Souffles, Mousses, Jellies & Creams - 1980

A Collection of Light and Easy Recipes for Main Courses and Desserts. "This book is the result of my pleasure in making these original and festive dishes; I have written it simply because I want to share my enthusiasm. Souffles (which include mousses), jellies (which include aspics), and creams (which include ice creams) -- at first encounter, a rather diverse collection, a culinary mixed bag, as it were. Not really, for the dishes have in common several attractive qualities. As cousins from the kitchen, they all 'eat easily'. Their possible textural variations are many, from the pleasant crunch of a fresh vegetable mousse to the satin smoothness of chocolate pots de creme. In a way, they are related by their very diversity; few dishes are capable of such varied tastes as these which may be made with virtually any ingredient you care to use..." Souffles, Mousses, Jellies & Creams - Robert Ackart. Drawings by Marjorie Zaum. Published 1980, Atheneum, New York Hardcover. Approx. 6.5x9.5in. 210pp. In good condition.