"How to become a creme brulee master at home." Each title in this series focuses on a timeless dish and provides in-depth information that will appeal to both novice cooks and experienced home chefs. Included are recipes and techniques for classic versions and creative variations, along with a history of the dish. Creme brulee, literally translated, is burned cream. In the hands of master chefs Dominique and Cindy Duby, this elegant classic dessert is demystified. The authors explore the history of creme brulee; the science behind the making of creme brulee; basic ingredients and equipment requirements; the cooking process (baked, cold-set and modern options); sweet and savory alternatives; and wine pairings. Most important, Creme Brulee is both a guide to and an inspiration for making these beautiful little French delights at home. Each recipe has been rigorously tested in the authors' culinary studio, which replicates the modern home kitchen. The authors take time considerations into account, along with the entertainment factor of each presentation. Here is a brief sampling of recipes: Classic vanilla brulee creme brulee ice cream Carmelized onion and Gruyere brulee creme brulee spoons. For anyone who can't get enough of this classic dish, Creme Brulee is a superb source of inspiration.
具體描述
讀後感
評分
評分
評分
評分
用戶評價
相關圖書
本站所有內容均為互聯網搜索引擎提供的公開搜索信息，本站不存儲任何數據與內容，任何內容與數據均與本站無關，如有需要請聯繫相關搜索引擎包括但不限於百度，google,bing,sogou 等
© 2025 qciss.net All Rights Reserved. 小哈圖書下載中心 版权所有