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Creme Brulee

Creme Brulee

By Lou Seibert Pappas,Photographs by Alison Miksch


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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

Size: 7 x 8 in;
Pages: 96 pp;
24 color photographs
Format: Hardcover
Publication: January 2009
ISBN: 9780811866828
ISBN10: 811866823
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.