5 comments about Chocolate and the Art of Low-Fat Desserts.

1. Clearly Ms Medrich has turned creating low fat, high flavor desserts into an art form! Many low fat recipes taste low fat, but not the ones in this book. It is comprehensive and included is everything from easy cookie recipes to stunning dressy desserts. Make sure to try Michael's Brownies, they are simply addictive!

   The book is visually stunning, and also includes detailed information on ingredients and techniques which makes this into a real cooking reference. The book is well researched and one of my favorite subject books.




2. I am left to slobber and drool uncontrollably and often wonder aloud how heaven could improve on this magnificent art form. I fully suspect St. Peter and all the rest dine regularly on a menu culminating in these wondrous desserts. Now, this is what a low-fat, antioxidant is supposed to taste like. Sigh. . .



3. This is an elegant, sumptuously produced book - if you're the type who reads cookbooks in bed, you'll love it. I've tried some of the simpler recipes and found that things turn out exactly as promised.

   Be warned, though - you'll need a good assortment of baking pans, spatulas and bowls and an instant-read thermometer to make most of these recipes. Secondly, vegetarians look out - all but one of Medrich's mousse recipes (the foundations on which 3/4 of these desserts are based) contain gelatin, so you should be prepared to experiment with agar-agar or another setting agent. Also, Medrich loves herself *a lot* - her lavish self-praise can be annoying.

   Having said that, this is a great manual for lower-fat desserts. Medrich is an able teacher who wants you not only to make her recipes but learn the principles for developing your own.




4. I have yet to make something in this book that isn't delicious. So far, I've made the marble cake, brownies, tiramisu, chocolate chip biscotti (mmm, tasted just like a real cookie!), and chocolate souffle torte. Everything is easy, clearly explained, and RICH. Like another reviewer said, these are great recipes that happen to be low-fat. And there's no gimmicks, like "Oh, just substitute half the fat with apple sauce." Medrich teaches you how to maximize the flavor of your full-fat ingredients so you use less but taste more. I am so sad this book is no longer in print. If I lost my copy, I would die!

   BTW, everyone thinks I'm a kitchen god. It's not me; it's the book!




5. I have read all of Medrich's books so far-this being the last one. I know that this book has recieved accolades from the critics and fans alike, but I disagree.
   For one thing, with the word chocolate highlighted in bold print in the title, it would seem to suggest that the book is primarily about chocolate; (the author writes books about chocolate after all), but half of the recipes in this work are not made with chocolate at all.
   As I have written in other reviews of her books, the self-congratulatory text in her books are tiresome and it is evident in this one as well...when you look at the paragraphs in her introduction, it seems every third one starts with "I" and then follows with something like "my stuff was so fantastic..everyone was amazed!" You know, there is such a thing as humility, but it is certaintly not evident in these books. I prefer cookbooks with a forward written by someone else; a person with "know-how" to stand up for the author-to show examples why the author should earn our respect..this is what feels comfortable to me as a reader.
   Also, the photos were not as good as shown in her other works and I had expected the same quality and consistancy, so this was a disappointment.
   The techno-culinary babblings (informational writing) got pretty stale too, although some other readers may like this. Obviously the critics did...this book recieved an award.
   Personally, I don't think this is her best work.I have seen several authors offer excellent low-fat recipes for desserts (Steven Raichlin is a good example) so the fact that Medrich has a few recipes that work here is not really that noteworthy. I know this review reads like I am a sourpuss but rest assured, most of my other reviews are not as harsh as this. It is only one opinion-mine.

4 comments about Roland Mesnier's Basic to Beautiful Cakes.

1. I have such respect for Mesnier as a pastry chef and am fascinated by the idea of his creating special desserts for all the special occasions at the white house. I was only disappointed that there were not more photos of his fabulous creations. This book has only 16 pictures. I craved much more visually.



2. Chef Mesnier presents numerous recipes and techniques for some spectacular cakes, and his descriptions make them all accessible for even the average baker. You'll be able to turn out some real show-stoppers at your next dinner party or birthday celebration! As mentioned, the book's only downside is that it's skimpy on the photos (the Princess Mary cake photo is particularly drool-worthy); otherwise, this holds a prominent place in my cookbook collection.



3. In Roland Mesnier's Basic to Beautiful Cakes, Chef Mesnier offers a stunning selection of delicious and dependable cake recipes. From the basic but "Perfect Yellow Cake," to the more time intensive and skill demanding (but oh so worth it) "Mouse-filled Chocolate Soufflé Cake," each recipe guides you to a spectacular and delicious result. The "Peach and Spice Upside-Down Cake" is a truly a summertime gem. Alas, if only there were more color photos showcasing Chef Mesnier's breathtaking artistry...



4. I purchased this book after attending a cooking class that Mesnier had at a local cooking school I like to occasionaly visit. He was great. This book is just as a great. I'm not the best cook or anywhere near the best cook but the Cherry Trifle cake helped me when a cook-off at work for best Dessert. The American crust-less cheesecake is to die for; it even list sauces to top with -- fresh chunky strawberry sauce is my favorite. All I can say about this book is buy it, buy it, buy it.

4 comments about Lucinda's Rustic Italian Kitchen.

1. Ive tried 1 receipt The Steam Clams they were excellant. Through out the book all receipts are very simple and the food items are easy to find. I like cookbooks like this one.



2. Lucinda's Rustic Italian Kitchen offers simple, authentic, mouthwatering recipes paired with fantastic photography. This small book should be on every food enthusiast's book shelf.



3. It's such a pleasure to read a cookbook that gives clear, easy to follow directions, for classic recipes. Even the least adventuresome will be inspired to try dishes they'd only heard about from friends, gushing the praises of carefully guarded family recipes. After your first two wonderful successes with Lucinda's recipes, you'll want, and they'll demand, more, and even more.The ability to try new foods, is the way to embrace life in all its subtle tastes and textures. Do yourself a favor, try this wonderful book,and maybe a little dancing? Enjoy!



4. I bought this book after seeing the author on TV. The recipes are fairly simple and simply delicious!

5 comments about The SPLENDA World of Sweetness: Recipes for Homemade Desserts and Delicious Drinks.

1. I have tried a couple of these recipes and pleasantly surprised. I'm a big fan of Splenda anyway but these recipes are easy and can be done quickly. I do recommend this cookbook.



2. I can still eat the good stuff and keep it within my diet parameters.
   You sent the book so quickly and it was packed very well also.



3. Buy this book if you want recipes that use Splenda products. Don't buy it if you want recipes that are low-calorie, low-fat, or even low-sugar (some contain a Splenda product but are also loaded with corn syrup or molasses). The occasional nod is made to calorie reduction where no particular work is required to adjust the recipe, for example replacing the regular milk in a recipe with low-fat milk. But by and large, nothing else has been done to standard baking recipes except to swap some Splenda product or other for sugar.



4. The recipes are interesting and fill the hunger for "sweet" desserts for those of us who must limit their sugar intake. However, some of the baking instructions leave parts out -- baking temps, for example. As I am an experienced baker, I didn't have much trouble with this. Also, I found the times not exactly correct for my oven -- the book has them much too long. Despite these drawbacks, I would still recommend purchase of this book.



5. I bought the book for sugar-less and no sugar added recipes. Many/most of the recipes had corn syrup (sugar), maple syrup (sugar) and such so the book will not be helpful for what I bought it for.

No comments about The Gingerbread Architect: Recipes and Blueprints for Twelve Classic American Homes.

3 comments about Sugar: Simple Sweets and Decadent Desserts.

1. I watch Sugar on Foxtel in Australia - so was very happy to see the accompanying book !
   Quite simply - if you love desserts this book is for you! The recipes range from the very easy to the more complicated - there is something for everybody from simple cookies , to coffee sour cream cake, to the wonderful phyllo bananas - and peanut btter chocolate cups -
   Anna also includes handy tips on choosing the right tools and using the right techniques - the only problem I have with this book is that it should include more photos - there are only a handful - but other than that you won't regret buying this book



2. As I always see Sugar on TV, it was a very nice surprise to find out that you had the book, but I would have liked that the book had more pictures. All the recipes are excellent.



3. the book is very complete, she explains everything so you dont mistake, has a lot and very good reciepes.

4 comments about Ina Garten's Barefoot Contessa Desserts (Potter Style).

1. A friend mentioned the cards so I ordered them as a gift. Didn't realize there were so many choices so I opted for the "sweet" ones (that is, the ones with dessert recipes)!



2. I ordered this thinking it was a book. Funny, it was listed under the book catagory, but its not a book. Its a box of 12 note cards, 4 different kinds, 3 of each. This is the first time I have been disappointed with an Amazon order. Don't waste your money.



3. I thought I was getting a box of recipe cards but, in fact, it was a box of greeting cards. I looked at the ad in Amazon again and it is not all that clear. I wouldn't have ordered them if I had known what they were. I'll use them, but not what I was expecting at all.



4. I have still not received this book even though I ordered it a month ago.
   What's up?

5 comments about Gale Gand's Just a Bite: 125 Luscious Little Desserts.

1. I felt the presentation of this book was great and there are a lot of unique recipies. I did try to make the blueberry shortbread and had a problem with it. The consistancy was just not there. After reading someone's else's review here on Amazon, I see I was not the only one who had a problem and perhaps there was something left out of the recipie?
   I also tried the cake on the front cover which everyone did love, but I have to say that it made way more cake batter than the pan size and even though I didn't use it all it overflowed all over the oven. I would say that this cookbook may be for someone with a little more experience than a beginner who is not used to anticipating or judging when things don't look quite right! The choc. cake and topping was a big hit though regardless of the big mess in my stove!!



2. I bought this book recently when I saw her at a cooking demostration. I have made quite a few items already and they have all turned out great and the people I have given them to keep asking for more.



3. First and foremost, I highly recommend this book. I just ordered a copy of it for my mother. The recipes may take a lot of time, but they aren't tricky. The results are delightful. I've only made half a dozen things but all have turned out very well.

   I agree with other reviewers that there are puzzling discrepancies. One recipe called for "9 ounces of pecan halves (about 3/4 cup)." By the time I had weighed 9 oz of pecan halves, I had about 7/4 cups. So trust yourself, some, when things don't seem "right".

   But don't let that stop you from using this cookbook! Fantastic stuff.




4. Good ideas in this book. I only wish all the recipes were listed in the index and that the trios were referenced with a page number.



5. After looking through this book, I found these weren't the types of recipes I woul make. It was a nice book, just not what I was looking for.

5 comments about Ice Cream and Frozen Desserts: A Commercial Guide to Production and Marketing.

1. Working as a dairy technician in a medium sized ice-cream-factory, I needed something to expand my knowledge on the subject. That's why I bought this book. And I was amazed: Ice Cream and Frozen Desserts: A Commercial Guide to Production and Marketing really met my expectations and did a lot more. It's well written, easily accessible and thorough. A must buy for both ice-cream-professionals and enthusiasts.



2. This book was an interesting guide to ice cream. It has helped me gain an insight in how to make and distribute ice cream. It answered most of my questions and helped me decide my next course of action.



3. This book is a nostagic look at ice cream manufacturing and store operation. We have opened 30 plus ice cream stores over the last 25 years and would not recommend anyone using this book as a reference. This guy enjoys making ice cream and spinning a good yarn but in the real world of ice cream store operation his ideas are outdated and seriously flawed. Ice cream shops work in only a few areas of this country and require hard work and long hours. They fail at an alarming rate and rarely gross enough to make a decent living. If you are planning on an ice cream store operation make sure you do a decent demographical study before attempting it.



4. This is BY FAR the best book on the subject of ice cream. It's not the sort of book you would want to use a little machine that lives in your freezer at home - this is geared towards mass production in a professional kitchen or bakery environment. I've used twenty of these recipes and turned ice cream desserts into the top-selling items. Even the sorbet is superior to what I was doing before. This week alone, I've sold over five hundred portions - Ice cream is now my #1 seller and the most profitable dessert on the menu, not to mention the lowest labor to produce. If you produce your own ice cream in any sort of volume setting, this book is a must-have for your library.



5. Particularly useful if you are thinking of or are in the process of opening an ice cream business. Useful dealing with production, display equipment etc.

1 comments about Tarts & Pastries (Le Cordon Bleu).

1. I loved this book and I learned how to make many Tarts....I wish I could go to this school in Frqance.. But a las I wasn't born with a silver spoon in my mouth...