"What a good book to own!" — Library Journal
This excellent cookbook takes a down-to-earth approach to mastery of that most sublime French concoction, the soufflé. If you follow Myra Waldo's clear, thoughtful instructions, and the directions in any one of her nearly 200 classically simple recipes, you can bring to your table without trepidation a dazzling main-dish or dessert soufflé that will rise splendidly to the occasion.
In The Soufflé Cookbook,
Ms. Waldo, the celebrated author of many bestselling cookbooks and travel guides, demystifies the soufflé and places it within easy reach of cooks who may have been intimidated by its unwarranted reputation for unpredictability. After carefully setting down all the do's and don'ts, Ms. Waldo demonstrates persuasively how simple it can be to turn your next soufflé into a triumph of taste, texture, and timing.
And what moments of triumph await you in these pages! To such irresistible staples as cheddar-cheese, chocolate, and liqueur soufflés, Myra Waldo adds recipes for such intriguing variations as Fresh Salmon, Finnan Haddie, Shrimp Jambalaya, Chicken Portugaise, Escoffier Duck, Ham and Asparagus, and a splendid assortment of vegetable soufflés. Rounding out this extraordinary cookbook, the author includes special sections on low-calorie and cold soufflés, and recipes for 22 superlative soufflé sauces. If you're looking for the perfect guide to the perfect soufflé, you'll find "The Soufflé Cookbook
does this dish to a turn." — Kirkus Reviews.
Reprint of Serve at Once: The Soufflé Cookbook, Thomas Y. Crowell Company, New York, 1954.
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