Book Description
If you are a beginning baker, this book offers an accessible introduction to essential baking ingredients, equipment, and techniques as well as detailed, step-by-step recipes that make it easy to prepare even the trickiest baked goods. If you are already an accomplished baker, it offers many sophisticated and unusual recipes that will help you refine your knowledge and skills.
The book features a distinctive organization based on six key baking ingredients, from fruits and vegetables, nuts and seeds, and chocolate to dairy products, spices and herbs, and coffee, tea, and liqueurs. Select an ingredient or flavor you love, and you'll find many delicious ways to incorporate it into your baking.
Bloom's recipes encompass every type of baking. You'll find spectacular versions of familiar favorites - Cherry Pie, Carrot Cake with Cream Cheese Frosting, and Double Peanut Butter Cookies - as well as intriguing variations and extravagant indulgences, including Coconut Biscotti, Lemon Verbena and Walnut Tea Cake, and Dark Chocolate Creme Brulee. Her meticulous recipes specify essential gear, offer tips on streamlining the recipe and storing the finished dish, and provide advice on varying ingredients and adding panache.
With in-depth guidance on techniques and ingredients, 225 standout recipes, variations and embellishments for almost every dish, and 32 pages of striking full-color photographs, The Essential Baker is truly the only baking book you'll ever need.
Customer Reviews:
Disappointed.......2007-09-09
The first three reviews all gave "The Essential Baker" top 5-star ratings and, frankly, I was impressed and ordered the book. However, my elation quickly turned to disappointment once I scanned the pages. The first 50 pages on baking essentials had brown text on a light brown background and the remainder of the book, the text remained brown on white rather than black on white. Moreover, the font style and small size in addition to the brown text made reading difficult for a senior citizen as myself. This difficulty was more pronounced since the ingredients listed on the left margin were in bold type whereas the instruction were not, thus I personally would find difficulty in using the book while trying to cook.
One thing the author mentions up front is that all her recipes use Extra-Large eggs and every recipe for making pie dough uses a food processor. Just be aware to adjust your thinking. The book is hefty with 220 pages devoted to fruits, 21 to vegetables, 48 to nuts and seeds, and 125 to chocolate, 29 to dairy, 45 to spices and herbs, and 50 to coffee, tea, and spirits. The way the recipes are formatted, as discussed in prevous comments, are unique and at times it takes three to four pages for a recipe such as Pumpkin Pie or Lemon Meringue Pie.
In comparing the recipe for Anise and Almond Biscotti (Carole Bloom vs Martha Stewart), for example, Bloom calls for 3 extra-large eggs and 3 extra large egg yolks, but no butter and Stewart calls for 4 large eggs and 4 tablespoons of butter (both use 2-1/4 and 2-1/2 cups of flour respectively. I would have to bake each recipe to determine which I preferred, but someone like Alton Brown (author of, "I'm Here Just for the Food") could tell you the pros and cons of eggs vs butter.
If I had to choose an all round baking book, my choice would be, "The Dessert Bible" by Chrisopher Kimball who is also Publisher and Editor of Cooks Illustrated. His recipes include a feature that explains "what could go wrong" explaining things that could go awry whch I found helpful.
Bloom incorporates some innovative features in laying out her baking techniques and no doubt has many excellent recipes, but I downgraded the book primarily on "mechanical" features rather than content and the fact that I personally find the book difficult to use.
Unique & Delicious Recipes.......2007-08-09
"The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices and Other Ingredients" is a new book by Carole Bloom, who is a professional pastry chef and confectioner. As the title promises the contents include an impressive array of recipes that use everything from coffee & tea to vegetables & fruits as their main ingredients. More than this, however, Bloom's recipes are unique, with a dash of sliced almonds adding both flavor and texture to banana muffins and pearl sugar enhancing the visual appeal of apple turnovers. I loved her recipes for coconut biscotti, jasmine tea cakes and spiced sugar coin cookies. Indeed, though I usually give away most of the goodies I bake, I couldn't bring myself to share the biscotti with anyone other than my husband. On a few occasions I wasn't entirely thrilled with the way a recipe turned out, but given my delight with other recipes I have to chalk this up to taste. One cannot expect every single recipe in a book to enthrall, after all, and modifications can always be made to suit your preferences.
Bloom's instructions are clear and easy to follow, though the way ingredients are presented took some getting used to. Instead of listing ingredients before the recipe, as most cookbooks do, recipes are divided into stages with the ingredients for each stage listed beside the instructions. At first I didn't like this aspect of the book, but as I continued to cook with it I realized that this arrangement a) forced me to read through the entire recipe before beginning, I'm a notorious improviser, and b) made it nearly impossible to become confused about which ingredient should be used where. Essential gear is listed along side the recipe, where helpful information is also included: storage tips, variations, and instructions for streamlining the baking process over more than one afternoon (i.e. How to begin cookies one day and finish them the next.) While I'm always appreciative of baking books that have photos for every recipe, the straightforward presentation of Bloom's recipes made it easy to visualize the final result without an image. Photos for twenty recipes are collected in the center of the book, representing the various chapters, which include: fruit & vegetables; nuts & seeds; chocolate; dairy products (milk, cream, cheeses); spices & herbs; and coffee, tea, liqueurs & spirits. The first chapter is devoted entirely to baking techniques, language and an overview of essential baking gear.
Recipes range in difficulty from easy to challenging, so this may not be the best book for a novice baker. Yet those with baking experience and a curiosity for novel recipes may want to check it out. From Key Lime Squares and Raspberry-Blueberry Galettes to Pomegranate Butter Cookies and Triple Vanilla Souffle, there is something in this book to pique everyone's interests.
An excellent general manual for occasional baker. Buy It........2007-05-11
`The Essential Baker' by professional pastry chef and culinary writer, Carole Bloom presents itself as a complete baking manual, with a distinctively different organization, by ingredient. For its size, price, and claims, the book begs us to compare it to the recent `Martha Stewart's Baking Handbook', which is also a comprehensive introductory baking text.
As I first open the book, Bloom's `Essential Baker' does not readily impress me when stacked up against Team Stewart. Like Stewart, the book does not delve into a lot of the more technical explanations of baking science (as one may find in Rose Levy Beranbaum's more advanced `Bibles' on baking technique), but then the average baker really doesn't need most of this, as long as they get the message that with baking, one really needs to follow the recipe closely, even down to the size of the baking pans. Bloom does go into just a bit more detail, and may get herself into a few questionable statements, as when she states that one should not use all purpose flour for baking bread (every book I've ever seen on bread baking uses and condones `all purpose flour', with a preference for the higher protein products such as those from King Arthur.)
Based on their enormous magazine publishing resources, it's no surprise to find Team Stewart's book with wonderful pictures all along the way, especially with good series of tutorials on some basic techniques. Ms. Bloom oddly has virtually no pictures, and all she has are in two middle of the book rotogravure sections, to keep the cost down.
Two more comparisons tend to favor Team Stewart. The first is that their organization is by end product and method rather than by principal ingredient. For an introductory manual, I simply find that more useful and intuitive. Unlike savory cooking, one is much more inclined to begin with `lets bake a cake' or `lets make a pie' or `lets make some cookies' or `lets make some bread'. One of the few cases where this may not be true is with some highly seasonal local ingredients such as rhubarb. Otherwise, my baking choices are largely based on birthdays needing cake, picnics needing pies, and Christmas needing cookies. The second is that Ms. Bloom does not cover yeast breads at all. There are recipes for quick breads such as biscuits and Irish Soda bread (under the subject of buttermilk), but that's it. Team Stewart has a 70 page chapter on yeast breads with 31 recipes, including muffins, bagels, pizza, Danish, croissants, and babkas. If this were the whole story, Team Stewart would have it all over Ms. Bloom. Ms. Bloom, however, has an ace up her sleeve.
Only after reading the long and highly informative (but pictureless) introductory chapters in `The Essential Baker' did I discover that Ms. Bloom is hiding her light under a basket. While celebrating her ordering by ingredient, she neglects to trumpet the fact that her method for writing recipes is really superior. Everything is laid out in exactly the way one may wish to find it. And, on this count, she has Team Stewart beat hands down. But that's not all. I also find her recipes to be more interesting (albeit not necessarily more complicated) than those from Team Stewart. I compared at least a half dozen recipes and in all cases, Ms. Bloom had the more satisfactory recipe for the beginner. Stewart either tended just a bit too much to the simple or overembellished to fit her overriding motif of cooking for entertaining.
I'm still inclined to see Stewart's `Baking Handbook' as the superior book for the beginner, except for the fact that Ms. Bloom does something that is rare in bigger baking books. She does not `divide and conquer' by separating all her utility recipes for crusts and other pastries in a separate section, so that one must constantly be flipping back and forth when doing a pie or an icing. This is really an exceptionally good thing for the occasional baker, who wants `the recipe, the whole recipe, and nothing but the recipe' in one place.
And, although both books retail for $40, Ms. Bloom has about 200 more pages, with a corresponding 30% more recipes. She also has an exceptionally good list of sources, the best I've seen in quite some time (although Miss Martha does a good job here too).
On the arrangement by ingredient, I'm still a bit agnostic about it, and it would have been nice to see a supplementary table of contents by type of recipe, but if you happen to really like books such as Aliza Green's `Starting With Ingredients' or books on vegetable or fish cookery, you will love this book. Otherwise, you may just like it very, very much.
Viva Coconut Biscotti.......2007-04-14
Though I love to cook and entertain, I seldom bake. Somehow, in planning my meals, dessert is often an afterthought. Thus, when a friend gave me Carole Bloom's latest tome, The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and other ingredients, I thanked her profusely and thought I would relegate the exhaustive 650 page book to the upper reaches of my kitchen shelf. Last week, in need of an easy dessert recipe, the stunning chocolate madeleines on Bloom's book cover came to mind. What delights might I find within its pages, I wondered? I thumbed through it, looking for something simple to complement a bowl of fresh strawberries. The Coconut Biscotti on page 229 caught my eye.
I followed Bloom's instructions to the letter. The author of Chocolate Lovers' Cookbook for Dummies, among eight other books, made it all the easier thanks to her clever organization: ingredients and their corresponding usage are laid out side by side on the page rather than one following the other as is usually the case. I assembled the dough in minutes, shaped it into two loaves as instructed, and popped them in the oven. I waited for them to cool before slicing them into biscotti, and returned them to the oven a few minutes longer. Twenty minutes later, "my" biscotti looked like those sold by the piece at an extravagant price in upscale coffee shops--sweet and crumbly and ready for dunking. "Those are the best biscotti I have ever tasted," opined my husband, a cookie connoisseur from way back.
The Essential Baker may not turn me into a pro but the clarity of recipes inspire me to try the Cherry Clafouti(page 61) and the Pineapple Tarte Tatin (page 247). I may even read through Bloom's extensive Baking Essentials section to expand my newfound skills!
Average customer rating:
- Herbal Remedies from the Old Ways
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Practice of Traditional Western Herbalism: Basic Doctrine, Energetics, and Classification
Matthew Wood
Manufacturer: North Atlantic Books
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Book of Herbal Wisdom: Using Plants as Medicines
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RESPeRATE Blood Pressure Lowering Device
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Airborne Effervescent Health Formula, Original Orange, 10 Tablets (Pack of 3)
ASIN: 1556435037
Release Date: 2004-05-10 |
Book Description
The Practice of Traditional Western Herbalism places the function of western herbs in their true historical context, apart from homeopathy, traditional Chinese medicine, and Ayurveda. Recently there has been a revival of interest in western herbalism, but practitioners haven't been able to explore its benefits due to a void of information on the topic—the system of medicine the herbs fit into had all but disappeared. To remedy the situation, herbalist Matthew Wood has researched the old-time practices and reconstructed them for modern use. In resuscitating western herbal medicine and bringing it up to date, he gives his readers a powerful tool for holistic theory and treatment. Wood makes the point that plant medicines, because they are made from a broad range of chemical components, are naturally suited for the treatment of general patterns in the body. He argues against the biomedical model of standardization, in which herbs are refined and advertised as if they were drugs suited to an exact disease or condition.
Customer Reviews:
Herbal Remedies from the Old Ways.......2006-11-03
Matthew Fox has brought the Old Ways of Herbal Medicine to our modern world. This book speaks in a language I can understand. His descriptions of the underlying imbalances within the tissue that results in symptoms made such an impression on me. He lists signs which we all can identify in our illness. The book gives a description of the plants that can favorably affect these tissue states. Once the underlying cause of an illness is brought back to normal, a balanced state, then the disease goes away. Makes sense to me!!!
Clear and to the point, but also has such a warm, personal touch. Buy this book, you won't be disappointed.
Book Description
Let the editors from Rodale Organic Gardening- the world's leading authority on organic techniques-- show you how to plan a practical herb garden, grow herbs indoors and out, harvest them at the right time, and provide the best care to produce a bountiful herb garden without using chemicals.1 Go organic!2 Essential tools3 Garden planning4 Growing guidelines5 Companion plants6 Harvesting hints7 Favorite herbs8 Seasonal care calendar
Book Description
Identify, collect and eat over 100 of the most nutritious plants in North America. Find 35 wild plants growing in your back yard. Discover ancient pharmaceutical uses for common herbs. An appendix catalogs and indexes many poisonous and poisonous look-a-likes. Edible Wild Plants also provides categorization by environment rather than by alphabet. Examples are rivers, lakes, ponds and swamps, woodlands, yards, and meadows, and others.
Customer Reviews:
Excellent guide of over 100 common edible plants.......2006-10-10
I've used more comprehensive guides than this, but I've never seen so much valuable information together in just 66 pages. In my own experience foraging, I've used several other much larger guides, but I had to use several sources to find all the commonly found edible plants that I've seen hiking through Illinois, New York, New Jersey, and Pennsylvania. While other guides devote most of their pages to plants rarely seen, this little book is almost completely filled with edible plants you are likely to see on a short hike. It also gives recommended uses, preparations, and warnings. There is also a small section on commonly found poisonous plants. I have not seen the accompanying video. While I'd recommend reading more verbose guides as well, I've seen no other book that gives so much valuable information in so small of a space.
Author's Unabashed Review.......1999-12-11
This second edition has color photos. There are detailed recipes and identification tips. We cover Native American medicine, Chinese medicinal uses and modern pharmaceutical uses. The book is called the basic essentials because there are many edible wild plants out there that are not fit to eat! In this book I focused on plants worthy of your cooking efforts.
The book, unlike others, is organized by how you stumble across wild plants: geographic context. Or, more simply, they are organized in the environment that they are found. Thus, plants in wet areas are treated separately from meadow plants. And plants of the forest have their unique section separate from the seashore and mountianous plants. Yes, we have added plants from the seashore and tidal zones as well as my favorites from mountainous areas...We didn't leave the sunbirds out either. There are several desert edible included.
There is a important section on poisonous plants and poisonous look alikes.
There are more recipes, better recipes and lists of my top ten favorite wild plants and my top ten favorite edible flowers.
With color photos and attention to plants that are quality food (vitamin, mineral and phytochemical content) this new field guide is a great value for under ten dollars.
Identify, collect, and eat over 100 plants in North America........1997-06-28
Identify, collect, and eat over 100 plants in North America.
Find 35 wild plants growing in your back yard. Discover ancient pharmaceutical uses for common herbs. An appendix
catalogs and indexes many poisonous and poisonous look-a-likes.
Average customer rating:
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Padma: An Ancient Tibetan Herbal Formula (Basic Health Guides)
Kathryn Nan, Ph.D. Fuchs , and
Nan Kathryn Fuchs
Manufacturer: Basic Health Publications, Inc.
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Airborne Effervescent Health Formula, Original Orange, 10 Tablets (Pack of 3)
ASIN: 1591201136 |
Book Description
In this book, you willlearn how this ancient Tibetan formulahas been found through sound scientific studies to increase circulation, reduce plaque in veins and arteries, and control bacterial infections in the lungs that lead to asthma and allergies. You'll learn how all "hot" illnesses, from dermatitis, hepatitits, and arthritis to tendonitis, thyroiditis, and colitis can benefit from Padma's cooling effects. You will also learn how it may help stop the sprea of cancer, help yourecover more quickly from strenous exercise, and reduce the plaque that can lead to vascular Alzheimer's disease.
Average customer rating:
- Great ginger starter cookbook!
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Ginger (The Basic Flavoring Series)
Clare Gordon-Smith
Manufacturer: Running Press Book Publishers
ProductGroup: Book
Binding: Hardcover
General
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Herbs, Spices & Condiments
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ASIN: 0762401990 |
Customer Reviews:
Great ginger starter cookbook!.......2005-07-10
This ginger cookbook has 62 pages of recipes with color photos for each item. It covers salads, appetizers, entrees, accompaniments, desserts and baking. It doesn't have basic items like how to make ginger chews candy but it has great recipes for you and your family to enjoy.
Recipes such as; Citrus Carrot Salad, Roasted ginger salmon with bok choy and tabbouleh salad, stir fried ginger beef with noodles & oriental vegetables, ginger apple chutney, rhubarb ginger jam, gingered tea granita, ginger ice cream with crystalized ginger & cherries, ginger cake,ginger shortbread with orange & lemon zest plus many more recipes. Enjoy! :)
Book Description
An information-packed tool for the novice or handy reference for the veteran. Distills years of knowledge into an affordable and portable book.
With this updated guide, you'll discover how to identify and gather more than 100 of the most nutritious wild plans and useful herbs in the contiguous United States, prepare delicious recipes using your wild harvest, determine the identity of poisonous plants and poisonous look-alikes, and take charge of your personal health by making wild plants and herbs a part of your diet.
Customer Reviews:
Great introductory guide.......2007-05-04
Reviewed by Juanita Watson for Reader Views (4/07)
Meuninck is a long-time biologist and author of books and special-interest videos covering wild plants, edibles, medicinal herbs and natural health. This is a revised edition of the classic booklet released through the "Falcon Guide" series back in the late 1990s.
Though in no way a definitive compendium of edible plants and herbs, it is a great introductory guide to some of the common plants you'd encounter throughout the United States and Canada. The glossy color pictures are fantastic and Menunick has included highly interesting and useable information for each plant - accurate descriptions, locations, cooking tips, and medicinal uses. He also spotlights warnings for the plants that may be poisonous if not used properly, or if they have toxic look-alikes, as well as a useful list of rules to consider when foraging for wild foods.
One of the unique aspects of Menunick's book is the addition of great-tasting recipes for the outdoors enthusiast who wants to cook with their wild finds. Dishes such as the Japanese Sauté (that includes dandelion leaves, watercress and stinging nettle), and Vegetarian Egg Rolls with Wild Berries and Maple Syrup Salsa were among my favorites.
Overall, "Basic Essentials Edible Wild Plants and Useful Herbs" is a well put together book with useful information for your next outdoor trip, or backpacking adventure.
back cover copy
This handsome two-volume set is an introduction to growing, harvesting, preserving, and using herbs throughout your home. Herbs in Your Garden: A Guide to Growing 32 Favorite Varieties: Create your own herb garden and enjoy the fragrances and flavors of the most popular fresh and dried herbs including Parsley, Sage, Rosemary, Thyme, and more! Herbs in Your Garden will teach you where, how, and when to start planting, and how to cultivate and harvest your herb garden. Herbs in Your Home: A Guide to Enjoying Herbs in Cooking, Crafts, and More: Learn how to preserve and store herbs--and use them in drinks, crafts, cosmetics, and gifts. Herbs in Your Home will teach you to make delicious meals--with flavorful recipes such as carrot and Coriander Dip, Chicken and Tarragon, and Rosemary Citrus Sorbet--as well as healthy herbal soaps, oils, and skin creams, and even decorative arrangements and potpourri.
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Herbs (The Basic Flavorings Series)
Clare Gordon-Smith
Manufacturer: Running Press Book Publishers
ProductGroup: Book
Binding: Hardcover
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Herbs, Spices & Condiments
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ASIN: 0762400196 |
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User's Guide to Women's Health Supplements: Learn What You Need to Know About Nutrients and Herbs That Enhance Women's Health (User's Guides (Basic Health))
Laurel Vukovic
Manufacturer: Basic Health Publications
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Binding: Paperback
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ASIN: 1591200350 |
Book Description
Women have their own distinctive biology and health issues: menstruation, pregnancy, menopause, and breast cancer-to name a few. Many vitamins, minerals, herbal remedies, and medicinal foods can help them adjust to the changes in their bodies. The User's Guide to Women's Helth Supplements explains how vitamins, minerals, and herbs can help women feel better and stay healthier.
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