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Creme Brulee

By Lou Seibert Pappas,Photographs by Alison Miksch

7 x 8 in; 96 pp;
24 color photographs
Hardcover
January 2009
ISBN 9780811866828
ISBN10 0811866823

SKU# 9780811866828

$14.95
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Quick Overview

Lou Seibert Pappas brings simple elegance to home entertaining in this delightful guide to creamy and crispy crème brûlée. Whether classic, fruity, chocolatey, nutty, or savory, these easy-to-follow recipes add a fine finale to any mea...
Creme Brulee


Description

Creme Brulee

Lou Seibert Pappas brings simple elegance to home entertaining in this delightful guide to creamy and crispy crème brûlée. Whether classic, fruity, chocolatey, nutty, or savory, these easy-to-follow recipes add a fine finale to any meal. By mixing new flavors with just a few basic ingredients, first-time cooks and experienced chefs alike can serve showstoppers like Balsamic-Blackberry Crème Brûlée made with Greek-style yogurt, or tartly sweet Cranberry-Orange Crème Brûlée. With advice on choosing ingredients and equipment, tips on technique and presentation, and mouthwatering photographs, Crème Brûlée is a dreamy addition to any dessert repertoire.

 

More Details

7 x 8 in; 96 pp;
24 color photographs
Hardcover
January 2009
ISBN 9780811866828
ISBN10 0811866823
Lou Seibert Pappas is the author of Ice Creams & Sorbets and Pancakes & Waffles. She lives in Palo Alto, California.

Alison Miksch is a Pennsylvania-based photographer.

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Delicious!

Delicious!

10/11/11| Erica Wong
I'm a total baking newbie and have always been intimidated by desserts such creme brulee because they seem so complicated to make. Not so with this book! It's slim in size but packed with wonderful, easy to follow recipes. I especially recommend the cranberry-orange creme brulee!