The French Cook - Soufflés by Greg Patent and Kelly Gorham

This book has not been indexed yet...

Notes about this book

  • ashallen on November 27, 2019

    Almond Praline Souffle Floating Islands: Slices of baked meringue plated in a pool of creme anglaise - I love this classic French dessert. It's also an excellent way to use up extra egg whites. This recipe kicks it up a notch by folding almond praline into the meringue before baking it - absolutely delicious. A praline made with hazelnuts or pecans also works great in this recipe. Ingredients: Granulated sugar, whole almonds, eggs, egg whites, milk, vanilla bean, vanilla extract, cream of tartar.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1423636120
  • ISBN 13 9781423636120
  • Linked ISBNs
  • Published Apr 10 2014
  • Format Hardcover
  • Page Count 128
  • Language English
  • Countries United States
  • Publisher Gibbs Smith
  • Imprint Gibbs M. Smith Inc

Publishers Text

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 Grand Marnier Soufflé, then move into scrumptious cold recipes of Passion Fruit, St. Germaine Lime, Almond and Praline Soufflé Floating Islands!

Other cookbooks by this author