5 comments about Dolce Italiano: Desserts from the Babbo Kitchen.

1. I have been making a cookie from the recipes in this book each week for the last two months and bringing them to work. Each time I bring them in everyone just can't get enough of them. Comments like, "This is the best biscoti that I've ever had in my life." and "This is my favorite so far." until the following week when the same comment is repeated. Let me tell you, I have no experience or expertise in making cookies, pastries, cakes or pies so it isn't me. Just a wonderful book with great easy to follow recipes. You won't be disappointed. I'm not.



2. De Palma does a great job creating unique, clever, delicious and easy Italian desserts. Her knowledge and experience are evident in her style descriptions and recipes. I love this cook book and will continue to use it as a reference for years to come.



3. I have made quite a few recipes from this book and almost each one needed adjusting in bake time or temperature (or both!). It is not my oven; I never have problems with recipes from other sources. Also, some of the directions are vague; if I were not a seasoned baker I would be in a quandary about a few steps here and there. The end result of almost everything I have made turned out pretty terrific, so I can't complain on that front. I just wish the recipes were better written and better tested. Perhaps next time Ms. DePalma and her editors would be well-advised to employ less editorial interludes and more time spent on instruction in their approach to writing a cookbook.



4. Gina DePalma's Dolce Italiano: Desserts from the Babbo Kitchen collects a treasure trove of desserts and savories from Mario Batali's Babbo restaurant (The Babbo Cookbook) in NYC. There are several forewords, including one by Mario Batali himself and Colum Sheehan, wine director of Babbo. Gina's thorough introduction includes her own earliest memories of her Nonni's kitchen and growing up in a Italian-American family that still revolved around the Italian style of shopping and cooking. She includes a section called Learning Italian that covers various regions, DOP and IGP origins, a recommended reading list, ten Italian ingredients you should know (some will surprise you!), and a brief, effective section on equipment.
   
   The first section is devoted to Italian cookies and includes several almond-based cookies (almond fingers, chocolate kisses, mostaccioli), semolina cookies (lemony semolina cookies), polenta cookies, chestnut brownies, and several biscottis (almond, orange and anise, mosaic, polenta and sesame). Many are light and refreshing rather than the heavy, dense, cloyingly sweet desserts that Americans prefer, and the presence of polenta gives baked goods a rather toothsome crunch that will be unfamiliar to American palates.
   
   Cakes include several gems, including grappa-soaked mini sponge cakes, citrus-glazed polenta cake, chestnut spice cake with mascarpone cream, almond and raisin cake, chocolate and walnut torte from Capri, zucchini-olive oil cake with lemon crunch glaze, yogurt cheesecake with pine nut brittle, obsessive ricotta cheesecake filled with candied orange and lemon rind, and Venetian apple cake rich with honey, spices, and polenta. The Venetian apple cake had just the right touch of sweetness from the shredded apple and honey, and the almond cake from Abruzzo was a delightful blend of toasted almonds, semolina flour, chocolate, and Amaretto.
   
   Spoon Desserts consist of bonets, custards, bavarians, panna cotta, and zabaione, many of them savory additions such as pumpkin, fresh bay leaf custards, yogurt with caramel, aged balsamic, and pine nut brittle, and a lovely cool rhubarb soup with orange and mint fior di latte that is a refreshing start to a spring or summer dinner.
   
   My favorite section was the Tarts, a personal favorite of mine. Unusual choices included a fresh cranberry tart perfect for fall, a sour cherry custard tart very similar to a French clafoutis, a blueberry and coconut tart, the divine honey and pine nut tart (you can't convince me that this isn't what angels eat!), chocolate and polenta tart (obscenely good with a scoop of gelato), and fruit tarts (fig, lemon, apple crumb, hazelnut and grape).
   
   The next section sounded good, but lacking an ice cream maker, I was unable to try out any of the ice creams or sorbets. However, if/when I do purchase one, the fig and ricotta gelato, ginger honey gelato, and espresso cinnamon gelato are tops on my list.
   
   I don't eat fried foods, so I haven't had the chance to sample any of these firsthand. Fried treats include fritters (pumpkin, herbed goat cheese, lemon ricotta, apple), Florentine doughnuts with vanilla custard, Neapolitan doughnuts with warm chocolate sauce, and cream puffs.
   
   Ways with Fruit includes traditional fruit-and-alcohol combinations such as strawberries in Chianti, Balaton cherries with grappa and mascarpone, white peach and prosecco gelatina, honey-baked figs stuffed with walnuts, sweet apple omelet, and marmelades (Meyer lemon and spiced blood orange).
   
   Celebrations includes holiday dishes such as St. Joseph's Day cream puffs (served on the feast day of St. Joseph, March 19), Easter egg bread, sweet grape focaccia (served at the annual grape harvest), chocolate "salami" (relax, vegetarians, it's made out of chocolate and nuts and rolled in powdered sugar to look like casing!), panforte (a traditional fruit-and-nut-stuffed bread from Siena) and pandoro (sweet Christmas breads).
   
   The final chapter, Savory Bites, includes breadsticks, taralli (similar to pretzels), semolina and sesame crackers, calcioni, and cheese puffs (Gina includes notes on her favorite Italian cheeses).
   
   Dolce Italiano is an absolutely gorgeous cookbook that is unparalleled in terms of culinary technique, the quality of Gina's experiences in and out of various kitchens, and the delicious end results, whether sweet or savory. The only potential downside is difficulty in locating specific Italian ingredients such as millifiori honey, decent grappa, Piedmontese hazelnuts, fresh chestnuts and chestnut flour, fresh (not commercial) ricotta and mascarpone cheeses, "OO" flour, aged balsamic (although I've had luck at Zingerman's Deli in Ann Arbor, [...]) and Sicilian pistachios, although Gina includes a "Sources" section at the back of the book (that is, if you don't mind the expense of having your cheese overnighted from NYC!!).
   
   If you're a fan of Italian / Mediterranean cuisine, you owe it to yourself to add this to your collection, presto. This is a beautiful cookbook that will bring you hours of enjoyment as you discover traditional Italian desserts that combine sometimes unlikely pairings that result in taste bud-tickling creations that taste like something your Italian grandmother would have baked.



5. Great book...I now make a few of these desserts weekly at my lil cafe...the pinenut & honey tart WOW!! Obsessive Ricotta Cheesecake YUMMY! and the blueberry Coconut Tart SO GOOD!!
   gotta get this one folks...

5 comments about Pie in the Sky Successful Baking at High Altitudes: 100 Cakes, Pies, Cookies, Breads, and Pastries Home-tested for Baking at Sea Level, 3,000, 5,000, 7,000, and 10,000 feet (and Anywhere in Between)..

1. I've made a couple of things from this book - apple pie and sugar cookies. Both turned out excellent. I've had to add more flour than what the recipe listed but that's bound to happen with baking. Am looking forward to trying more things in the recipe. I'd trully recommend this book for all the baking newbie out there.



2. As I noted in some other reviews-- the format is not great- but the conversions are well worth the price of the book. I bake at 10,000 ft in the Rockies & this book has been a life (and cake) saver!!!



3. loved that someone actually took the time to test recipes at various altitudes. The book arrived in a timely manner



4. We recently moved from sea level to 8800 feet. Baking has been a disaster up until now. I live between the 7,000 and 10,000 foot adjustments in the book. I used the 10,000 as suggested and have successfully baked brownies and muffins that turned out very similar to the sea level recipes enjoyed in the past. We just started a major kitchen remodel so I won't be able to bake for awhile but can't wait to bake more from this book in my new kitchen.



5. I have found this book to be very helpful. Reading about all of the recipe testing that was involved gave me a better idea of what works and what doesn't at high altitudes. I really like the chapters that explain the science behind it all too.
   
   I have only tried two recipes out of the book so far, the gingerbread and the biscuits. The gingerbread was really good, moist and tender! I will add more fresh ginger next time because I love ginger, but it was definitely a hit with my husband. The biscuits were a flop, really my only complaint about the book. I live at 5000 feet and I thought it strange that the leavening was so low compared to all other altitudes. Maybe it's a typo?
   
   There is a chart at the back of the book to help you adjust your own sea level recipes. This was a great help. I've successfully adjusted my favorite chocolate cake recipe with the chart. I'm so glad I purchased this book.

No comments about Semi-Homemade Desserts 2 (Sandra Lee Semi Homemade).

No comments about Sweet Gratitude: A New World of Raw Desserts.

5 comments about Cooking in the South with Johnnie Gabriel.

1. Cooking in the South with Johnnie Gabriel
   As a longtime friend and customer of Johnnie Gabriel's, I am just thrilled to have my own copy of her fabulous cookbook, "Cooking In the South". Not a birthday goes by without one of her delicious confections. Thank you, Johnnie for sharing your beloved recipes. You have also made my Christmas shopping easier for 2008!



2. But why isn't the famed and delicious Chocolate Chunk cookies (*drooooooooooooool*) recipe in here?
   
   Gabriel's Desserts is a fabulous restaurant, and Johnnie's cooking is amazing! Especially the cookies. (You know what cookie I'm talking about, right? *mmmmmmmchocolatemmmmmmm*)
   
   Well laid out cookbook, fantastic food photography. Delicious and intelligent recipes. Yum.



3. As a longtime fan of Paula Deen, I was familiar with her cousin Johnnie Gabriel, having seen her on Paula's show. When I saw the cookbook, I couldn't to get a copy. When it arrived, I read it cover to cover & then tried a couple of her recipes. Loved them. The book is well written, the recipes sound wonderful-my only complaint is I wish she would've put more of her dessert recipes in the book. Another example of the best things come from Georgia!



4. The cookbook is excellent with many of the recipes that I remember growing up, some with a new twist. I have already tried about 5 of the recipes out of the cookbook, and they were very good. I have also eaten at Johnnie Gabriel's restaurant in Marietta, GA and the food was delicious. I had the pimento cheese sandwich with bacon,lettuce and tomato and the Southwest soup. Both were outstanding.



5. As a cookbook collector,this book is a fantastic addition to my collection. I have already made several of the recipes and they are definitely keepers.

5 comments about The Secrets of Baking: Simple Techniques for Sophisticated Desserts.

1. I was enjoying this book until she started saying that butter used for baking only needed be to softened if you are using a handmixer. That simply isn't true and made me doubt everything else she wrote. Even if using a standmixer, it is very difficult to cream the butter when it is not softened in a way that would not create pockets of hard, cold butter that would ruin your baked good.



2. This is a fabulous book, chock full of baking secrets and loved by my daughter, a Baking and Pastry Chef!



3. Just as thrilled as with the other by this author. Thorough, easy, and beginner-friendly...very!



4. I ordered this book over one year ago because of the rave reviews. I tried two recipes in it. The lemon pound cake was dense, too lemony and just all around not to my or my boyfriend's liking. The vanilla cupcakes were so, so. I make exceptional desserts from recipes in other books and articles and people have raved about them. I also follow instructions precisely. However, in this case I know that the recipes are not good (at least to me) and the baker is not the problem. I guess I just don't have a taste for the recipes in this book. I am almost afraid to try another recipe because the two others have been so disappointing.
   
   Perhaps this book is for someone who has different tastes from the norm. However, I like decadent desserts. So far I'm thoroughly disappointed and wished I hadn't purchased the book.



5. I absolutely love this book. Sherry Yard is very informative and breaks all the recipes down into easy-to-understand text. It's divided into sections like, Ganache, Caramel, Cookies, and more. She explains everything in detail, you will learn lots of things about the pastry world. You will feel very acomplished after you make anything in this book. Everything is delicious. I wouldn't recommend it if you're just starting in the pastry industry, though, because although everything tastes great, it can be very challenging to make.

5 comments about Small-Batch Baking.

1. Ok so I do love this book. It makes the exact portions I was looking for so I don't overindulge. Some recipes are aww ok and others are awesome tasting. I have made 8 different recipes so far. Love the scones A++... Highly recommend this book for one or two people living.



2. Like most other reviewers, I have a small household, and often get complaints of 'too many cookies'. This book seemed like the perfect solution, and in many ways it meets my expectations. Cooking little cakes in cans is a novel idea and works pretty well, though the cakes themselves always turn out to be very heavy and dense, as do the cupcakes. I found the frostings to be super sweet, too sweet for my tastes, yet the muffin recipes were not sweet enough -- can't please everyone, I suppose! There is a nice variety of reicpes, though I am not quite the fan of bread puddings and the auther devotes a long-ish chapter to them. As another reviewer had mentioned, you do have to invest the same amount of time with fewer results, which I found a bit frustrating. I think this is a great idea for people with small households but for me the recipes have been too hit-or-miss for this to be as frequently used as I had hoped it to be.



3. I feel just like another review who said that this is the book she never knew she needed. It's wonderful. Granted I only just made one of the recipes, the Banana Nut Whole Wheat bread which came out delicious! And I know I should wait until I've made more of the recipes but, I can't help it!
   
   The book is quite thick and holds a lot of recipes. She includes imaginative things, I liked seeing recipes using molasses and different spices and all sorts of pies and crumbles and cheesecakes using passion fruit and other more adventurous ingredients. At the same time she has all the classic staples: chocolate cake, pecan pie, corn bread, chocolate chip cookies, lemon meringue pie and more. I mean, it's just like she says in the introduction, she has included a miniature version of practically everything you could imagine. From scones to shortbread to bread to biscotti. It's amazing.
   
   Like some other reviews have said it is small-batch baking but it is not short cut baking nor is it healthy baking. She uses all real ingredients and everything is made from scratch. The recipes call for butter, sugar, full fat milk, white flour (although there are some with whole wheat flour). I have found that substituting reduced fat dairy products and using half white flour and half whole wheat flour works well in most recipes. Also many of the recipes use vegetable oil instead of butter.
   
   I don't like the idea of baking in cans, like one review said the shape just looks a little off, too tall and narrow. But it's pretty easy to find mini cake-tins, pie molds, etc. She also calls for jumbo muffin tins for recipes like pineapple upside down cake. You may have to invest in some smaller molds, but I think it's worth it.
   
   Sure, after I made the banana bread I looked over and thought, "that's it? that's all there is?" So, yes, it does take a little getting used to. But, it's such a nice thought to be able to eat something when you crave it and not be stuck with it for the rest of the week! And everything will always be fresh, you'll never eat another piece of cake which is 5 days old because you don't want to throw it away even though you've been eating it for breakfast lunch and dinner since it was made and it still isn't finished!
   
   Why 4 stars? There are no pictures, I quite like pictures, but it doesn't bother me too much in this book. The real reason is that I'd prefer it if recipes weren't split over two-three pages. Also, I'd like to see another version of this book which cuts sugar and uses reduced fat dairy products. But, like I said, I can usually cut the sugar and replace lower fat ingredients with success so I guess it just depends if you're willing to experiment a bit.
   
   It's a great idea and if you just want to satisfy your craving for something sweet without being stuck with it for ages, go ahead.
   
   One thing about serving sizes, she says that a cake recipe, for example, will yield 2 cakes and therefore 2 servings (I assume each cake is one serving). Be aware that these are 2 very large servings. I think you could have a little dinner party of 2 couples and serve each couple one cake and everyone would be more than satisfied.
   
   The point is: Buy it! And enjoy!!



4. I purchased this book purely as a reference guide to help me learn to downsize for new empty-nest status. I do not usually put much hope in the recipes offered in "gimmick-y" cook/baking books, and am considerably more than surprised at how much I have used this one. Yes, there are problems with the editing, but my biggest problem so far is to remember to adjust for using a convection oven. The recipes themselves have been unexpectedly successful. It has been very easy to make adaptations and adjustments, either to suit our personal preferences or to produce smaller scale versions of family favorites. All together far more than I had hoped for when I discovered the book.



5. I was given this book as a gift and I let it sit on the bookshelf for a long time. Then one day I tried it and what a great book! I first made Moist Fudgy Brownies - yum! I've also make JK's Favorite Chocolate Chip Cookies & just today Big Blast Oatmeal Cookies - both great. I've been known to eat 12+ cookies when I make large batches (don't judge you know you've done it too!) so this book is great it makes only a few cookies so my husband and I don't have leftovers the next day and we don't over indulge. I only gave this 4 stars because as an avid baker the recipes aren't as good as the large batches but they are close enough and worth it when you don't think you can control yourself with a large batch. I also wish there were pictures for most of the recipes.

5 comments about The Taste of Home Baking Book.

1. Haven't tried it yet. Looked through it and am drooling waiting for my wife to start making some of the goodies.



2. I bought the baking book for myself and found both my girls ages 15 and 17 love to use it too. It is so helpful, every page has tips and hints on how to make your recipe turn out perfect. I have now bought 2 more books for my neices wedding showers, great way to learn how or to improve your baking.



3. Another fantastic book in the Taste of Home cookbook line. I marked so many pages the first time thru we will have an easy, tastey, ingredients-on-hand baked good every night this year. Beautiful pictures, easy to follow recipes and a huge varieties of baked goods to choose from. From the beginner to the more experienced baker, a selection for all.



4. I can't wait to start baking - there are tons of wonerful recipes and helpful tips. I have so many recipes/pages marked to try.



5. I love this book! I am so happy that I decided to purchase it. It is very informative and has lots of great recipes.

5 comments about Pop It in the Toaster Oven: From Entrees to Desserts, More Than 250 Delectable, Healthy, and Convenient Recipes.

1. I have found this book to have tremendous recipes, and most are low fat. Everything I have tried works to perfection. My only complaint, is the pan sizes are not real. Like many recipes call for an 81/2x81/2x4 one quart dish. There is no such dish.



2. Very Satisfied with this book. It was what I was looking for. Thank You. Bo



3. This book is perfect.
   
   The recipes are concise, have many to choose from and always are developed with your health in mind.
   
   The author also shares some insight to how, where and when the recipes were created.
   
   Congratulations Lois on a wonderful book!



4. not quite what i thought it would be ,, but it will be ok



5. I like this book because it gave me some great ideas on what to do with my toaster oven, and there are many different things I can do with it, that I hadn't thought about. I will probably not make the low fat versions of many of the recipes, since that isn't the way we eat, but there are some terrific ideas in here. I like it that she shows us what is possible with the toaster oven and how to get the results you want. It has made me value my new "toy" more than ever. There are some recipes that I will make as is; the main dishes and sides look good to me, and there were several that I thought sounded excellent. We don't eat a lot of desserts, so that section didn't interest me, especially since it was low fat. We stopped dieting and started eating healthfully, watching portion sizes and eating a variety of foods. The weight comes off if you are intelligent and thoughtful about your choices. You can eat anything you want, within reason. You don't need to do low fat or low carb or any other low thing out there! All in all, a handy little book, and a good resource. I am also buying a cookbook for convecton cooking since my toaster oven has a nice convection feature, and this book really didn't go into that.

5 comments about The Best 50 Crepe Recipes (Best 50).

1. The book was smaller in size then what I expected, but has a lot of recipes. It also has large font so it makes it easy to read. The recipes are wonderful and simple. There are a lot of basic instruction for simple crepes and different ways to make a basic crepe. Then they give you more diverse recipes to embellish on the simple styles.



2. There are many fine crepes in this book, but the best is still my Grandmother's.



3. This book was extremely helpfull in making the crepe maker a lot of fun with new recipes and inovative ways to use crepes. Thank you.



4. The Book 50 Best Crepe Recipes by Coleen Simmons was very interesting and
   informative. The variety of crepe recipes is great.



5. I thought this book concentrated on how to make to many different basic crepes rather that crepe recipes. I would of rather been given an assortment of crepe recipes using and assortment of ingredients.