Creme Brulee

By Sarah Lewis; Dominique Duby; Cindy Duby
(Whitecap Books Ltd., Paperback, 9781552857366, 64pp.)

Publication Date: January 2010

List Price: $12.95*
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Description

"40 easier-than-you-think recipes for making lovely creme brulee"

Delicious and sophisticated yet elegantly simple, creme brulee deserves its status as one of the world's most famous desserts. Few can resist its delectable charms.

In Creme Brulee, Sarah Lewis presents 40 easy-to-make creme brulee recipes to delight friends and family. For those who have never made a brulee, she provides careful, step-by-step instructions. More experienced cooks can turn right away to the more exotic flavor combinations, both sweet and savory: Raspberry and Champagne Brulee Chocolate Rum Truffle Brulee Salmon and Scallion Brulee Goat Cheese and Sun-Dried Tomato Brulee Vanilla Bean Creme Brulee Apple Pie Brulee Mini Spinach and Tomato Lasagna Brulee.

From the classic to exciting new flavors, this book will turn any cook into a creme brulee pro.




About the Author
Sarah Lewis is an occupational psychologist and a founding member of the Association of Business Psychologists.

Dominique and Cindy Duby are the chefs and owners of DC DUBY Wild Sweets, a critically acclaimed chocolate atelier and virtual boutique. They are the authors of several cookbooks including Wild Sweets: Exotic Dessert & Wine Pairings, which won the 2003 Best Book for Food & Wine Matching from the Gourmand World Cookbook Awards.

<p> <b>Dominique and Cindy Duby</b> are world-acclaimed chocolatiers who led Pastry Team Canada in many international competitions. They founded and manage the critically acclaimed chocolate atelier and virtual boutique, Wild Sweets. They are also the authors of <i>Wild Sweets: Exotic Dessert and Wine Pairings</i>, which, when first published, won Best Book in the World for Food and Wine Matching from Gourmand World Cookbook Awards. </p>
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