Last week I had a rash notion that I should try to make a souffle. As I look through it tonight, titles sound so good-- Pineapple Souffle, Chocolate, Lemon, Fresh Fruit, and Hazelnut Souffle's all seem to beckon my imagination. Of course, my imagination is hampered slightly by the fact that I can't remember what a souffle is supposed to look like, but my imagination has never been one to give up at small obstacles. On page 203, the authors begin the section labeled "About Souffles and Timbales".
The quote:

'The souffle is considered the prima donna of the culinary world...usually based on a Bechamel or cream sauce...must always be kept away from drafts and be served at once in the ovenproof straight sided dish in which it was cooked...If your guests are assembled, prepare the souffle. If not it may be like the beauty Horace Walpole commented on: "She is pretty with the bloom of youth but has no features and her beauty cannot last." '

I quickly realized that I am nowhere near the level of cookery I'd need to be at to even think about trying a souffle. ;-)