The Art of the Soufflé
Xanthe Clay of the Telegraph goes to Paris to learn how to make the perfect soufflé: "Depending on who you listen to, a soufflé is the riskiest dish of all to cook, or something so easy an eight-year-old could throw one together. The truth, as ever, lies somewhere in between. Soufflés are simple, but they do require an under-standing of the engineering of the dish to be a success."
Clay includes five recipes, instructions on how to properly prepare the egg whites, tips on picking the right dishes as well as a short list of good things to add to either savoury or sweet soufflé bases.
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