James McNair's Custards, Mousses, and Puddings

By James McNair

Book Overview

Elegant pots de creme, comforting cottage puddings, the lightest of flans, the silkiest creme brulee-James McNair's latest cookbook offers a tempting array of scrumptious desserts drawn from a wide variety of international cuisines. From Italian Tiramisu to New Orleans Bread Pudding to a traditional English Trifle, each concoction is exquisitely presented and photographed in beautiful full color. The traditional recipes are all here, but each is given a wealth of flavorful variations, yielding such tempting results as Espresso Custard with Bittersweet Chocolate Glaze, Citrus Orchard Mousse, Roseberry Fool, and Steamed Ginger Pudding. Basic techniques are explained in clear, easy-to-follow instructions, insuring that each pudding will be a success every time. From Apple Charlotte to Zabaglione, James McNair has created some of his most alluring and delectable desserts ever.

• Format: Paperback
• Language: English
• ISBN: 0877018294
• ISBN13: 9780877018292
• Release Date: January 1993
• Publisher: Chronicle Books
• Length: 96 Pages
• Weight: 0.90 lbs.
• Dimensions: 0.4" x 8.0" x 8.8"

Customer Reviews

james mcnairs custards, mousses, & puddings

i have already tried two mousses, white choc which was excellent, and margarita which was great when the temp was over 100 here. we will be having another halloween party here so i plan to try many more so i can make the best for that gathering. the pictures are great to look at so that you will want to try them all. the directions for each recipes are very well written so that you are able to make the pudding or etc. look like the pictures.

If you like Crème Brule - Buy this Book!

I have always judged fine restaurants on their Crème Brule and I have searched high and low for a great Crème Brule recipe after experiencing this heavenly concoction in Europe. I purchased this book because of the Crème Brule recipe and the white chocolate mousse. I have used James McNairs simple Crème Brule recipe and have had raves about it for years. There are many other tasty desserts in the book and the photography is awesome. I find most cookbook photography to be amateur, but McNair does a tremendous job of layout and design.