a wide array of hot and cold, savory and sweet, molded and unmolded show-off dishes following basic French culinary techniques.
Savory recipes include Leek and Pancetta, Fennel, Salmon and cheese soufflés. Sweet recipes begin with some classic hot renditions of Chocolate, Vanilla Bean, Fresh Strawberry, and Soufflé à la Liqueur, then move into scrumptious cold recipes of Passion Fruit, St. Germaine Lime, Almond and Praline Soufflé Floating Islands!
|Publisher:||Smith, Gibbs Publisher|
|Product dimensions:||7.20(w) x 9.20(h) x 0.50(d)|
|Age Range:||16 - 18 Years|
About the Author
Greg Patent is a consummate baker and the James Beard Award–winning author of Baking in America (2002) and A Passion for Baking (2007). Greg writes a popular blog, The Baking Wizard, is cohost of a weekly podcast, The Food Guys. He lives in Missoula, Montana.
Kelly Gorham’s award-winning photographs have been featured in such publications as the New York Times, Sports Illustrated-Kids, National Geographic Explorer, Washington Post and USA Today. In 2012, Kelly was named one of twenty “Best of ASMP” by the American Society of Media photographers.