Creme Brulee: More Than 50 Decadent Recipes (Definitive Kitchen Classics Series)

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9781552859438: Creme Brulee: More Than 50 Decadent Recipes (Definitive Kitchen Classics Series)

Creme brulee is undoubtedly one of the world's most celebrated dishes. Literally translated as "burnt cream," these elegant custards can be deliciously sweet or surprisingly savory.

Inspired by this timeless dish, Dominique and Cindy Duby retreated to their culinary studio to create a truly comprehensive guide to the world of creme brulee. Creme Brulee: More Than 50 Decadent Recipes features classic recipes for creme brulee, as well as novel variations. In addition to delectable sweet and savory recipes, the Dubys discuss the science behind creme brulee, basic ingredients, and equipment and serving vessels.

The book also includes a section on wine-pairing to help you ensure that each creme brulee enjoyed with a glass of wine reaches its maximum taste potential.

Featuring beautiful full-color design and photography, easy-to-follow guidelines, and ideas for presentation and technique, Creme Brulee gives you all the tools you need to create successful, delicious creme brulee at home.

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About the Author:

Dominique and Cindy Duby are world-acclaimed chocolatiers. They founded and manage the critically acclaimed chocolate atelier and virtual boutique Wild Sweets. They are also the authors of Wild Sweets: Exotic Dessert and Wine Pairings, which, when first published, won Best Book in the World for Food and Wine Matching (Gourmand World Cookbook Awards, Spain).

Excerpt. Reprinted by permission. All rights reserved.:

Introduction

Crème brûlées have been popular since the mid-17th century when they were favored by the French, English, and Spanish aristocracies. There is much debate about their origin, but possibly they developed simultaneously in several European countries.

Now found at good restaurants all over the world, brûlées are as popular as ever. Yet these rich little elegant dishes are surprisingly easy to make, especially if you have a hand-held blowtorch to caramelize the sugar topping. Finished in a matter of minutes, the crisp brittle topping elevates a simple baked custard to a gourmet feast. Crack the sugar with the edge of a teaspoon for maximum dramatic effect then scoop down to the sensuously rich, creamy, baked custard underneath.

For those who have never made a brûlée before, this book takes you carefully through each step, which for those more experienced cooks there are some exotic flavor combinations to enjoy, both sweet and savory, including Lobster and Tarragon or Raspberry and Champagne.

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Dominique Duby, Cindy Duby
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