Book of Crepes and Omelets

Rating:
Summary: Great introduction.
Review: In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Crepes and Omelets, starts with a brief introduction of basic crepe techniques and recipes and the necessary equipment. A similar introduction is provided at the beginning of the section dealing with omelets. Following the two introductions are recipes for crepe and omelet toppings and fillings ranging from savory to sweet. Special chapters at the end of the book are dedicated to baked and microwaved omelets and omelets from around the world. Classics such as banana nut waffles, bacon and mushroom omelet, blini, butterscotch topping, chocolate sauce, crepes suzette, cherry and almond crepes, cheese omelet, ham, cheese and mushroom topping, Italian country frittata, potato pancakes, raspberry sauce topping, strawberry rum waffles and Viennese crepes appear next to unique recipes such as apricot meringue crepes, chestnut crepes, fresh lemon topping, honey orange topping, Jamaican banana topping, shrimp and mushroom omelet, smoked fish and egg crepes, and smoked salmon and lemon topping.

From apple and raisin topping to whole wheat crepes, this collection of recipes is a great introduction to the endless possibilities of filling or topping batter with meat, cheese, fruits and other ingredients - and at a relative bargain price, to boot. Also recommended: This series's installments on fondues, and on French provincial cooking.

Rating:
Summary: Great introduction.
Review: In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Crepes and Omelets, starts with a brief introduction of basic crepe techniques and recipes and the necessary equipment. A similar introduction is provided at the beginning of the section dealing with omelets. Following the two introductions are recipes for crepe and omelet toppings and fillings ranging from savory to sweet. Special chapters at the end of the book are dedicated to baked and microwaved omelets and omelets from around the world. Classics such as banana nut waffles, bacon and mushroom omelet, blini, butterscotch topping, chocolate sauce, crepes suzette, cherry and almond crepes, cheese omelet, ham, cheese and mushroom topping, Italian country frittata, potato pancakes, raspberry sauce topping, strawberry rum waffles and Viennese crepes appear next to unique recipes such as apricot meringue crepes, chestnut crepes, fresh lemon topping, honey orange topping, Jamaican banana topping, shrimp and mushroom omelet, smoked fish and egg crepes, and smoked salmon and lemon topping.

From apple and raisin topping to whole wheat crepes, this collection of recipes is a great introduction to the endless possibilities of filling or topping batter with meat, cheese, fruits and other ingredients - and at a relative bargain price, to boot. Also recommended: This series's installments on fondues, and on French provincial cooking.