5 comments about Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home.

1. Bought this after reading one of the reviews here. And I'm glad I did. Just made the chocolate gelato with brownies....it is soooo good. I think instructions are detailed and easy to follow. Even though there are fewer recipes, I prefer this book to The Perfect Scoop by David Lebovitz. Don't get me wrong, The Perfect Scoop is pretty good too but I get a bit of a brain freeze when I try to follow Mr Lebovitz's instructions. I guess I just find Torrance Kopfer's recipes easier to follow.
   
   October 8th, 2009.
   An update. The milk chunk chocolate; the raspberry; and the french vanilla gelato are all fab. Of the many vanilla ice cream recipes I've tried, this one is the best. I've noticed that the recipes in this book usually has 2 parts milk to one part cream as opposed to the recipes in The Perfect Scoop.



2. Together with "The Perfect Scoop" by Dave Lebowitz, "Making Artisan Gelato" is a must have for any home kitchen ice cream maker. The recipes are written for 1 quart portions, so just double the ingredients for your typical 2 quart home ice cream machine. I followed the recipes in both "Making Artisan Gelato" and "The Perfect Scoop" and both books made perfect ice cream. "Gelato" is just the Italian word for ice cream. I've been to Italy several times and eaten Gelato in Florence, and other Italian cities. Each ice cream shop in Italy serves Gelato that tastes wonderful, but always a bit different from the other shop. The same here. "Making Artisan Gelato" helps you prepare the best-tasting Gelato of a creamier variety than some Italian cities, but 100% authentic. I have never had better Gelato than the ones I made using "Making Artisan Gelato." I have eaten Gelato that is just as good, and different, in Italy -- but never better. If you want to learn how to incorporate liquors into ice cream, you defintely need to get "The Perfect Scoop" as well. I think both "Making Artisan Gelato" and "The Perfect Scoop" are the two ice cream books every home ice cream maker should own. They have very different recipes, and teach different skills. There are also sorbet, granitas, and other yummy recipes in both books. Every recipe in "Making Artisan Gelato" has a photo, and this makes preparing the recipes fun. You have a visual goal to guide and inspire your home ice cream making. Both books also teach you a lot of secret tips about ensuring your ice cream gets made without any accidental hitches: e.g. how not to overcook the ice cream mix, how to save the ice cream mix if you accidentally do overcook the mix, etc.



3. This book is extremely well written and beautifully illustrated. The author has a clear writing style and includes vital information such as temperature readings and other cues for doneness. The recipes are very easy to follow and the difficulty grading for the recipes is appropriate. Even the so-called difficult recipes are easy under this author's tutelage.



4. Have only tried one recipe so far, but it was very yummy - easy to follow directions



5. Gorgeous photographs, but the recipes are unreliable. I had to read and collate, in my head, at least three recipes to make sense out of what to do, because the one I was using - French Vanilla Gelato - missed a crucial element of instructions: incorporate hot custard into the cold cream, OK, but where is the cream supposed to be at that time? Ah, that I found in another recipe. There's a short paragraph missing from the French Vanilla recipe.
   
   Contrary to what the book states in the recipe yield, 1 quart does not equal 528 g. 1 quart equals 946 ml.
   
   The instructions on technique, where the custard is supposed to thicken but without being brought to boil, are simply misleading. At the required temperature, all instructions followed, it's as liquid as when it started heating. Custard does not thicken without a thickening agent like flour or starch, which is why they are used in pastry cream. They are not used in gelato, and therefore the custard does not thicken, so instructing the reader to cook it until thickens but without boiling it is infuriatingly misleading.
   
   I'm quite certain that nobody at the publisher - admittedly, a small publisher, but that's no excuse - tested the recipes or proofread this book. Otherwise, the conversion from quarts to grams and the meaning of the word "thicken" would have come up.
   
   All in all, a pretty-looking coffee-table book, but for a basic technique and common sense, look elsewhere.

5 comments about Paris Patisseries: History, Shops, Recipes.

1. This book has 178 pages of which there a 6 pages of recipes. Lots of glossy pictures of finished products and Patisseries. I lived in Paris and walked by Fauchon on my way to work. I was hoping for directions to recreate some the the fantastic items in their windows. This is not that book



2. This is a beautiful coffee table book showing gorgeous photos of pastries from Paris. It has a handy reference on where to buy the pastries (handy if you will be in Paris.) Although it says that recipes are included, it's just a few pages, tucked in the back. So, if you are wanting recipes for these beautiful confections, this isn't the book for you.



3. I didn't buy the book to place on my coffee table, though that might be exactly where it winds up. It's chock full of gorgeous photography, some text, and, as others have said, hardly any recipes (I counted 6 pages' worth, with maybe 4-5 on a page) at all.
   
   I will keep the book - it is beautiful! - but I'll have to look elsewhere for the recipes I had hoped to find inside.



4. First of all I must agree this is a beautiful coffee table book of pastry shops in Paris. Several of which I visited on my trip there several years ago. In particular Fauchon is wonderful and worth a trip.
   
   Unfortunately, as another reviewer stated there are very few actual recipes included. According to my count there are only twenty five included and those do not have corresponding photos. I personally need a photo to give me inspiration to undertake a project.
   
   Lovely none the less and cannot wait to read it cover to cover.



5. The recipes in this gorgeous hunk of a book many be limited to SEVEN pages,as another reviewer complains, but they are from the creme de la creme of Parisien pastry chefs and should not be discounted. Where else can you find recipes for Angelina's Mont Blanc, Fauchon's eclairs, Pierre Herme's Ispahan plus Gerard Mulot, Ble Sucre, Jean-Paul Hevin etc. translated into US measurements.
   The book is one of a series put out by an expert team at Flammarion on gourmet shops in Paris. And it truly is a veritable feast for the eyes - the photography allows you to see detailed closeups the naked eye cannot take in.
   Anyone who does not love this book, does not love Paris.

5 comments about The Glycemic-Load Diet Cookbook: 150 Recipes to Help You Lose Weight and Reverse Insulin Resistance.

1. This is not a diet book. This book explains just exactly which types of foods help you to gain weight and which types help you to lose weight in plain English. A refreshing change from all of the "diet" books out there.



2. We've heard a lot about the glycemic index in recent years, but not many people know exactly what that means and why they should care. The problem with GI is it is an incomplete equation when it comes to figuring out what impact a particular food will have on the body. A better tool is to determine the glycemic load of what you eat and that's something Dr. Rob Thompson has devoted himself to with his diet plan. In this book of recipes that serves as a companion to The Glycemic-Load Diet, Dr. Thompson teams up with world-famous low-carb cookbook author Dana Carpender to whip up some yummy recipes that are designed to control insulin spikes which lead to weight gain, hunger, and disease. One thing you can always count on when Dana Carpender contributes recipes to a cookbook is variety, mouthwatering dishes, and a commitment to keeping them low-carb. You get 150 outstanding recipes to enjoy for breakfast, lunch, dinner, dessert, and everything in between with this book!



3. I'm happy that I did research taking the glycemic index a step further and found the info on glycemic load. Definitely better for diabetes type 2 that I have.



4. Delivery was very fast and the book was in great condition. I have found it to be very enlightening. I am glad I got it. Thank you.



5. Having read The Glycemic Load Diet, I was interested to get this book and try some new recipes. Every dish I have tried so far has been easy to prepare and quite tasty. Also, this book includes an overview of information from The Glycemic Load Diet, which may be helpful for those who do not own that book.

5 comments about Snack Attack!: Over 150 Guilt-free Treats for Healthy Munching.

1. It had some good recipes to try but for the most part not anything great. A lot of it is time consuming and not a "ready" snack.



2. Lots of great quick recipes for the diabetic.
   
   The volume I got has been evidently used by a 'heavy' smoker and still carries the scent. Nothing against this book, but the particular seller. This means I will buy more new and less used books in the future.



3. I ordered the Snack Attack book for my wife, since she rarely orders on line. She loves it!!! and I enjoy the rewards! Great book, fantastic snack ideas, recipes and organization. May order a few more for gifts! Great snacks for everyone, not just diabetics.



4. Not so much snacks as general items. Recipes full of uninspiring substitutes - for example, if you are wary of the additions needed to make cottage cheese fat-free - instead of interesting alternatives.



5. In some circles "Snack Attack" is touted as a good reference "snack" cookbook for diabetics and while there are some quaint ideas for good snacks, the book is only moderately useable for diabetics. Peruse the margins for the nutritional information and you may soon realize that these "Guilt-free Treats" may only be relatively healthy depending on your current diet. But for diabetics... be very careful: too much sugar and too many carbohydrates per meal, per serving.

5 comments about Sam the Cooking Guy: Just a Bunch of Recipes.

1. i love everything about this book! I came home to find my husband grilling maple pork chops one summer afternoon and they were delicious and simple! The food always has a lot of good flavor without the ridiculous ingredients you can't find and/or will never use again. The recipes are great for family dinners, quick lunches, parties, etc. The information provided is valuable to ANY kitchen. I can't wait for the 2nd book. BTW-- this makes a great gift (think bridal showers, weddings, housewarming)



2. I bought this as a present for my cousin. He loves it and uses it almost every day. Great seller!



3. Got this book for my wife and she loves it. It has several great recipes in it and he makes cooking easy. Can't wait to get her his new book coming out in a few months.



4. Bought this for my husband. He loves watching Sam but we changed TV providers and don't get it on local access anymore. The recipes are easy, taste great and you don't have to bo out and buy a bunch of crazy ingredients.



5. I found myself looking up Sam's recipes online all the time, so figured it was time to just buy his cookbook. Love that his recipes don't call for 10+ items, so I don't look like Rachel Ray carrying 10 ingredients in my arms from the pantry to the counter. His recipes are simple but always seem to include at least 1 ingredient that makes them unique (in a good way). My kind of cooking.

5 comments about Sweet And Simple Party Cakes.

1. I love this book, especially the fruit cake recipe i am british living in the USA).....I had to make some mini ones (the size of which was not in the book) so i telephoned the author as she was happy to help me out! I got the contact info from the book). The pictures are beautiful and give you lots of ideas.....I would recommend this book.



2. Love this book! Borrowed from my SIL and had to get one myself. Fantastic ideas and straightforward.



3. I just started my journey with fondant, and this book was fabulous! I think the designs are simple, but pretty. They give you great ideas, walk you through everything, step by step. Not too technically difficult, but more than covers all the basis. Anyone with imagination can apply the techniques and create their own masterpiece. Totally worth the money to those wanting to LEARN. If you already know your way around fondant, you may want to look elsewhere.



4. I absolutely LOVE this book. It is good for the beginner/intermediate decorator. The designs were cheery, beautiful, and easy to replicate. It was well written and easy to understand.



5. Like her "Cakes For Romantic Occasions" book, May has great directions and step by step instructions to produce great cake designs.

4 comments about The Fundamental Techniques of Classic Pastry Arts.

1. The Fundamental Techniques of Classic Pastry Arts is an amazing book for pastry geeks like me. I'm a home cook, but very experienced with creating gourmet & restaurant-type desserts. I took a trip to Paris and visited some lovely little neighborhood patisseries, and tasted as many french desserts as I could during my short visit. Almost all of them were absolutely amazing, and completely different than what is available locally in my area of the U.S. This big, thick, colorful book shows how to make all of the desserts we tasted and loved on our trip. It has just enough photographs to illustrate key points of the recipes, and many of the recipes have photos of the finished product. One thing that I would have enjoyed is photographs showing some of the desserts plated and ready to serve. There were a few photos of finished desserts where I wanted to see what it looked like when it was cut. Still, I love the book, and there are a lot of things that make it "better than the rest of the crowd". I very much appreciate the "Evaluating Your Success" section for each recipe, and also the "Tips" section that accompanies each recipe.
   This is a BIG book, and though I initially read the book all the way through, it's obviously better suited as a reference book, not a read-it-in-bed-as-you-fall-asleep book. It's just too heavy & bulky to read easily as a bedside book! I also liked the inclusion of not one, but *two* ribbon bookmarks to help mark pages for easy reference. Beautiful book, and worth every dime!



2. The only way to describe this book is incredible. It is so comprehensive, it is like taking a 4-year pastry course in Paris! This book covers every aspect of the fine art of pastry in simple, understandable steps. When broken down like this and explained, it makes it seem so easy. The pictures are beautifully done. I love this book. What a great addition to any cook's library. Definitely as must have. Would make a wonderful Christmas gift!



3. 
   I recently purchased this book from my book of the month club. I love to bake and have quite a collection of baking specific books. I pulled out The Fundamental Techniques tonight to review genoise ( french sponge cake)page 328 since I plan on giving this versatile cake a try. Everything is explained clearly and the tips seem great until you get to the ingredients where I noticed flour is missing! It is mentioned in the recipe directions but no quantity is listed anywhere. This is such a fundamental cake and the recipe is carelessly WRONG. This is the only recipe I have looked at and have not baked from the book... now I am regretting my purchase of a VERY expensive book.



4. Bought this book as a birthday gift for a friend who loves to bake, and she loved it. She said the info was great and the recipes have worked, of the recipes she has done.

5 comments about The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More.

1. ! ! ! W A R N I N G ! ! !
   DO NOT BUY THE KINDLE VERSION!
   
   I bought the Kindle version and found that all of the ingredients and their quanties were missing from the recipes. Of course this makes the recipes kind of useless. This is really too bad because the book looks pretty good. I also bought the Kindle version of the companion volume, "The Ultimate Frozen Dessert Book", and that book has all the ingredients and is outstanding.
   
   I did contact customer support at Amazon and they refunded my money, and asked that I purchase it again and download it again. I tried this, but it is still the same version that is missing the ingredients. I just thought I'd warn everybody.



2. I have been using this book down in Australia for YEARS. I have my favourite recipes from it, that i make time-and-time again: Pistachio, hazelnut and the lemon sorbet are almost always sitting up in my freezer! A great resource for lovers of homemade ice cream....



3. I originally got this book and the Ben & Jerry's Homemade Ice Cream & Dessert Book book together. I used the Ben and Jerry's book for quite some time because of how much easier the recipes were. Once I started taking the time out to use the recipes in this book, I was well rewarded. I have now recommended this book as the must have ice cream book and have continued to find great recipes in it. My favorite right now is to follow the peanut butter ice cream recipe and replace the peanut butter with Nutella.



4. This is a great companion to my stand-mixer ice cream maker. Lots of recipes and ideas.



5. There are a lot of different recipes in this book, some that use egg, some that don't, some fantastic milk-free (chocolate sorbet), and tons of different flavors.
   
   This is a great book to start with, though I recommend also scouring the internet for additional recipes if there's something specific you want to try

1 comments about Better Homes and Gardens The Ultimate Slow Cooker Book: More than 400 recipes from appetizers to desserts (Better Homes & Gardens).

1. This cookbook is great! There are lots of pictures. Of the several meals I've made so far, I've liked them all.

5 comments about Sweet Gratitude: A New World of Raw Desserts.

1. This book has very nice recipes! I tried 4 and are really very good! and I read all the recipes.
   The only thing I dont like is that the pictures are very bad and few.



2. This book has the best dessert recipes I've tried from over a dozen books in my collection! I agree with prior reviewers - some of the recipes take quite a bit of preparation, and you must have certain tools to do them well - for example, a very good scale, an understanding of how to measure (both dry and liquid), and the money necessary to prepurchase some ingredients that you will not easily find from local stores; you will likely be forced to use the Internet to purchase things like Irish Moss and other ingredients. Many recipes take more than a day of prep, and then some post-time like gelling. It's not likely that you will make and serve these things in the same day. But many of the desserts are well worth the prep and wait time!
   
   This being said, the desserts are amazing - the best I've tried. Having tried 5-6 so far, they are incredible. You will not believe that they aren't using cooked ingredients - the structure and tastes are very well done (ex: lemon merengue, apple pie, several of the cakes). The accompanying photos help a lot to see how the creation might look if you followed it the authors way, you can, of course, mix things up and change the appearance to suit your own guests.
   
   I consider this the book to use when one has company over and you are looking to put on a quality meal/show. While we do use it occasionally for everyday eating, it's a lot of work to throw it together for a family of 3. This is the type of book that will convert people to the raw food way in a most enjoyable way.
   
   I am still looking for that 'chocolate chip cookie recipe' to die for. This book does not have one that rivals the best baked ones I am used to. Might have to create one and send it in... ;)



3. i gave it four stars just because the pictures were so-so but at least there are pictures! this book has some great recipes and is informative with info about certain ingredients that may be new to some. i can't wait to try some of the recipes. there are some that are more complicated and some very simple ones too. lots of inspiration to come up with your own creations!



4. I made a lovely cream "cheese" strawberry cake based on a recipe in this pretty book. Other reviewers are correct, the recipes are expensive and often require ordering foods online or going to specialty shops. This I didn't mind, as I find pleasure in sourcing real food ingredients, but the requirement of processed soy lecithin in some recipes does not seem to represent eating real, whole foods.
   
   The photos are nice, the treats look delicious, but every recipe contains a lot of added sweetener. The recipes already include dried fruit, I really didn't find that they needed so much "natural" sweetener (agave syrup, which I personally don't believe is any better for us then white sugar or honey). I actually used only a quarter of the sweetener called for.
   
   The great thing about this book, though, is most ingredients are real, whole foods and every recipe is gluten-free, naturally.



5. I'm a raw food person who stays away from excessive sweets. That being said this book rocks. My friend just made me the Strawberry Shortcake for my birthday. Everyone loved it. None of the recipes taste too sweet to me. All of them seem to be "just right" sweet. The recipes are easy to follow and it is important to follow them and have the "right" tools; however even if you make a mistake or alter a recipe it is sure to be delicious if you started with one of these recipes.