Cheddar cheese soufflé from Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto: The Ideas and Techniques That Will Make You a Better Cook by Michael Ruhlman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Kate Cooks the Books

    I think it’s the shallots that take this over the top by, somehow, enhancing the cheesiness. And as if the deliciousness of this recipe weren’t enough, guess what? You can feeze it!

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