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Check out all of James McNair's Chronicle cookbooks!

James McNair's Custards, Mousses, and Puddings

Text and photography by James McNair

8-3/4 x 8 in; 96 pp ; 40 full-color photographs
Paperback
Published in January, 1993
ISBN 0877018294
ISBN13 9780877018292
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$11.95  

James McNair's Custards, Mousses, and Puddings -- Elegant pots de creme, comforting cottage puddings, the lightest of flans, the silkiest creme brulee—James McNair's latest cookbook offers a tempting array of scrumptious desserts drawn from a wide variety of international cuisines. From Italian Tiramisu to New Orleans Bread Pudding to a traditional English Trifle, each concoction is exquisitely presented and photographed in beautiful full color. The traditional recipes are all here, but each is given a wealth of flavorful variations, yielding such tempting results as Espresso Custard with Bittersweet Chocolate Glaze, Citrus Orchard Mousse, Roseberry Fool, and Steamed Ginger Pudding. Basic techniques are explained in clear, easy-to-follow instructions, insuring that each pudding will be a success every time. From Apple Charlotte to Zabaglione, James McNair has created some of his most alluring and delectable desserts ever.

James McNair -- one of America's most innovative cookbook authors -- is also the photographic designer, prop and food stylist, and book designer for his bestselling single-subject series.

Got a cooking question? Ask James! Here, the master chef answers your cooking questions!