Soufflés have a reputation for being difficult to make -- but they are not difficult at all. Puddings and soufflés are very similar, except that in a soufflé you fold in the beaten egg white. You can cook them in deep or flat dishes, as savory main courses, side dishes or desserts. In this new 'Best 50' title, experienced author Dona Meilach gives you recipes for all kinds of puddings and soufflés. From sweet to savory, traditional to modern and healthy; with bread pudding, potato, rice, noodle, fruit, and vegetables Chr(45) you will never need another pudding or souffle recipe!.