5 comments about The Good Egg: More than 200 Fresh Approaches from Breakfast to Dessert.

1. Eggs get short shrift in cookbooks and dining. They are healthy, tasty, economical and lend themselves to breakfast, lunch, dinner and entertaining. This is a great book with a wide variety of recipes, fundamental techniques, nice variations and easy to follow recipes. Each of the recipes I've tried has turned out well. And because she explains the fundamental technique for a frittata or quiche (for example) I could now put one together without even referring to the book.



2. This book is a wonderful source for people who love eggs like we do! Our hens provide, on average, 20 eggs a day. We're always looking for new ways to cook and eat eggs. No need to search for any egg recipe as the book captures nearly every possible egg recipe out there. Ingredients are on the shelf and the recipes are easy to follow. I love cookbooks with pictures - and was sorry to see that there weren't any in this addition. The Good Egg is a must have for anyone raising chickens and looking for ways to save money on perfect egg dishes. Bravo Marie!



3. A handy reference for anyone who owns an egg or is thinking of acquiring one.



4. This book is excellent for both novices and experienced cooks that simply want to learn more about the amazing egg. Great recipes!



5. Since we raise chickens and get about 2 dozen eggs a week, this book has been great! There are only SO many scrambled eggs you can stand... Includes lots of tips and hints in addition to the many recipes.

5 comments about Salty Sweets: Delectable Desserts and Tempting Treats with a Sublime Kiss of Salt.

1. A collection of recipes for sweets exploring the salty-sweet theme! Not destined to be anyone's one favorite cookbook, perhaps, but an interesting range of culinary ideas to experiment with. A pretty gift, well illustrated.



2. Beginning with its explanations of the distinctions between salt varieties, this immediately struck me as a "gourmet" or "foodie" cookbook. (I don't use table salt at home - I use sea salt - but I had no idea there were noticeable flavor differences between salts. A salt snob I am not!) The recipe instructions, however, are down-to-earth and well-written. Apart from the plethora of salts, most of the recipes don't use any gourmet ingredients, either. (One does call for lavender flowers, but it's the only exception I noticed.)
   
   There is a greater variety here than one might expect. Although, as you can probably imagine, the vast majority of the recipes are for desserts, they aren't all. There are one or two beverages, a granola recipe, and a recipe for seasoned popcorn. The desserts cover a wide range, too, from s'mores to fruit-and-cheese pizza, to cupcakes, to candy. Many of them are not really "salty," per se. They just contain a hint of salt to help heighten the flavors of the sweet ingredients.
   
   Some readers will be disappointed that there is not a photo for every recipe. What photos there are, though, are lovely.
   
   Also, one of the recipes is titled "Kickass Carrot Cake," so be aware of that if its inclusion is a deal-breaker for you.



3. I don't know about you, but once I hit my mid-twenties my tastes for sweet things changed. I still craved favorites like cupcakes, caramels, cookies, and candies, but most of the flavors just tasted too, too sweet. When I discovered some salty caramels at a high-end shop, and a dark chocolate bar with almonds and a few grains of crunchy salt - I realized what was missing in so many sweets now - a flavor contrast to make the sweet a little less cloying.
   
   This book was an absolute delight to cook from, because all the recipes encourage the use of high-end ingredients (though substitutes are given so every chef can make these treats!), don't use too much sugar, and have the delicious, balancing flavor of salt subtly added to each one.
   
   I loved the fact that none of it was too snooty or out of reach to actually make (Martha gives me pains sometimes with her ability to make a simple frosting into an all-day affair), yet the flavors are deliciously complex and wholesome - well, as wholesome as sweets can be!
   
   The photos made me want to cook from this book, and every recipe I have tried so far has been good. I particularly like the Perfectly Imperfect Pecan Pralines. I also feel like so many of these recipes could be made as a special gift for someone, because they aren't too hard and the flavors are interesting yet not so out-there that Grandma wouldn't like them!



4. I have to say that I actually agree with what a lot of people are saying about this cookbook. If you've never had candies or chocolates with fancy salts, then you're more likely to dismiss these treats as any good. Luckily I have had salted treats, and find them to be a guilty pleasure.
   
   In regards to the cookbook, some, if not most of the recipes use very little salt to even be of concern. Which is good if you're worried about your sodium intake I suppose. The measurements range from half to a full teaspoon. I found the fact of finding the salts more of a concern, but after some searching on the Internet I found a good supplier of fleur de sel, including Amazon.com.
   
   As for the recipes, you get your wide essentials of baking staples from cakes to cookies to candies, and even some breads and sweet sauces. I personally loved the sweet cornbread with honey butter. I served it with a nice bowl of Texas chili and found it to be quite a hearty meal.
   
   I gave this cookbook 5-stars.



5. As other reviewers have mentioned, the salty-sweet combinations featured in this book are nothing out of the ordinary; they will likely be tastes with which you are already familiar, and they're often as simple as chocolate and peanut butter. However, I'm a sucker for some of these familiar combos, so I can't complain.
   
   As you might expect, most of the recipes are for desserts, but there are a couple snacks, like kettle corn and granola, as well as a recipe for cornbread and honey butter. I gave the book a trial run by making the peanut butter cupcakes with bittersweet chocolate frosting that has a touch of sea salt. I loved the fluffy, mousse-like batter, and the frosting added sweetness that wasn't overbearing or cloying. They did turn out a little dry, but I also left them in the oven a couple minutes longer than necessary.
   
   The recipes in this book are not difficult to make, and most feature ingredients that you may already have around the house. For the times you don't have an ingredient on hand, there are often suggested substitutes. For example, I often have a container of dried cherries in my pantry from my parents' backyard tree, but I don't have the cacao nibs required for the chocolate cherry granola recipe, and neither does my neighborhood grocery store. A helpful sidebar suggests other ingredients that could be used instead (apricots for the fruit, white or semi sweet chocolate instead of special-ordering cacao nibs).
   
   I often judge a cookbook by the number of recipes I take away from it. If there are two or three that I will make again and again, then I feel it was a worthwhile investment. This book featured several that I will probably try over time, so overall, I think this was a good addition to my kitchen bookshelf.
   
   If you are looking for something new and adventurous, then this might not be the book you're looking for, but if you want some good dessert recipes that take you one step beyond the basics, I'd recommend it.

5 comments about Chocolate Desserts by Pierre Herme.

1. This has become my favorite baking book. Whenever I need to impress, I make one of these desserts. Herme doesn't skip any steps or skimp on quality. As a result, the desserts are rich and satisfying. (My favorites are the black forest cake, the mousse, and the linzer torte. The black forest cake comes out better than that made at the local French bakery.)After you make the recipes a few times, you can easily adapt them to incorporate other flavors.
   
   It's not a beginner's book, by any means--simple things like the best way to separate eggs are not explained in this book (unusual procedures are explained, though), and most of the recipes are extremely time consuming. If you're serious about cooking, this book is well worth the effort.



2. If you (or people you know) enjoy chocolate desserts, especially those in which dark, bittersweet European chocolate is the key note, this book is a must-have. The lavish professional photography and the size of this book make it coffee-table-worthy. More importantly, it is a culinary love letter to chocolate in all its glorious and myriad textures and flavors, sometimes pairing chocolate with particularly compatible partners like pecans or fresh raspberries, sometimes letting it shine on its own.
   
   In Paris, Pierre Hermé is a legendary pastry chef, once dubbed the "Picasso of Pastry" by Vogue Magazine. He is 4th generation in his family to enter the profession, and the most renowned. His professional recipes were converted for the American home baker and tested by Dorie Greenspan, the best recipe writer I have ever encountered. Her directions are clear and detailed, and her measurements precise. Even if I have never baked from a particular recipe of hers before, I know I can make it for a dinner party, secure in the knowledge that it will always turn out and will likely impress me and my guests.
   
   There are a few simple recipes for the beginning baker in the book, and also many recipes to challenge the exprienced baker. Everything I've made from this book has been delicious and stunning, and to date I've made: (1) Moist and Nutty Brownies, (2) Chocolate Sparklers, (3) Chocolate Macaroons, (4) Warm Chocolate and Raspberry Tart, (5) Linzer Tart, (6) Grand Chocolate Tart, (7) Tarte Grenobloise, (8) Milk Chocolate and Walnut Tart, and (9) Nutella Tart. In particular, the Nutella tart is absolutely killer and easy to make as well. (Feel free to substitute trans-fat free "Hazelnut Chocolate Spread" from Whole Foods or Trader Joe's instead of using brand-name Nutella, which has hydrogenated oils in it.)
   
   If you use premium chocolate (such as Valrhona, Callebaut, Schraffen Berger, or Taza), your expense and shopping efforts will be rewarded. These recipes were meant to showcase the subtleties of the best dark chocolate.



3. These are just poor simplified adaptions, of his recipes.
   Let's start with the pictures- each of the photographed desserts looks like it was made by an extreme novice that doesn't have any experience in baking. His wonderful Plaisirs sucres looks like someone just threw each layer on top of the other without any thought for aesthetics. This repeats itself in each of the pictures. This represents the whole problem with the book. I thought I was buying a book that would help me make complicated, beautiful desserts, like in Pierre's patisserie. Instead, the products are changed to lesser quality products (using nutella instead of real Praline???, cornflakes instead of Paillete), the recipes are changed to very basic recipes, that have nothing to do with his magnificent creations. A homemakers edition for Pierre Herme, it's a shame he allowed his name to be connected with this book...



4. Got this for my sister, who specifically requested it. She loves it even though I have yet to taste anything from it. Then again, it is the dead of winter, so I may not try any of the ice creams in here for a few months yet.



5. Pierre Herme's cookbook brings me lots of fun of baking.Try it and you can get much pleasure!

5 comments about The Ultimate Smoothie Book: 130 Delicious Recipes for Blender Drinks, Frozen Desserts, Shakes, and More!.

1. Some interesting recipes in there. Best suited for someone who is health conscious and watching watch they eat.
   
   To be honest you can't beat the standard recipe of apple juice, pineapple sherbet, ice and whatever fresh fruit you fancy (I go with pineapple, strawberry and banana).



2. I got this book because I just purchased a new Vita Mix blender and have been looking for ways to use it. This was beneficial to me in that it gave me a lot of ideas on how to change things I have already been making. This book is really beyond smoothies, with ideas for desserts and more. Some are more healthy than others. Lots of options for people with various tastes and way more than the standard "tropical drink" options. It was very helpful to me.



3. This is way more than smoothie recipes. It delivers so much important information
   on what foods are good for you and what foods are beneficial to specific parts of the body.
   Many, many different smoothie recipes re: energy, sleep, immune booster, etc. Great book!



4. In an effort to add more fruits and vegetables into our diet, I've been looking at smoothie recipes. My chiropractors really recommend them as an energizing breakfast, packed with nutrition. I think this can be true if the smoothie recipe focuses on healthy ingredients without added sweeteners.
   
   The Ultimate Smoothie Book contains a lot of great information regarding the best ingredients to use in smoothies and what nutritional benefits each food adds. It is well-organized with informational sections before you actually get to the smoothie recipes. The smoothie recipes are also organized into categories which makes it easy to find the type of smoothie you are looking for. I love that each smoothie recipe also has a nutritional breakdown per serving.
   
   I was a bit thrown off by the book beginning with a section on juicing. I wasn't looking for a book on juicing - I was looking for smoothies! Calbom puts a great emphasis on using fresh fruit and vegetable juices in her recipes, which would unfortunately necessitate another piece of kitchen equipment which I am not interested in purchasing at this time. Calbom also uses ice frequently in her smoothie recipes and claims that a regular blender will be able to handle this. Maybe some blenders can handle ice well enough to make a truly smooth smoothie but I know mine cannot.
   
   The majority of the recipes included in The Ultimate Smoothie Book look really tasty. Unfortunately, I've decided that I'm going to need to wait until I have a better blender and warmer weather to actually try them out. Smoothies in the middle of winter just don't sound very appealing!



5. I suppose that this book is for people who are already into whole foods. To people who aren't accustomed to such foods might read ingredients like Lecithin granules, Asorbic Acid, Sprilla and go "What the heck is that?" But, I'm weird, and I already have all that stuff. :)
   It's also for people who have a good blender (obviously) and preferably a juicer, though store bought juices are fine. You just get more health benefits from fresh juices. And I'm glad the Author does understand that not everyone has a juicer.
   
   That being said though, I've always enjoyed making healthful and delicious juices and smoothies. But the few other books I have, mainly the juice books, the recipes are a bit too fancy for me. Not to mention expensive. Great for entertaining guests I suppose, but just for me? Nah. Smoothies, for the most part I've just made up on my own. But realizing how many calories I was consuming with them woke me up a bit. I LOVE that this book has not only very yummy smoothies, but nutritional info for each one! I also love that they are all designed for specific health needs. Losing weight, Working out, Pregnancy, Boosting Immunity, etc. It also has a section for kids. What a wonderful way to get more healthy foods in my son's belly without his knowing it because they taste so damn awesome!
   
   I love this book. And even though, as a few have complained, there are no pictures (I always look for cook books with beautiful photos) - this is the only Smoothie Book I need.
   
   A side note about the cost of smoothies and juicing - I think this book saves you money. It has you making ice cubes from strong teas or fresh juices to add into future smoothies. So in my freezer, I have it stocked with labeled freezer bags of Beet Juice, Watermelon Carrot Juice, Coconut Milk. Today I planned on making up some Chai Tea Ice Cubes for the Chai Smoothie later. Juicing yourself in small amounts and freezing them really cuts down on the cost of produce. You use less, and your produce doesn't spoil before you get a chance to use it all.
   Even still, if I see an apple looking a little sad. I just juice it instead of throwing it away.
   Apples are also a good cheap filler for juicing. Any produce on the expensive side, I juice with apples to use less of the more expensive produce. The taste isn't changed much, and it adds fiber and other nutrients.

5 comments about More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen.

1. After visiting the Magnolia Bakery, I had become a bit obsessed with cupcakes and the story behind the bakeries success so when I found this book I was really excited.
   There are so many great recipes in this book, although being from Australia myself, I hadn't heard of a lot of them.....can't wait to try them though!
   The only thing that lets this book down is the lack of photographs. Due to me not knowing what a lot of the recipes were, I would've liked to see what they look like, or are meant to look like.
   Other than that, it's a great book with heaps of recipes. Definitely worth making space for in your bookcase!



2. I purchased this for my sister, who is a champion baker. She loved the first Magnolia book and thinks this one is even better. Highly recommended.



3. The recipe"s in this book are very rich. The famous magnolia cupcakes are good but the frosting butter cream vannila is far to much frosting.
   I would go with the standard two cups confectioners sugar not four to six.
   The frosting looked good and spread good but put you in a diabetic coma to eat it.
   Their are other recipe's that are not so rich, and ones that call for to much cream, I would modify them. if you like really rich recipe's you will like this book.
   it's a bit much for me



4. This cookbook is worth it for just the classic vanilla cupcakes with vanilla icing - the other recipes look fabulous as well, but I've not yet tried them.



5. I got this book as a Christmas present from a cousin who lives in NYC. I, from North Carolina, had never heard of the Magnolia Bakery or of the owners, so I did a mental shrug, thanked her heartily, and brought it home.
   
   The book starts with a "tips on baking" section, which is a great read (I'll never bake with cold eggs again!). The recipes are varied - there are breakfast baked goods, cakes/cupcakes, and all sorts of icings and glazes. And the pictures are just delightful!
   
   But you don't use a cookbook for its pictures... I tried the Apple Cake with Cinnamon Sugar Topping - and it came out perfectly - moist and rich and delicious - a real hit with the family. Then I proceeded to try other recipes - and each came out wonderfully! I'm still working through the recipes, but I haven't had a mediocre one yet!
   
   If you're just starting out baking or you're a seasoned pro, I highly recommend this book to add to your collection. I feel like my own collection is a lot better for this addition.
   
   Thank you so much, dear cousin!!!

No comments about Sam the Cooking Guy: Awesome Recipes and Kitchen Shortcuts.

5 comments about 101 Recipes for Microwave Mug Cakes: Single-Serving Snacks in Less Than 10 Minutes.

1. If you have small kids that love cup cakes, this book is a way to satisfy the demand without making a dozen or more that often get wasted after the novelty of the cup cake has worn off. Plus as an added attraction, you make the desserts in the microwave in a mug. Easy and quick and generally no fuss and muss.
   
   You'll find clever recipes like Banana Nana Microwave Mug Cake to a delicious Heavenly Chocolate Microwave Mug Cake. The beginning of the book contains a suggested pantry list for that spur of the moment Mug Cake craving. Many who bake with some regularity will already have either all or most of the ingredients which include basics like flour, sugar, cocoa powder, instant puddings, milk, eggs, oil and the like. Actually, the one thing I didn't have was a 16 ounce mug which works best for the liquids and the cooking.
   
   The cakes are quick to make and are large enough to satisfy two or three toddlers. The author does tell you not to save any leftovers as they become hard and heavy. This is true. These are designed to be eaten right away. The aroma of your mug cake will certainly having you grabbing a spoon and eating it right out of the microwave!



2. Am very disappointed with this book for the price I paid for it. The so-called 101 recipes are actually 90% of the same thing with only one ingredient different, eg. instead of 2 tablespoons carrot juice in one of the recipes, another recipe calls for 2 tablespoons of apple juice. The cooking instructions for all the 101 recipes are all exactly the same!! This book is very lame and very cheap in terms of content and printing quality. For a few more dollars, one can get a great big cookbook like "Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen". As far as the cakes go, they don't have the "moist and soft" textures that oven-baked cakes have. I tired many of the recipes in this book, all of them taste like a dry, chewy sponge. There is no way to wait for the cakes to cool down to frost or decorate, cause the cakes turn into a very dry and tough spongy texture if only you let them stand for a few minute. The cakes got to be eaten immediately right out of the microwave. (I'm the kind that I eat one serving of cake slowly, just like the pace I consume my cup of coffee, and boy those cakes became so dry and rough after a few minutes, at the end of my workday morning, they turned to stones literally...). But even I ate the cakes immediately out of the microwave, they still taste dry, never nearly as good as a traditional cake baked in an oven. I supect that may be one egg for one serving of a cake is too much egg. Each of the 101 recipes uses 1 egg. Anyway, I have no idea why this book has such a high sales rank on Amazon.com. It sells well but it's a very cheaply produced book with tough dry cakes that don't taste good at all!! To truly enjoy a single serving cake snack with convenience, it's much better to just bake a cake in the traditional way, slice them and store them in indvidually wrappings in freezers than doing this microwaving crap. I feel so cheated by this book!



3. This book is OK for single people who don't want to make a whole cake. I have tried a few recipes so far. They aren't bad but I personally think they are a little dry. They are fast and easy to make and are fine if you want a single serving.



4. This cookbook is really interesting. The ingredients are easy to find and the products are really delicious.



5. I am pretty kitchen savy. However, the recipies in this book don't work. Many times the cakes come out hard. So I try less time in the microwave; still tough or not finished. I am going to try someone else nuker to see if it might be mine. I hope the resolves it as I love my chocolate!

5 comments about Tea and Crumpets.

1. My mouth was watering just flipping through these recipes. They brought back wonderful memories of having high tea in London. Can't wait to try a few of these recipes and then plan a tea party with friends.



2. "Tea and Crumpets" is a delightful review of tea shops, tea history, and recipies for all manor of items to be served at High Tea. I purchased four copies - one for me, one for my sister, one for my daughter, and one for my BFF. Brew a cup of tea and sit down and read "Tea and Crumpets" all the way through.



3. "Tea & Crumpets: Recipes & Rituals from European Tearooms & Cafes" is an elegantly beautiful, bound tea cookbook that contains tasteful reductions of the history of tea in addition to a selection of classic tea recipes and suggestions for savories, scones, and sweets, plus a sampling of various Western European tea customs as well as a traveler's guide to European tearooms. All of this is studded with beautiful photographs of delectable tea treats, tea serving accessories and china, and famous teashops throughout the United Kingdom and Europe. It is accessible to American readers particularly because the recipes are adapted to standard American measuring utensils. There is also a handy list of resources at the end that lists sources for many of the teatime special ingredients as well as descriptions of the treats and ingredients. Finally, a Table of Equivalents lists easy conversion amounts for readers who want to convert other tea recipes from one system to another. "Tea & Crumpets" will appeal not just to Anglophiles and Francophiles, but to anyone who has ever learned to appreciate a wonderful cup of tea.



4. If you only have room for one cookbook on your shelf about tea and the foods that go with it, then this is the one! Quite like taking a tour through the great tea houses of America, Britain & France, I couldn't put this down. It is very nearly a travel book - making one dream of going to London simply to ignore everything else and frequent all the locations mentioned within.



5. I bought this book for a gift and my friend is very happy to have it.

5 comments about Luscious Lemon Desserts.

1. I think the Triple Lemon Cheesecake and Lemon curd are worth the price of the book. I'm a fan of cheesecake but only make one at a time, and very occasionally. As often as not, my family requests the Triple Lemon Cheesecake over any other cheesecake I make. And the Lemon Curd (which goes on the cheesecake, among other things), Yowza! Fantastic!
   
   I don't cook or bake much, so I don't tend to try out new recipes often, but have been very happy with what I've tried in this book. It's also lovely to look at and enjoyable and friendly to read. Two thumbs up.



2. "Luscious Lemon Desserts" is the must-have cookbook for the true lemon aficionado. Lori Longbotham showcases the clear, piercing flavor of lemon in all of its magnificence, whether you long for the creaminess of rice pudding, the luxuriousness of lemon mousse, or the palate-cleansing clarity of gelatin.
   
   The flavor of lemon can be delivered through several distinct mediums, all of which have different uses and tones: zest, juice, and oil. Most home cooks have used the first two, but the third is an unusual addition. Ms. Longbotham recommends not using lemon extract, comparing the results to furniture polish, and I must agree with her comparison--the warmer, subtler flavor of lemon oil makes a significant difference.
   
   Ms. Longbotham's recipes include standard desserts with a lemon flair, such as pudding, mousse, gelatin, rice pudding, angel food cake, pudding cake, pound cake, lemon meringue pie, lemon tart, three different cheesecakes, souffle, lemon curd, and more. They also, however, include some more unusual takes on dessert. For instance, while I adore pots de creme, I haven't quite been able to get myself to try the version in here that includes coriander seeds, and the same with the creme caramel that includes fennel. Of course you can leave these little additives out easily enough, so I don't think they should put you off of buying the cookbook if they don't sound good to you.
   
   We've made a number of recipes out of this cookbook since we first purchased it. The "ultimate lemon mousse" is still my favorite, and yes, it truly deserves its name! We've made it repeatedly, and it's been a big hit at multiple dinners we've thrown. The lemon rice pudding is mild and not-too-sweet, almost something of a palate-cleanser; it's unexpected and delicious. The lemon curd goes beautifully over biscuits. The only recipe we had any trouble with was "my favorite lemon pudding;" it broke and didn't thicken properly, but I suspect that may well have been due to problems with our old refrigerator rather than the recipe.
   
   For those who find cooking to be a delight and love the flavor of a good lemon, I can't imagine a cookbook library without "Luscious Lemon Desserts!"



3. This is a gorgeous book. I haven't tried any recipes yet, but the pictures are coffee table book quality.



4. I've made quite a few of these recipes, and they're delicious. I was startled to see the madeleine recipe panned in another review, because I think it's the best I've ever encountered. Normally I'm not happy with the texture of my madeleines, but these were very tender (the secret is probably the 10 minutes of creaming). I just made the Victorian Lemon-Coriander [Caraway] Seed Cake, which seemed like the recipe equivalent of your grandmother's lace doilies, and it disappeared quickly. The biscotti are great, too.



5. I was initially not going to get this book, because I thought it was just too narrow being only about lemons. However, I have a cookie cookbook, and a cake cookbook, so why not a lemon cookbook. It works out well, I enjoy making lemony desserts in the summertime, and I just need to go to this book.
   I've only made a handful of the recipes, but they have been so spectacular that I make them again and again. My favorite part of the book is that it tells you approximately how many lemons the recipe uses and its chock full of pictures. Also, there are recipes that call for lemon oil and the flavor is fantastic.

5 comments about The Advanced Professional Pastry Chef.

1. Don't know if he can top himself in his next book should there be another one.



2. This book deals with a very wide raneg of techniques, and has quite a few good recipes. Some of the recipes may be a bit of a problem when scaled down for home baking, but if you do have some experience (which you should if you are considering this book, this is not for beginners) you can easily adjust it. Also, boiled sugar recipe doesn't work in humid climates, but if you come up with proportion which does work for you, tips and techniques are still very valuable.
   
   Highlights of the book - tuile and ladyfingers batter recipes. I use both of those regularly, I love the look of decorated sponge cakes, but I actually use ladyfingers sponge batter (given in cake section at the begining, not lady fingers biscuits) instead of joconde sponge for decorated sponge layers (joconde is a bit more dry) and it turns out perfect.



3. much money for this book, sorry is my opinion i don't care if your no review my opinion is personal,but, if your check my record i don't now how many book i buy to your something good or regular but this i don't like please no review this in my opinion for your no for customer



4. It was a Christmas present for my nephew who is Chef. The cookbook was one that my niece said that he really wanted. He is enjoying the cookbook.



5. I personally enjoyed the book, but 90% of people should just stick with Friberg's regular Professional Pastry Chef. The advanced book has a lot of repeated recipes from his previous pastry book, and many of the new techniques require a fully equipped pastry kitchen to attempt. Even most restaurant kitchens don't need this book. Still, it's interesting reading and very well written, so I can hardly fault it for being what it is. A book of very advanced techniques for pastry chefs. Just know what you're buying.