5 comments about Pops!: Icy Treats for Everyone.

1. At my first Maker Faire in SF, I timidly went up to Krystina Castella's booth. Her beautiful new Pops! book was displayed prominently along with all kinds of creative pop molds. Oh heaven!
   
   She immediately drew me into her wonderful research on popsicles. This book is full of fantastic ideas for beautiful popsicles. I love the healthy popsicles, as well as the racier adult dinner drinks popsicles.
   
   It even has that "maker edge" and teaches you how to make your own popsicle molds--discussing the best shapes for easy extraction.
   
   Sadly I didnt buy it that day, and had to wait until it was officially published. I snapped it up. I am so happy to own this inspiring book. I would have joined amazon in a heartbeat just to give this book props. I liked this book so much that I also bought her other books too.
   
   It's that good. Total eye candy for those who love frozen treats!



2. ...I saw what appear to be some pretty blatant shill reviews in praise of a book that doesn't seem like it could possibly merit such a strong response from its "readers."
   
   Are the reviews fake? I don't know. But any time you see this many first-time reviewers hype a book to this extent--all using the same basic hyperbolic tone and language--and within a very short time span, you begin to wonder what the odds are that so many "random" Amazon customers would drop everything to write their first reviews about a book about such an obscure subject...well, you get the idea.
   
   The dead giveaway, of course, is the sheer excess displayed by these "reviewers":
   
   "I've already bought a few more copies...for the perfect all occasion gift!!"
   
   "A must-have for any age!"
   
   "It's that good. Total eye candy for those who love frozen treats!"
   
   "POPS! Is one sweet slice of summer goodness."
   
   These reviews are almost comical, and they ring false. Real people don't write this way. These are the platitudes you see coming from a ham-fisted publicist in order to flog a new title and drive sales, not something you or I might write about a book we like. And that these reviews all come from people who never bothered to write another review before or after their review of "Pops!: Icy Treats for Everyone" makes it seem all the more unlikely they came from a legitimate source.
   
   And so I decided NOT to purchase this book. The "reviews" were so over the top, and so artificial in tone, that it made me question how bad this title must actually be in order to merit such an amateurish effort to market it to potential readers. What a shame.



3. I agreed with the reviewer who said the long over-the-top reviews looked like a publicist wrote them. However, I bought the book anyway. It truly is as good as I hoped it would be. So far I have made Fresh Fruit bubbly pops, Grape Pops, and Coconut pops. They all turned out as good as the pictures looked in the book. My only complaint is that the recipes make a LOT of "batter". So I have cut them in half so that I have just the right amount to fill my 6 large Tovolo pops (also from Amazon). If you were using the Tupperware pops you would have WAY too much batter. I haven't tried any of the really exotic cocktail pops, just the summery fruity ones. The fruity ones taste a lot fresher than the fruity type pops I bought at the supermarket. I highly recommend this book.



4. This book has a lot of really creative things to make. It's from Quirk books which is an off beat publisher, but the book is well written. I recommend it to all of my friends.



5. I actually purchased this book looking for some recipes for fruit pops for summer. And those have been good. But the book had a lot of other choices as well, the chapter titles are: Healthy Energy Pops, Fruit Juice Pops, Soda Fountain Pops, Cream & Pudding Pops, Coffee & Tea Pops, and Cocktail pops.
   
   So fare, we've tried the Root Beer float pops, the Carmel latte pops, and the Thai Iced Coffee Pops. All were yummy. The book also has a section on how to make your own Popsicle molds, which I haven't tried yet.
   
   The molds I use are also sold by Amazon. They're smaller than standard pops, but that's what I like about them. They don't melt before you can finish them. And since they're silicon, they're easy to unmold. Lots of pictures which is always helpful for a recipe book. Orka Ice Pop Molds, White Base

5 comments about Raw for Dessert: Easy Delights for Everyone.

1. You don't have to be a vegan to love this book. I LOVE it because we camp and backpack a lot and like making desserts that require no cooking.
   
   The nice thing about the book is it has a huge variety of all season desserts, that even a non vegan would like. Love how the author begins on page 4 by listing all the ingredients that will be listed somewhere in the recipes, which allows a person to plan well for future dessert making. Starting on page 7 the equipment needed is listed and explained. The only thing I would have liked would have been substitutes that could be used. Like with a blender. Someone could invest in a food processor and use their blender blade, and a food processor is a multi use machine that takes up less kitchen space. And a food processor with a variety of blades can also do the job of a mandoline. A mandoline can be a tad pricey if you want one that will last.
   
   And while I did invest in an Excalibur dehydrator, one need not buy a food dehydrator, since a mesh cookie cooler rack set on the oven rack and the temp set at 200* can dry food slow over night or all day. Same with page 10 where she says for dish's that one needs plates that are white and of various sizes. Use whatever plates you have .While I have no problem acquiring items like Agar flakes, agave syrup, carob powder, rose water,spy lecithin powder, and whole vanilla beans, some people in more rural areas or those without access to health food and natural food sections may have more difficulty.
   
   The Chocolate Cake with Fudge Frosting on page 74-75 was excellent. The Jumble Berry Upside Down cake on page 72 is great since you can use pineapple, blueberries, raspberries, strawberries, which makes this a very in season dessert. Try the Ginger Spice cookies on page 81 are cookies kids and adults would love.



2. As the author of a raw food book myself, I have read nearly every raw book out there. The great thing about Jennifer's book is the simplicity of her recipes. I can whip up one of her dishes in ten to twenty minutes (depending on my familiarity with it) and often that includes the clean up time.
   
   In this book, each recipe has a handy listing of ingredients, a list of equipment necessary, and an "ahead of time" section. Many times I have decided to make a recipe when I realized I couldn't do it because I was supposed to have sprouted some seeds or soaked some nuts overnight. With this recipe book, we are warned of what preparation should be made ahead of time.
   
   At the beginning of the book is a handy listing of ingredients to have handy at all times in your cupboard. These range from the norm (ex: spices) to the obscure (ex: agar flakes, a vegetarian substitute for gelatin). There is also a list of kitchen equipment, serving ware, and even techniques (ex: tips on how to open a coconut and cut certain fruits).
   
   Jennifer starts out giving recipes for the "basics." These are items that will later combine in different recipes and include yummy frostings and creams (such as "Vanilla Cashew Cream"), sauces (like "Caramel Sauce", and crusts (like "Chocolate Cookie Crust"). Next comes a chapter for each of the following categories of desserts: fruit desserts; sorbets, ice creams and sundaes; cakes, cookies and bars; pies and tarts; creamy desserts; and candy. There are stunning colored photos sprinkled throughout to motivate us to get going!
   
   People who have little experience eating raw will be amazed: These recipes will make their cooked counterparts seem so tame.
   
   I just made the spice cake with vanilla cashew cream for a topping, a huge hit with my husband. I can't wait to make the key lime tart, coffee ice cream, chocolate candy cups, pine nut caramels and summer fruit trifle. The monthly raw food potluck group is going to love me!



3. First off I love my sweets but lately I have been trying to eat healthier. I had no expectations when I first got this book. I know next to nothing about foods in their raw states. When I opened this book, I was surprised at all the different recipes there were to choose from. There was everything from...Almond-Pecan crust to Dark Chocolate Truffles. The best part about these mouth-watering desserts is that they seem to be the healthier version.
   
   I am glad that Jennifer added a guide of the ingredients mentioned in this book and explained what they were, as I had never heard of some of these items. There were ingredients listed like...Agave syrup, a syrup that is made from the agave plant. The syrup comes in two different kinds...the light for a mild sweetness or the dark for a more molasses flavor. Then there was Agar flakes. The Agar flake is a gelatin mixture that is made from various sea vegetables. My other favorite thing about Raw for Dessert is that all the desserts do not have to be cooked! With Raw for Dessert you can have your cake and enjoy it too. This is a must have book for anyone looking for an alterative to healthier desserts.



4. I'd been wanting to incorporate more raw desserts into my diet, but always felt hesitant to purchase a bulky dehydrator, the way a lot of raw cookbooks or websites seem to use. It's a relief to see that Jennifer Cornbleet's book does not make use of such an item, and yields many pleasing desserts that are prepared in no time, and packed with good-for-you ingredients.
   My husband and I are big fans of the carob cashew freezer fudge, although we sometimes cheat and use cocoa powder instead of the carob. But don't tell anyone...



5. lots of yummy recipes! i haven't tried any yet, but i've been making raw foods for a long time and i know that i will be trying some soon. i only wish that there were more pictures. i am a visual person and the pictures get my imagination going. i usually won't buy any recipe/cook books without pictures to go with the recipes. it makes a big difference! but the recipes look really great and innovative.

5 comments about Ani's Raw Food Desserts: 85 Easy, Delectable Sweets and Treats.

1. Raw foods is becoming a popular way of life. There are many people who have either started incorporating more raw foods into their diet or gone onto a completely raw diet. Having just recently become aware of this phenomenon I have been reading many books on the subject. One of my main complaints is that most books have an over-abundance of recipes that use a dehydrator. This is especially true with desserts. Ani's book is different. Although she does have deserts that use a dehydrator they are in their own section and very easy to avoid if you don't have one or don't wish to use one. The recipes I've tried have been simple, quick and delicious. I love how accessible her recipes are for anyone who wants to try raw desserts. This is definitely a book I plan on keeping and using for a long time!



2. Ani Phyo is an amazing raw food chef. I ended up buying her books for my mom and cousin too. I feel great eating these foods.



3. This is a really incredible book. Ani has found a way to create delicious and raw whole food nutrition that doesn't require a dehydrator for every little thing. I appreciate the raw food movement and all the wonderful benefits it has for our bodies, but the idea of dehydrating everything before I had a chance to eat it became daunting. I looked at a lot of raw food books before I found Ani's and I just love them. She gives you simple, fast and elegant recipes with lots of bold flavor and delicious nutrition! Thank you, Ani! I highly recommend this book and the almond kream recipe. A note to everyone though: make sure you soak your nuts for at least 8-12 hours (longer is okay too) before you put them into the recipes. She tells you this in the beginning of the book, but if you just jump right into the recipes without reading the intro, you'll miss this and it is critically important, nutritionally and in the execution of the food. Enjoy!



4. Ani Phyo, the fast-rising, modern-media, multi-talented dynamo, brings us Ani's Raw Food Desserts--a wheat-, gluten-, dairy-, and processed-sugar free collection of raw confections to die for. This adorable, slightly-larger-than-pocket-sized beauty is packed with style, flavor, and such exquisite color photography that the pages look edible. Most of Desserts' recipes are fast, easy, and have no more than six ingredients, often fewer. It almost feels like cheating to be able to create tasty, intricate, and stylish treats without going through chef training. No one will complain, given that choices range from Frozen Treats to Cakes and Tartlets right on through Chocolate and Fudge, Crisps and Cobblers, and Puddings and Parfaits. If you've thought about adding more raw food to your diet, follow this edict: Eat dessert first.



5. My family and I really enjoy this book as well as her other book. We really are careful about what to eat by way of sweets so when we found this we were really excited...thus far we have tried four of the 85 recipes and we do plan on trying each one at least once!!! Thanks to the Monarchs for their business!!
   Peace

5 comments about The Complete Magnolia Bakery Cookbook: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen.

1. The other cookbooks from Magnolia were good, and so is this one. Easy to prepare, and all sound delicious. Good to have handy.



2. I bought this as a gift for out of town relatives so I never saw the product, but they enjoyed it. The only thing I can attest to is fast shipment time.



3. Let me explain... if you're a fan of the previous two books, like I am, chances are you already own them and bake from them often. My family enjoys the treats from this bakery so much that when I saw they had a new book, of course my husband gave it to me for Christmas. Well, I'm sorry to say it went back for a refund. Now, don't get me wrong, the recipes are as delicious as ever, it's just that it's practically the same two previous books just made into one! The same recipes, even the very same photos. There just wasn't enough new material to warrant buying this new book. So many repeats of the other books AND of the recipes in this book itself as well as the fact that they didn't more or less imply this in the description or blurbs, just makes me think that they were trying to make a quick buck off of the fans.
   However, if you're trying out the Magnolia recipes for the first time, then definitely go for it.



4. I ordered this book from Amazon because of the rave reviews. Everything I have tried from this book is not worth feeding to my dog and I end up throwing it in the trash. I have made 3 things from this book the Coconut Layer Cake had a strange taste when I say strange I mean NOT GOOD. The Lemon Layer Cake was one of the worst cakes I have ever tasted, the lemon buttercream icing calls for 8 CUPS OF POWDERED SUGAR!!! The Traditional Vanilla Birthday Cake was dry as a bone. I would not recommend anyone waste money on this book. BTW, I have a home based bakery & everything I make is amazingly delicious, so I know how to cook and I followed each recipe to a T. The recipies still turned out bad.If these are the recipies The Magnolia Bakery uses they would be OUT OF BUSINESS!!!



5. Great book. Color pictures, nice layout. The cover of the book has that nice soft feel to it. Great recipes (I have yet to try them out though).

5 comments about The 1200-Calorie-a-Day Menu Cookbook : Quick and Easy Recipes for Delicious Low-fat Breakfasts, Lunches, Dinners, and Desserts.

1. I Bought this Book to eliminate the guess work out of what My Meals calorie counts were. EVERY recipie Has 4 Servings.!! So You have to Quarter every ingrediant, to make a Meal for One Person Or 1/2 It to make a Meal for Two. No Pictures at all either, which Make it Non exciting to me. I did not want to have get out my calculator, and figure it out.. to get a Meal for One. Plus every recipie is a BIG Production.. not going to eat FAST, either. Shopping, caluculating, etc all too much for a such a simple cookbook. Plus doesnt give serving sizes either and no sodium counts.! So if your into measuring, and shopping, and spending a Lot time in Kitchen.. this Books for You. If not- LOOK ELSEWHERE. This is Going on ebay to get some of My Money Back!



2. I really like this concept, that no matter what you make it is a 1200 calorie day. That said, there is no room for snacks because all 3 meals are suppose to equal 1200 calories. Some of the breakfast and lunch were not feasible simply because of my work schedule. The recipes I have tried have been tasty and easy to make. I do wish that they were easier to cut down since I am only cooking for 1 and all the recipes are for 4.



3. Don't buy this unless you have a lot of time available for meal prep and are okay with 15+ ingredients per recipe. Also, the nutritional info is skimpier than what's provided by some cookbooks; she gives you the calorie and fat-gram counts, but that's it - no saturated fat, trans fat, or sodium numbers. That said, there are some good 100-calorie dessert recipes, and a few of the others worked for me too. I guess I got my money's worth, but the cover says "Quick and Easy Recipes," and that they are not.



4. What I like:
   
   I have tried a few of the breakfasts, with tweaks since I do not use synthetic fats like margarine and can no longer eat dairy. Even with the tweaks, the breakfasts are tasty! I get a lot of food and it's only 350 calories.
   
   There are a few things I do not like:
   
   1. Oven temperatures and time to cook are not stated sometimes. I end up having to guess and I am notorious for over-cooking things.
   
   2. The lunch and dinner recipes do have a LOT of ingredients. Most are seasonings to make the food taste good. Sadly, I made a pasta chicken dish that took time and it still tasted bland. Plus, I do not have time to make food with so many ingredients every day or every meal. I understand that each recipe requires a lot of ingredients because, in order to meet daily nutrient requirements, you do have to eat a protein, starch carb, and fibrous carb so that leads to plenty ingredients when you add in the author wants you to actually flavor it.
   
   3. Because I do not substitute fake butter for real butter and mayo and such, I am probably eating more than 1200 calories.
   
   4. Because of the above, I do not think I am losing weight. All I know is this book is too busy for me to do every day of the week. But, the breakfasts are yummy so I am still happy I bought the book.
   
   5. I read some reviews on her 1500 calorie book and bought it as well. People say it has less ingredients. Well, it does...but what it also has is a side panel on each page telling you what side dishes to have. This may or may not create much extra work for the cook. I have not tried them yet.
   
   6. I eat 5 meals a day now, so I still have to put in a lot of leg work to try to get my calorie count right. Needless to say, I am going to eat simpler food after my groceries are gone this week. This book still makes it too much work for me.
   
   7. Fat per serving and calories are given. Protein count and Carb count are not. I wish they were.



5. Great selection of food choices and easy directions to follow. So far, the recipes have been very tasty...my family has enjoyed the variety of meal plans. Have been recommending this cookbook to co-workers & friends.

5 comments about Ready for Dessert: My Best Recipes.

1. When it tastes good, it is good. To paraphrase Duke Ellington. And from this perspective this is indeed a good book. Yet, I have to side with some of my fellow reviewers when it comes to the presentation in this volume. All pictures are poor quality black and white.



2. I see a lot of good recipes in here. I'm thinking this is not the final version of the book, so I won't rate on the awful black and white photos. So the recipes look pretty yummy, but I'm with others in that plenty of the ingredients aren't your normal day-to-day go to the grocery store ingredients. I need practical. I give it a three stars for the yummy recipes.



3. Okay so, I'm vegan and I wasn't sure if I should order this book because it isn't. I went ahead and ordered it anyway because I was tempted by the great and somewhat unusual sounding flavor combinations. I figured I could veganize the recipes later.
   
   This dessert book has a lot of what I look for in a cookbook. There are a few sections before the recipes that introduce ingredients and equipment - detailed but not overly long. There are a few paragraphs to introduce each recipe and provide additional info that is useful but may not fit into the recipe itself. And, there are tips that are useful and actually contain PAGE NUMBERS to other recipes or book sections, something which I am amazed some cookbooks don't do (they send you thumbing through the index instead.)
   
   AND, the flavor combinations don't disappoint. There are a few things it would be very hard to duplicate as a vegan but nothing is actually impossible. There is a Marjolaine which includes a nut meringue, and of course how do you make a meringue without eggs? Actually, you can. There is a blog by Bryanna Clark Grogan (who has a number of excellent cookbooks on amazon) which tells you how to do just that. So, I am thinking the Marjolaine may be the perfect thing to practice vegan meringue making on! Especially since it contains chocolate, something which the author and I are both quite fond of.
   
   There is a cake which contains SIX large eggs, and I do think that it could take a bit of experimentation to find the right way to substitute for that many eggs (like instead of just egg substitute, using part egg substitute, part bananas and replacing the salt with indian black salt.)
   
   The author does use a lot of butter, specifically to impart a buttery taste in items. This leaves me wondering if it would be better to substitute Earth Balance, which has a somewhat buttery taste, OR coconut oil, which is going to add a coconutty taste. Either way it is probably going to change the taste and even the texture a bit on some of the desserts.
   
   The souffles have me a bit stumped, and some things like flan will probably require some kind of frankenstein recipe between a vegan flan from another book and the flavor combinations from this book.
   
   Overall, I feel like the author and I have similar palates and I am actually very pleased with this book, and the flavor combinations do not disappoint. I can't wait to make Guinness-Gingerbread cupcakes, Irish coffee cupcakes, and oh, I don't know, at LEAST half of the recipes in this book. The only things I will probably skip is the cookies, since the flavors aren't that special and I can make the same thing (chocolate chip cookies, peanut butter cookies) from the Isa Chadra Moskowitz book on vegan cookies, without wasting my time experimenting with substitutions.



4. This is a nice, conversational cookbook. Each recipe is introduced with a paragraph on some interesting thing: is the area behind the Gare du Nord really a Hell's Angels hangout? Do Italians love cornmeal as much as Americans? What do showgirls at the Lido really think about cake? Plus things like how to make brown butter correctly and the proper peeling technique for bananas, in case you need those things.
   
   There are also recipes here. The categories include cakes; pies, tarts, and fruit desserts; custards, souffles, puddings, and gelee; frozen desserts; cookies and candies; and basics, sauces, and preserves. In all categories, you will find lots of fresh fruit, nuts, and spices. You can even find vegetables (Butternut Squash Pie) and whole grains (Apple Tart with Whole Wheat Puff Pastry and Maple-Walnut Sauce).
   
   I like the relaxed attitude of the recipes, suggesting variations and substitutions, ways to make things ahead or to speed up the process, and reassurances about things that might worry a reader. The result is a very friendly book.
   
   The recipes are accurate, easy to follow, and delicious. I like the classic cakes like Gateau Victoire, the healthy fruit dishes like Spicy Baked Pears with Caramel Sauce, and fruity cookies like Cranzacs. If your tastes run in other directions, though, there is also a recipe for chocolate bark with candied bacon (I haven't tried it -- sorry), lush dairy desserts like custards and cheesecakes, and wonderfully elaborate things like Baked Alaska for special occasions.
   
   The variety of foods is marvelous. From Nonfat Gingersnaps to Banana Cake with Mocha Frosting and Salted Candied Peanuts, there's something for everyone.



5. The only desserts I've made before getting this book were, brownie's out of the box and chocolate chip cookies. I have to say that when I first started looking through the book I was intimidated. I played it safe and went for the chocolate chip recipe that was in the book first. They came out better than any other version I've ever made. With my confidence raised slightly I moved on to the "chocolate crack" cookies. I had never seen these before attempting to make them, and yet they came out looking and tasting delicious. At that point I raised the bar to the "Irish Cream Coffee cupcakes". I had to make the cake the ganache, and the filling. I had no idea what ganache was so I looked it up*. I followed the book exactly and they came out delicious. I was a little worried when I was making the ganache part because it tasted a little more liquor than I expected. It turned out that it's taste blended perfectly with the rest of the cupcake when they were together.
   
   *Ganache - A rich and creamy chocolate icing, used to frost or fill a cake or torte.
   
   I also want to point out how much I liked the stories/blurbs about the recipes that the author added in. I liked them enough to go back and read the introduction to the book. I honestly never thought I could say that I read (and enjoyed) the author's introduction in a cook book.

5 comments about Sugar-free Gluten-free Baking and Desserts: Recipes for Healthy and Delicious Cookies, Cakes, Muffins, Scones, Pies, Puddings, Breads and Pizzas.

1. I am so glad I found Kelly Keough's book!
   I am not gluten senstive but have looked for an alternative to baking w/ refined sugars/flours. I have always LOVED to bake but have had a history w/ slow metabolism & therefore easy weight gain. My husband has a history w/ hives which they say are "idiomatic" & he's been tested for food allergies - nothing comes up. I absolutely refuse to consume any processed sugar - we all know how terrible it is for you; I believe it only plays havoc w/ our bodies. This book will seriously save your life b/c as Kelly shows you, there are a number of alternatives to processed sugar. Her book opened my eyes to ZSweet & Swerve. I used to think baking certain sweets wouldn't be possible b/c agave couldn't handle it due to it's makeup. Sure some of these ingredients can be somewhat pricey but think about it in these terms: #1 - Pay for your health while you are in control of it now or um, later. #2 - You'll find you take a little more time (I find baking this way very therupeutic) b/c these recipes are good for you & your body & you want to "treat" yourself right. #3 - You savor each bit and piece. You won't slam down a sheet of cookies. You took time baking them so you'll take your time eating them. Also, a little taste goes a long way. These recipes are so full of flavor and those w/ chocolately goodness are incredibly decadent (Hemp Truffle Balls, Fudge It, any number of brownies: I'm looking at you!!!) Anything made with quinoa? You've got to try it. It has the most unbelievable, unique & pleasant flavors!
   
   This book allows you to have fun & gives you hope.
   Thank the world for Kelly. Her hard work and dedication is clear.



2. The book offers up a ton of sweet delights that are glutten & Sugar free.
   
   She gives examples of items in the front of the book that could be helpful in converting your own recipies to glutton and sugar free as well the book has some wonderful recipies to work with.
   
   The only thing I had difficulty with were some of the items are harder to locate and in a large city like Chicago, I am lucky I was able to find them. I am betting in a smaller town - this would not be the case.



3. I read through this book a couple times hoping there was a recipe I could try out. The recipes all seem to call for unusual and expensive ingredients. The author recognizes this and suggests that two friends chip in together to buy ingredients and bake together. That's way too complicated for me. The book also is oddly worded in places. Not fatal, but somewhat distracting. I just wanted to bake a little healthier. However, someone who truly needs gluten and sugar-free food might be willing to go to the effort.



4. I have really enjoyed this book. Some ingredients are hard to find in my small town area, but this was definitely worth finding them. My mother has really missed her desserts since going gluten and sugar free. This was the perfect solution.



5. the back section of this book details what flours to substitue for what kind of food you're making- which makes soo much sense, but I've never seen detailed anywhere else. Of course you need flours to react differently when you're making cookies, pancakes, or yeast breads etc. She teaches you how to make various kinds of flour combinations and when to use them- and as for other reviews complaints about expensive ingreadients- yes- agave is more than sugar- and gf flours are more than wheat- but its sooo worth the price to creat foods that taste good AND make you feel good. no sugar crash after cookies? SOOO worth the price of agave! no stomach pains after anything with flour AND eating something that tastes normal and not gritty, chalky, or dry? SOOOO worth buying nad mixing the right blend of flours...plus its not THAT expensive, and remember that sugar substitutes (splenda, stevia, agave etc...) are interchangable too- read the book and she details that for you too... if you can't afford stevia, use splenda etc... you can find something thats pretty comperable to what you'd pay for the bad stuff...
   the recipes are right on point (i get rave reviews everytime i make soemthing from this book- even from non gf eaters!) but the information on substitutions makes this book invaluable! i use it every time i bake!

5 comments about Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More.

1. Not only is this cook book truly unique and very well done, but it was shipped appropriately and arrived in pristine condition! It's wonderful to deal w/people that understand the Post AWFUL is hard on packages.
   I also received the two copies I ordered significantly faster than stated. I believe I had them in five days!



2. This gift of this cooking book was a request for my sweetie! Since the holidays she has made some really great cobblers. She likes that this book has some older recipes that are similar to here grandmothers. If you wife likes to cook this can be the gift for you. I have enjoyed some great desserts.



3. Great book! I gave several copies as gifts, and they were a big hit, even with people who already had quite a bit of experience with fruit desserts. They appreciated some new ideas. Very attractive book, too!



4. Just made my first recipe for a dinner party for 8.......page 138. It was wonderful served with a small scoop of vanilla ice cream. Was not hard to make and everyone at the table and all family members commented on how terrific it tasted. I used Gala apples for mine and only had time to soak the currants for about 6 hours but they were soft and flavorful. Jan from West Chester



5. This was the perfect gift for a young male who was exploring his baking skills, and didn't really care about making a "pretty" dessert!

5 comments about Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments.

1. I've only had a chance to try two recipes from this book, the orange ice cream was excellent and it made the ice cream in about a half hour, once I had all the ingredients in the ice cream machine. You have to remember to pre freeze the bowl you're making the ice cream in, so that it turns out okay. The pineapple sorbet started out as a slushy and became hard as a brick in the freezer - it was tasty but you couldn't scoop it into a bowl or ice cream cone. I think I'll just use this book for making ice creams in the future.



2. I adore this book. I've now made about 10 of the recipes, and all have been excellent and perfectly described. His basic concept for how to make a custard seems a bit different from that in other recipe books I've used, and better. (He tends to leave a large portion of the cream out of the cooking process entirely, where it's added to the cooked custard only at the end, over an ice bath.) He also has excellent side recipes for mix-ins, toppings, etc., with very helpful and interesting suggestions for pairings, blends, etc. Very very good book.



3. I got my boyfriend an ice cream maker for his birthday this summer since he has a food allergy. This would enable him to make ice cream (his favorite food) at home omitting any allergens. After receiving the ice cream maker he researched around for recipes and decided on purchasing this book.
   
   At the time both of us thought it would be the "start" of an ice cream recipe collection, but 6 months later it's still the ONLY book we need! This book goes above and beyond to provide you with literally everything you need to make ice cream, besides the maker. It is a must have! My mom wants to get an ice cream maker now, after experiencing our homemade ice cream and I told her she also needs this book. It goes hand in hand with purchasing an ice cream maker, as the two things you need!
   
   There are over 200 pages of meticulous research, attention to detail, small descriptions and stories, recipes, beautiful color photographs, instructions, tips, etc. Every recipe we've tried has not only been delicious, but better than expected. There are ice creams (custard based and non-custard based), sorbets, sherberts, granitas, sauces, toppings, mix-ins, and even vessels, all with recipes, recommendations and pairing suggestions.



4. try the peach ice cream with fresh peaches in the summer-delish! Love this book!!



5. This is a great book! I love David's passion for ice cream and all of the unique ideas. The mix-ins chapter is especially helpful.

5 comments about 15-Minute Low-Carb Recipes: Instant Recipes for Dinners, Desserts, and More.

1. This cookbook makes it possible for you to keep on your low-carb lifestyle and only need to cook one meal for your entire family. The worst part of a diet for me has always been is having to fix two meals, one for myself and one for everyone else. Now we all eat together and the same things.



2. What, meals in 15 minutes? That's impossible or so I thought. It's the low carb that is freaking me out because I'm carbohydrate junkie. Not only are there 100's of recipes in this easy-to-read cookbook. There are explanations, descriptions of appliances needed, and techniques details and convenience foods. The ah-huh moments for me were:
   
   Ice cube preservation - spoon left over sauce into ice trays, freeze and use them later
   
   Interesting short cuts - minced garlic in oil, jarred grated gingerroot, crushed pork rinds and tapenade
   
   Little known nutritional facts - phytochemicals in onion, rice protein powder, the power of vinegar and vege-sal.
   
   Carpender proves that low carb doesn't mean no taste. The recipes are quick, cost-effective and delicious. The following recipes get two thumbs up meaning you should eat now and often:
   Parmesan Chicken Breasts
   Lettuce Wraps
   Buttered Salmon with Creole Seasoning
   Border Town Chicken Salad
   Italian Sausage with Onions and Peppers
   Slow Cooker Chicken Guadalupe
   
   There are a few items that instantly yell are you kidding me (because I have crazy childhood memories of eating them in bulk) like 15+ ways to cook cauliflower, multiple ways to fix asparagus and 4 varieties of artichokes. The menu choices in this cookbook will alter your life. Cutting the time you spend in the kitchen will allow for more time for family (or to relax in quiet while your family believes you are slaving away in the kitchen). Carpender thanks for doing the hard work of combining taste and nutritional value into quick low carb recipes. You've made me a new low carb fan.
   
   Deltareviewer
   Reviewing for Real Page Turners



3. In the Spring of 2004, I'd just decided to go on a low-carb diet, but having been a long-time vegetarian, frequent restaurant patron and broke devotee of things like macaroni and cheese, I realised I had no clue how to cook such things. I marched myself into a bookstore, and looked through the low-carb cookbooks. I chose this one, as it seemed the least fussy and certainly I needed quick food options. Looking back, I can't think of a single thing in this book that DIDN'T cater to my tastes, my experience and my lifestyle - quick, low-carb recipes that were easy to follow, easy to make, a variety of cuisines (such as the Chinese, Mexican and Thai foods I'd always made in frighteningly high-carb recipes), ideas for substitutions I'd never thought of, detailed instructions, guides on which vegetables are suitable for low-carbers, guides to specialty products... you name it, everything I was looking for at the start of my low-carb adventure was right here in this book.
   
   I practically lived by it. I tried a new recipe (sometimes two) nearly every day - I discovered new favourites, won over my carb-eating friends and family with these recipes, found new staples, learned how to cook meat, gained so much confidence in the kitchen that I began substituting ingredients for my own recipes and even de-carbing some of my old vegetarian standbys. In six months, I had my energy back, I felt better about life, I had more confidence in myself, and I was over 50 pounds lighter. True, it wasn't solely from this book, but without this book there is a lot I wouldn't have accomplished. The recipes, especially the ones for one-skillet meals, fit right into my crazy life, and I never felt annoyed that I had to make dinner as opposed to spending that same amount of time waiting for takeaway or hitting a drive-thru.
   
   And... I made these recipes on a very, VERY small budget. Most of it was knowing where and what to substitute, where to shop, halving some recipes, taking advantage of sales, coupons, etc... but I did it, and for not much more than I was spending on the aforementioned pasta dinners.
   
   I am also curious as to why so many reviews slam cookbooks (not just Dana's, but a few other favourite authors of mine) for not having pictures or being in colour? Honestly, why is that necessary? If you know what ingredients are, who needs a picture? In my experience, even when I follow a recipe and it comes out delicious, it rarely looks like the picture in the book.
   
   I wish I had a picture of my copy of this book, so everyone can see the tons of notes I've taken on recipes, the wrinkles, oil splatters, reviews... I may need a second copy!
   
   That said, here are some of my favourite recipes:
   
   Chipotle Eggs (an easy-as-pie morning wakeup)
   Luau Burgers (not even my bread-eating roommates missed the bun)
   Crunchy Peking Burgers (made with ground chicken, these are even better)
   Aegean Chicken (chopped olives with garlic can stand in for the tapenade, and provolone can substitute for the kasseri - delicious!)
   Salmon In Ginger Cream (probably my favourite fish recipe in the world)
   Chinese Steamed Fish (tilapia is delicious and cheap, and this can be modified to an oven recipe easily)
   California Tuna Fritters (we like these as a late-night snack, though I only use a tablespoon of the protein powder)
   Inauthentic Bulgogi Steak (made a family pack of cube steaks into a raved-about family dinner!)
   Asian Pork And Cabbage (Amazing, easy as heck and a mere fraction of Chinese food's carbs!)
   Unstuffed Cabbage (my winter dinner standby)
   Poultry Hash (ground turkey makes this sublime - another winter standby)
   Easy Garlic Creamed Spinach (such a great trick)
   Apple Walnut Dressing (Happy Thanksgiving!)
   
   ...and last, but DEFINITELY not least, the Jerk Seasoning has become something of an in-demand item whenever I'm invited to a BBQ. It's the tastiest thing I've ever had on a grilled chicken.
   
   I stinking LOVE this book.



4. As I've said on the other Dana Carpender cookbooks I've purchased, these are easy recipes. They taste great and are low carb. In the 3 cookbooks I've rated of hers, she notes the carb counts and a few other counts at the bottom of her recipes. She explains ingredients in the front pages of the book. I've been cooking one of her recipes every night and I'm losing weight. My husband is too, and he's had a difficult time of trying to lose weight.



5. And let me tell you, that recipe alone was worth the price of this book. Delicious! And low carb??? I'm sounding like an infomercial now, but after trying another low carb recipe book I really wasn't expecting much better.