Author: Patent, Greg

Brand: Gibbs Smith

Features:

• Gibbs Smith Publishers

Binding: Hardcover

Number Of Pages: 128

Release Date: 01-03-2014

Details: Product Description Soufflés are light and airy, flavored baked dishes with a creamy texture. And Greg Patent has been baking them for decades. Through soufflé basics, a lesson on beating egg whites, and a review of sauce bases, Patent develops the home cook’s skills and confidence in creating a wide array of hot and cold, savory and sweet, molded and unmolded show-off dishes following basic French culinary techniques. Savory recipes include Leek and Pancetta, Fennel, Salmon and cheese soufflés. Sweet recipes begin with some classic hot renditions of Chocolate, Vanilla Bean, Fresh Strawberry, and Grand Marnier Soufflé, then move into scrumptious cold recipes of Passion Fruit, St. Germaine Lime, Almond and Praline Soufflé Floating Islands! Greg Patent is a consummate baker and the James Beard Award–winning author of Baking in America (2002) and A Baker's Odyssey (2007). Greg writes a popular blog, The Baking Wizard and is host of a weekly program on Montana Public Radio. He lives in Missoula, Montana. Review Whatever its size or shape, the choux pastry serves as a model home for hundreds of fruit, custard, creme, cheese and chocolate fillings. Many of them are included here, from quick-cooking fruit sauces like Coulis aux Framboise (raspberry sauce intensified with creme de cassis) to the multilayered flavors of Profiteroles (cream puffs) with Salted Caramel Macadamia Nut Ice Cream and Warm Caramel Sauce (a great combination of a lot of sweetness with just a touch of savoriness). Ms. Herrick, an award-winning pastry chef herself, is the ideal docent for this classic gallery of French desserts, and her recipes, for even the most complicated items, are concise and clear.--Aram Bakshian Jr (12/14/2013) About the Author Greg Patent is a consummate baker and the James Beard Award–winning author of Baking in America (2002) and A Passion for Baking (2007). Greg writes a popular blog, The Baking Wizard, is cohost of a weekly podcast, The Food Guys. He lives in Missoula, Montana. Kelly Gorham’s award-winning photographs have been featured in such publications as the New York Times, Sports Illustrated-Kids, National Geographic Explorer, Washington Post and USA Today. In 2012, Kelly was named one of twenty “Best of ASMP” by the American Society of Media photographers.

EAN: 9781423636120

Package Dimensions: 9.2 x 7.2 x 0.6 inches

Languages: english