Fresh Cookbook Faces
Happily, publisher Gibbs Smith, has decided to re-vamp the covers on all of the books in the French Cook series. The signature bright colors will remain under fresh new covers that will showcase the gorgeous photography in each book, and also eliminate the pesky plastic wrap that made it hard for cookbook shoppers to see what’s within these beautiful pages. Here’s a sneak preview of what will be hitting bookstore and internet shelves in the next few weeks.
I hope you will love the new look. Please write and let me know your thoughts.
As always, bon appetit and happy cooking!
Cookbook Review and Giveaway
It seems everyone who loves to cook or eat, particularly French cooking or eating, has a souffle story. Some are happy, some are rather sad. I have my share of both. But for Greg Patent, author of The French Cook – Souffles (Gibbs Smith, March 1, 2014), most of his life has been a souffle love story. And, it began with the French Chef herself, Julia Child. Already a talented baker under the guiding hand of his Granny who mesmerized him whipping egg whites with a fork during in his “first childhood” in Shanghai, Julia later seduced him with her balloon whisk, copper bowl, and stunning souffles.
Patent, who travels to cooking demos with his own copper bowl and balloon whisk, expertly details all of the elements of making both sweet and savory souffles in this beautiful book (photography by Kelly Gorham). His writing is concise, detailed, and at times almost scientific in describing the how-to’s of making souffles puff. His passion for cooking, baking and souffles comes through in every syllable. At times, it’s as if you can practically hear his soothing “voice” in your ear, building your souffle-making confidence all along the way.
Patent begins the book with an excellent series of descriptions of the four types of souffle bases (bechamel, veloute, bouille, or fruit/vegetable puree), and especially helpful lessons on mounting egg whites, folding, breaking egg whites, the debate over fresh or older egg whites, finally confessing in his down-to-earth manner, “I tend not to fret over the freshness of egg whites in making a souffle.” Beyond the base and the whites, the bottom line is timing. As Patent wittily states, “You must wait for them (souffles); they won’t wait for you.”
If you’re like me, you won’t be able to wait to make the likes of Green Garlic Souffles, Crab & Morel Mushroom Souffles, Meyer Lemon Souffles, and Cold Passion Fruit Souffles. Patent includes all kinds of wonderful derivatives from a standard souffle, including a souffle stuffed crepe, souffle roulade, and frozen souffles, as well as several sauce recipes. The James Beard winning author has penned several cookbooks and has another winner on his hands in “Souffles.” Julia would be proud.
Like Patent, I love making souffles, but as I said before, I’ve had a few sad souffle stories, including a woefully underdone chocolate souffle at Tour D’Argent in Paris, and a fallen souffle for a tardy photo shoot.
Do you have a souffle story? If so, please share it with me here in the comments section. I’ll select a winner on May 1 and will mail you a copy of Greg’s book.
As always, bon appetit!
(Please note: Souffle should be finished with an accent on the “e” but my formatting will not allow me to do it!)