Average customer rating:
- Fun book!!
- All and all, not a bad book
- Love this book!
- Ben & Jerry's Ice CReam book
- I'm in love @}->---
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Ben & Jerry's Homemade Ice Cream & Dessert Book
Ben Cohen ,
Jerry Greenfield , and
Nancy Stevens
Manufacturer: Workman Publishing Company
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Cuisinart ICE-20 1-1/2-Quart Automatic Ice Cream, Frozen Yogurt, and Sorbet Maker, White
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ASIN: 0894803123 |
Book Description
With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry's an American legend.
BEN & JERRY'S HOMEMADE ICE CREAM & DESSERT BOOK tells fans the story behind the company and the two men who built it-from their first meeting in 7th-grade gym class (they were already the two widest kids on the field) to their "graduation" from a $5.00 ice-cream-making correspondence course to their first ice-cream shop in a renovated gas station.
But the best part comes next. Dastardly Mash, featuring nuts, raisins, and hunks of chocolate. The celebrated Heath Bar Crunch. New York Super Fudge Chunk. Oreo Mint. In addition to Ben & Jerry's 11 greatest hits, here are recipes for ice creams made with fresh fruit, with chocolate, with candies and cookies, and recipes for sorbets, sundaes, and baked goods. The 90-plus authentic recipes are spiced with Lyn Severance's bright, quirky, full-color illustrations. Over 383,000 copies in print.
Customer Reviews:
Fun book!!.......2007-10-09
They make some of my favorite flavors, and this book can help you make the same ones at home!! Fun for the family!!
All and all, not a bad book.......2007-10-01
The first time I tried a recipe out of this book, it was way too icy. The next time, I took the time to read the intro and all the technical information and the next batch of ice cream was way better. They tell you ways to make your ice cream more or less rich. I have only tried about 4 of the recipes but first time was the only time I was disappointed.
Love this book!.......2007-09-07
I love ice cream and I love this book. I have made three of the recipes so far and will try the fourth today. All have been scrumptious!
Ben & Jerry's Ice CReam book.......2007-08-20
I bought this to use with my new ice cream maker and love it! It gives a fun history of Ben & Jerry's plus some great recipes. If you have an ice cream maker, you need this book.
I'm in love @}->---.......2007-08-12
While I'm not the best cook in the world, even these recipes have turned out well for me. I love this book and now I'm hooked on trying out new flavours. They are easy to follow and definately great tasting and creamy. I love the Oreo Mint especially. When Summer rolls around here, I can't wait to try the sorbets. This is definately one of the best dessert books I've bought and you don't ever need to get bored with options when there is more than 90 recipes to try. Go get this and have fun in the kitchen. It's great.
Book Description
Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. It's no wonder there are lines out the door of Elisabeth and Chad's acclaimed Tartine Bakery. It's been written up in every magazine worth its sugar and spice. Here their bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first: moist Brioche Bread Pudding; luscious Banana Cream Pie; the sweet-tart perfection of Apple Crisp. And the cakes! Billowing chiffon cakes. Creamy Bavarians bursting with seasonal fruits. A luxe Devil's Food Cake. Lemon Pound Cake, Pumpkin Tea Cake. Along with the sweets, cakes, and confections come savory treats, such as terrifically simple Wild Mushroom Tart and Cheddar Cheese Crackers. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres and, of course, a whole lot for dessert! Practical advice comes in the form of handy Kitchen Notes. These "hows" and "whys" convey the authors' know-how, whether it's the key to the creamiest quiche (you'll be surprised), the most efficient way to core an apple, or tips for ensuring a flaky crust. Top it off with gorgeous photographs throughout and you have an utterly fresh, inspiring, and invaluable cookbook.
Customer Reviews:
Great book but..........2007-09-30
It's a really nice book, full of good recipes, great if you're looking for a gift. Beautifully made and very good explained. The only "but" it would be the lack of photographs. For the people who knows how the recipes looks like must be great, but I haven't had the luck of being into this Tartine bakery, so I can hardly imagine how most of the things should look like. Anyway, the recipes are great. I would recommend it.
The best.......2007-09-28
My children loved, my husband loved, my friends loved them too. The best chocolate friands ever! From Tartine's book.
Visited Tartine and had to own the Book!.......2007-07-11
The Coconut Cream Pie, which is a variation under the Banana Cream Pie recipe in the book, is probably one of the best desserts ever assembled. It is absolutely perfect how you get a bit of the pudding-coconut inside that is finished off by the melting of the chocolate coated crust. The flow of tastes and textures is perfect from start to finish of each bite.
The Caramel sauce is an incredible dessert just drizzled over a premium quality vanilla ice cream.
The recipes are easy to follow and fairly easy to replicate at home. The book gives U.S. measurements and Metric.
If you attempt one of the Cream Pie variations, I suggest making the 3 different base items over a couple days. It can be a little overwhelming the first time.
Buy these Vanilla beans ahead of time. Just over a buck a bean with free shipping. The grocery store beans can be seven bucks a bean! If you make a big batch of pastry cream you will go through a couple beans in one shot.
Premium Bourbon-Madagascar Vanilla Beans - 7 beans
This book works, and it's fantastic.......2007-06-02
Usually I try not to review any book until I've cooked at least 3 recipes from it (which is often 3 more recipes than some of the highly-ranked cookbook reviewers around here try). Technically, I've only prepared 2 from this book: croissants and tres leches cake. However, that cake involved the recipe for a coconut chiffon cake, caramel, and vanilla pastry cream, in addition to the syrup and cream for assembling the final cake. That, coupled with the intricate nature of the croissant recipe, gives me enough evidence to say that this is an excellent baking book, a great addition to any baker's collection.
I've tried croissants before, struggled with the technique, and failed to approximate the taste of a good, buttery, proper croissant. I followed the detailed instructions here exactly, and I got exactly what I want. My French husband approved, and my mom and sister and I ate them up far too quickly. The dough wasn't easy, but it made a true croissant. I especially like Tartine's extra touch of baking them a little darker than most other recipes.
As for the tres leches cake, I'll say nothing as to its authenticity, since I wouldn't really know. As far as the recipe, though, it's utterly manageable: instructions and measurements are accurate and clear. The results: absolutely delicious, maybe the best non-chocolate cake I've made. The coconut chiffon is moist and tender, and the coconut syrup, caramel, and vanilla pastry cream make it so moist, flavorful, and satisfying. Another touch I liked was the small touch of lemon juice in the caramel. I haven't made it before, but I don't recall this as a standard addition in recipes I've seen. But it was definitely worth eating with a spoon. Probably a dozen or more people sampled this cake over the weekend, and they all loved it.
I look forward to trying the devil's food cake and the brioche, and I'm confident that they'll turn out as well as what I've made so far.
Great recipes from one of the best bakeries in San Francisco.......2007-05-13
Tartine is known as one of the best bakeries in San Francisco. It's specialty is delicious baked goods that emphasize fresh-tasting ingredients. I've always liked going to Tartine and I was very pleased with the recipes in this book. They're thorough and easy to follow, unlike many chef cookbooks, whose recipes tend to be more complicated than the average home cook wants to bother with on a regular basis. It reminds a bit of Judy Rogers' Zuni cookbook in that regard. Highly recommended, especially the bread pudding.
Average customer rating:
- Chef Bo Friberg is the world's best pastry chef.
- the advanced pastry chef
- you are great:)
- Advanced
- Magnifique
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The Advanced Professional Pastry Chef
Bo Friberg
Manufacturer: Wiley
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Binding: Hardcover
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Professional Baking
ASIN: 0471359262 |
Book Description
Up-to-date, advanced techniques for the professional pastry chef and serious home baker
The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and - like chef Bo's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition - contains contemporary information to meet the needs of today's pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today.
Topics covered in depth include:
- Decorated cakes
- Modernist desserts
- Wedding cakes and holiday favorites
- Sugar work
- Marzipan figures
- Chocolate decorations
Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life.
Customer Reviews:
Chef Bo Friberg is the world's best pastry chef........2007-07-27
Don't know if he can top himself in his next book should there be another one.
the advanced pastry chef.......2007-05-12
one of the best i worked with so far looking forward to #3
you are great:).......2007-03-26
Thank you so much for your sending my items very early than said date.
I will be in contact with you, be sure.
Yours Sincerely,
Melek Ertugrul
Advanced.......2007-02-27
This was a gift purchase for my sister who has her own catering company...and when she tells me the recipes are complicated I know it's WAY out of my league! :) Beautiful photos, very explicit instructions but not for the novice.
She loves the books, and I love the desserts she makes from it! :)
Magnifique.......2006-11-10
It is the first time I found a very easy way to understand Pastry and how to do.
Average customer rating:
- Fantastic recipes, science is lacking...
- A must for a Savory Kitchen
- excellent
- The best book I found out
- Excellent reference book
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Baking and Pastry: Mastering the Art and Craft
The Culinary Institute of America
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover
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The Professional Chef, 8th Edition
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Baking and Pastry, Student Workbook: Mastering the Art and Craft
ASIN: 0471443824 |
Book Description
This insightful book presents 350 recipes, along with expert reviews of valuable techniques, for creating mouthwatering breads and desserts. The use of volume and metric measurements suit the needs of large operations, small bakeshops, home kitchens, and classrooms. More experienced bakers can find advanced tips about chocolate, confections, and wedding cakes, as well as the CIA's approach to plating and decorating desserts. Hundreds of full-color photographs introduce the baking ingredients, offer step-by-step guidance through important techniques, and feature finished products.
Customer Reviews:
Fantastic recipes, science is lacking..........2007-08-25
Fo better scientific understanding, see "Understanding Baking" by Joseph Amendola.
Current CIA baking instructors are in the process of replacing this book as it's not the best teaching instrument because the science is ignored and factually incorrect at places. All of this from a current student.
A must for a Savory Kitchen.......2007-03-26
This book is a must for a savory kitchen. My staff uses the recipes out of this book constantly. A nessasary part of a professional kitchen mise en place. I had to buy a second copy because the first one is worn out.
excellent.......2007-01-16
any serious in learning about baking and pastry should own this book. The new edition is very well written and easy to identify the recipes and tips.
The best book I found out.......2006-03-19
This is the best book I found out in baking and pastry. Real recipes, real results, and great results every time !!
Excellent reference book.......2006-03-17
As with "The Professional Chef", another work by the CIA, I can only find words of praise for this wonderful book.
The techniques and recipes it contains are great. There's just so much information for the inquisitive chef or cook to delve into...I would definitely recommend this book to anyone that has turned baking into a serious hobby or profession.
Book Description
In this magnificent volume, the second in the Grand Livre de Cuisine series, celebrated chefs Alain Ducasse and Frédéric Robert comprehensively cover the art of making desserts, pastries, candy, and other sweets. Everything is here— mousses and fondants; cookies and cakes; ice creams and sorbets; bonbons and nougats; fruit tarts, profiteroles, and sweet crèpes.
The book's 250 mouth-watering recipes range from traditional treats such as peach melba, candied apples, and oeufs à la neige to audacious concoctions such as tropical fruit- stuffed ravioli and coconut-encrusted lollipops. Decidedly French yet international in flavor, the book presents the authors' masterful takes on American cheesecake; Italian cannolis, zuppa inglese, and tiramisù; and the Austrian confections known as viennoiseries.
Organized by main ingredient, the Grand Livre's structure epitomizes Ducasse's philosophy of cooking and baking, which holds that culinary techniques should accentuate and enhance an ingredient's true nature—not mask it. The book features more than 650 color photographs, including a full-page, close-up photo of each finished dish. Cross-sectional drawings clearly display the internal “architecture” of some of the more complex creations.
Customer Reviews:
Beautiful.......2007-07-03
Alain Ducasse is a master of his craft. To enjoy this book, though, one must have a clear understanding of the pastry arts. There are not recipes for every element; however, the methods that are presented are easily followed. Not recommended for the novice, unless you want a beautiful book to display on your shelf. The photographs are phenomenal.
Excellent Pastry and Bread Resource.......2007-03-21
I purchased the Desserts and Pastries at the same time as the other Grand Livre de Cuisine on savory food. My professional expertise was in breads and pastry, so it is easier for me to appreciate the example recipes in this book. The book is by no means exhaustive. It is an excellent resource with some fantastic pastry ideas and good ingredient combinations. It is also easier to find most of the ingredients in this volume than the savory book.
The photography is superb, but don't expect to be able to reproduce the look of the photographs without some professional baking or pastry experience. The recipes lack explanations and expect you to know foundation techniques.
Alain Ducasse's Desserts and Pastries.......2007-03-19
Great book, great pictures but maybe a bit difficult to execute for a non professional chef.
Book Description
Go cupcake crazy! With nearly 300 awesome, mouthwatering ideas to choose from, home bakers will find the right recipe for any occasion and every palate. And whether they’re chocolaty, spicy, crunchy, fruity, or creamy, these exquisitely decorated treats look as astounding as they taste—perfect little temptations designed to make adults nostalgic and children happy. All the basics are lovingly explained so anyone can whip up a beautiful batch, and there are varieties for every day (from healthy cupcakes to ice cream indulgences); parties big and small; holidays ranging from Christmas to the Fourth of July; just for kids; and fund-raisers and bake sales. Plus, to make things easy, an entire chart- and template-filled chapter focuses on flavor combinations and design elements.
Customer Reviews:
A fun book!.......2007-08-23
I am on a cupcake kick right now; I love making them for my kids' schools, and for my family and friends. This book has so many great recipes it was hard to pick which one to make first. But I opted for the Pina Colada cupcakes, and they were absolutely delicious. This is the first time I made cupcakes from scratch, and it's a huge difference in taste and texture.
I highly recommend this book if you love to bake.
Cute Cupcakes!.......2007-08-15
I was looking forward to receiving this book and must say that I have been satisfied with my purchase. So far, the recipes are tasty but the decorating instructions are quite vague. I also don't like that the recipe and decorating instructions are not alongside the picture. (You need to find the picture within like 15 pages of the book or use the index) But overall, very nice book.
Doesn't live up to the hype.......2007-07-29
I bought this book based on the positive reviews and was disappointed. The pictures include sloppy looking decorations that appear to be done by a child instead of a professional baker - so consequesntly they were not that enticing to me. I have other cupcakes books that offer are more polished presentation. I made the carrot cake cupcakes and found them to lack flavor - they were not light and cake-like and were somewhat bland. One major drawback - and my biggest complant about this book is that the recipes do not have an amount or expected yield - how frustrating to make a batch of cupcakes and only get 12! You'll be much happier picking another cupcake book - either Cupcakes: From the Cake Mix Doctor or Cupcakes!
Thumbs Up for "Crazy about Cupcakes".......2007-07-05
All the recipes are accompanied by lovely pictures of the cupcakes. I love the cupcake decoration ideas in this book, it's not the usual thick, high creamy frosting that you won't eat, instead, the cupcakes are decorated with yummy toppings which are also nice to look at!
Good one.......2007-06-24
Had this book and have tried some of the recipes. Love the Black bottom cupcake and mousse cupcake recipes and the decoration is quite easy to follow. It's just that I found the icing is a little bit too sweet to my liking, so I have to improvise a little bit. Generally love this book.
Amazon.com
Warmly effusive and dear yet gritty, Paula H. Deen seems mythically Southern. But this cooking luminary, proprietor of Savannah, Georgia's Lady & Sons restaurant, is the real thing. The Lady & Sons Just Desserts, her all-sweets follow-up to The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!, celebrates the Southern sweet tooth with 120 recipes, including traditional formulas for the likes of Brown Sugar Pound Cake and Lemon Chess Pie as well as best-loved restaurant innovations like Turtle Cake, Lemon Curd Pudding, and Gooey Butter Cake. ("These are very, very rich," Deen advises, "and a little goes a long way--even for piggies like me!") Lovers of the restaurant--which grew to prominence from $200 and lots of determination--as well as those seeking easy-to-fix temptations should put this book to happy use.
Among its wide-ranging recipes, Desserts offers Carolyn's Jell-O Cheesecake, Lauren's Chocolate Drizzle Pie, and Hidden Mint Cookies--recipes based on cake mixes and other convenience foods. These creditable sweets are of course work saving, but are perhaps better viewed as solidly characteristic of their time and place. Equally particular are candies like Mamma's Divinity and Uncle Bubba's Benne Candy, and "other sweet things," as Deen dubs them, such as Banana Split Brownie Pizza, Easy Homemade Oreo Ice Cream, and Fresh Apples with Butterscotch Dip. With asides by Deen family members, including son Jamie's "Food Is Love" ("I am right this minute 20 pounds over-loved," he writes), useful tips (Deen provides an "emergency" recipe for sweetened condensed milk), and plenty of piquant anecdote (after Deen had rattled on endlessly to her grandmother about her intention to open a restaurant, the older woman paused and replied, "Paula, have you lost you damned mind?"), the spiral-bound book is not only full of delectable eating, it's lots of fun. --Arthur Boehm
Book Description
As Paula Deen will tell y'all, there's just no satisfying way to finish a delicious meal without a scrumptious, mouthwatering dessert!
In this beautiful hardcover edition of The Lady & Sons Just Desserts, Paula -- author, restaurateur, and Food Network star -- devotes her trademark southern charm to a tempting collection of more than 120 delightful recipes, guaranteed to indulge any sweet tooth. Whether you're baking for the holidays or an after-dinner treat, there are crowd-pleasers here for any occasion.
These are the classic down-home recipes that have made Paula beloved to her fans everywhere, from her signature Gooey Butter Cake and Key Lime Grits Pie to Pecan Shortbread Bars, Hidden Mint Cookies, and Iron Skillet Brownies. Whether you're whipping up an Old South Jelly Roll Cake for a weekday treat or baking the Apple Butter Pumpkin Pie or Christmas Nut Pie for a holiday celebration, these treats are as easy to create as they are to enjoy. The Basic 1-2-3-4 Cake -- in coconut (Jamie's favorite), caramel (Bobby's favorite), or chocolate -- makes a wonderful birthday surprise, and the Tennessee Banana-Black Walnut Cake with Caramel Frosting is a southern favorite sure to become one of yours as well. There is also a wide array of cookies, bars, and candy, including Savannah Cheesecake Cookies, Orange Brownies, Chocolate Brickle, and Creamy Caramels. Even the most time-pressed cook will find it a snap to create these from-scratch recipes, using Paula's tips for reliable convenience ingredients and time-tested shortcuts that will impress and delight family and friends.
Filled with warm baking memories and family stories, The Lady & Sons Just Desserts is already a kitchen classic. There are also helpful baking tips for measuring ingredients, storing leftovers, and even cutting a few calories, as well as tasty flavor variations and unique serving suggestions throughout. So bring the folks together to create your own memorable meals and occasions and remember to save room for dessert!
Customer Reviews:
Yummy !!!!.......2007-10-01
This is just one more of Paula's great books. Sharing lots of her self along with her really yummy desserts. A definite YES. Get it.
Not tempting enough.......2007-09-04
I received this book as a gift for Xmas and was quite excited to read through it as I enjoy PD's cooking show. However, I was really disappointed with the recipes and have only made one of the recipes in a years time.
The biggest disappointment to me is the use of processed cake mixes and pie crusts. I can't cook to save my life but I can bake really well and there's a reason I do it ALL from scratch. :) Because many of the cakes call for premade mixes, I'll never bother to make them.
I think the rest of my distaste is simply that the recipes don't really appeal to my personal tastes (much to my surprise). I'm not a big fan of coconut, chocolate or bananas. :)
ok not up to date old cookbook.......2007-08-24
I was disappointed, I expected her newer recipes in ther but instead they are old ones.
Paula Dean is the best.......2007-07-03
Everyone deserves a trip to Savannah, at least once in their lives. A visit to Paula Dean's restaurant is an experience. This cook book can bring a little savannah home with you. You have to REALLY like sweet desserts to enjoy this. All you people with carbo problems, don't tempt yourself with these recipes.
the lady and sons just desserst.......2007-05-07
If anything could make you go off a diet, this is it. Paula makes fattening fun.
Average customer rating:
- Best low carb cookbook
- Fast isn't always better
- A waste of money . . .
- Low carb for life and loving this book
- Good for you food made fast and simple!
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15-Minute Low-Carb Recipes: Instant Recipes for Dinners, Desserts, and More
Dana Carpender
Manufacturer: Fair Winds Press
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Similar Items:
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500 Low-Carb Recipes: 500 Recipes from Snacks to Dessert, That the Whole Family Will Love
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Accessories:
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Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 159233041X |
Book Description
Studies show that low-carbohydrate dieting works to take weight off and improve cholesterol. As more and more people switch to the Atkins diet or variations of it, they will need recipes! 15-Minute Low-Carb Recipes offers over 200 recipes that can be made in 15 minutes or less.
Capitalizing on the runaway success of 500 Low-Carb Recipes, this book offers all-new quick and easy recipes that will be a godsend to low-carbers everywhere.
Customer Reviews:
Best low carb cookbook.......2007-09-15
This is my "go to" cookbook and believe me I have a lot of them! I have been a lo-carber for 8 years. This book has easy to find ingredients and easy recipes. It is a must have for any low carb dieter. Buy it, you won't be sorry.
Fast isn't always better.......2007-08-11
A lot of the recipes in this book are too simple and the food turns out bland. The 500 Low Carb Recipes book is much better.
A waste of money . . . .......2007-06-30
Many of these "recipes" shouldn't even be considered recipes. For example, "The only 15 minute wings I could figure out" consists of chicken wings and sprinkle-on seasoning of your choice. The "Tortilla pizza" consists of a tortilla, pizza sauce, and cheese. Are you kidding me?!? Also, there are entire chapters devoted to burgers and eggs. Instead, consider Agatston's The South Beach Diet Quick & Easy Cookbook --not quite as quick and easy (or insulting), but much more interesting!
Low carb for life and loving this book.......2007-01-29
I sucessfully did low carb in 1999 and lost all the weight I needed o and then in 2003 after birth of my daughter decided to go Low CArb for life as a lifestyle not a short term weigh reduction technique.
ANd I absolutely love this book!!! I have actually made many many recipes from this book as well as Dana's other books...versus many other cookbook low carb and regular where I have only made 1 or 2 things. The recipes are more simple than her regular cookbook and that is perfect sometimes I just need a good idea when I can't think of anything to cook for lunch or dinner quickly.
I enjoy trying more involved recipes with more specialized ingredents for special meals weekends or company. Any special ingreadents called for in the books I have been able to locate at Kroger, Walmart or for a few items my local health food store. Keep it up Dana many of us Low Carb for Lifers are still out there
Good for you food made fast and simple!.......2007-01-06
I was very pleased with this cook book. The recipes are easy to read and understand and everything I've tried so far has been great! I would recommend this to anyone who's trying to keep their daily intake of carbs to a minimum but would still like to enjoy what they're eating.
Book Description
Forget milk chocolate molded into childish candy bars. Today's chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local specialty stores. The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers, maple syrup, and spiced chai tea. Making Artisan Chocolates shows readers how to recreate Drew's unexpected flavors at home through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies and liquors.
Customer Reviews:
Good Book for Amateur Chocolatiers.......2007-09-30
This was a good book about making chocolate confections, mainly truffles. Mr. Shotts goes into detail about the chocolate tempering process, and how to come up with one's own flavor combinations. Many of the recipes sounded a little exotic for my tastes (pineapple black pepper?); I can't see myself spending the money on the chocolate to take a chance on a recipe that my family and friends won't like, but there were some intriguing caramel recipes, and an interesting "Rocky Rhode Island" recipe that I'm planning on trying.
My one quibble with the book is that Mr. Shott does not say anywhere in the book about how to properly store truffles, or how long they'll keep. That aside, I think this book is a fine addition to any amateur chocolatier's bookshelf.
decent book.......2007-09-28
This was a decent book on chocolate making. I would of preferred pictures of the real finished product instead of the flavors such as a honeycomb and a thyme leaf on a plate or a coconut. There are quite a few pictures of many of the finished products. Overall, worth the money.
GOOD BOOK, GREAT PRICE.......2007-08-24
I bought this book along with 'Fine chocolates' by Wybauw and 'Chocolates and confections' by Grewelling. This is by far the easiest and cheapest of the three books. It can be used by both the professional and the skilled amateur. Many of the products can be made without any special equipment and most of the ingredients are easy to find. Care is taken for the products to be flavorful, healthy and of high quality. No preservatives are used.
The book has information tables for troubleshooting and for matching flavors.The theory is somewhat short compared to the other two books but it is precise and helpful. The photographs are exquisite and the layout beautiful.I also like the turtleback binding: it has almost all the advantages of hardcover but is much cheaper.
Another thing that I like ,being European, is that the recipes are both in Metric and Imperial systems of measurement.
Don't think twice about it. If you are interested in chocolate/candy making this book is good, cheap and is worth every penny.Along with the other two books mentioned and practice, a dedicated confectioner can master his art and an amateur reach a high level of skill.
Great Explanations, great ideas!.......2007-08-23
This book is terrific! Great recipes! if you are looking for basics in how to make artisan chocolate this book is great. Fun reading, not too complicate to understand. Great for beginners, specially the chapter of tempering.
I love this book!.......2007-07-30
I am a budding chocolatier, and I was looking for something more my speed than a simple candy book. This book is perfect for me! It's got some very advanced recipes that have helped open up my repetoire. The techniques are very good as well, with lengthy pictures and descriptions on some of the finer parts of candy making like using molds, and tempering chocolate. This book has really opened up my mind and given me lots of ideas for other things I'd like to try.
Book Description
Small-Batch Baking is how to have your cake, and eat it all too. It's baking a plate of cookies (not 4 dozen) to greet the kids when they come home from school, or a few muffins (not 12) when that's all you need for Sunday brunch. It's for the perfect tart to end a small, romantic dinner--or the indulgence of a one-bowl dessert just for you (Honey Apple Oatmeal Crisp, anyone?). Most of all, it's to bring home the joy of baking, when home is just the two of you--small batches whip up quickly, clean up quickly, and don't require hours at the oven.
Written by Debby Maugans Nakos, who clearly possesses the Southern baking gene, Small-Batch Baking offers 200 irresistible recipes from across the baking spectrum: triple layer cakes, bundt cakes, angel food cakes; pies and tarts; cobblers, crisps, crumbles, and short cakes; cookies, bars, squares; biscuits, muffins, scones, breakfast breads; and a whole section just on Valentine Specials--Double Hot Chocolate Soufflés, Chèvre Cheesecakes with Honey Anise Ginger Syrup, Vanilla Banana Caramel Flan.
A batch of Cream-Filled Chocolate Cookies--that yields a half-dozen. A Coconut Layer Cake, just for two. Individual servings of Cinnamon French Toast Pudding or Southern Peach Cobbler with Bourbon Cream. It's all the bewitching pleasure of home-baked, but--finally--for just one or two.
Customer Reviews:
Easy and Fun.......2007-09-24
Small Batch Baking has been easy and fun. The recipes are great, and there are plenty of recipes in a variety of categories from simple and basic to more complex and involved, for every stage of your baking needs. I've had a great deal of fun making up for the fact I never had an Easy Bake Oven as a kid. This fits that need and makes for easy portion control.
Come join other small batch bakers on Flickr.com, a free photo-sharing website, and see the results of our work in the "Small Batch Baking" enthusiast group, here: http://www.flickr.com/groups/small-batch-baking/
Expensive!.......2007-07-12
Though the recipes in this book sound very appetizing, a lot of them call for liquers, heavy cream, and other high-fat ingredients like real butter. This not only makes the recipe high-fat, but expensive! I've made a couple of them, and have enjoyed the results, but they are not so good for one's cholesterol. Another problem I've had is using cans to bake small cakes. I don't know what they were like when Ms. Nakos was writing this book, but all the cans I've purchased products in lately have ridges running around the middle, and though I haven't yet tried baking in one of them, I imagine it would be hard to make the cake slide out. Also, I haven't been able to easily find tart pans with removable bottoms. Although it looks appealing, I find I haven't used this book much, and don't recommend it to anyone who wants a healthy diet.
fantastic book.......2007-06-23
This is a great book for small families or anyone who wants just a taste of something. Everything's turned out well so far and I've given it as a gift along with small baking dishes (ramekins or small springforms).
An idea whose come has come, brilliantly executed.......2007-05-01
Debby Maugans Nakos has written a present for those of us who love to bake but don't relish the thought of having 5 dozen cookies around to tempt us later. As we all know, in baking, due to a myriad of factors including heating times, one cannot simply decide to make 1/5 of a recipe and assume it will work (whatever 1/5 of egg yolk looks like anyway...) Nakos has done the hard work of figuring out the measurements for small-batch success. The baby cakes are amazing, but I particuarly love the cherry almond scones, lemon shortbread bars, and cheddar bacon biscuits. This is a gem of a book! I've bought it for 2 people as presents.
Never tried the cans, but have made many recipes: great book.......2007-04-25
One of the big features of this book is the idea of baking cakes in cans. I haven't tried this, lacking the proper can opener. Rather, I bake in cupcake pans, and monitor the time carefully.
I've tried probably 20 recipes so far. I love baking, but we are only 2, and it's all too easy to eat most of a cake. These recipes usually make enough for 2-3, which is perfect.
To be clear, this is real baking: no shortcuts, and many recipes use several mixing bowls. If you're looking for something really quick and easy, this isn't the right book.
Also, many of the cake recipes use buttermilk. There is a shelf-stable buttermilk (maybe it's a powder?) that can be kept on hand, but I often sub with a little low-fat milk soured with lemon juice. Even plain yogurt will work.
AS for the recipes, I've had great results with almost everything. I've tried several kinds of cookies including chocolate chip, oatmeal (both varieties), peanut butter, and others, and I've always been happy with them. I've also tried several of the fruit crisp and cobbler style dishes, and have been happy with them. But I am most pleased with the cakes: they are always tasty and moist, with a nice texture. To me, cakes are the most difficult baked good to scale down, and I've loved having recipes made for small batches. Tonight I made the vanilla ound cake, and it was delicious.
However, I'll say that I wasn't thrilled with the carrot cake recipe (not carrot-y enough), and my two attempts at one of her breads were utter failures. Also, I tried th raspberry cheesecake, which was just okay. I haven't really tried the pies, however.
All in all, I would strongly recommend this to any motivated baker with a small household.
Books:
- Betty Crocker's Diabetes Cookbook: Everyday Meals, Easy as 1-2-3
- Carb Conscious Vegetarian: 150 Delicious Recipes for a Healthy Lifestyle
- Carb Conscious Vegetarian: 150 Delicious Recipes for a Healthy Lifestyle
- Chez Panisse Café Cookbook
- Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
- Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
- Ciao Italia in Umbria: Recipes and Reflections from the Heart of Italy
- Concepts in Wine Chemistry
- Cookies: Bite-Size Life Lessons
- Cover & Bake (A Best Recipe Classics)
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