Eleven years later he revisits the much-loved theme, with other goals. This time he presents single-serving soufflés, sure to succeed in the home oven and easy to multiply according to the number of guests. Hot and cold, sweet and savory, with seven proposals for each season of the year, his soufflés become passepartout dishes, to be offered in any part of the menu.
The Fresh Tuna Soufflé with Avocado Sauce will excellently open a spring breakfast while the Pesto Soufllé will be the perfect entrée for vegan friends. The Castelmagno Cheese Soufflé with Fig Sauce is a light alternative to the usual cheeses, and the Panettone Glacé Soufflé is an out-of-the-box Christmas treat. On page after page, the possibilities multiply. From choosing eggs to the technique for whipping them artfully, from timing tricks to the most mouthwatering sauces, Knam has thought of everything to ensure that the soufflé becomes synonymous with success.
Author: Ernst Knam
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