The Splendid Spoonful: From Custard to Creme Brulee Paperback – July 7, 2005

I have one and bought this for my mom, who loves it. I have made probably five of the recipes from this book and highly recommend it! Great addition to any cookbook collection.

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.

Excellent

I just loved the recipes in this wonderful little cookbook. Yummy is the best word for this!!

I haven't been really excited about a cookbook in a long while. I can't wait to try some of these. Great ideas that have my mind going a mile a minute how to tweak and/or present or even using for brunch. I love brunch, as far as I am concerned it is the best meal of the day and should be served at 10am everyday :)Most recipes have photos, but not all. These recipes need to be tweaked to taste. I'm not a fan of overly sweet deserts and most of the sweet renditions would be too sweet for me. I am also not a fan of salt, especially table salt. I do acknowledge that salt is necessary to bring out natural flavors or help marry ingredients but I am of the belief that we have become a society that over-salts simply because we have gotten used to it. Once you tone down and get use to the tastes as they should be you realize how over-salted your food actually it.My mother (God rest her) was on a renal diet. I cooked her meals and ate with her; exactly what she ate. The renal diet is considered the hardest medical diet to maintain and I agree. I homemade our own margarine to keep the salt at low, even the weight watchers low sodium contained too much for her dietary needs. Shortly after she passed I made a slice of toast with a brand named margarine and I swear on all that is holy, it tasted as if I just had a chunk off a salt lick. It was unreal to me how much salt I could taste in everyday prepackaged foods to the point it was disgusting. Same with the sugar.Reading through these recipes the salt is on the high side. I know it will be too high for me and my family, just as I have found the sugar was sickly sweet on a few (green tea comes to mind) The best bet is to reduce while cooking and try as you go. It is easy to add impossible to remove.

A delicious look at wonderful custards and puddings. Recipes in this book include crème brûlée, tiramisu, bread pudding, flan and more! Not only can you enjoy dessert recipes in here, but also wonderful savory favorites!Barbara Lauterbach is a professional food writer and cookbook author. She is a respected cooking instructor and can be found hosting classes in her home in New Hampshire or at King Arthur Baking Educational Center in Vermont.Coupled with appetizing photographs and her knowledge on how to make an excellent custard, Lauterbach has developed a wonderful book. The recipes are delicious, traditional and some very creative meals too! Her passion and knowledge is felt throughout this entire book, and made me crave my all-time favorite dessert: crème brûlée.With the holidays approaching, pick up a copy of this book and surprise your family and friends with delectable custards from The Spendid Spoonful!

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.

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.