The French cook

About this book

Souffles are light and airy, flavored baked dishes with a creamy texture. And Greg Patent has been baking them for decades. Through souffle 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 souffles.