5 comments about Frozen Desserts: The definitive guide to making ice creams, ices, sorbets, gelati, and other frozen delights.

1. If I had the option, I would give this book only a 1/2 star. I agree wholeheartedly with other reviewers: this book is written, organized and intended for a British/European audience. This would be fine, except that it was never made clear in the descriptions of the book. There are many recipes that are interesting, but as a chef, I can look at them and know that they will not work. Ingredients for many of the recipes are obscure, to say the least, probably only available outside the US. It's a curious and quaint book, but of absolutely no use to me personally or professionally. I WISH I'D READ ALL OF THE CUSTOMER REVIEWS AND READ THEM CAREFULLY, but mostly, I wish I'd bought the Williams-Sonoma book.



2. Not everybody likes really fine gourmet icecream, but if you do this book is perfect. I've eaten gelato all over the world, and the pistachio recipe from this book, while complicated, is among the best I've eaten - as good as anything I had in Florence, the home of gelato. If you're looking for easy, no fuss - this is not for you. It is written for the UK audience and takes no shortcuts - there are plenty of other ice cream books if you want easy.



3. If the presentation of the book were somehow "thicker and glossier," I would like it better. I dislike many of the figures in the book, particularly those portraying old advertisements. Those tastes aside, I think many of the reviews on Amazon give the book too little credit. This book is researched in meticulous detail, from the history of ice cream through the details of production of all the recipes. The guide to ingredients is helpful in ways I have not found elsewhere. It is clear that the authors have themselves produced every recipe in the book, and they've left clear enough instructions that I can, too. (I'm not a very good cook.)
   
   It is true that several recipes include ingredients that would be hard to find in rural America. Some reviewers think that is a negative. Actually, it isn't negative. There are plenty of recipes you can make with ingredients you can get easily. As a bonus, if you ever do get your hands on exotic ingredients, you'll already know what to do with them. Proper guidance is included for European and North American measures.
   
   In a world that has too many half-researched cook books, I think it is important to give proper credit to authors who take the trouble to craft their book with great care. These authors have.



4. The reason I bought this book was because of a section at the end of the book: The Chemistry of Ices. It gives the proper ratio of ingredients to successfully create your own recipes. Using these measurement, I have been able to invent my own ice creams (with spectacular results, I might add).
   
   It upsets me that this book has gotten such bad reviews, because every recipe I have tried from it has been absolutely delicious. While some of the ingredients may be difficult to find in the U.S., the book has over 200 recipes so there's plenty of recipes with easily accessible ingredients to choose from. The espresso ice cream and the ultimate chocolate ice cream were like samples of heaven in my mouth.
   
   It's an amazing book, and everyone who has sampled the results of these recipes has raved about them, so PLEASE, PLEASE, PLEASE if you're considering buying this book disregard those (rather close-minded) negative reviews and buy it. You won't be disappointed.



5. If anything, this book provides too much information and the recipes are a little complicated (probably due to the columns of numbers making it international). The layout also wasn't thought out as well as it should have been... example, my favorite recipe for ginger ice cream references the sugar syrup recipe on another page which then references a chart to get the amount of sugar syrup you need on yet another page (if you don't want to do the math yourself). The book requires patience and isn't for the recreational ice cream maker who wants a recipe for strawberry ice cream.
   
   However, that said the recipes are fabulous and truly gourmet. I get rave reviews whenever I make the ginger ice cream and it is my most requested recipe I make. There are so many recipes and techniques to try, I will never want for another frozen desserts cookbook. This is the definitive guide for those cooks with patience and devotion to technique.

4 comments about Sugar Orchids for Cakes (Sugarcraft and Cakes for All Occasions).

1. the book sugar orchids is complete, the orchids look like real, is very n ice thank yuo for showning how i can made this beautifull flowers



2. This book shows great detail in the process of making the flowers. I also like the flower arrangements, either for cakes or vases.



3. I'm a great Alan Dunn fan, as his books never disappoint. Not only is he a great demonstrator, his books (this one is no exception) provide superb step-by-step instructions with great illustrations. Whether I'm looking for inspiration on design, or how-to instructions, I turn to one of two authors - Alan Dunn is one of them. I like the way he structures his books logically. This one covers the subject of orchids, and it's the logical place to look if you want to know how to construct just about any variety you can think of!



4. As usual you can't go wrong with an Alan Dunn book I haven't had one of his that doesn't measure up wonderful

5 comments about The Church Ladies' Divine Desserts.

1. I liked the pictures and the author's comments. The recipes are plain and simple. This is an interesting and easy to follow cookbook. Good price.



2. I came across this book while weeding the large print collection. I took a moment to leaf through it, and I was amazed. This is a gorgeous book, filled with history, photos, and tasty recipes -- and the writing in it is very clever.
   
   This is a special book, more than just a cookbook. I would highly recommend checking it out, but you better not read it hungry!



3. I used to eat well at my church in Little Rock, AR. I loved how everyone had a signature dish that generated multiple requests for the recipe. You can now have your own signature dessert with this book!
   
   The book is divided into the following chapters:
   Cakes
   Pies, Cobblers and Trunoers
   Cookies and Candy
   Custards and Puddings
   Frozen Treats
   Specialty Desserts
   Beverages
   Top It Off (Sauces)
   
   You will get your money's worth with this book. There is a huge number of recipes! In the cake chapter alone there are 50 recipes. Unfortunately there are no pictures of the desserts, but the book is filled with images of the women who made them and their stories. This is a book to be treasured.
   
   This book takes me back to my church socials. It contains the varied and quirky dessert recipes (buttermilk ice cream and Mississippi Mud Cake) that made the teas and dinners special. You should be able to find a number of recipes to use for your next bake sale, tea or dinner with family.



4. Don't get me wrong this is a good collection of recipes not all of which are directly from church ladies.
   
   However, as a baker I prefer to see a presentation- a photo of the finished product. This edition has too many pictures of the cooks and not enough of the cooking. I was not expecting a Church fashion show! Maybe the writer could compromise and in a next edition put the baker with her product?
   
   The interior pages which were of a type of recycled non-luminious paper that was a bit hard on my eyes.
   
   dw



5. The praline recipe in this book is outstanding, as well as the cover recipe, the lemon-coconut pound cake. Both get rave reviews whenever I make them. The stories and pictures are also wonderful, and should bring up wonderful memories for anyone who grew up in the church.

No comments about The Brownie Lover's Bible: Over 100 Delicious Recipes.

2 comments about Enlightened Chocolate: More Than 200 Decadently Light, Lowfat, and Inspired Recipes Using Dark Chocolate and Unsweetened Cocoa Powder.

1. Reviewed by April Sullivan for Reader Views (12/07)
   
   "Enlightened Chocolate" is an elegantly-designed cookbook focused on recipes using dark chocolate and unsweetened cocoa powder. Why these two ingredients? The Introduction explains the reasoning, the history, and the health benefits of these ingredients. Dark chocolate is rich in antioxidants. Saulsbury goes on to says that good chocolate is like fine wine, and an informed choice on what ingredients to choose is provided in the beginning pages.
   
   Once you have the best ingredients in stock, it is time to start cooking. The cookbook provides over 200 recipes that are low in fat and calories. There are recipes for drinks, cookies, candies, cakes, pies, soufflés, and even main dishes. All include dark chocolate or unsweetened cocoa powder. I tested the Mocha-Chip Crispy Rice Bars and the Spiced Chocolate Chip Pumpkin Bread. Both were delicious and easy to make. I can't wait to try the pudding, the cheesecake, the muffins, and more.
   
   All chocoholics out there will love this book! As a chocoholic, I appreciate the seriousness Saulsbury gives to the subject of chocolate. She provides good information upfront and great recipes in the book. Nice color photos on the first two pages made me want to drool all over the pages. I have at least two or three other chocolate cookbooks on my shelf. But I think I will get rid of them. "Enlightened Chocolate" is all I need. It provides the same recipes and more, but with better chocolate and a low-fat approach.



2. I went on to Amazon looking for exactly such a book as this. I've read article after article on the health benefits of chocolate and cocoa, but rarely any good health-inspired recipes (with the exception of the ubiquitous hot cocoa made with skim milk).
   
   Then I stumbled across Enlightened Chocolate. It's a goldmine. This is a brilliant book, and I do not use that description often. The author has created a modern classic here: comprehensive (yet clear and concise) explanation of the science news on the healthfulness of dark chocolate and cocoa (I should add an incredible, detailed bibliography on the subject, too), and stellar recipes that reflect both classic and modern tastes.
   
   The chapter on using chocolate and cocoa in savory dishes is groundbreaking. I have only seen such attempts by the most skilled of chefs (think Iron Chef), but here are fresh interpretation that anyone can make with ease. I made the vegetarian chickpeas with spinach and Indian spices, which also has a bit of cocoa powder to enrich the flavors. Outstanding! And so simple to make. The chocolate yogurt (so simple: cocoa powder and honey mixed into plain yogurt, then topped with fresh berries) is now one of my regular breakfasts--such a light a healthy, not to mention incredibly delicious way to get so many healthful ingredients into a simple-to-make breakfast. And the baking--well, lets just say that the double chocolate cookies and chocolate cheesecake are beyond compare; taste anything but "light" and are rich with chocolate flavor.
   
   The book has meticulous instructions that are invaluable to any level of home cook. The photographs that begin the book are gorgeous, and will tempt everyone in to baking and cooking up a storm. If you follow her directions exactly, you will have success. I love this book.
   
   This is by far the best chocolate book I've come across in years. Cutting edge and delectable in every way. A winner in every way!

1 comments about Betty Crocker Simply Dessert: 100 Recipes for the Way You Really Cook.

1. This is a great book, delicious sounding recipes that are quick and simple to make. And with so many being super busy these days with work, school and family, a good addition to the cookbook library.

5 comments about California Fresh Harvest: A Seasonal Journey through Northern California (California Fresh).

1. I received this cookbook as a gift. I must admit, at first I found it so nice to look at that it sat on my coffee table on display. Recently, however, I hosted a baby shower and prepared several dishes which were simple yet elegant. Everyone was so impressed--I felt like Martha Stewart without any of the hassle. Another nice feature of this cookbook is that it recommends menus, which is great, b/c I never know what to serve together. This is one of my favorite cookbooks now!



2. I originally received this cookbook as a gift. I was so delighted with it, I subsequently ordered four additional copies to give as gifts. The recipients are still thanking me! First, the recipes are creative and delicious -- fully enhancing the flavors of bountiful, diverse, fresh ingredients found in the San Francisco Bay Area and Wine Country. (It's hard NOT to eat well in this region!) Second, the cookbook itself is uncommonly successful in evoking this spectacular setting with gorgeous photos, sidebars of interesting sidetrips, local restaurants and wineries, and mind-boggling facts regarding the abundance of local agriculture. Food preparation tips, background information on local food and wine festivals/events, and delicacies such as Meyer Lemons are also highlighted. While it's fun to simply browse through this beautiful cookbook, it's even better to sample the Junior League's trade-mark "home cooking with flair." Full menus are offered here. My personal favorites are the Baja Guacamole, Savory Polenta w/Asiago Cheese, Garlic-Roasted Chicken, Pork Tenderloin w/Apricot Ginger Sauce, and Cherries & Berries Compote w/Crispy Puffed Pancake. The Chocolate Caramel Shortbread Bars are worth the price of admission all by themselves! I'm not surprised this cookbook is winning national rave reviews and awards. They are very well deserved! It is so beautifully rendered, it puts most commercially-produced cookbooks to shame.



3. Absolutely a phenomenonal cookbook! Just purchased on vacation in Cape May, New Jersey at Love the Cook. Gorgeous pictures, wonderful recipes......California at it's best! A real winner...a real find.



4. I received this book as a gift. What a treasure it has become - great recipes for all seasons, an excellent layout, beautiful illustrations, and simple instructions. It is now the first cookbook I go to!



5. Received this cookbook as a gift and have since given it as a wedding gift... this is my favorite cookbook hands down... has a great layout with nice pictures... recipes are organized seasonally with focus on fresh local food... recipes have interesting combinations of flavors and spices... everything I've made has turned out to be something I'd make again as a staple meal for entertaining or just for the family.

2 comments about Jello Classic Recipes.

1. Have tried a number of the recipes from this book and some have become family favorites. Many of the recipes are great for dieters or carb watchers-just use the sugar-free jellos and puddings in the recipes instead of the sugared ones. You will get a lot of use out of this book.



2. Great classic Jello recipes. There are also many here that can be used for the holidays including Double Layer Chocolate Pie, Nilla Chocolate Squares, Cool N'Easy Pie(so easy, you wouldn't believe it!) and lots of pretty trifles that are perfect for holidays and family get togethers! There is also room for modifications so that you can tailor the recipes for people on a low-fat/low-sugar diet. A wonderful addition to your cooking library.

5 comments about Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks).

1. I purchased this book because of the simple and delicious looking photos, and for the authentic British/Aussie recipes that I have grown up with. I researched Donna Hay and have found her to be as interesting and creative as our own Ms. Stewart, but find Ms. Hay's approach more subtle and simple. Thank you Donna Hay! I wish your magazine was available in the U.S. One day eh?
   This makes a great coffee table book if you're not into baking and cooking. Or give as a gift to your chef wanna be friends.



2. I am American, but having lived in Sydney for over six years & married an Australian, it was such bliss to have been given this book as a 'bon voyage' gift! I can now make Anzac biscuits, caramel slice & pavlova with confidence. It's great too that the measurements have been 'converted' to American standards.
   In any case, it is the one book that I always reference when having to make any type of dessert. I love the photography, the instructions & suggestions at the bottom of the recipes (ie. to make a cake lemon instead of vanilla, etc.). I'm also a big Donna Hay fan too -- shame the magazine isn't available in the US.



3. This book has more awesome recipes than you can imagine. They say you only really use about 10% of each cookbook on average and this one is going to make up for all the others. You will be taking goodies everywhere you go! This book has a lot of very simple, but fabulous desserts that you won't believe how easy they are to make. If you love desserts and you love to impress people you should get this book that is loaded with great recipes:)



4. All of her cookbooks are incredible, and the magazine as well. What is great is that the ingredient lists are short and there is a picture illustrating every recipe. The thing to be careful of, however, is that an Australian Tbs. is not the same as an American one (It is about 1 TBS + 1 tsp.). Also, some of the fruits aren't readily available here (very few) but I'm sure if you are creative you can make a substitution! PS to the reviewer who can't find the magazine...I live in a medium sized town and my local Barnes and Noble carries it regularly...a few months behind, but better than nothing!! And I think you can order a subscription through amazon.com or isubscribe.au.



5. If you want to impress people with delicious treats that look complex yet are easy to make, this book is for you. Donna Hay's books are full of great ideas that are broken up into easy to make items that taste so good. As the title suggests, this book focuses on all the good stuff; desserts, cookies and cakes etc.
   My favourite recipes (and the ones that I've made successfully so far) in here are Melting Moments, Triple Chocolate Semifreddo, Moist Chocolate Cake and the Simple Lemon Cake. Everything turned out OK for me (which is rare) and I credit that to her easy to follow instruction (the motivating pictures) and all the helpful hints. In the back of the book there is a Glossary, Before You Start, A Perfect Finish - all mini chapters to give you extra information and helpful tips. She is on a par to Rachael Ray. Both make great ideas and help you discover that we all can be good cooks. I really enjoy this book and hope you get to try some of the great recipes in here too because each one is easy and incredibly good.

1 comments about The Mason Jar Dessert Cookbook: How to Create Mason Jar Mixes.

1. Item arrived quickly and in great shape!! Very professional business relations and I would recommend this buyer.