Creme Brulee
Alison Miksch, Lou Seibert Pappas "Creme Brulee"
ISBN: 0811866823, 0811848221 | 2009 | EPUB | 96 pages | 10 MB
Lou Seibert Pappas brings simple elegance to home entertaining in this delightful guide to creamy and crispy creme brulee. 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 Creme Brule made with Greek-style yogurt, or tartly sweet Cranberry-Orange Creme Brule. With advice on choosing ingredients and equipment, tips on technique and presentation, and mouthwatering photographs, Creme Brule is a dreamy addition to any dessert repertoire.