Recipes from the Best of the Best: Crème Brûlée with RaspberriesJBF Editors
April 18, 2012
Jean-Louis Palladin's fastidious recipe for crème brûlée may not be the most fitting symbol of his iconoclastic career and enduring impact on French cuisine in the United States, but it is one of the best versions we've tried. Get the recipe here.
JBF has recently released The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have book features delicious, signature recipes from every winner of the Foundation’s Outstanding Chef Award. When we went to press, space required that we omit some surplus essays and recipes, so we're sharing some of this bonus content with our readers every week. Think of it as an appetizer.