No comments about 101 Things to Do with Chocolate (101 Things to Do With).

5 comments about Sam Choy's Polynesian Kitchen: More Than 150 Authentic Dishes from One of the World's Most Delicious and Overlooked Cuisines.

1. I am a big fan of Sam Choy Cookbooks, so this is a bit biased.
   Here, about half of the book covers the Marquesas, Samoa, Fiji, and other pacific island cuisines... but the book is at its best when it covers Hawaii. Most of Sam's signature dishes are here, including his poke and macadamia nut pie recipes. The pictures are sparse, but vibrant with many presentation ideas. Most impressive is the substitution index and ingrediant descriptions which are a hallmark for his books. If you want a survey of pacific cuisine, this is the book for you. Almost all of the recipes are excellent (8 out of 10 are really good, on average), and the procedures and processes are described for the non-islander in enough detail to actually make the dishes. Mmmm... makes me hungry just thinking about it...



2. `Sam Choy's Polynesian Kitchen' does several things right in a sincere attempt to promote the cuisine of the South Pacific Islands; however, it falls short of convincing me that the food preparation traditions of widely scattered island groups forms an `overlooked cuisine' as claimed by the book's subtitle.

   At it's heart, I suspect this is primarily a book like Emeril Lagasse's latest, designed to promote interest in the author's establishments in Hawaii. As with Emeril's book, this does not mean it is a poor cookbook. Let's look at what the book does right:

   First, there is an excellent description of a wide range of Polynesian foodstuffs. While many may simply be beyond a mainland American's ability to find without extraordinary effort, most are available from Hispanic or Oriental or East Indian sources. There is a clue here that the claimed `Polynesian cuisine' may be a fairly derivative practice, borrowing heavily from Spanish and English explorers and Asian immigrants. This survey of foodstuffs includes substitutions, but the number of items where no reasonable substitution is available is rather high. At least one substitution of `yams' for `sweet potatoes' is suspect. The author makes no note about the ambiguity between the African white starchy yams and the misplaced name for New World sweet potatoes.

   Second, almost all recipe directions are very short. Most are short because they are simple. Many are short because the author seems to skimp on some important details, such as reasonable tests of doneness. A recipe for fried squid, for example, gives no warning whatsoever that cooking for more than one or two minutes can produce a good imitation of rubber bands.

   Third, the stories of how the author came by some of his recipes are engaging and well written. They are easily one of the better parts of the book.

   Fourth is the glossary of Polynesian words.

   Fifth, the book presents the recipes by island group, including dishes from the seven groups of Fiji, Hawaii, The Marquesas, New Zealand, Samoa, Tahiti, and Tonga.

   The book's shortcomings are most prominent in it's trying to make the `Polynesian cuisine' more than it really is. For starters, many of the recipes are Sam Choy's own invention. I don't hold that against the quality of the recipes, only the believability of the book's premise. Then, almost all staples such as curry and soy sauce are imports, primarily from Asia. There are no classic Polynesian products.

   I am puzzled especially by the dishes from Tonga where there are several with distinctly Italian origins such as Caponata, Polenta, and Pane (bread in Italian). Choy gives no explanation of this connection. New Zealand's being included in the list also puzzles me. The influence here is so overwhelmingly English and the landmass supports so much more varied foodstuffs that it doesn't seem to fit the archipelago model of the other six island groups.

   Lastly, I find it hard to take a cuisine seriously where one of the more important sources of protein is canned corned beef. This doesn't surprise me, as this product is also an important foodstuff in the Philippines.

   If you are of Polynesian extraction, this book will be a great resource. If you are simply in the market for a new, unusual cuisine, I suggest you try Moroccan cuisine or Turkish cuisine.




3. The book was well written and very informative. It included a whole section on ingriedients indigineous to the islands of the south pacific. The recipes were basically straight forward in their presentation and language and would be easily followed by even the novice cook. I purchased it solely for research on a polynesian event I am involved in and the book was informative.



4. So this is another Sam Choy book that is definately worth the investment! There are some classic recipes, but you also have a lot of fun new ones that really taste great. If you love any sort of Polynesian food, you will love this book and the recipes in it. Enjoy trying the new flavors, and definately get this book!



5. I love Sam's cookbooks! This one is particularly good because most of the recipes are "simple kine" everyday cooking for anyone who likes Hawaiian-local food. I love how he helps mainlanders know how to find or substitute the island ingredients. The introductions to each recipe are so fun to read and make me feel like we're sitting in his kitchen "talking story." Aloha!

5 comments about Chocolate American Style.

1. I was excited when I saw this book and couldn't wait to add more chocolate creations to my repertoire. However, I soon got over my excitement. Although the recipes were not bad they were neither exciting nor unique nor uniquely American. Furthermore, I found the design of the book itself lacking in many ways: WAY too much blank space where more photos could have placed, the use of dark (chocolate) colored pages with light text was interesting visually but not conducive for ease of use while trying to bake, many recipes that could have fit on one page (which is an ideal I have for any cook book) carried over to another page (or over 3 pages) because of too much blank space and unnecessarily large font size and line spacing, etc. I think I may use a couple of the recipes from the book but this, in my opinion, is not a "keeper" on my shelves. I have found that "Pure Chocolate" by Fran Bigelow is a much better chocolate cook book.



2. This is attractive book featuring traditional as well as innovative recipes. Lora Brody's expertise in the science and art of cooking with chocolate is clear. The book holds forth on technical aspects as well as ideas and recipes. Its a good gift idea because it will work as a cookbook as well as coffee-table eye candy.
   
   The only reason I did not give it 5 stars is because it lacks nutritional information. Also (IMHO) its about time cookbooks started to offer online resources where users can rate recipes/ include possible modifications and meal ideas.



3. This is a wonderful book to add to your collection. There are many enticing chocolate recipies; so much so that you just might want to start making a shopping list and preheating the oven as soon as you start reading. The recipies are easy to follow for most kinds of cooks; and of course it helps tremendously to use really good, high quality chocolate. My favorite so far is the warm chocolate rice pudding...OMG! Serve this with warmed whipped cream. The chocolate monkey bread is fun to make and unbelievably delicious. I had made a mistake reading the recipe and added 3X the amount of butter in the bread dough...no harm done here - albeit you might needs a dose of Lipitor to bring your cholesterol down. Enjoy this book!



4. This is one of the few cookbooks where I think almost all the recipes are good ones. Sadly, this book is so fraught with mistakes, peculiar things, and shortcomings that I cannot recommend it. It has all the hallmarks of an author who rushed the manuscript to the publisher in order to meet a deadline before it was ready. `Detail oriented' is not one of the phrases I would use to characterize the author's efforts. I realize that the author is rather famous and well respected, but, this is a rather inadequate effort. OTOH, if you are an experienced hand, the mistakes the author makes are rather obvious, and you ought to be able to correct her faulty recipes without much trouble; in this case, I do recommend it quite highly (I have a few other presumably professional-caliber B&P books that suffer from a similar shortcoming, and I use those all the time).
   
   Things I liked;
   -flour measurements are listed in both volume and weight
   -frequent use of white chocolate
   -explicitly mention which brands of chocolate were used to develop the recipes
   -the beginning of each chapter has a list of all recipes therein; pity they did not include the page numbers
   
   Things I did NOT like:
   -(p.10) chocolate `in contact with even a small amount of water, it becomes impossible to use, so throw it away' is simply NOT true. True, seized chocolate no longer can be used for molding, but it can still be used; just make fudge sauce or truffles or something; sheesh.
   -2 methods of tempering chocolate are presented (seeding and microwave). While both are technically correct, the author leaves out a couple of important steps.
   -oddly, the author consistently specifies extra-large eggs rather than the standard, easily available large eggs. No instructions for conversion are given for those who are unable to obtain extra-large eggs. The author does not give a reason for this unusual decision.
   -too cute chapter titles so you do not know exactly what is in that chapter.
   -Chocolate Mousse uses raw eggs. The author inveighs: `To avoid salmonella, it's essential to use clean eggs that come from a reputable farm'. This advice is simply not true. You have 2 choices: 1-do not make/eat that recipe, or 2-use eggs that have been pasteurized in-shell (essential, since the author asks you to separate these eggs). Good luck on #2, since pasteurized in-shell eggs were available in the supermarket for only a brief period and even then, only for the large eggs, and NEVER for the extra-large eggs the author calls for.
   -each recipe has a chatty intro; pity the Tunnel of Fudge credits neither Ella Rita Helfrich or the Pillsbury Bake-Off; her recipe bears no relation to the original.
   -author makes numerous references to recipe testing/testers. Forgive me for doubting that this process was as thorough as it should have been.
   -I would have preferred that the author spend less time with anecdotal homelies and more time perfecting the recipes.
   -`Easy Fudge Sauce'?? Apparently not. The author says: heat choc and butter in a pan (really good way to burn your chocolate), add liquid, then dry. The correct procedure, of course, is: liquid and dry, stir, boil, heat off, stir in chocolate and butter. There; how hard was that????
   -the cooking instructions for pizzelle are not correct. It would be helpful if the author had mentioned exactly which commercial model (make and model #) she used to develop her recipe.
   -in Chocolate Linzer Torte, `...you'll be happy to see the method I've devised that makes it a no-brainer'. Sadly, her innovative approach is `...weave the strips into a lattice top'. Huh? OK, but how??
   -all recipes use a stand mixer or food processor, so do not even think about buying this book if you do not have both. Worse, the author does not reveal what brand of mixer she uses, nor bothers to mention if she is using the dough hook, leaf, or whisk. The only info she gives is `mix for 5 minutes at medium speed'.
   -Toll House Cookies are different from the official Nestle recipe; the author is, therefore, NOT entitled to use the title she uses.
   -in general, the recipe directions tend to be didactic and desultory. Being a B&P pro, this was no problem for me, but what about the majority of you duffers, who have NOT been trained under the patient eye of a certified chef instructor??
   -I am also bothered by the inconsistent recipe procedures. Some are OK, others are terse and desultory, and totally inadequate unless you have professional training.
   -her recipe for home made creme fraiche leaves out important information
   -the author speaks enthusiastically about flavorings from a specific company; IMHO, this is because the author has knows the people therein. While it is decent, I recommend that you look for a better supplier.
   -p. 234 `you may strain the pureed mixture to remove some of the fig seeds if you wish. I like the slightly crunchy texture they give, so I leave them in'. Well, this tells me that the author did this recipe exactly once, and she either forgot to strain out the seeds or did not wish to spend the time to do the recipe a second time.
   -Molten Chocolate Cakes uses the cheater-mo-beater method of sticking a frozen truffle in the cake, rather than the original method of simply under-baking a cake; neither could the author be bothered with giving credit to the creator (Vongerichten).
   
   There is one truly brilliant recipe, and for this alone is this book worth the entry fee. I herein paraphrase it:
   CHOCOLATE BUTTER
   -1 stick unsalted butter
   -1.5 oz confectioner's sugar
   -2T dutch cocoa
   -pinch of salt
   combine ingredients in a food processor. Shape and wrap in wax paper, chill until firm.
   
   Ditto for `Instant Chocolate Croissant':
   -slice a stale croissant in half
   -stuff chocolate into the middle, smush it back together
   -bake until chocolate is warm and melty



5. i would say that this book lives by its name. it is definitely chocolate, american style. there are recipes for everytihng from souffle to brownies, to moon pies. i'd buy this for a chocolate lover anyday!

2 comments about Bake and Freeze Desserts: 130 Do-Ahead Cakes, Pies, Cookies, Brownies, Bars, Ice Creams, Terrines, and Sorbets.

1. Bake and Freeze Desserts is a great way to learn about baking while producing fantastic desserts to eat immediately and/or freeze for later! Elinor's recipe's console me, an amateur cook, and lead me through the recipes with ease. She answers every question as it pops into my head and I always learn something about ingredients or techniques when I read and use her books. I love how Elinor tells you how the batter will look or when you know a cake is done. And how great to spend a free evening baking to pull out a fabulous dessert a few weeks later to amaze and delight your friends?! I highly recommend Bake and Freeze Desserts to those used to baking and to those who aren't!



2. I have made several (5) items out of this book so far, and they have all received rave reviews from the recipients. I found this book at the library and had to get it for myself. You must love to bake.

3 comments about 75 Years of All-Time Favorites: Main Dishes, Side Dishes, Breads, Desserts (Better Homes and Gardens).

1. I love this book! It's visually very appealing, and while it has receipes from years gone by, they are all updated and very tempting. Everything I've tried from this book turned out successful and all have become my family favorites. It's a beautiful book and would make a nice gift to a cookbook collector as well as a valued resource in your own collection.



2. Drawn from the pages of Better Homes And Gardens magazine, this compendium of main dishes, side dishes, breads and desserts is gorgeously illustrated with full-color photographs and each recipe is carefully laid out with an ingredients list and step-by-step instructions that can easily be followed by even the most novice kitchen cook. From Appetizer Cheesecake, Mexican Chef's Salad, and Tropical Fiesta Steak, to Meatballs Stroganoff, Sizzling Vegetable Sandwiches, and English Toffee Ice Cream, 75 Years Of All-Time Favorites is a classic cookbook and a welcome addition to any kitchen shelf.



3. In 1922, Better Homes and Gardens magazine arrived in readers' homes for the first time as "Fruit, Garden and Home." The name was changed in 1924. The back issues of Better Homes and Gardens chronicles the rich historical perspective of America's love of cooking. This is actually a collection of the best recipes in the Better Homes and Gardens Magazine. There are more than 230 recipes. Some are classic, some are new. They were chosen to celebrate the magazine's 75th birthday.
   
   There are also winning recipes from reader contests, favorite recipes chosen by readers and carefully selected and tested recipes that reflect food favorites from each decade. Nutritional facts are included with every recipe. Low-fat symbols are found on healthful recipes and original artwork from past issues of the magazine is a nice touch.
   
   A unique "Menu" section helps you plan a special-occasion meals. The recipe suggestions are from chapters throughout the book. You will also find recipes for breakfasts, snacks, salads, appetizers, breads, cakes, cookies, main dishes, side dishes, sauces and desserts.
   
   Some of my favorite recipes include: Almond Twirl Bread which you could really dress up for the holidays with candied fruit or edible flowers, Holiday Shrimp rounds and Winter Fruit Bowl. I am working up the courage to make the Italian Crème Cake, which really is not that hard to make, but has a few layers. The Coffee Éclairs are also to die for and are filled with coffee ice cream. You will also find the recipe for French Silk Pie on pg. 279. I made the Pumpkin Cake roll and loved it. You could make it for a party in October. If you want to impress your guests to no end, do take a look at the Almond Raspberry Torte. It is called a "showstopper" for a good reason. It will also serve 16 people.
   
   I won this cookbook but would have bought it if I had seen it in a store. The cover is red, white and blue with that delicious picture of a shortcake with raspberries, strawberries, blackberries and blueberries playing in whip cream. Who could resist?
   
   Better Homes and Gardens has a recipe contest all the time and you can enter your recipes, well one day I decided to enter a contest and actually won something! If you have a good recipe, subscribe to their magazine and enter the contests and you never know what might happen. One of your recipes might be in an anniversary edition one day. My recipe isn't in this cookbook, but maybe it will appear in some form or another one day and will be a fun surprise.
   
   "I wish you happy memories and happy moments in your kitchen! And remember, what you cook today will be tomorrow's fond memories when your children look back and pick their all-time favorites." -Jean LemMon, Editor in Chief
   
   Enjoy and Happy Cooking!
   
   ~The Rebecca Review

5 comments about Colette's Christmas: Spectacular Holiday Cookies, Cakes, Pies and Other Edible Art.

1. Each year I prepare the desserts for my husband's office Christmas party (over 400 guests). I always try to come up with one special "show stopper" and Colette's chocolate bowl and ornaments was it for last year! I'm certainly a beginner but, with a little practice and Ms. Peter's clear instructions, I was able to create pieces that were the talk of the night. Several people even asked to take one home to show their family. I can't wait until next Christmas when I can try something even more amazing!



2. I treated myself to "Colette's Christmas" by baker extraordinaire Colette Peters while on vacation. It seemed a strange thing to read while at the beach, but I was absolutely captivated. What a fevered imagination Ms. Peters has! The showstoppingly gorgeous desserts and projects she shows within include a layer cake covered with fondant that has been pieced and quilted to resemble and antique quilt (and it surely does); a chocolate bowl filled to overflowing with spectacular chocolate spheres (the cover photograph); hinged, jointed cookies which really move and make splendid Christmas ornaments (all in human forms, like Santa, Raggedy Ann, and so on); gift boxes made entirely of decorated cookie dough; a shimmering "stained glass" cake; and a three-dimensional Christmas gazebo constructed around a towering decorated Christmas tree made of piped icing.

   Even if the projects herein appear way too complicated or time-consuming for most people--as they do for me, I'll admit--Ms. Peters gives splendidly clear, concise directions in a conversational tone that make starting your own gingerbread house seem, somehow, not as daunting as it really should be.




3. If you're a Christmas junkie like me you'll *love* this book. The author manages to make breathtaking edibles that capture the season and will have you trying them out regardless of the time of year. Truly inspirational!!



4. I'd definately give this book six stars if they had the option!!! The descriptions on each item are incredibly detailed making it so ANYONE can follow the directions and have it turn out as nice as the pictures. The book takes what looks INCREDIBLY complicated and makes it so even the novice could recreate it. Definately a must have in any Christmas or baker's collection!!



5. when will i have the time to make these cakes. some look so outdated. duh i should have known. but i love Collete Peters and am glad to have one of her books.

1 comments about Soymilk Desserts.

1. Most of the recipes call for only a few ingredients and very easy to make. One of the down side is that the author measures all ingredients in oz & gam, which are not always convenient. Steps are short and easy to understand, but sometimes the author called for an ingredient and then forgot to mention when to use it. For a short book, it covers many areas, from baking to drinks. Most of them turn out very nicely!!! Definitely a book worth checking out.

1 comments about Remembering Bill Neal: Favorite Recipes from a Life in Cooking.

1. Bill Neal was and is the consensus visionary leader of the Southern cooking renaissance. This book by his ex-wife and business partner provides a unique vantage point to his development as a chef and food writer. The recipes contained therein are a motherlode of food ideas and formulas. Buy this one and celebrate food and the best of the American family that carries on even when divorce splinters its legal union. This is great food and family values all in one place. Precious reading.

3 comments about From Your Ice Cream Maker: Ice Creams, Frozen Yogurts, Sorbets, Sherbets, Shakes, Sodas (Nitty G Cookbooks) (Nitty Gritty Cookbooks).

1. I like the book. is it very useful to me



2. From Your Ice Cream Maker by Coleen & Bob Simmons. > >The first recipe I used from this book was Raspberry Sherbert on page 70. >It not only says it makes 3 cups when, in fact it makes much more but it >omits any sugar. My husband made a double batch of this for guests at our >home, ruined 4 packages of frozen raspberries and it was not edible. My >first clue was when a four year old spit out his first bite. I am afraid to >try any more recipes in this book because it was obviously not proof-read. >I will not take any more chances. I will also tell my friends not to >purchase this book.



3. I have had this book for about 5 years and I have used it and looked at it so much that it is falling apart. I love that it has all of the recipes divided in sections by their fat content. I have to admit, I haven't tried them all, but the ones I have tried were all delicious. Buy this book, you won't be disapointed.

5 comments about Simply Sensational Desserts: 140 Classics for the Home Baker from New York's Famous Patisserie and Bistro.

1. This cook book starts out with many promises and a big name attached to a famous patisserie. There are some good points; in the end, however, it turns out to be a decent, if undistinguished, dessert book. This book is especially valuable for those who are fans of the author's eateries.
   
   All of the popular, wonderful items at Payard's patisserie on the East Coast have been adapted for the home kitchen. Gone are the multiple component creations that take several days to execute at home, as are the sophisticated decorative touches that take talent and look like Picasso or Dali on a bad day. There are few components to do (e.g. only one pie crust recipe, rather than the dozen or so you will find in competing books), and all that is left is the wonderful taste. This, at any rate, is the stated intention of the author. Problem is, the recipes themselves are things you can find in almost any all purpose cook book, and there is little reason to pick this one over a cook book you might already have on your bookshelf. It is true, however, that all of the finicky bits are missing and procedures for the most part are not that difficult to do, and do not require any special skills.
   
   The first part is a good step. It lists delineates tools, techniques, and basic recipes (genoise, simple syrup, buttercream, apricot glaze, etc.) that are crucial, but are often relegated as boring stuff tossed in at the end of many cook books. This book, happily, lists weights as well as volume measures for both liquid and dry ingredients, the mark of a good cook book author (thank you, chef). However, it has several lapses. It does not describe the proper procedure to beat egg whites, fold batter, or tell you what a batter that "ribbons" means. For ingredients: he specifies grade AA large, but does not indicate that the size ("large") and not the grade is important (AAA, AA, A, and even B will work as long as the egg size is correct); Armagnac is specified, but substitutes for those who cannot get or afford it are not specified (in fact, any decent quality brandy will do; I use California ones and usually get better flavors than with Armagnac), and a similar remark applies to his choice of chocolate (whenever a cookbook specifies Callebaut, I substitute Hershey's Special Dark, and always get identical results).
   
   The Fruit Soup chapter is like Mexican agua fresca with Asian flavors (lemongrass, ginger, and five spice powder). Note that the Cookie chapter is about classic French cookies (tuiles, sables, macaroons, etc.), and not American ones. The Cake chapters were uninteresting, but the tarts were pretty good (especially the Lemon, and also the individual Tartes Tatin). In the Souffle chapter, half of them were frozen souffles (really just frozen mousse). I cannot tell you about the ice cream chapter, since I do not have an ice cream machine or a freezer cold enough to make granite. The last two chapters on Holiday stuff and Candy have some decent recipes. A listing of all recipes in the table of contents or chapter heads would be an improvement.



2. Although there are a few good recipes, I found this cookbook to be disappointing overall. I'll start off with the good: The lemon tart recipe is not only delicious, but a breeze to make and worth the price of the book. The chocolate sorbet is also delicious. The quality of the paper and photographs are excellent, with many beautiful color photographs illustrating the finished product. Now the bad: There is at least one glaring typographical error in this book. The recipe for Linzer Cookies calls for over 2 sticks of butter, 1 cup of hazelnut flour and 1/3 cup of flour. These proportions simply do not work. I had to add at least 1 1/2 cups of flour to prevent the cookies from melting into puddles of butter in the oven. Given that the cover price is $35.00 and the author is a prominent N.Y.C. pastry chef, this alone justifies the two star rating. There simply should not be any recipes whose failure is not attributable to any individual person's taste preferences but to incorrect ingredient proportions. In addition, for what it's worth, three other recipes that I tried (Apricot Tea Cakes, Pineapple Tea Cakes, Golden Banana Cake) tasted very bad in my opinion.
   
   For a good cookbook containing French-style pastries, try "Paris Sweets," by Dorie Greenspan instead.



3. I've been purchasing books from Amazon for ages. I love cookbooks - but especially books on baking. I've had my eye on this book for a while but I wish I'd bought it earlier. I've used several recipes from the book and they all turn out fantastic -some require a bit of effort - but you will be well rewarded. I made the bunny cake for my son's 3 year old birthday and every single person who tasted the cake raved and raved. Delicious recipes and great instructions. Thank you Mr Payard.



4. I am highly impressed with this book. There are too many cookbooks on the market written by chefs that advertise their own restaurants, or require highly expensive and inaccessible ingredients, or with recipes that require a whole weekend to construct just for visual effects, or all of the above. Francois Payard truly understands the needs and resources of a home cook.
   
   So far, I have tried 5 dessert soups (mango soup with gingered raspberries is my favorite, and it caused a standing ovation from my family and guests), a few cookies (coconut tuiles are sooo simple and sooo delicious), 4 cakes ( the Chocolate Pudding Cake is the simplest cake in its category across several cookbooks, and fantastic in terms of flavor and impressive in terms of presentation; Gateau Alexandra caused deep envy of my husband's male friends :)), and 4 tarts, all of which turned out delicious and quite original. I appreciate that the author gives one recipe for tart dough which works for several of the sweet tarts (there are variations for some other tarts). I already had 6 lemon tarts/pies/cakes in my cooking repertoire, but Payard's lemon tart is just unbelievably flavorful, tasty, beautiful, and so simple! Mediterranean Swiss Chard tart is very original, takes little time to make (you can make several batches of tart dough once and use a prepared in advance batch), and is versatile - try it with other nuts, or golden raisins, or soak raisins in Amaretto instead of rum, or use dried cherries instead of raisins and soak them in Kirsch instead of rum. Hazelnut Tart with Chocolate Chantilly Cream also gives an ubelievable return on investment: it tastes great and looks very sophisticated for the actual time required to make it. It is somewhat rich, so I had to preceed it with a lighter entree when serving it as a dinner dessert course. There are recipes for warm souffles and for frozen souffles, which gives a good representation for one book. The photographs are beautiful. Not only is this book very practical, but it will also make a great gift.
   
   I believe that this book is worth every penny and I recommend it very highly. Bravo, Francois Payard!



5. this book is for everybody who love good dessert, simple, easy and result are absolutely fantastic, even my sons (13 years old) use it