Creme Brulee (Definitive Kitchen Classics Series)
by Dominique Duby, Cindy Duby
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Book Summary Information
Author: Cindy Duby, Dominique DubyBrand: Dominique and Cindy Duby
Edition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2010-01-01
ISBN: 1552859436
Number of pages: 256
Publisher: Whitecap Books Ltd.
Product features:
- Crème brûlée is undoubtedly one of the world's most celebrated dishes. Literally translated as ...
- 128 pages, softcover
- Dimensions: 8"L × 7"W
Book Reviews of Creme Brulee (Definitive Kitchen Classics Series)
Book Review: Disappointing
Summary: 2 Stars
The first recipe we tried to make from this book, the Crab, Corn & Cheddar Brulee, is missing critical steps in it's instructions. One line tells you to whisk the eggs. The next line tells you to add cooled garlic cream into egg yolks. Where does this garlic cream come from? The recipe calls for cream and for garlic but an earlier step has you using the garlic for something else. And why does the cream need to be cooled? When was it heated? And what egg yolks? Were eggs supposed to be separated? All of the eggs or just some of them? They never say. The other recipes look more completely written, but so far this recipe book is frustrating and disappointing.
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