Product Description

Inspired by the lusciousness of custard, The Splendid Spoonful soars to smooth heights with wonderfully sweet and savory treats—from crème brûlée and tiramisu to bread pudding and flan—cooked right on the stove or baked in the oven. Whether it's the familiar comfort of Chocolate Pots de Crème or Maple Syrup Custard, a spectacular first course of Spinach-Parmesan Timbales with Tomato-Basil Coulis, or simple tips for creating the perfect caramelized crust on crème brûlée, there's no spoonful more lovin' than this splendid collection of creamy delights.

Product Details

• Amazon Sales Rank: #630419 in Books
• Published on: 2005-07-07
• Original language: English
• Number of items: 1
• Binding: Paperback
• 108 pages

About the Author
Barbara Lauterbach is a food writer and author whose work appears regularly in Cooking Light magazine as well as in the Boston Globe. Her cookbooks include Potato Salad (0-8118-3337-2), Chicken Salad (0-8118-3712-2), and Pasta Salad (0-8118-4203-7). She lives in New Hampshire. Kirsten Strecker is a New York–based photographer specializing in food, still life, and lifestyle. A native of Australia, her clients include O, The Oprah Magazine, Martha Stewart Living, and Donna Hay magazines.

Customer Reviews

Great Book
This book has amazing recipes in it. The majority are sweet, but some are savory. Recipes include; crabmeat custard, curried corn custard, french toast creme brulee, raisin-eggnog bread pudding, lemongrass-ginger creme brulee, and green tea custard. I'm looking foward to trying so many of them. There are also beautiful photos in this book. I just wish there had been an hardcover edition.

rich rewards
I own and admire all of Barbara's books. As a cooking school teacher she has a friendly approach that makes you feel like she is your best friend inviting you in for a 'splendid spoonful' of something yummy. I am a big, big fan of elegant little servings of rich pots de creme, and her passion fruit recipe is well written, very easy to follow, and soothingly delicious. This is a great dinner-party desert book with recipes that will 'wow' the gang.

Great book, not so great recipes
I love custards and everything associated with ramekins so I was thrilled to find this book. It even has many full color photographs which make the recipes even more appealing. For the most part it introduces how to use a variety of cooking techniques associated with custard type dishes, however, some of the recipes could use some spicing up. The Breakfast Custard Omelets were practically devoid of seasoning, and the Green Tea Custard was extremely sweet. I did love the creme brulee recipe as is though. With a bit of altering the recipes turned out much better the second time around. I would recommend this book for someone who can step away from following a recipe line for line, because frankly if you don't do that not all of the dishes are that delicious. Besides the recipes needing some tweaking I loved the book's layout, organization, and clarity.