5 comments about Baking at Home with The Culinary Institute of America.

1. I too have had a little difficulty with some of the recipes, but nothing major. My bread was done about 10 minutes before the baking time given, but was able to rescue it since I was watching. I love how thorough the introductions and what not are. I had no idea about the development of gluten and how essential it is to a good bread. I'm still working my way through this book but would recommend it to anyone who enjoys baking.



2. The how-to information provided is really basic and assumes the reader is new to baking. Nothing here for the intermediate or advanced baker wanting to learn something or to be challenged, just a collection of recipes. Unfortunate for the beginner, there are errors in the recipes that the beginner wouldn't recognize. For example, the Banana Nut Bread on p. 82 should say 1-1/2 tsp baking powder and 1/2 tsp baking soda. (Instead it lists 1/2 tsp baking powder.) Silly me, I second guessed my instinct and followed the recipe as written. I really should have searched the 'net for errata BEFORE I made the banana bread. Another criticism of the book is, as others have noted, the use of volume measurements rather than weights. ("Three medium bananas" isn't quite specific enough for my liking.) There really are other, better books to teach baking skills. I'd recommend instead Labensky's On Baking: A Textbook of Baking and Pastry Fundamentals, or for a more in depth approach, Figoni's How Baking Works.



3. I love this book, also the book came in a timely fashion. The book was in perfect condition. The seller provided a great description of the book and it's contents.



4. I never write anything for reviews but after reading a negative one I felt compelled. I found this at the library and started baking things out it, apple pie, citrus shortbread, gingerbread cookies, royal icing, etc, etc,...and everything that I made has been amazing! I would give away cookies to people at work and I swear that every time I used a recipe out of this book someone would say it was about the best pie, cookie, whatever that they'd ever had. So yes, get this book, use it, enjoy.



5. Gave as a x-mas gift. I was impressed with the content of the book. It's nicely laid out and very professional, but easy to use.

5 comments about The Ghirardelli Chocolate Cookbook: Recipes and History from America's Premier Chocolate Maker.

1. Ghirardelli chocolate was originally founded by an Italian immigrant, Domingo Ghirardelli, in San Francisco in 1849. Since then, it's been bought and sold several times, having survived the Gold Rush, Great Fire of 1851, and two world wars. The cookbook features an informative introduction into the company's early years, including reproductions of vintage posters. A handy chocolate primer tells how to effectively store chocolate (think: cool, dry place, low humidity), how to garnish pastries with chocolate, candy making, and chocolate substitutions (using only Ghirardelli products, naturally). There's even a snobby little guide on how to appreciate a good chocolate (much like wine tasting, minus the swishing). Looking to host a choc-tail party? That's in here too.
   
   Once you hit the cookbook section, recipes are arranged straightforwardly by type, beginning with cookies (chocolate chip, lemon, sugar, shortbread, peanut butter, macaroons, biscotti), chocolate brownies and bars (the peppermint brownies are worth the price of the book; I've made them four times, and they just keep getting better!), chocolate cakes, cupcakes, tortes, pies, tarts, candies and bonbons, and chocolate breads and breakfast.
   
   The recipes are easy to follow, although the font is a little small, and the photos are beautiful. One of the problems I ran into was the fact that some recipes called for Ghirardelli products that were not readily available at the first few stores I tried (such as the ground chocolate and cocoa powder, although a substitution is listed in front).
   
   I decided on the Ghirardelli cookbook after looking at several chocolate cookbooks from Scharffen Berger (Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate) and Marcel Desaulniers (Death by Chocolate: The Last Word on a Consuming Passion). The Ghirardelli Chocoalte Cookbook had the highest ratio of recipes that a) appealed to me and b) actually looked doable by an intermediate baker. I was right on both counts, and everything I bake is a smash hit.



2. Have you heard anyone say that when you try a recipe for the first time, follow it to the letter. When you make it the second time, you can get creative. I usually do that; but, as an experienced bakers, we have to know when to let our instincts take over. I came to that realization today.
   As I looked over the recipe, I read the note on the top of the page that stated " If you want a tall cake, double the ingredients, to make 4 layers." Because I knew that I was making the cake for myself, I didn't double. I realize now that I should have.
   The recipe as written only calls for ONE cup of flour (red flag # 1; most cake recipes call for 2-3 cups). The recipe also called for 1 stick of butter (red flag #2; most recipes use 2). As I went along, I kept saying to myself " I seem to be making BROWNIES and not CAKE." After I mixed the batter, I put it into 2 9in pans, as directed. When I looked at the pans, I said to myself, " These pans aren't even half full."
   Anyway, I procceded to bake them off. Needless to say the layers were half the size of regular layers, so I went back and made another portion of batter. Actually, making the batter and the frosting didn' t take much time at all. When the cakes came from the oven, they looked quite yummy. They were soft, with a nice rich looking color and sheen. After I assembled and tasted the cake, I noted that it was dense. Not unpleasant, but denser than I like.
   The frosting was tasty and easy to make; all I had to do was melt the chocolate and add in sour cream. Because I doubled the cake recipe, I also doubled the frosting. One note on the frosting, don't make the mistake I made. Let the sour cream come to almost room temp, and stir it smooth before adding it to the chocolate. What you are making is essentially Ganache, and it will behave as such.
   Although I had a few issues with the cake today, I do not reget making my purchase. The cake and the frosting were easy to make, and tasted good. This would be a good cake to make if you get a last minute invite some where and would like to bring something sweet. I am going to retry this one, and try some other receipes in this book, as I found many others that looked tasty as well. And Ghirardelli is my favorite brand of chocolate. Not to mention the book layed flat on the counter while I was baking. LOL.
   Forgive my long reveiw, but I thought that sharing my experience might help others considering buying this book.



3. After drooling over this book for a few weeks I finally caved in back at Valentine's Day and bought it. I'm usually not a huge fan of cook books because I figure that I can find most recipes online. But I was bored with the sweets that I was finding to make and I love to bake, usually about three times a week.
   
   I haven't gotten to make every recipe in this collection yet, but I'm well on my way, repeating mine and my husbands favorites several times for all our friends! The variety of treats will definitely stave off boredom. And while these recipes are by no means low calorie they are loaded with deliciousness and are easy for a baker with even moderate skills to pull off.
   
   I won't spoil the fun and tell you all the recipes included in this book but I'll highlight my favorites to give you an idea of what you can expect. Of course there's Chocolate Chip Cookies, but there's also a Oatmeal Chocolate Chip Cookie you'll cry for (and I've always hated oatmeal cookies! That was before these.), Chocolate-Dipped Lemon Cookies, a Classic Chocolate Brownie which is just perfect, Peppermint Brownies, a Blondie that incorporates the white chocolate into the batter itself, Dark Chocolate Cupcakes, Chocolate Chip Cheesecake, Double Chocolate Banana Bread which makes huge portions, an unforgettable White Chocolate Creme Brulee, gooey Chocolate Lava Cakes, and so many more recipes that I will be busy with this book for the next year! I just don't think you can go wrong with this book.



4. this book is good and contains a good chocolate recipes , and easy to follow if you weren't and expert. but my MAIN drawback of this which I find it essentially in ANY cookbook is that not all the recipes contains pictures of how it will be when served, were pictures worth's 1000 words. but after all I bought it and I'm cooking the ones with pictures first then I'll try to do the rest if it sounds delicious.



5. havent made anything from the cookbook yet, but it looks soooo yummy! cant wait to try it. Great pics, and recipes that make my mouth water!!

5 comments about Williams-Sonoma Collection: Ice Cream (Williams-Sonoma Collection (New York, N.Y.).).

1. I got an ice cream maker for Christmas, and I have to admit: I was very skeptical. But the sales lady recommended this book and I thought, that she just wanted to make a sale. But... this is the best book in my whole kitchen library! It is easy to make the sorbets and ice cream, they taste wonderful, no, actually WONDERFUL. Never again did I buy ice cream from the store. I prepare the ice and you can keep it up to 1 week, depending on the receipe.
   I would recommend this to everyone, young or old who loves ice cream!



2. This book had some nice pictures, but the recipes were not as interesting as those in some other Ice Cream/ Gelato books offered by Amazon.



3. MY FAVORITE ICE CREAM COOKBOOK!! THE RECIPES ARE FOR 1-QT QUANITIES,SO IT IS PERFECT FOR ELECTRIC ICE CREAM MAKERS.MY MACHINE MAKES 2-QT QUANITIES, SO I DOUBLE THE RECIPE. LOVED THE PICTURES AND ALL THE EXTRAS LIKE THE ICE CREAM CAKES,RICH SAUCES,CANDIED LEMON ZEST. THIS IS DEFINITELY THE COOKBOOK TO GET IF YOU LOVE ICE CREAM.IT WILL NOT DISAPPOINT



4. The Williams-Sonoma recipe book series is always a great collection of pictures and recipes, but when it comes to Ice Cream recipes they have out done themselves. The photographs are beautiful and recipes easy to follow. This book kept a ten year old busy for an hour and a fifty year old busy for two. While it is a standard "pretty pictures recipe book" from the Williams-Sonoma brand the collection is well worth the money. Another hit from Williams-Sonoma.



5. I bought a Cusinart ice cream maker and tho I did like a few of the recipes that came included w/the machine, there wasn't a lot of variety. I have numerous Williams Sonoma cookbooks and have been pleased with them all. So when I saw they had an ice cream version, I had to get it. Lots of great and unique recipes as well as your everyday vanilla and chocolate ones. Easy to follow too. I saw that people complained about the cooking & cooling time, which seems ludacris to me. Because if you had to make icecream the old fashioned way! You would really have something to cry about. Ice cream makers today do everything for you, all you have to do is mix the ingredients and get them ready. And in about 30 mins you have delicious ice cream! Great recipe book for the beginner to the intermediate ice cream maker~ Also try the Ben & Jerry's ice cream cookbook too.

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 Chinese Rice and Noodles: With Appetizers, Soups and Sweets (Wei-Chuan Cookbook) (Chinese and English Edition).

1. I purchased this book from Amazon last week and am already using it all the time. I grew up in Taiwan and wanted to make recipes that were genuine chinese. My mother always used the Wei Chuan cookbooks so when I found this one I had to have it. It's been a real treat. My sister and I looked at the recipes and reminisced about our childhood and all the yummy dishes we missed, many of which are in this book. The Kung Pao chicken alone made the book worth buying. The recipes are easy and don't call for a lot of ingredients. There is also lots of variety between the meat dishes, noodles, soups, fried rice and dessert recipes.



2. I am a big fan of the Weichuan cookbook series (maybe because my mom based her cooking on them when I was growing up) but was a little disappointed by this one. I was not expecting such a large section about dishes served over rice, but rather more recipes using rice and noodles as a central ingredient. Having said that, a lot of the staples are in here so it still serves a handy reference manual (I tend to improvise and add more ingredients than suggested, using the recipes in this book just as a general guide).



3. This cookbook is great for beginners.. the recipes I've tried so far turned out exactly like they should look and taste. It's a great edition if you're doing everyday cooking for two.



4. Chinese Cuisine. Rice & Noodles. By Su-Huei Huang and Mu-Tsun Lee
   
   More that 174 pages of wonderful food with step-by-step Chinese and Enlish text and colour photos to guide you through each recipe.
   
   Mrs. Su-Huei Huang established the "Wei-Chuan Cooking School" in Taiwan in 1963 together with Mr. Mu-Tsun Lee, chief professor of Chinese culinary cooking, now a resident of Japan. More than 200.000 students from Taiwan and other countries have matriculated in this school throughout the years and many of the graduates have become successful restaurant owners or chefs all over the world.
   
   Something from the history from China:
   In Taiwan the cooking tradition going back to "The ruling Emperers of China" and their Royal kitchen and cooks". This fine art of cooking was lost in China during the revolution. However when the famous general, later President "Chiang Kai-shek" ( / ) escaped in 1949 from mainland China to Taiwan with thousands of the upper class and the former Chinese government officials, they also included some famous Chefs from The Imperial Kitchen. During the time of the Emperors power in China they were never allowed to write down any Royal recepies, or to give them away. The recepies were only for the Emperor and his entourage. Those who gave away recepies lost their heads..., very quickly.... Those Chinese who came to Taiwan brought with them many old and great Chinese cooking traditions which have fortunately survived.
   
   
   The Publisher:
   The wonderful cooking school "Wei-Chuan Cooking School" in Taiwan has published a whole series of wonderful cookbooks. Lee Wha Lim have written more than 19 different books covering food from all the different regions of China.
   
   And all his books are excellent!!! - They are all written in two languages English and Chinese. Each dish is described in preparations, step by step, explaining everything in English and is so crystal clear and easy to understand that one would wish that many western cookbooks couls be that concise.
   
   This cook book:
   All the major parts of China is representated in this fine cooking book (Szechwan, Cantonese, Beijing, Shanghai and Taiwanese).
   And it start explaining about the different types of rice and noodles you can buy, and with photos in colour so you can relate to the different types. Then there is a comprehensive chapter on different kind of cooking oils, frequents used spices and dried goods, as well as vegetables and herbs, meats and vegetables and stocks.
   
   You will learn how to shop, prepare all food and ingridiences, step by step and you will learn how to cut the meat and seafood the correct way. You will learn how to prepare rice in several different ways from boid to steamed and fried, etc.
   
   If you love rice and noodles, you will also love this book. It is one of the best books I have seen and it is written by the Chinese themself! Can't be better.
   
   PER GADE
   Denmark, England, USA & Japan.
   Music Professor,
   author of 56 books,
   prize winner in international cooking and gourmand food,
   for friends and special parties



5. it's very helpful for a beginner interested in making different noodle or rice dishes as a main dish.

5 comments about The International School of Sugarcraft Book One (Bk.1).

1. I bought both vol 1 and vol 2 of this book. Vol 2 is more in tune with what I wanted as I am trying to learn cold porcelain. BUT it does have some useful information. Also has a few patterns I believe I can use.



2. I purchased this book online because of the front cover. I was hoping there would be instructions to the picture on the front. Unfortunatley there were none. Other than that the book has lots of ideas and helpful tips.



3. I offer an advance warning in that this will be a rather long review, but because of the deep well of cake decorating instruction that this book offers, I felt it was worth the time. I've become a devotee of his, as countless others have over the years. I am basically a self-proclaimed, unofficial advertisement for his work because this gent is the real deal.
   
   To make a long story short................fabulous book by fabulous artists! Spend the money. Learn. Enjoy.
   
   Nicholas Lodge was a gifted artist from the get-go. Getting into the sugar decorating field was a natural choice for him but what made makes him stand out is his passion for this art form and therein lies the reason and drive for his success. This particular book was written in 1998 and he was in the midst of building his artistic empire. He had already written other subject-specific books regarding this sugar art but this is one of his definitive bibles that solidified his place as a master. Two more books in this series eventually followed that built upon mastering sugar work, and his schools of sugar art have since gotten a firm hold here in the US, as well as Japan and the Phillipines.
   
   Jane Murfitt is an equally distinguished author of cooking and baking books and is part of the teaching team that brings us this great teaching tool.
   
   Depending on your skill level, this book will either add to your knowledge or give you a knowledge base on which to build and enhance. If you should have the opportunity and the resources, getting Chef Lodge's DVD's and other tutorials that he has offered over the years, would be money well-spent. He also has accessibility through his website "www.nicholaslodge.com".
   
   This is a large, heavy, paperback book with full color, close-up, and clear photography to teach you each basic skill. You get step-by-step lessons next to photos so there isn't any guessing as to what he meant or what you need to do. And even if you're new to the sugar art world, he anticpates that with the most basic, but essential chapter, in the foundations of this sugar art tools and materials. Measurements come in both American and metric calculations. Also, templates are provided for everything offered in the line of scrollwork, shapes, forms, letters, etc.
   
   There are 20 lessons in all covered in 256 pages. There are many areas in which you might be able to improvise with certain tools or materials, but for others you will need to purchase the items, as it will make your attempts successful. Some of what he shows is a reminder of the artistry of Joseph Lambeth, who was the "father of cake decorating"; he wrote the tome "The Lambeth Method of Cake Decorating" back in the early 30's and his methods are still used today; Nicholas seems to be the modern day version of that master.
   
   Keep in mind that this is not a cake baking book per se; while it has basic cake batter recipes, this is a cake decorating book. You won't be given instruction of making topsy-tursy cakes or purse cakes, etc but you will see how to makes frills and sugar shapes as well as learn piping and other amazing abilites to make your cakes stand out. And since you are looking at this book, I am assuming you already have some interest and knowledge in this area.
   
   LESSON ONE: EQUIPMENT
   Tools
   Dummy Cakes (good for window displays, competitions, practice, etc)
   Food Coloring (cocktail sticks are the British version of our toothpicks)
   Piping Tube Effects (piping tips and what they produce)
   Care of Equipment
   
   LESSON TWO: SPONGE CAKES
   Basic Sponge Cake
   Whisked Sponge Cake
   Making a Swiss Roll
   One Bowl Sponge Cake
   Genoese Sponge Cake
   Quick Madeira Cake
   American Sponge Cake
   
   LESSON THREE: FRUIT CAKES (I've found these to be more popular "across the pond")
   Rich Fruit Cake
   Light Fruit Cake
   Glace Fruit Cake
   Wheaten Fruit Cake
   Preparing a Deep Tin
   Decorating Ideas
   Storing Fruit Cakes
   
   LESSON FOUR: MARZIPAN (I love this stuff for making "fruit")
   Boiled Marzipan
   Kneaded Marzipan
   Raw Sugar Marzipan
   Apricot Glaze
   How to Marzipan a Cake (this is a great way of prepping your cake)
   Decorating Ideas
   Christmas Cracker (an "edible" traditional party popper)
   
   LESSON FIVE: SUGARPASTE (This particular section shows you how to go about making your own sugar material from scratch but there are companies from which you can purchase these materials already made; your time and labor should be considered when deciding whether its worth making them or purchasing them)
   Commercial Sugarpaste
   Fondant Icing
   Gelatine Icing
   Quick Sugarpaste
   Covering a Cake with Sugarpaste
   Painted Sugarpaste Plaques
   Decorating Ideas
   
   LESSON SIX: ROYAL ICING (My favorite chapter because this material is the basis for so many of exquisite pieces of delicate forms and shapes)
   Royal Icing with Fresh Egg Whites (you can buy pasteurized eggwhites now)
   Coloring Royal Icing
   Royal Icing with Egg Albumen (these are dried eggwhites; very safe)
   How to Flat Ice (takes longer to use because it takes longer to dry)
   Decorating Ideas
   
   LESSON SEVEN: QUICK ICINGS AND FROSTINGS
   Butterceam
   American Icing (uses veggie shortening for the fat content)
   Creme au Beurre (uses butter for the fat content; tastes much better)
   Glace Icing (simple powdered sugar and hot water)
   Quick Frosting
   Chocolate Fudge Icing
   Simple Decorations
   
   LESSON EIGHT: INTRODUCTION TO PIPING
   Basic piping
   Making Piping Bags (disposable bags; I prefer buying reusable but you have to make sure that you thoroughly wash them between uses. For bags used for deep colored materials, use them only for that same color each time)
   Trimming Bags
   Fitting Tubes and Filling Bags
   Simple Piping
   
   LESSON NINE: PIPING TECHNIQUES (now you're getting into some real skills!)
   Scrolls and Trellis Work
   Cornelli Work
   Colors and Tints
   Simple Flowers
   Simple Lettering on a Plaque (lovely for initials or cameo forms)
   Simple Decorations
   
   LESSON TEN: ICING RUNOUTS (you'll love this!)
   Making an Icing Runout (by tracing on parchment paper, you use royal icing to make all sorts of shapes and forms; easy but so elegant!)
   Christening Cake
   Bootie Runout
   Rattle Runout
   
   LESSON ELEVEN: RIBBONS (this is actual ribbon artistry, not sugar work)
   Choosing Ribbons
   Ribbon Collages
   Ribbon Insertion (the fondant looks like it has ribbon running through)
   Banding Cake Boards (adds a very finished and coordinating touch)
   Floristry Ribbon
   Miniature Bows
   Wired Ribbons
   Maypole Cake
   
   LESSON TWELVE: DESIGNING A CAKE
   Shape and Design (getting a basic idea of how the cake will look)
   Equipment
   Base Color and Covering
   Mediums
   Drawing Templates
   International Cake Design
   Portions from a Cake (how to figure size and servings)
   
   LESSON THIRTEEN: CAKE BOARDS
   Designing Cake Boards
   Shape and Size
   Jigsaw Boards (cutting your own wood boards)
   Covering Cake Boards
   Covering Boards with Royal Icing
   Covering Boards with Sugarpaste
   
   LESSON FOURTEEN: SUGAR MOLDING (This chapter is sooo much fun! It took me back to my childhood when we had those sugar eggs with chocolate bunnies inside or the weddings we went to that had such beautiful sugar bells on the cake; this is also a great project just for family fun)
   Recipe for Sugar Molding
   Easter Egg
   Panorama Egg
   Mini Eggs
   Sugar Bells
   Holly Plaque
   Sugar Cubes
   Shells
   Pink Heart Boxes (actual sugar boxes; gorgeous!)
   Snowman
   Sugar Mice
   Spring Chocolate Box
   After Dinner Mints
   
   LESSON FIFTEEN: FRILLS and FLOUNCES (oh so delicate!)
   Small Flower Plaques
   Garrett Frills
   Plain Frills
   Attaching the Frill
   Cutout Frills
   Layered Frills
   Straight Frills
   Pastry Cuttter Carnations
   Sweet 16 Cake
   
   LESSON SIXTEEN: RUNOUT BORDERS and COLLARS (Book Number 2 goes into more detail with this skill but this is just a phenomenal way of bordering your cakes)
   Icing
   Attaching Collars
   Making a Collar
   Illustrations of Collar Types
   
   LESSON SEVENTEEN: PIPED TOP and SIDE DESIGNS
   Halloween Plaques
   Bird Table Plaque
   Butterfly Plaque
   Oval Plaque
   Plaque with Silk Flowers
   Swan Plaque
   Wedgewood Plaque
   Oak Leaf Plaque
   Honeysuckle Plaque
   Figure Plaque
   Small Wedding Cake
   
   LESSON EIGHTEEN: LETTERING (letters/sayings stencils at end of chapter)
   Lettering Basics
   Freestyle Lettering (very difficult to master which is why I use Runouts)
   Runout Lettering I (form letters on paper; let them dry; gently peel off)
   Runout Lettering II
   Monograms (great for wedding cake plaques)
   Christmas Plaques
   Lily of the Valley script (exquisite, delicate lily floral lettering)
   Best Wishes Mother
   Floral Lettering (so dainty and delicate; flowers on the letters)
   Pressure-piped Gothic (raised lettering good with any letter script)
   Lettering Styles
   Gilded Lettering (gold leaf)
   Lettering Examples
   Easter Cake
   Pressure-Piped Rabbits (adorable rabbits to go with infant themes)
   Alphabets and Samples
   
   LESSON NINETEEN: TULLE (Using actual tulle incorporated into the piping and design to make some of the most incredible embellishments; the christening gown and bootie are worth the price of this book alone!)
   Techniques
   Frills
   Tulle Extension Work
   Bells and Oval Shapes
   Narrow and Wide Lilac Frills
   Butterfly
   Tiger Lily
   Tulle Booties and Christening Robe (to absolutely flip over!)
   Tulle Sprays
   Hankerchiefs
   Heart
   Posy Frill
   Briar Rose Bow Plaque
   Holly and Ivy Leaves
   Christmas Rose
   Tulle Christmas Cake
   
   LESSON TWENTY: MODELING (these are so darn cute!)
   Sheep
   Cat
   Mouse
   Goose
   Chicken
   Pig
   Goat and Cow
   Farmer
   Farmyard Birthday Cake
   Sugarpaste and Marzipan Roses
   Marzipan Blossom
   Sugarpaste Clown (just perfect for a baby or toddlers cake)
   
   What can I say........I am a cake decorating fool who really appreciates those within the cake industry who are incredible artists and who have the capacity to share all they know with us. You will be very happy with this book and I just about guarantee that you will quickly get Book Two and Three as well. Peace be with you!



4. The description of this book was good. The transaction was no problem. The book contains excellent pictures and easy to follow instructions. Well worth its purchase.



5. I love this series of cake decorating books a must have for all levels of cake decorators the illustrations are easy to follow and it covers a wide range of techniques.

5 comments about 125 Best Cheesecake Recipes.

1. This book is by far the best collection of cheesecakes ever! I have already made the New York, Neapolitan, Milk Chocolate and chocolate peanut butter bars recipes and I've only had the book 6 weeks! I am so happy with this wonderful book. I recommend this book to everyone. There is also a nice selection of savory cheesecakes for crackers. I am going to make every recipe in this book! Thanks to the author for writing such a great tasting and sinful book.



2. Oh my goodness, it's cheese cake !!! This is what my mother heard when she took a cheesecake to work. Such a delicious delicacy, that one can only have but so many times a year... So when the eyes start bulging and the mouth starts... well, you get the picture.
   
   This book is a must have. Especially for people like me who has no talent for deriving different recipes from a single source, I needed this book. Just skimming over the titles of the recipes I cried. George Geary did a fabulous job in compliling so many wonderful treats from just one...
   
   Today, I will be making the Farmers Cheesecake, then for my siblings birthday, the Berry Berry Berry Cheesecake, and who knows after that. I just might purchase his Cheesecake bible.
   
   Highly enjoy and recommend this book. He makes it so easy... Thanks George Geary.
   Thanks Amazon! Great service as usual.



3. I was new to making cheese cakes. Although my mother made them for many years. I decided to learn how to make cheese cakes. The book was very helpful in teaching me the ins & outs of making cheese cakes. After making a couple "Blue Ribbon" cheese cake and being successful, I tried the Pumpkin Maple for a bake sale, I came in first place with my cheese cake. Yeah, the book is worth it.



4. These are the best cheesecakes - without question. I have made numerous cheesecakes and tasted more than my fair share. George Geary has the best recipes by far. The recipes are easy to follow and he offers many helpful tips. I have taken a few of his classes, and he is both a wonderful chef and an excellent instructor. I have given this book as gifts - and people always thank me profusely. Buy it - you will not regret it! (And, you won't want to eat any other cheesecakes but these again.) :)



5. This book is good but it seems to have way more recipes than needed. Most are too complicating or require too fancy of ingredients for the lay person.

5 comments about Cupcakes, Cupcakes & More Cupcakes!.

1. I bought this book for the wonderful photos -- sometimes it's hard to create a recipe or decorate a cake/cupcake without seeing what I need to do.
   
   But the ingredients are ridiculous.
   
   OK. I'll spot you
   quinoa, tahini, rose water (BUT it has to be FRESH that has not been sprayed with pesticides...???), gluten (I think I could find it, but I'm not sure), mascarpone (which is extremely expensive), dulce de leche (we have hispanic foods here in some grocery stores), I could probably grind some poppy seeds although I don't own and will not buy a spice or coffee grinder, semolina, anise stars...
   
   But there is no way I know how to find or would bother to hunt down, just to use a tablespoon or two of:
   black sesame seeds, dried lavender flowers, tapioca flour, dried lavender leaves, citrus extract (not orange, not lemon), DEMERARA SUGAR???, corn flour (I know what corn MEAL is but I've never heard of corn flour), whole candied chestnuts, liquid cinnamon extract (you're KIDDING, right? why can't I just use cinnamon??), date honey, gooseberries (the author finally admits we call them currants), golden syrup? sugar crystal rose petals??.....
   
   Why do people write cookbooks with outrageous ingredients? I'm not going to bother to search high and low for stuff when I only need a teaspoon or a 1/4 cup. Finally on page 92, when the author calls for "apricot neutral glaze," she finally admits that you will have to shop at "stores specializing in pastry making." Oh. Thanks. So I have to mail order most of these ingredients. She doesn't even have a resources page to aid me.
   
   The editing errors also really bothered me. In a Hazelnut Cupcake recipe the author talks about the addition of chopped walnuts, in the Toffee Square recipe the author wants you to make your own toffees and pour them into a "small cake pan," (that's NOT helpful at all, give me a SIZE). The Chocolate Mint Cupcakes recipe, when making the ganache topping, calls for cutting the chocolate mint into shavings, but the ingredients call only for regular chocolate and cream, not mint or any explanation of what she means. The Honey Cupcakes call for clove. Clove what? Clove honey? Ground cloves?
   
   Admittedly, these recipe are beautiful. But no way am I going to make them.
   
   You will want to ignore this foreign tome and go for the MUCH BETTER "Crazy About Cupcakes" by Krystina Castella (with wonderful, rich, decadent recipes and lots of photos too), or the Beautiful "Hello, Cupcake" by Karen Tack or the Fun "Hello There, Cupcake!" by Clare Crespo. Most of these choices are cheaper books, too!



2. I LOVE this book. I'm interested in the culinary field and this book quenches my baking needs. It has classic recipes and other creations that can be a little challenging, but are definitely worth the attempt and aren't impossible for the average chef-at-home at all. The pictures are completly stunning and vivid and i've already purchased many copies for my friends and family for the holidays. it's a guaranteed perfect present.



3. I love this book.
   "Out of the box" recipes!
   It is hard to find a professional cooking book that doesn't compromise on ingredients, excellent recipes and creative presentation.
   Yes, yes, the ingredients in few recopies might be less common, but once you taste it, you understand it is gourmet cupcakes book.
   My daughter and I tried the pistachio cupcakes and they were delicious.
   The honey and almonds are fabulous and easy to do.
   I bought it also to couple of friends as holiday gift, and they loved it.
   The pictures are magnificent and the cover is so colorful and happy, like the cupcakes.......
   The only thing I would add is the relative difficulties between the recipes.
   Thank you Lilach.



4. Cupcakes are philosophical stuff when you think about it, a canary in the cultural mineshaft of our lives. My relative new fondness for cupcakes is probably reflective of the zeitgeist, as cupcakes are contining to increase in popularity along with flavor. Cupcakes make sense nowadays, one of those "bowling alone" deals. How many of us have enough people in the house to slice up a six layer cake? Everyone wants what they want nowadays. And let's be frank, a lemony zesty cupcake is nothing like a chocolate fudgey cupcake. Say nothing of timing and freezability You know how it goes, it's like 3-4 AM and you sneakily brew a pot of Earl Grey tea -thrilled to have the house to yourself and being tiptoe quiet to keep it that way - and the Bernese Mountain Dog (who is basically a $4,000 Swiss-engineered farm dog) is snoring loudly in his purple faux suede dog bed and suddenly a cupcake bell goes off in your head.... "Hey, I've got Sprinkles brand red velvet cupcakes in the freezer and they've got cream cheese frosting." Hence, the icy digging begins. I'm sure we've all been there... 'er maybe that's just me.
   
   So, when you consider that the Sprinkles cupcake mix cost $14 and makes 12, and the butter and eggs and frosting stuff are all additional costs along with the actual workiness of mixing, baking, finding the little papers and pan and then measuring out the batter in each, (it took me three hours to baby a double batch of Sprinkles cupcakes to perfection the other day) you realize that the whole cupcake deal has changed pretty dramatically. It used to be that an $.89 cake mix would give you 20+ lightweight semi-edible cupcakes, batter slopped all over the pan, probably dry from being left in the oven too long, smeared with confectioners sugar frosting or far far worse, canned frosting, and that was that. Now, we know exactly how mediocre that effort was is helpful to know perspective-wise because I never liked those cupcakes and I kind of wondered if I wasn't just a bit wrong. I wasn't. Sprinkles cupcakes ARE a lot better. But side-note-wise it was amazing to me on a baking blog how many people couldn't get the Sprinkles mix to make a good cupcake. Mixed it too long and beat up the gluten and they got tough, left them in the oven too long and they were dry and tasteless, turned the beaters on high and hit the dry mix and got it all over the kitchen, and so on. I'm thinking if you need the Sprinkles people to come to your house, find a bakery.
   
   So now, in this book, we kick it up a couple more notches. Just when you thought that buying a $4 cupcake or baking it yourself and having it cost close to $2 each along with hours of work was over-the-top, comes this decadent cupcake book. Ingredients may be a little unusual, but aren't we all about uber-ific stuff. I am anyways. Well, on a small doable scale. Actually, I have a lot of the less common baking stuff she uses so it wasn't a total reach but things like candied flowers, dried lavender, citrus and spice extracts, seeds, specialty flours such as tapicoa and corn are found at any fine-foods kind of stores, specialty sugars like demerra, turbinado and maple and golden syrup are not THAT unusual and can usually be found pretty easily at most advanced grocery stores. And, you can make your own apricot neutral glaze from a $4 powder mix (it has pectin in it for a shiny gel mirror finish - not a huge stretch), or, if the glaze is more for flavor and under a frosting just thin down apricot jam and brush it over the cake. I like that she is an baking expert who pushes the envelope. Excellent. Let's face it, Sprinkle only has three flavors that I care deeply about (red velvet, lemon and chocolate)... I'm going to have to conquer new ground cupcake-wise at some point.
   
   By the by, the cocomut cupcake kit by the Barefoot Contessa is way cool. Makes ten uber-cupcakes for $10 plus cream cheese, butter and eggs.
   
   By the by, I like that Lilach German uses rosewater. It's a funny ingredient that can go either way, but it can really work. Some of the best lemonade ever has rosewater in it, but you can't identify it easily. It is a secret ingredient thing, like mixing anchovy paste with a bit of butter and tossing it with freshly boiled green beans.
   
   I just pre-ordered "Paris Patisseries: History, Shops, Recipes" due out January 5, which ought to include multiple revelations of top patiserie chefs, some who probably kick cupcake butt. Clearly, not for everyone, but then again is anything? Meanwhile, choose between the hazelnut-honey cupcakes and the marzipan cupcakes... or should I go for the pavlova cupcakes? 's all good.



5. What a beautiful book! The photographs are gorgeous, which is what attracted me to the book. However, I was most plesantly surprised by the unique recipes. There are so many unusual and interesting recipes. I have served these cupcakes at a dinner party and a luncheon. I made the Campari grapefruit cupcakes for a luncheon and got rave reviews. I made the marzipan cupcakes for a dinner party and, again, rave reviews. And I thought cupcakes were just for kids. Wrong. I have to disagree with the reviewer who said that some of the ingredients were difficult to find. Where does she live? Probably North Dakota or some place like that.

5 comments about American Heart Association Low-Fat & Luscious Desserts: Cakes, Cookies, Pies, and Other Temptations.

1. This book is great! As a co-recipe developer on this book I am proud to say that i had a part in the fantastic recipes. Try the pecan cookies or the german chocolate cake. The Orange Bread pudding with sauce is so rich you will need a glass of milk. I have been teaching "fattening" pastry classes for years and this year I replaced a few of the recipes with these and people do not even know. Try it on your family!



2. This book is fabulous. If I hadn't seen in the title that it was lower in fat and better for you I would have thought the desserts were from the full fat foods. These were easy and tasty.



3. Lots of great recipes that don't have icky ingredients and great suggestions on how to modify your own recipes.



4. The AHA is another industry vested joke. This book is full of processed sugar, white flour, light/lite this and that (meaning a sugar substitute usually containing aspertame or saccharin is used) and other low fat bastardized poisons. When will the public wake up to this huge cholesterol/low fat/statin drug/heart disease farse. Do some honest research, discover the facts and forget this dogma.
   
   On the other hand...use this book, eat what is recommended, and you'll have so many problems you will not notice any one in particular. I'm sure the junk in the book tastes just fine.



5. I bought this dessert cookbook because I like desserts. But I need to watch my diet so when I started using this specialized dessert book I was in for a wonderful surprise. There is such a wide variety of choices it makes for a tough time of deciding what to make. The recipies are welll laid out and easy to follow, even for a clutz like me!
   I think you will enjoy it as much s I do.

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.