THE ART OF MAKING SOUFFLES by Frederica Beinert

THE ART OF MAKING SOUFFLES

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KIRKUS REVIEW

Don't let souffles intimidate you, counsels Mrs. Beinert, and offers basic facts, procedures, and various kinds of recipes: main dish, accompaniment and dessert souffles, cold and pseudo-souffles, sauces and garnishes. Bonus: ""timesaver"" souffles and souffles proportioned for two or three servings. All very attractive, especially for the self-improver cooks and those lacking the energy to collate souffle recipes and helpful-hints from their other cookbooks.

Pub Date: Sept. 22nd, 1967
Publisher: Doubleday