The Great Cooks' Guide to Crêpes & Soufflés: America's Leading Food Authorities Share Their Home-Tested Recipes and Expertise on Cooking Equipment and Techniques by James A. Beard and Alexis Bespaloff and Philip Brown and John Clancy and Edward Giobbi and George Lang and Leon Lianides and Helen McCully and Maurice Moore-Betty and Jacques Pépin and Felipe Rojas-Lombardi

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  • ISBN 10 039473422X
  • ISBN 13 9780394734224
  • Published Sep 28 1977
  • Format Paperback
  • Page Count 60
  • Language English
  • Countries United States
  • Publisher Random House (NY)
  • Imprint Random House (NY)

Publishers Text

We gathered together some of the great cooks in this country to share their recipes and their expertise with you. As you read the recipes, you will find that in certain cases techniques will vary. This is as it should be: cooking is a highly individual art, and our experts have arrived as their own personal methods through years of experience in the kitchen.

Contents: Savory Crepes Sweet Crepes Savory Hot Souffles Sweet Hot Souffles Sweet Cold Souffles

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