5 comments about Diabetic Pastry Chef, The.

1. I gave it 2 stars because there is some useful information in the book, but all the recipes just use Splenda. In the first part of the book there are descriptions for an array of flours and sweeteners, but if you look at the actual recipes, there is little more than whole wheat flour and Splenda used. I understand you should make up your own, but if there are no examples that actually work, it is really difficult to invest the time and money (amaranth flour at my supermarket being almost $10.00 for a little bag and agave nectar about the same for even less) in making something that might just altogether fail.
   I appreciate the effort and as I love to bake and a family member's diabetes making it difficult I think the idea is good, but at the same time at a lot lower price I could have bought a Splenda baking book which doesn't have a lot less. Not to mention I buy a baking book with the intentions of baking my own, not to use cake mix.
   All in all, if you just want to make lower calorie desserts and baked goods, it is a lovely addition to your library, but if you are a diabetic, don't get your hopes up too high.



2. As the author says in the book, her aim is the reduction of sugar; not the elimination of it, nor the sole use of artificial or natural sweetener every time. Moderation, striking a balance that works for you and your personal taste buds, is the key. They say you can't please everyone; but I feel the author succeeds in her goal of illustrating a formula that can work for a major segment of diabetics and those with an interest in lowering their carb, calorie and fat intake while enjoying the desserts they crave. I love that Chapter 3, "Sugar and Sugar Substitutes," lists A VARIETY of sweeteners (such as agave nectar), not only Splenda. The choice is mine.
   
   I think The Diabetic Pastry Chef cookbook outlines the author's formula well. Classic desserts, from apple pie to pound cake to flan, all taste close to the originals. But, again, I get that it's not strictly about using her exact recipes, but more her beneficial four-point formula, according to my tastes. The reader is encouraged to consider the recipe and make personal modifications, if need be. Not everyone likes Splenda or oat flour etc., which is why the author lists alternatives in the preceding chapters. I, personally, appreciate a cookbook that gives me a good guideline and leaves some room open to my unique tastes and tolerance. Especially when you're dealing with a diabetic! And even MORE SO if you're dealing with picky eaters!
   
   My family and friends have ooh-ed and ahh-ed over every Diabetic Pastry Chef dessert I made for them. When I later told them that it was diabetic-friendly, they were surprised, because "it tasted so good!"
   
   I give it five stars because, for what it is (a diabetic-friendly cookbook), it has performed consistently; and I find Stacey's formula, substitution ideas, tips and alternative suggestions most helpful. I look forward to making many more of these desserts. My family and I are only benefiting from (and savoring!) this book.



3. The Diabetic Pastry Chef is a wonderful cookbook with more than just recipes. Stacey gives standard and metric conversions, lots of easy to read and easy to understand information about diabetes and food, descriptions of the various kinds of flour, how to use sugars and substitutes, and wonderful hints and tips for spices, various substitutes, and nutrition.
   
   The recipes themselves are sorted into 8 categories, like Tea Breads, Cakes, Puddings, Breakfast, etc. They are clear and easy to understand, and at the bottom of each is a Nutrition Facts graph like on the back of most food, with all the information about what you're eating.
   
   Here is a photo of one of the pages:
   
   The only complaint I have for this book is that there are no photos of any of the pastries. I like a book with photos... however. the pages are not glossy and have wide margins, so they're the kind you can easily make notes and write on with no problem.
   
   Overall I recommend this book to anyone who loves desserts but needs to watch their blood sugar, or even to those who want to watch their weight.
   
   Visit Stacey at her blog: [...]



4. Reviewed by Irene Watson for Reader Views (02/10)
   
   Being a diabetic I am always looking for recipes that I can use, either with a few adjustments or as is. And, as diabetics know, pastries can be a challenge. I was pleased to review "The Diabetic Pastry Chef" by Stacey Harris and try out recipes where I didn't have to make adjustments.
   
   The most appreciated aspect of Harris' cookbook is the "Nutrition Facts" chart. There is no guessing, it's all there.
   
   As a reviewer of a cookbook I am asked to try out three recipes. On the first glance through the book I stopped at "Sugarless Cookies." Needing to be aware of the carbs, I was pleased to see there were only 15 grams each so I tested them. Using SplendaÒ as a sweetener as well as dates, apples and raisins, these little morsels ended up being a real treat. Harris indicates that SplendaÒ is an option and I personally don't think it's necessary. The cookies would have been sweet enough just with the added fruit.
   
   The second recipe I tried was "Dark Bran Muffins" and indeed they were dark. The ½ cup molasses and 1 cup raisins were enough sweetness. The muffins were rich and moist from the yogurt. I must say, this recipe is better than the one I had been using.
   
   To my surprise I was able to make the "Healthy Carrot Cake" with only 201 calories and 32 grams of carbs. The applesauce gave the cake the heaviness carrot cakes need, and the chopped pecans and raisins were the necessary ingredients to make it compete with the best-of-the-best carrot cakes. We really liked it.
   
   In the beginning of the cookbook, Harris talks about diabetes, the types, and many tips for managing it. Her tips are well-researched and up to date. For example, she suggests substituting coconut flour for some of the wheat flour; if using the coconut flour completely, add extra eggs. Coconut flour has just recently made it into the market and is much appreciated by those with diabetes and food sensitiveness because it is low-carb and gluten-free, yet high in fiber.
   
   My kudos and gratitude go to Stacey Harris. Her "The Diabetic Pastry Chef" gives us ways to enjoy the sweetness, yet not be concerned about raising our blood sugar. However, that said, we still have to take responsibility on how much of these sweets we eat even though they may be low-carb and low-fat. I highly recommend this book, not only to diabetics but to those that are concerned about the high sugars and fats in normal recipes.



5. It has been three years since I was first told that I had a blood sugar problem and that if I wanted to avoid more serious treatment it was necessary to dramatically modify my diet. I do not believe that I was unique in thinking that this meant no more cakes, pies, cookies, ice cream and other sweets that are my self-awarded rewards for being a good boy.
   Fortunately, as Harris demonstrates in these recipes, a high blood sugar does not mean that desserts are now the equivalent of kryptonite, but can still be a significant part of your diet. I have not tried all of the recipes in this book; if I had my doctor would be ragging on me for being significantly overweight. However, I have tried enough of them and have carefully read many others to be convinced of the value of this book. Rejoice fellow diabetics! You CAN eat sweet things.

5 comments about The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies.

1. The author doesn't provide the weight measurements for most ingredients, which blows my mind. Omitting such an easy-to-derive and useful data item just strikes me as clueless and cost the book a star. Otherwise, the book is well-produced.



2. I love this cookbook and feel that it may be the only one I ever need to purchase again as far as baking techniques and recipes. I really love this book!



3. I would recommend this book to anybody who loves baking.He is one of my favorites bakers.



4. This is a great cookbook!! I love cooking and I'm always looking up new recipes to try and I have my staple cookbooks for baking (Cake Mix Dr, Betty Crocker, and two church cookbooks)and I have never seen recipes like these. They are very detail-oriented on the technique and it's a total no-fail way to cook (even if you're a total klutz in the kitchen) . If you have the basics of baking down and are looking to get a little more adventurous and learn how to use typical ingredients in new ways and rethink the familiar, or even try your hand at baking something new for the first time, this is your go-to, for sure!!
   
   I checked this book out on my school library's website (University of Miami), since it was featured as E-book of the month and I liked what I saw so much that I'm thinking about ordering my own copy
   
   The only reason I take one star away is because some recipes have random ingredients, like cocoa nibs, but it's never a core ingredient and the recipes are super easy for substituting any obscure items out (like I did--I used pecans instead). The whole book is definitely not full of obscure ingredients like that, just a few. I made the brownie recipe and it was AMAZING! The best brownies I've had to date!!
   
   Get this book and revamp your baking life!! It's really great,even if you feel like you've made it all. This book will show you some new tricks!



5. The recipes in this book are good and have produced great results, but they are wrought with errors. I have found misspellings, errant directions, omitted directions and an incomplete index. I can't imagine a first-time baker having any success with this book.
   
   For example, I made the instant Puff Pastry (which was great) but found the directions lacking in many areas: there was no mention of the necessary capacity of the food processor (which I found out the hard way when mine overflowed), there was no descriptive of "pulse" which may mean 5 seconds to me and 10 seconds to the author, there were no descriptive qualities of what the dough should look like once it was pulsed and/or rolled out (large butter chunks, small butter chunks, etc.), and when I finally got to making the strudel there was a folding direction for the bottom layer that was misleading and I eventually discovered was completely wrong.
   
   After a couple of weeks I decided to go back and try again with croissants. Too bad they were omitted in the index.

5 comments about 101 Things to Do with a Cake Mix.

1. This book has some great recipes that are fun and easy to do. I also noticed, a lot of the recipes are cost affective too! :)



2. So many wonderful, fast recipes. People will think you have spent all day in the kitchen when you have baked something in little time. My husband's favorite cookbook and what a time saver. No fuss and you will get raves about your baking.



3. This little cook book has something for everyone. As per the title, every recipe is made from a cake mix...which makes for simple baking! I appreciate that the book is divided into sections (Brownies and Bars, Cookies, Fruity Cakes, Fancy Cakes, Bundt Cakes, Muffins and Breads, and Children's Delights). That way I know which section to leaf through depending on the type of dessert I want to make.
   
   As I try more and more of these recipes, I am amazed at how good many of them are. Often, you can't even tell the treat is made from a cake mix.



4. This book makes it so easy to turn out truly delicious desserts and cakes. The ingredient lists are simple, so you can usually get started with things you already have in your pantry.



5. Its great when you have to come up with a dessert. The book lays flat so you can use the book without fighting the pages.

5 comments about The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the "Real" Thing.

1. First let me say the I did learn two things from this book -- saving it from a one-star rating. Those things were:
   
   Arrowroot powder is a nice additive for better texture
   Soy creamer can be used for a creamier texture
   
   I have made soy-based ice cream for years now, but have never used either of these ingredients. I would merely take a regular ice cream recipe and substitute soy milk for real milk. These concoctions were good, but lacked a bit in the texture department. Now I have a solution!
   
   As for the rest of this recipe book, it is a single base recipe for the majority with a single ingredient added to make a unique flavor. So, for Espresso ice cream, add 1/4 c espresso to the base recipe. For "Earl Grey", steep the soy milk in 8 bags of Earl Grey -- same base recipe otherwise! Are we to believe that adding a single simple ingredient will transform this recipe into the perfect balance of new flavors? No additional sugar or slightly less sugar would be better? And does every recipe really benefit from EXACTLY 1 Tbls of vanilla extract?
   
   Also, I tried one of the "novelty" flavors -- Chocolate Martini. Next to the recipe is a picture of thick, creamy, dark chocolate ice cream with a frozen black olive on the side. Wow! Amazing that you can get such a wonderful looking ice cream from sugar water and a total of 6 teaspooons of various liquors. Well, you can't! The mix looks like dirty water and the finished product looks like a dirty slushy -- and tastes about the same.
   
   I am going to buy "Lick It!" which is recommended by another reviewer. Sounds more promising. I'll also be experimenting with my own recipes by adding various quantities of soy creamer and arrowroot powder.



2. I love this book! I've tried numerous recipes from this book and they've all been delicious! It's also been an inspiration for me in making up my own ice cream flavors and being creative. I love making dairy free treats and this book is all about doing it well!



3. I am not vegan yet (although it may not be long), but what brought me to buy this book was the simple fact that I am allergic to milk and I wanted to find some ice cream I could make myself. I am also allergic to soy and get a similar reaction.... which leads to my problem. I should have done more research because the main ingredient in most of these recipes is soy, so I was quite disappointed. I have not tried any recipes yet, but each one looks delish and I cannot wait to experiment (which is why I did give it 3 stars due to the variety and layout of the book). I just wish the author would have given more recipes without the soy... or suggested more alternatives. I know the author says to substitute rice milk or almond milk, etc., but what about a good substitute for the soy creamer for richness? I like the book, but maybe Lick It! should have been my choice since most of their recipes seem to be coconut based... or Vice Cream which appears nut based. I just wish the covers of these cute ice cream books would say... WE USE MOSTLY COCONUT, or WE USE MOSTLY NUTS, or WE USE MOSTLY SOY. It would be helpful since those looking at these books may not necessarily be vegan, and even if they are, they may have allergies like a good majority of the public!
   
   That being said, I think I will still enjoy this book and will just have to experiment more. Hopefully, this will help others looking for books like this due to allergies. God bless those who don't have any...



4. This was a awesome book, I used it in a Vegan gift basket for a 2nd wedding... I added a bunch of vegan ice cream toppings and these adorable waffle bowls and ice cream spoons. With 3 kids and a reluctant "vegan" husband, I know an ice cream transition will let the whole family enjoy the lifestyle. They loved it...



5. The Vegan Scoop--by Wheeler DelTorro, founder of the Boston-based vegan ice-cream microbrewery that bears his (first) name--is downright delicious in every way. Pick up this book, as it is impossible to give it justice in a review: it must be seen, tested, and tasted to be fully experienced. Scoop provides 150 (count `em!) recipes, and that's just the beginning. Milks: soy, almond, cashew, coconut, and rice. More? Del Torro's "second string" of legumes, nuts, and seeds throws 15 more flavors into the mix; spices, herbs, and flowers another 22. Seven chapters categorize his innovations, from Classic (Rocky Road) to Asian (Wasabi) to Aphrodisiacal (Mojito Sorbet). Scoop is a giant banana split that you will have trouble finishing, but you must try.

5 comments about Sensational Stevia Desserts.

1. Some good ideas IF you also remember to make a few other healthy substitutions. Find more substitutes at DecideToBeHealthy.com



2. I've been using only Stevia as a sweetener for almost 3 years, mainly added to beverages or cereal, but I was missing the occasional sweet treat. I have bought 5 Stevia books: David Richard's Stevia Rebaudiana, Jeffrey Goettemoeller's Stevia Sweet Recipes, James & Tanya Kirkland's Sugar-Free Cooking with Stevia, Rita DePuydt's Stevia, and Lisa Jobs Sensational Stevia Desserts. The Stevia information in all of the books is very helpful; however, Lisa Jobs' recipes have been the best over and over again. The ingredients are easily found in my grocery store, the recipes are easy to follow, but the best recommendation is that every recipe I've tried in this book has been delicious, including the non-fruit ones. Stevia has no problem sweetening recipes with fruit in them--even my sugar-loving husband can't tell the difference--but Stevia can be bitter if too much is used. Lisa Jobs, however, has come up with the right amount of Stevia to make a recipe yummy. I've successfully made and enjoyed her cobblers, pumpkin bars and pumpkin custard (taste and texture like pumpkin pie!), cookies, Rice Custard Pudding, and just today, her Chocolate-Peanut Butter Fudge II. After tasting that, I knew I had to recommend this wonderful Senstational Stevia Desserts cookbook to others on "no sugar added" diets (I can't say the same about more than one recipe in any of the other books). The nutritional information for each recipe is an added plus. I'd give this 10 stars if I could. I'm doing my Christmas baking now for teacher, neighbor, and friend gifts, and those (diabetics, dieters, and/or limiting sweets) who receive the goodies from this cookbook will not feel deprived!
   
   Not only do you need a good Stevia recipe book, but you also need the right Stevia brand. I'd read that KAL was the best tasting brand, but KAL wasn't sold locally, so I had only used NOW powder or Sweet Leaf packets, which can make home-made desserts bitter, except in beverages, or if not combined with fruit or if not used in precise measurements. When my local NOW source couldn't deliver for 2 months, I checked on-line for a quicker source and discovered KAL brand available and decided to try it. I am so glad I did. The taste is never bitter. As an experienced Stevia user, I highly recommend KAL as the best tasting stevia available. If you're not liking the taste of Stevia, before giving up entirely on it, try KAL Stevia.



3. This cookbook is now my most favorite! We used a couple of the recipes for our Christmas celebration and everyone loved the foods. Stevia does have a little different type of sweet flavor than sugar, but it is a yummy flavor. I personally liked the cookies and our daughter's friends at school loved the Wonderful White Chocolate Cherry Cookie recipe! Wow! The chocolate truffle recipe was yummy (minus the cocoa powder...too bitter for us). Everything else was very good. It did take quite a while for the book to get to us, but it was within the time allowance set. The book was well worth the wait! The tips in the book are very well needed and appreciated when you are first learning about the measurements of stevia vs. sugar. I recommend this book to anyone who cooks with stevia or who may be wanting to learn how. This concept of cooking is a huge change for us. I was raised with southern cooking methods. What a nice alternative for my family. Shhhhhhh! Don't tell my grandma!



4. Good book, lots of great desserts, I have all of the books on Stevia, one of the best sweetners finally on the market nearly everywhere. It saved my life, aspertaine was killing me, and I found stevia about fifteen years ago, been using it ever since, TRY IT and the books.



5. This book was not as fantastic as I was hoping it would be. For one thing, there are quite a few recipes that do contain sugar in the form of chocolate or chocolate chips. As an individual who cannot consume sugar for health reasons, I was rather disappointed to see that. Also, I thought that the chocolate recipes that used only stevia and unsweetened cocoa tasted terrible. It was almost like the tastes got separated and didn't hit my tongue at the same time. First I would get a really bitter cocoa taste and then a weird stevia aftertaste. The chocolate layer cake was pretty much inedible and ended up getting thrown out. I also made the chocolate peanut butter fudge and had the same experience. I thought that maybe it was just the chocolate recipes, so I made the ricotta pie as well. It was ok, but still had a funny aftertaste and was not terrific. I was using the KAL brand stevia that another reviewer seemed to have good luck with but it just didn't work out for me.

3 comments about Cupcake Kit: Recipes, Liners, and Decorating Tools for Making the Best Cupcakes!.

1. I bought this product for my granddaughter and her mother as a fun activity they both can do in the kitchen. It is wonderful and gave opportunities to make fun cupcakes in all sizes with several types of decorating.



2. This is a beautiful kit, I love the presentation, the overall design is so beautiful, the only thing is that the book is too short it has very few recipes, and doesnt have that many pics, but as a whole it's a beautiful and useful thing. Got it for my girlfriend because she loves baking cupcakes. So, recommended. specially for the liners and tools.



3. The cupcake kit includes colorful, decorative cupcake papers for regular-size and mini cupcakes. It also includes a decorating bag with coupler and four different tips, and a small cookbook with a handful of recipes. No, it isn't a huge amount of stuff, but remember, this is aimed at a very specific audience--folks who want to do a bit of simple decorating and don't want to buy big sets of tips and tons of paste colors. It'll serve you well as a quick beginner intro (making it also a great gift), a quick fix if you need to make a few dozen cupcakes and don't have the equipment to do it, or a great way to learn how to make a few pretty cupcakes if you already know you can't or don't want to do the really fancy stuff!
   
   The recipe booklet is pretty, with nice layout and photos, and includes both the basics (yellow and chocolate cupcake batters, cream cheese and chocolate frostings) and some nifty diversions. Personally I like the "hummingbird swirls," which have fruit and nuts in them, and are topped with a lovely ivory-colored cream cheese frosting. (This is the first time I've seen a cream cheese frosting that called for both cream cheese and butter, and it's really good!) Simple decorating ideas range from swirls of frosting piped from a star tip, to easy spiderweb designs, jelly bean "eggs" in a nest of coconut shavings, chocolate shavings, glazed lemon peel, and a few other easy-to-implement and delicious decorations.
   
   It's a narrow-purpose item, but it's perfectly designed for its target audience!
   
   
   [Review book courtesy of publisher]

5 comments about The Dessert Architect.

1. An essential book for the intermediate baker and professional who is ready to kick up their creative juices. Robert Wemischner offers yet another exceptionally photographed recipe book with over 50 recipes designed for inspiration. This book is both a feast for the palate and a feast for the eyes, providing step-by-step details for each recipe. The tips are exceptional, for presentation ideas, decoration, and even variations ensure that this book will be frequently used and a favorite.



2. Very informative book. Exciting combinations will tempt you to try on making everything on the pages.



3. THE DESSERT ARCHITECT is a guide to building versatile, creative desserts and developing a balanced dessert menu geared to neo-professional cooks. From pairing beverages with desserts and locating ingredients to essential kitchen equipment and photos of each completed dessert - including step-by-step shots - this is a real winner for any library catering to professional-quality cooks.



4. The title,description and frontcover of the book are promising. There are many recipes, listings, charts and the nice thing is that many american pastry chefs say their word on pastry.
   The colorscheme of the book(pale avocado/lime green) is not really appetite raising, nor are the pictures.
   The presentation of the desserts on the plate is next to the worst I have ever seen. No sense of colour, no sense of structure, pictures taken at the wrong angle. The one-on-top-of-the-other style of presenting is passé. An architect has to be able to combine shape, colour, flavour and the combinations made here are simply not the best.
   Bookfillers of 4 pictures of coffeebeans; we all know what a nutmeg and cinnamon look like. Tonka bean is one of the many things I miss here. Pictures of peanuts walnuts and almonds, but though mentioned, no picture of coquitos. A picture of a bowl with maple syrup(could have been honey or whiskey), but no word on the different grades available.
   Though the single recipes of the items are okay, I do not rave about this book and if it wasn't such an effort, I would have returned it.



5. The Dessert ArchitectA Pastry Bible
   Chef Robert Wemischner's new book is geared to the serious pastry-chef wannabe.
   By Tim Fischer | Thursday, 11 February 2010 | 15:00
   
   If you've ever thought about becoming a pastry chef or want to know how a restaurant dessert makes its way from an idea to the kitchen to the plate and ultimately to your table, Robert Wemischner's, "The Dessert Architect" would be a wonderful addition to your library. Wemischner has taught baking and pastry at the Los Angeles Trade Technical College for 18 years. He has written four culinary books, was a pioneer in the gourmet-to-go trend and is a regular contributor to Food Arts and Pastry Art and Design magazines.
   
   Written for pastry students but accessible to anyone interested in learning the essentials, "The Dessert Architect" (available at [...]) is an informed look at what it takes to work in the business today. Featured throughout the six chapters are sidebars from several professional pastry chefs like Gale Gand, Claudia Fleming and Pichet Ong, writing about personal experiences in their own kitchens, offering inspiration and helping to expand this clearly written book into a satisfying baking tool.
   
   Wemischner begins with a chapter on the four cornerstones of pastry: flavor, texture, temperature, and contrast. He uses charts to categorize each, demonstrating, for example, ingredients that are dominant flavors (chocolate, hazelnut), sour (lemon, cranberry), and pungent (ginger, cardamom). As a result, readers are better equipped to understand how the layering of these elements can make a dessert complex. The chapter's final recipe, "A Couple of Doughnuts," incorporates all four cornerstones: caramel coated poached white peaches with white doughnut peach and violet mousse, and a highly recommended buttermilk spiced doughnut precariously perched on top. I have never made doughnuts before so I was eager to try this part of the recipe. With a beautiful assortment of spices including mace, nutmeg and cinnamon, and straightforward instructions that were easy to follow, I could not have been happier with the final results. Now all I have to do is figure out what to do with a gallon of spiced frying oil.
   
   Other chapters focus on ingredients and equipment, creating a dessert menu, beverage pairings, and particularly interesting, plating. Wemischner establishes guidelines on how much sauce to use (too little can be just as bad as too much) and illustrates basic shapes for cakes and ice creams. The tip that I found most useful for home bakers is to draw your design before you put the dessert on the plate.
   
   The book's more than 50 meticulously detailed recipes (you'll need your kitchen scale -- ingredients are measured by weight) are accompanied by full-color photographs by Elon Schoenholz. Recipes, designed for restaurants, are comprised of several components. For instance, the Chocolate Melting Moments Torte Flavored with Assam Tea includes the chocolate tea torte, malted milk chocolate ice cream, a tea-infused plating sauce and an Isomalt (a sugar substitute) and tea garnish. As a home baker, I find it extremely helpful that alongside each recipe is a list of equipment needed and the order in which to make each component. After finishing a recipe, Wemischner challenges his students to think of ways to create that same dessert using the recipe only as a guideline and incorporating alternate flavors or different techniques.
   
   The appendix is filled with information on ingredients, specialty produce, equipment, a concise glossary, and website addresses for spots like the Culinary Institute of America, the French Culinary Institute, even King Arthur Flour, that offer educational opportunities for students.
   
   After finishing Wemischner's book, readers will have a much clearer understanding of what it takes to be a part of a pastry kitchen. But what I enjoyed most about "The Dessert Architect" is Wemischner's commitment to his students: He never lets them stray too far from the fundamentals, and always encourages them to push harder.
   
   
   --------------------------------------------------------------------------------
   Tim Fischer managed The Cook's Library in Los Angeles, named one of the "Top 10 Cookbook Stores in the World" by Saveur. He also has been a judge for the IACP Cookbook Awards for four years.

5 comments about Cartoon Cakes (Warner Brothers).

1. This is a wonderful book with beautiful pictures but I don't think that it is quite at the beginner level. I think you need to have a little bit of experience before you can tackle this book. What would definitely have helped was adding more pictures showing step by step instructions for molding the characters instead of one or two pictures followed by written instructions. If the extra pictures were added this book would be PERFECT and do able for a beginner!! Overall it's a great book and I would definitely recommend getting it especially if you like working with fondant as all the cakes are covered with it.



2. Our sons, ages 6 and 11, have recently shown an interest in cooking and baking. We were watching the Food Network with our oldest daughter and her boyfriend, when we saw some of Debbie Brown's amazing cakes. After that I happened upon her books on Amazon and really wanted to get all of them - for 2 reasons - the first is obviously because the cakes are amazing, and the 2nd is because everything that can be created for a cake could also be created with polymer clay! Debbie does an amazing job of giving step by step directions on how to make these cakes, and how to create all the characters and details on the cakes.
   
   I didn't want to pay the price to get all of them and just happened to luck out finding two of the books at Half Priced Books - this one for $11, and 50 Fun and Easy Party Cakes for $6 - so I picked both of them up. They're both beautiful full-colored books with tons of great pictures - which is just the way I want my recipe books to be.



3. This is a great book. Great for Cake decorators. Wonderful colorful easy to follow step by step instructons and templates. Great selection for Warner Brothers Carton Characters. So Happy to have found this book.Highly recommended.



4. Love the Cartoon Cakebook!! It has the cutest cakes! They simplify the steps for you and make it easier for you to follow the steps.



5. WOW! This book is terrific, for all of us who still know who are Tom & Jerry, we will really enjoy all the cakes on this book and I bet the kids will love them too. As always Debbie explained everything in pictures and with some easy to follow instructions.
   
   [...]
   
   Buy it, buy it, buy it! Is a great book to have!

5 comments about The Good Egg: More than 200 Fresh Approaches from Breakfast to Dessert.

1. Eggs get short shrift in cookbooks and dining. They are healthy, tasty, economical and lend themselves to breakfast, lunch, dinner and entertaining. This is a great book with a wide variety of recipes, fundamental techniques, nice variations and easy to follow recipes. Each of the recipes I've tried has turned out well. And because she explains the fundamental technique for a frittata or quiche (for example) I could now put one together without even referring to the book.



2. This book is a wonderful source for people who love eggs like we do! Our hens provide, on average, 20 eggs a day. We're always looking for new ways to cook and eat eggs. No need to search for any egg recipe as the book captures nearly every possible egg recipe out there. Ingredients are on the shelf and the recipes are easy to follow. I love cookbooks with pictures - and was sorry to see that there weren't any in this addition. The Good Egg is a must have for anyone raising chickens and looking for ways to save money on perfect egg dishes. Bravo Marie!



3. A handy reference for anyone who owns an egg or is thinking of acquiring one.



4. This book is excellent for both novices and experienced cooks that simply want to learn more about the amazing egg. Great recipes!



5. Since we raise chickens and get about 2 dozen eggs a week, this book has been great! There are only SO many scrambled eggs you can stand... Includes lots of tips and hints in addition to the many recipes.

5 comments about Salty Sweets: Delectable Desserts and Tempting Treats with a Sublime Kiss of Salt.

1. A collection of recipes for sweets exploring the salty-sweet theme! Not destined to be anyone's one favorite cookbook, perhaps, but an interesting range of culinary ideas to experiment with. A pretty gift, well illustrated.



2. Beginning with its explanations of the distinctions between salt varieties, this immediately struck me as a "gourmet" or "foodie" cookbook. (I don't use table salt at home - I use sea salt - but I had no idea there were noticeable flavor differences between salts. A salt snob I am not!) The recipe instructions, however, are down-to-earth and well-written. Apart from the plethora of salts, most of the recipes don't use any gourmet ingredients, either. (One does call for lavender flowers, but it's the only exception I noticed.)
   
   There is a greater variety here than one might expect. Although, as you can probably imagine, the vast majority of the recipes are for desserts, they aren't all. There are one or two beverages, a granola recipe, and a recipe for seasoned popcorn. The desserts cover a wide range, too, from s'mores to fruit-and-cheese pizza, to cupcakes, to candy. Many of them are not really "salty," per se. They just contain a hint of salt to help heighten the flavors of the sweet ingredients.
   
   Some readers will be disappointed that there is not a photo for every recipe. What photos there are, though, are lovely.
   
   Also, one of the recipes is titled "Kickass Carrot Cake," so be aware of that if its inclusion is a deal-breaker for you.



3. I don't know about you, but once I hit my mid-twenties my tastes for sweet things changed. I still craved favorites like cupcakes, caramels, cookies, and candies, but most of the flavors just tasted too, too sweet. When I discovered some salty caramels at a high-end shop, and a dark chocolate bar with almonds and a few grains of crunchy salt - I realized what was missing in so many sweets now - a flavor contrast to make the sweet a little less cloying.
   
   This book was an absolute delight to cook from, because all the recipes encourage the use of high-end ingredients (though substitutes are given so every chef can make these treats!), don't use too much sugar, and have the delicious, balancing flavor of salt subtly added to each one.
   
   I loved the fact that none of it was too snooty or out of reach to actually make (Martha gives me pains sometimes with her ability to make a simple frosting into an all-day affair), yet the flavors are deliciously complex and wholesome - well, as wholesome as sweets can be!
   
   The photos made me want to cook from this book, and every recipe I have tried so far has been good. I particularly like the Perfectly Imperfect Pecan Pralines. I also feel like so many of these recipes could be made as a special gift for someone, because they aren't too hard and the flavors are interesting yet not so out-there that Grandma wouldn't like them!



4. I have to say that I actually agree with what a lot of people are saying about this cookbook. If you've never had candies or chocolates with fancy salts, then you're more likely to dismiss these treats as any good. Luckily I have had salted treats, and find them to be a guilty pleasure.
   
   In regards to the cookbook, some, if not most of the recipes use very little salt to even be of concern. Which is good if you're worried about your sodium intake I suppose. The measurements range from half to a full teaspoon. I found the fact of finding the salts more of a concern, but after some searching on the Internet I found a good supplier of fleur de sel, including Amazon.com.
   
   As for the recipes, you get your wide essentials of baking staples from cakes to cookies to candies, and even some breads and sweet sauces. I personally loved the sweet cornbread with honey butter. I served it with a nice bowl of Texas chili and found it to be quite a hearty meal.
   
   I gave this cookbook 5-stars.



5. As other reviewers have mentioned, the salty-sweet combinations featured in this book are nothing out of the ordinary; they will likely be tastes with which you are already familiar, and they're often as simple as chocolate and peanut butter. However, I'm a sucker for some of these familiar combos, so I can't complain.
   
   As you might expect, most of the recipes are for desserts, but there are a couple snacks, like kettle corn and granola, as well as a recipe for cornbread and honey butter. I gave the book a trial run by making the peanut butter cupcakes with bittersweet chocolate frosting that has a touch of sea salt. I loved the fluffy, mousse-like batter, and the frosting added sweetness that wasn't overbearing or cloying. They did turn out a little dry, but I also left them in the oven a couple minutes longer than necessary.
   
   The recipes in this book are not difficult to make, and most feature ingredients that you may already have around the house. For the times you don't have an ingredient on hand, there are often suggested substitutes. For example, I often have a container of dried cherries in my pantry from my parents' backyard tree, but I don't have the cacao nibs required for the chocolate cherry granola recipe, and neither does my neighborhood grocery store. A helpful sidebar suggests other ingredients that could be used instead (apricots for the fruit, white or semi sweet chocolate instead of special-ordering cacao nibs).
   
   I often judge a cookbook by the number of recipes I take away from it. If there are two or three that I will make again and again, then I feel it was a worthwhile investment. This book featured several that I will probably try over time, so overall, I think this was a good addition to my kitchen bookshelf.
   
   If you are looking for something new and adventurous, then this might not be the book you're looking for, but if you want some good dessert recipes that take you one step beyond the basics, I'd recommend it.