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.