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Learn to COOK - Omelettes, Souffles & Frittatas
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List Price: $14.95
Our Price: $6.98
Your Save: $ 7.97 ( 53% )
Availability: Usually ships in 24 hours
Manufacturer: Chronicle Books
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641.675
EAN: 9780811821209
ISBN: 081182120X
Label: Chronicle Books
Manufacturer: Chronicle Books
Number Of Items: 1
Number Of Pages: 94
Publication Date: 1999-03-01
Publisher: Chronicle Books
Studio: Chronicle Books
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Editorial Reviews:
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Bargain Books are non-returnable. Eggs never went out of fashion among good cooks, and now with good news on the health front they're back in high style. Souffles and frittatas are all the rage on elegant menus across the country, from the French Laundry in Yountville to the Union Square Cafe in New York, and omelettes are a must for any refined brunch or light summer supper. This classic triad of egg dishes is the cook's secret weapon—marvelously versatile, fast, and easy to whip up, yet certain to evoke sighs of rapture and awe in your guests. Here Lou Pappas shows how easy it is to master these ethereal creations and bring delight to your table at breakfast, lunch, or dinner.
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Spotlight customer reviews:
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Customer Rating:
Summary: Yummy variation on many things
Comment: Nice recipes, and photos. Always looking for an interesting way to make a classic dish.
There are a lot of tips about making better omelettes, egg storage.
There are some unexpected varaiations of souffles and omelettes here.
Overall...nice
Customer Rating:
Summary: Nice primer on preparing egg based dishes
Comment: A passionate home cook that has been honing her cooking skills for the last 25 years, concentrating on Italian cooking for the last 10 years, writes this review. My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry".
This book is a nice addition to a cookbook collection for those are new to cooking egg dishes.
The book is subdivided as follows:
1. Introduction: Egg, freshness and storage
2. Savory Omelettes
3. Frittatas
4. Souffles and Souffle Omelettess
The majority of the book is cooking of France and Italy, as the title implies. There is however a few recipes from other ethnicities.
The directions for the recipes are well written and easy to follow, even for those that aren't too familiar with cooking egg dishes. Her description of the traditional French omelette and how to prepare it properly, is thorough. The author also does a nice job of covering rolled filled souffles. Her section on the dessert souffles was my personal favorite. I particularly enjoyed her recipe for "Coconut Souffle with Mango and Kiwi".
If you are new to cooking egg dishes, this is nice book to get you started to find out if you enjoy them. However, if you are an old hand at the cooking omelettes and souffles, this may not have enough new material for you.
Customer Rating:
Summary: Great book for someone ready to take on souffles.
Comment: This book explains eggs perfectly. It even has a section on properly separating your eggs, so it's a perfect book for someone new to cooking. Particularly with eggs.
I was very worried about making a souffle. However, following the White Chocolate souffle recipe with raspberry sauce, I made my first souffle perfectly. It was gorgeous, breathtaking, delicious..... everything I dreamed a souffle should be.
The other recipe I used was the Southwestern frittata. I agree with the previous reviewer that the chemistry didn't seem right. I felt like it needed at least one more egg to cover all the chicken and veggies. However, it turned out ok, and still tasted wonderful. Next time, I think I will add less chicken.
All in all -- great book, even for beginners. I recommend this book for someone wanting to try their hand at eggs. :)
Customer Rating:
Summary: Disappointed . . .
Comment: Having read the good reviews, I purchased this cookbook. And after trying several of the recipes, I have to say that I am disapppointed. To be fair, I haven't tried most of the recipes, but the ones I did try did not turn out well. I am a long-time cook and cookbook collector and know how to follow a recipe and how to adjust recipes for individual tastes. In the Tomato, Basil & Zucchini Frittata recipe, for example, the chemistry does not work. Four eggs is not enough to bind all the other ingredients together. One must either decrease the vegetables, or increase the amount of eggs for the frittata to even hold together. Reading some of the other frittata recipes, it seems to me that the same problem exists. Has anyone else run into this same problem? I'd be interested in knowing . . . The reason I didn't give the book just one or two stars based on my experience is that, as mentioned above, I haven't tried (or been motivated to try) many of the other recipes.
Customer Rating:
Summary: Beautifully presented
Comment: This is a beautifully presented cookbook focusing on (in three separate sections): omelettes, frittatas and souffles (in that order - presumably from easiest to most difficult). The pictures are lovely and the recipes printed in an attractive and easy to read format. None of them seem to be too complicated, and I have confidence that with practice, I'll be able to put these lovely egg-based foods on the table with great satisfaction. I want to read over the introductory sections which explain how to fold ingredients into an omelette and how to do the egg whites in a souffle correctly. Frittatas were new to me and I enjoyed learning how you brown the tops. This is a great book and I want to look for more by this author.
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