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Elegantly Easy Creme Brulee: & Other Custard Desserts | 
| Author: Debbie Puente
Publisher: Renaissance Books
Category: Book
List Price: $14.95
Buy New: $4.20
You Save: $10.75 (72%)
Rating:  22 reviews
Sales Rank: 30319
Format: Bargain Price
Media: Hardcover
Number Of Items: 1
Pages: 96
Shipping Weight (lbs): 0.6
Dimensions (in): 7.2 x 5.8 x 0.5
Dewey Decimal Number: 641.864
ASIN: B0019I2TX8
Publication Date: January 15, 1998
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: Item is Brand New!!
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Product Description
At last, creme brulee has been demystified. Debbie Puente has taken the complexity out of making this delicious delicacy, and has compiled 70 irresistible recipes that include a wide variety of silken and sinfully rich desserts, as well as some unexpected savory recipes guaranteed to surprise and delight the palate.
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| Customer Reviews: Read 17 more reviews...
 great book November 23, 2008
books good and easy to read and understand. there aren't as many pictures as i would've liked, but it's still pretty good
 okay but no prize winners September 5, 2008
This book has just average recipes. No tips or instructions that I can't easily get on line for free. Cooks Illustrated has much better instructions on how to make to die for creme brulee.
I Really Want to Like This Book Better, But I Can't June 1, 2007
5 out of 5 found this review helpful
I love creme brulee, but I was a bit dissapointed with this book. I was also disspointed by the author, Mrs. Debbie Puente, since I love her other book, Elegantly Easy Liquor Desserts.
First of all, the book is very small in size, making it very unpractical. The layout of the book is difficult as well, being that there are only two chapters; The Basics and the Recipes.
In the Basics Mrs. Puente goes over cooking methods for creme brulee, ingredients, equipment and techniques. This is all listed in the table of contents, which is more like an index.
In the Recipes chapter, Mrs. Puente starts with two traditional creme brulee recipes, one for baked, and one for stirred.
There is then six fruit recipes, which are just variations of her classic creme brulee recipe. She then has twelve liquor variations, but I hardly count them as seperate recipes either, since again, it's just added different type of liquors to the classic recipes. All of the different variations are listed seperatly in the table of contents, making it even more like an index.
The book goes on like that, with apparently no logic to the order of the recipes, making it quite confusing for finding a specific one. Each recipe is listed seperatly in the table of contents, along with any additional recipes needed, i.e. crusts and sauces.
Some recipes included are; Lavedar Creme Brulee, Eggnog Creme Brulee, and Lemon Custard Creme Brulee.
There are also some savory recipes, including Sweet Corn Creme Brulee and Garlic Creme Brulee. There is also a recipe for Ginger Chile Creme Brulee, which is mixed in with the savory recipes, although Mrs. Puente's description of it is sweet, it only makes it more confusing to find it mixed in with the savory recipes.
The book abruptly ends with the last recipe, and lacks an index. I believe it would of been better to have the book seperated into chapters; i.e. the basics, classic creme brulee and variations, sweet recipes, savory recipes, accompiements, and a chapter for misc recipes, like the Chocolate and Blackberry Tart and Crossiant Pudding.
The recipes themselves are good, but the layout of the book makes it difficult to use. There are a few nice photos as well, luckily the ones for the more complicated recipes, like the Stacked Banana Creme Brulee Tostada, are included.
If you like Creme Brulee! July 25, 2006
2 out of 2 found this review helpful
One of my all time favorites for dessert, after a fine dining experience. I have enjoyed Creme Brulee, Flan, custards of all description all over the dining world, and this little gem of a book has captured ALL of the varieties known to the culinary world. I can hardly wait to get my eggs, creams and such together to start experimenting with the many techniques and ingredients that are suggested in this little book. Congratulations Debbie on a masterpiece!
WONDERFUL addition to the cookbook collection January 20, 2005
9 out of 9 found this review helpful
If you LOVE Creme Brulee and want to make it yourself - this is a great cookbook! This book is very small - and fits nicely on my cookbook shelf.
The recipes: From the classic creme brulee to the more exotic recipes including Fruit or Liqueur variations of creme brulee. I've already tried the classic recipe and it is wonderful.
There are some other "unique" creme brulee recipes, but that just opens the door to try new and creative ways of making creme brulee (example: Sweet Corn creme brulee or the Red Bell Pepper Creme Brulee).
The book also includes a section on cooking methods, equipment needed, ingredients, etc to make it easier for the novice.
Overall a great book and a great gift for a Creme Brulee lover! If you buy it as a gift - you may want to include other items to go with it such as the Williams Sonoma Creme Brulee kit complete with the torch and small dishes for serving. I believe you can buy all those separately on Amazon.com as well.
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