Product Details

• Amazon Sales Rank: #706021 in Books
• Published on: 1989-10-16
• Original language: English
• Number of items: 1
• Binding: Paperback
• 120 pages

From Publishers Weekly
This is a straightforward, thorough collection of basic recipes for those most elegant of food packagescrepes and omelets. Norwak begins with brief instructions on how to season and maintain the crepe and omelet pan, essential for proper and easy cooking, then moves on to techniques when cookinghow to cook them, keep the first crepes out of a batch fresh, fold and serve them. Eight basic recipes are used, from cornmeal crepes to whole wheat to blini. Fillings run the gamut from appetizers like smoked salmon and lemon to quick main course renditions to all sorts of desserts on beyond Suzette. The omelet chapter covers the familiar flat French omelet as well as sweet souffle omelets and Spanish tortilla omelets. The recipes are consistently quick and simple, often with a French or Italian cast.
Copyright 1988 Reed Business Information, Inc.

Customer Reviews

Great introduction.
In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Crepes and Omelets, starts with a brief introduction of basic crepe techniques and recipes and the necessary equipment. A similar introduction is provided at the beginning of the section dealing with omelets. Following the two introductions are recipes for crepe and omelet toppings and fillings ranging from savory to sweet. Special chapters at the end of the book are dedicated to baked and microwaved omelets and omelets from around the world. Classics such as banana nut waffles, bacon and mushroom omelet, blini, butterscotch topping, chocolate sauce, crepes suzette, cherry and almond crepes, cheese omelet, ham, cheese and mushroom topping, Italian country frittata, potato pancakes, raspberry sauce topping, strawberry rum waffles and Viennese crepes appear next to unique recipes such as apricot meringue crepes, chestnut crepes, fresh lemon topping, honey orange topping, Jamaican banana topping, shrimp and mushroom omelet, smoked fish and egg crepes, and smoked salmon and lemon topping.

From apple and raisin topping to whole wheat crepes, this collection of recipes is a great introduction to the endless possibilities of filling or topping batter with meat, cheese, fruits and other ingredients - and at a relative bargain price, to boot. Also recommended: This series's installments on fondues, and on French provincial cooking.

Also recommended:
Around the World Cookbook
Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)
Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
Joy of Cooking: 75th Anniversary Edition - 2006

Crepe recipe along is worth the price of the book!
The recipe at the beginning of the book about how to create your basic crepe is a big hit in my family. It is a basic easy to make deal and form the foundation for every other crepe in the book. A good buy at that the used prices listed.