Love Bakery Review

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(More customer reviews)Sent to US as Christmas present - received very favourable response from recipient - arrived well before Christmas, even though delivery date was given as after Christmas, so all in all good purchase at good price for overseas.

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From the sparkles on the cupcakes to the jars of Love Hearts on the dresser, from the postcards on the mirro to the pink Roberts radio, it just makes you smile.Somehow it evokes the Kings Road boutiques of the Seventies, open-top cars cruising in the sunshine, teenage trysts in milk bars, and glitter balls in discos.Now you can bring the sparkle into your home, as Love Bakery captures the sense of fun that has made a community take a shop to its heart.Sam Blears encourages you to let your imagination run riot, and to use her moodboards, just-in-case cupboard, and glittering decorations to create your own versions of her much-loved cakes.You'll discover recipes for cupcakes, love pops, love shots, cuptails and whoopie pies; fabulous hidden flavours such as the Peruvian Bear Cupcake's secret marmalade centre; plus fantastic ideas and templates for co-ordinating party themes and giftwrapping.Take the fear out of baking, replace it with fun and glitter, and you'll find there's nothing as delicious as a cupcake baked from the heart.

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Roland Mesnier's Basic to Beautiful Cakes Review

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(More customer reviews)I purchased this book after attending a cooking class that Mesnier had at a local cooking school I like to occasionaly visit. He was great. This book is just as a great. I'm not the best cook or anywhere near the best cook but the Cherry Trifle cake helped me when a cook-off at work for best Dessert. The American crust-less cheesecake is to die for; it even list sauces to top with -- fresh chunky strawberry sauce is my favorite. All I can say about this book is buy it, buy it, buy it.

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In his twenty-five years as Executive White House Pastry Chef, Roland Mesnier prided himself on creating a unique dessert for every special occasion, from elaborate State Dinners and formal receptions to smaller family gatherings and birthday celebrations. In Roland Mesnier's Basic to Beautiful Cakes, the author of the classic and comprehensive Dessert University shows home cooks how to create desserts that can be beautifully embellished to serve any occasion by using a small set of foolproof cake recipes.Hazelnut Ring Cake, for example, can be served on its own at teatime, as it was in the Reagan White House; or, with the addition of espresso-flavored whipped cream and a crown of caramelized phyllo, can become the memorable culmination of an elegant dinner party. Chocolate Dome Cake (one of the Carters' favorites) can be topped with raspberry glaze, served with Grand Marnier mousse, or spangled with berries. Blueberry Upside-Down Cake with yogurt sauce is a light treat for a long weekend morning; the cherry version, with its lattice of whipped cream, will delight children and adults alike, and the truly grand Peach and Spice Upside-Down Cake with Brioche "Peaches" is a show-stopping confection, elegant enough for the Clintons to serve to the chancellor of Germany and the prime minister of England.Even on the most important ocassions, Chef Mesnier believes that desserts don't have to be filled with butter and cream. Recipes like the wheat-free Carrot Cake, the dairy-free Orange Sherbert Cake with Glazed Oranges, and the low-fat Apricot Souffl -Cake with Apricot Grand Marnier Sauce satisfy guests with special dietary concerns but still meet Roland's exacting standards for taste and presentation. The easy-to-follow instructions for these time-tested recipes anticipate pitfalls and offer sensible suggestions for when it is worth to invest in high-end ingredients and equipment and when you can get by without them, and how to peel and slice fruit for the most attractive results. With Chef Mesnier taking you through every step of each carefully constructed recipe, you can be sure that your cakes will be delicious and spectacular every time.Soon you will have mastered the basic recipes and a few of the more advanced techniques, and you will be able to develop a repertoire of your own. like Chef Mesnier, you'll be able to tailor your desserts to the tastes of your guests or the spirit of a celebration. Whether the table is lit by tapers and laid with your best silver or you are serving a few friends Sunday supper in the kitchen, you will be able to create sophisticated mouthwatering desserts that your guests will remember for weeks to come.

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Sticky, Chewy, Messy, Gooey Treats for Kids Review

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(More customer reviews)This is such an eye-pleasing book. I just love the scallop edged pages, and the sturdy, colorful cover. The lay flat spiral binding inside is also a good feature. I love food photography so I do wish this book had a picture of every recipe, but I understand the space constraints. There are a good amount of photographs though, and they are all beautiful!
We already own a lot of kid-related cookbooks, so I wasn't sure if we needed another one. I was delighted to find that this book is really appropriate for the more advanced young chef. My 13 year old daughter takes her cooking very seriously and she felt like this book was filled with fun recipes that were the kind a real chef would make.
Banana Split Pancakes, New York Crumb Cake, and Chock-a-block Chocolate Chip Gingerbread Muffins are on the top of my list of projects I can wait to taste from this book!
My only complaint is just related to the packaging done by amazon; some of my pages were bent by the inner cardboard piece inserted into the book.

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Teeny tummies love yummy treats. Sticky Chewy Messy Gooey Treats for Kids is bursting with 30 tasty but simple recipes for sticky sweets and gooey breakfasts. Such delights as Pinkalicious Princess Cupcakes, Wicked Good Chocolate Peanut Butter Pudding Cups, Banana Split Pancakes, and Hunka Chunka Chewy Chocolate Chip Cookies are the kinds of treats kids will love. With a lay-flat binding, an easy-to-clean cover, and step-by-step instructions, this book gets the whole family gathered around the mixing bowl.

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The Gourmet Cookie Book: The Single Best Recipe from Each Year 1941-2009 Review

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(More customer reviews)As a longtime subscriber to both Gourmet and Bon Appetit, I used to tell people that I liked Gourmet for its savory recipes and Bon Appetit for its sweets. This new compilation of the best cookie recipes, decade by decade, from Gourmet confronted me with the fallacy of that statement. Some of my long-time favorite cookie recipes, including strawberry tart cookies and cranberry pistachio biscotti, can be found here. The best part of this book, however, is not the recipes, as good as they are, but the history behind them. The division of the recipes by decades offers glimpses into trends, subscribers, changing culinary tastes and abilities, and, of course, the focus of the magazine itself.
Interestingly, when the magazine was first published in 1940s and people baked more than they do today, the cookie recipes were much more simple, with tastes that highlighted a few ingredients: butter, nuts, spices. Even in the 1950s, when baking ingredients were more available, the cookies remained somewhat homey and classic, with gingerbread men, lace cookies, and sesame-seed-coated queen's biscuits taking center stage. In the 1960s, however, Gourmet's cookies started taking on a more international note; as the editors note, commercialized air travel and growing national unrest led to more daring recipes. As the book states, "not a single one of the four cookie recipes that appeared in Gourmet in 1963 was of American origin." With this new internationalism came other recipes with more sophisticated lists of ingredients and flavors. By jumping ahead to the 2000s, Gourmet's final decade, one can see how much American tastes have changed: many of the cookies are classics with gourmet twists that make them look more like professionally baked treats than homemade lunch box snacks. Because the book contains a full page photograph of each recipe, it is obvious that later recipes focused as much on aesthetics as taste, while most earlier ones were content with a plain appearance.
Because this book contains recipes exactly as they appeared in the magazine (with some recipe notes for clarification), contemporary bakers may be somewhat taken aback by the format in the earlier decades, as their directions are "remarkably casual, a kind of mysterious shorthand that assumes that each reader is an accomplished cook." While I dispute that these early recipes require any sort of advanced experience, they are definitely written out as though one person is describing the process to another, with ingredients not listed separately but as part of the instructions. (Separate lists of ingredients don't appear until 1982, when recipes were "no longer able to count on the readers' experience.") In some ways, I found the earlier recipes easier to follow because I didn't have to worry about going back and forth between adding sugar and reading how much sugar was called for. The amount was right there in the text.
But how are the recipes themselves? Absolutely wonderful. Not a single one of the recipes I tried missed, although, obviously, some recipes, such as the sparkling lemon sandwich cookies, took more time and effort. From the humble honey refrigerator cookies to the sophisticated coconut macadamia shortbread, these recipes will please contemporary palates.
-- Debbie Lee Wesselmann

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My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats Review

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(More customer reviews)Tres Leches cake. Sweet tamales. Flan. Pan. Milk Fudge. Those familiar with the sweet flavors of Mexico will have the their mouths watering with the litany of delicious temptations. Until now, most of us have had to go to our local Hispanic markets to taste these treats, but no longer. Now, Fany Gerson will teach you how to create these dishes and many more in the comfort of your own kitchen.
Ms. Gerson does for dessert what Bayless did for main dishes, she brings the authentic food to the American audience and she does so in an approachable, comforting way. For those that need baking and candy making refreshers, they are provided, along with amazing, beautiful pictures so you know how yours should look at the end. Each recipe has its name in Mexican and English and cultural tidbits. Those just make the book even more enjoyable.
There are nine chapters. In English, they are:
*Beverages
*Sweets from the Comvents
*Corn
*Heirloom Sweets
*Morning Sweet Breads
*Fruit
*Desserts
*Frozen Treats
*Modern Mexico
I am a chef and I grew up in south Phoenix. Never before have I seen a cookbook such as this (and I own over 400 cookbooks, now). This is a visual, mental treat and when you take the effort to make these classic, authentic sweets, it is a treat for mouth and soul, too.
Highest possible recommendations. Seriously, buy this now!

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Clinton St. Baking Company Cookbook: Breakfast, Brunch & Beyond from New York's Favorite Neighborhood Restaurant Review

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(More customer reviews)My cookbook stash is really too low. I don't even have a basic Betty Crocker cookbook, how sad is that? And I'm not really the best at picking out new cookbooks to add to my shelf... or I wasn't until the Clinton St. Baking Company Cookbook set the bar high for me. This very nice, hardcover book with glossy pages is full of everyday breakfast, brunch, and anytime recipes - basics like biscuits, buttermilk fried chicken, and split pea soup, and specialty dishes like baked truffled grits or coconut lemon curd cake. It's full of color photos, hints and tips, and step-by-step instructions that even I can't mess up. ;-)
So far my favorite recipe is the Blueberry Crumb Muffins. I made a batch of them one day and the next they were gone. And oh my word, SO good! They truly were the best muffins I have ever made, and were easy enough that I'll never feel that I need to go with a box mix again. In fact, just saying (or typing) "box mix" makes me feel like I'm cheating on these delicious muffins. YUM!
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The Clinton St. Baking Company is one of the hottest brunch spots in a city obsessed with brunch. A tiny thirty-two-seat eatery on Manhattan's trendy Lower East Side, the restaurant draws long lines of customers who come from far and wide to sample fresh-baked goods, hearty omelets, sugar-cured bacon, and light-as-air pancakes with maple butter. In the Clinton St. Baking Company Cookbook, owners DeDe Lahman and Neil Kleinberg share more than 100 treasured recipes that have made their restaurant a sensation. Learn the secret to their house-made buttermilk biscuits and tomato jam, irresistible muffins and scones, delicious soups and sandwiches, and their decadent, eye-catching desserts. Helpful techniques, like Neil's patented omelet "flip and tuck," and gorgeous color photographs throughout will have readers cooking like pros in no time, and sharing the delicious results.

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Sarabeth's Bakery: From My Hands to Yours Review

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(More customer reviews)I live in Chicago and had never heard of Sarabeth before this cookbook, but the preview on Amazon looked great so I tried it. All I can say is it is AMAZING. I am not a baker -- I have baked, and enjoy cooking, but I'm not remotely proficient at baking. With this book, I feel like the real thing. As others have said, her descriptions are very-very detailed and the pictures are wonderful. They are especially important for the dough. I made the Raspberry-Lemon Cake for a birthday party, and it is not an exaggeration to say people thought they were eating a professional wedding cake. It was the best cake I've ever made by a long way. The blueberry preserves are also out this world. Next, I'm going to tackle the croissants. I think I might actually be able to do it.
Word of warning, this book is not for the faint of heart. Some of the recipes are wonderfully simple (e.g., the preserves, cookies), but many of them have a number of steps. At least, the ones I've tried do. She is excellent at explaining which steps can be done ahead, which is a godsend. And you really do feel great when your recipe turns out. She does not shy away from listing the materials that are ideal for a recipe, but as someone who does not plan to turn into a baking machine, I make do with the materials I have on hand. My substitutions have been fine (e.g., one kind of rolling pin, not two or three; regular round cake pans, not special cake rings for layering). I don't skimp on the ingredients, but there is nothing exotic listed -- cake flour, bread flour, butter, sugar, etc. She has a great tip for working with vanilla beans, btw, but she also tells you when pure vanilla extract will do.
If you feel like taking a shot at baking, this book is very worth your effort. And if you are already an accomplished baker, I'm guessing you'll still love the luscious recipes in the book.
Update 11/21/10 - made the croissants over the weekend. They were way, way easier to make than I expected, and they were perfectly flakey and delicious -- a huge hit in the house. Total time I spent measuring, mixing and rolling was maybe half an hour. The rest of the time the dough just sits. I've read the directions in other books for how to make croissants, and the method Sarabeth came up with is dramatically easier than anything else I've seen. It's worth the price of the book on its own. Next I'm going to try the puff pastry and make some turnovers.

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Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat Review

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(More customer reviews)i *love* Martha Stewart's cupcake book! for years i've been searching her web site for cupcake ideas for baby showers and my kids' birthday parties. this book is chock full of wonderfully creative cupcakes for all seasons, holidays and special occasions! i've already made the shark and beach parasol cupcakes for my son's ocean-themed birthday party and the beautiful buttercream chrysanthemum cupcakes for a baby shower. you may think you need some special talent to pull her creations off, but all you need is a little practice and patience! there is no way you can leaf through this book without getting inspired...and drooling! After 287 pages of pics of and recipes for mouth-watering cupcakes, she includes informative pages on tools for baking, how to prepare a piping bag, working with fondant and marzipan, pastry tips and even how to display your treats. my husband agrees that this was a wonderful investment since he's seen how many of her baking ideas have come to fruition in our home...plus he's hoping i make him those yummy tiramisu or choc. salted-caramel mini cupcakes for his birthday! ;) yummo! ENJOY!

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Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book Review

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(More customer reviews)When I lived in Boston, some years ago when there was a Rosie's bakery in Harvard Square that was forever crowded, I used to pop in there to ogle at all the absolutely mouth-watering treats. Mind you, I couldn't eat a thing, being intolerant to wheat, but my goodness was the "window-shopping" a treat.
With the publication of this cookbook, now folks can truly enjoy their own heaven on earth in their own home. Thank you, Rosie! or I should really say Judy! I can truly fully understand now why her bakery was always so very packed with customers. Besides of being easy to follow, full of helpfup tips and interesting anctedotes, these recipes are to die for. I've tried quite a few, and every single one is hands down without fail the most delicious, delectable, divine desserts I have ever made. You cannot go wrong with this cookbook if you are looking for delicious treats to bake. Besides of cookies and bars, she has recipes for cakes and pies, scrumptuous frostings.
(By now, you may be wondering how I can be eating and enjoying these various treats... I substitute the wheat flour called for in the recipes with a rice flour mix + guar gum, which makes me even more appreciative that Judy has written this cookbook. Finally, I can have a taste of her goodies.)

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Here are the hands-down temptingest and surprisingly easy-to-make 150 cakes, cookies, pies, puddings, and custards ever assembled. Selection of the Better Homes & Gardens Family Book Service and Book-of-the-Month Club's HomeStyle Books. Winner of a 1991 IACP/ Julia Child Cookbook Award. 181,000 copies in print. Repackaged with a bright new cover.

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All Cakes Considered Review

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(More customer reviews)All Cakes Considered is all you need to progress from a beginning baker to an impressive one. Gray starts with a simple recipe for Sour Cream Pound Cake (a cake she calls "The Man Catcher"). She deconstructs the recipe and explains each step in great detail, down to how to properly center a cake in the oven and how to prepare the pan so your cake won't stick.
The recipes then progress in order of increasing complexity, finishing with a cake Gray dubs "The Liberace of Layer Cakes." With seven layers and a chocolate ganache frosting, the cake certainly deserves a spot on the stage. Along the way, Gray introduces each new technique with simple instructions that are easy to follow, so it's easy to pick up difficult techniques.
I'm a fairly experienced baker, but instead of jumping to the more difficult recipes, I decided to follow Gray's advice and to bake the cakes in order of difficulty. I started with the Man Catcher and diligently followed all of Gray's instructions, some of which were very different from my usual baking habits. The cake turned out better than any pound cake I've ever made in the past, so I'm impressed. I'm looking forward to working my way through this entire book.
Interesting anecdotes are interspersed with the recipes. You can skip them if you're only wanting to bake the cakes, but I liked reading about the origins of the Gray's recipes and the other interesting tidbits. Gray's witty, plain-spoken style is confidence-inspiring and fun to read. On top of great recipes and fun-to-read instructions, this cookbook is well designed. The attractive color scheme and the large pictures are inviting. The thick pages rest easily in the open position and stay open on the counter as you're cooking. All in all, this is one of those perfect cookbooks that's beautiful enough for the coffee table but practical enough for the kitchen.

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Melissa Gray is National Public Radio's Cake Lady. Every Monday she brings a cake to the office for her colleagues at NPR to enjoy. Hundreds of Mondays (and cakes) later, Melissa has lots of cake-making tips to share. With more than 50 recipes for the cakes that have been dreamed of and drooled over for a lifetime including Brown Sugar Pound Cake, Peppermint and Chocolate Rum Marble Cake, Lord and Lady Baltimore Cakes, Dark-Chocolate Red Velvet Cake, and Honey Buttercream and Apricot Jam Cake All Cakes Considered is an essential addition to every baker's library.

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Puff Pastry Perfection: More Than 175 Recipes for Appetizers, Entrees and Sweets Made with Refrigerated Puff Pastry Dough Review

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(More customer reviews)This is a wonderful cookbook. I have already used it for multiple hoilday occasions and plan to use it throughout the year. The history of puff pastry at the beginning is fascinating and the recipes are outstanding. A SMART cookbook, one I will reach for again and again for all kinds of entertaining because the recipes are so diverse, perfectly written and quite easy. Here is what I have made so far with great success:
*Blue cheese & Fig puffs (so good and so easy--made me look like a professional caterer. They use fig jam)
*Petite Pissaladières
*Brandied Pear Tarts (these were exquisite, and, again, so easy. Really beautiful too)
*Chocolate Macadamia Strudel (holy moly. I don't think there was a single crumb left)
*Double Ginger Sugar Twists (These may be my new favorite cookies. I love ginger and these were incredibly simple, only 5 ingredients)For the record, I think it is ridiculous to give a low rating for a cookbook based SOLELY on the presence or absence of pictures. I've seen that for several cookbooks on Amazon, as well as trivial comments about the cover, etc.. FYI: As someone who once worked in the publishing industry, I know that authors have about zero control over such design aspects of books (unless you are a superstar author). It is largely a matter of the alotted budget set out by the publisher.

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Puff pastry is the royalty of pastries—crisp, flaky, and especially light, it literally rises to any occasion. And although preparing homemade puff pastry is a labor-intensive process, Puff Pastry Perfection shows that a package of frozen puff pastry sheets makes the magnificence of puff pastry accessible to home cooks everywhere.Puff Pastry Perfection has eliminated the guesswork. At a cost of less than four dollars, one 17.3-ounce package from a grocer's freezer section delivers two perfect puff pastry sheets, prerolled and ready to use in recipes ranging from the first course to the last.Oh, the enchanting creations that await! Frozen puff pastry can be used to quickly and easily render classics such as napoleons, cream puffs, strudels, turnovers, palmiers, mille-feuille, and French tarts. It can be twisted into appetizer sticks, cut into tartlet shapes, used as a quick pie or quiche crust, folded over savory appetizer fillings, molded over casserole fillings to create one-step pot pie "lids," or rolled and sliced into elegant, but oh-so-easy recipes.Puff Pastry Perfection is more than just another collection of baked goods. It is a burst of extraordinary flavors that surprise and delight, along with foolproof instructions to make home cooks into baking heroes.The result? How about portobello napoleons, wasabi shrimp puffs, dried cherry and almond baked brie, or spicy cumin cheese straws for starters? For supper consider chile relleno quiche, puff pastry po' boys, pizza bianco with prosciutto, arugula and parmesan or chipotle and cheese beef pot pie. Next, the sweets: miniatures such as ginger-lime sugar twists, southern pecan crisps, fresh mango napoleons, and puff pastry cinnamon rolls, all perfect for teatime or an anytime nibble. And finally the grand desserts: from lemon-blackberry cobbler to chocolate-walnut strudel to caramel apple dumplings, there's a sweet treat for every taste and occasion.

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Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes and Other Good-To-The-Last-Crumb Treats Review

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(More customer reviews)The author used to keep cookies on hand for her family and guests who showed up unexpectedly. She has since realized that cakes are even easier to make - and just as well-received.
I liked that the cakes are fairly easy to make (and fairly quick, since none are frosted). Glazes are suggested for some cakes, and the author suggests what to serve with some cakes to dress them up (fruit, ice cream, flavored whipped cream, etc).
The ingredients should be in just about any grocery store with only a few exceptions (such as maple extract, coconut extract, fresh lavender leaves, and cream of coconut). Even better, most of the ingredients are likely in your cupboard and refrigerator on a daily basis so if you have only an hour's notice of a friend coming to visit, you'll have your choice of many cakes to whip up and serve warm.
The author covers a wonderful variety of flavors (chocolate, vanilla, coconut, espresso, lemon, nuts, fruit, etc.) without focusing on any single one too often. As I went through the book, I kept thinking of friends who would like one recipe or another.
There are recipes for 100 cakes and 37 are pictured.
Chapters include:
-SNACKING CAKES: Apricot Jam Cake, Blackberry-Pecan Snack Cake, Chipotle-Chocolate Cake (with four variations), Chocolate Cherry Snacking Cake, Chocolate Malted Snacking Cake, Chocolate Gingerbread, Cinnamon Pudding Cake, Fresh Strawberry Cake with White Chocolate Chips, Graham Cracker-Chocolate Chip Snacking Cake, Hummingbird Snacking Cake, Neoclassic Gingerbread, Oatmeal-Chocolate Chip Cake, Super-Delicious Whole-Wheat Carrot Cake, Maple Syrup Gingerbread, Poppy Seed Cake, Sour Cream and Lemon Cake, Spiced Orange and Cranberry Snacking Cake, Stout and Chocolate Snacking Cake with Chocolate-Stout Glaze, Semolina and Yogurt Cake, and the World's Quickest Yeasted Coffee Cake.
-ROUND CAKES: Almond-Brown Butter Cakes, Apple and Cheddar Cheese Cake, Apricot and Olive Oil Cake, Chocolate Cake with Panforte Spices, Cornmeal-Almond Cake, Cream of Coconut Cake with Chocolate-Coconut Glaze, Everyday Yogurt Cake, Fig and Cornmeal Cake, Pear Cake with Sea Salt-Caramel Sauce, Honey and Walnut Cake, Zebra Cake, Apple-Walnut Upside-Down Cake, Chocolate-Caramel-Banana Upside-Down Cake, Cherry-Cornmeal Upside-Down Cake, Mango Upside-Down Cake, Orange-Almond-Caramel Upside-Down Cake, Peach-Buttermilk Upside-Down Cake, Pineapple-Gingerbread Upside-Down Cake, Classic Pineapple Upside-Down Cake, and Plum-Blueberry Upside-Down Cake/
-LOAF CAKES: Brown Sugar Pound Cake with Raisins, Anise Pound Cake, Chocolate-Raspberry Marble Pound Cake with Chocolate-Raspberry Glaze, Chocolate Cream Pound Cake, Citrus and Black Pepper Pound Cake, Orange Blossom Honey Pound Cake, Clove-Scented Chocolate and Apricot Loaf, Lavender and Lemon Pound Cake, Orange-Chocolate Chip Pound Cake with Sour Cream Glaze, Peanut Butter-Chocolate Chip Pound Cake, Nutella Swirl Pound Cake, Maple-Pecan Pound Cake, Marble Molasses Pound Cake, Rich Yellow Loaf Cake, Sweet Potato Pound Cake, Sesame Seed Pound Cake, Tea Cake, Triple Ginger Pound Cake, Walnut-Whiskey Pound Cake with Whiskey Glaze and Pumpkin-Chocolate Chip Pound Cake.
-BUNDT CAKES: Applesauce Cake with Oatmeal Streusel, Banana-Chocolate Chip Bundt Cake, Black Pepper and Spice Cake with Lemon Glaze, Chocolate-Zucchini Bundt Cake, Dulce de Leche Coffee Cake, Blueberry-Cornmeal Bundt Cake, Chocolate Walnut Prune Cake, Cold-Oven Cream Cheese Pound Cake, Cream Cake, Cranberry-Walnut Bundt Cake with Maple-Espresso Glaze, Espresso-Hazelnut Bundt Cake, Hungarian Coffee Cake, Mississippi Mud Cake with Espresso-Bourbon Glaze, Triple Chocolate Bundt Cake, Orange-Ricotta Pound Cake with Marmalade Glaze, Pumpkin-Sage Ring, Pistachio-Polenta Pound Cake, Pineapple and Toasted Coconut Cake, Whole-Wheat and Honey-Nut Bundt Cake, and Peanut Butter-Sour Cream Bundt Cake with Butterfinger-Ganache Glaze.
-CRUMB CAKES: Blueberry Buckle, Cherry-Almond Crumb Cake, Chocolate Chip Crumb Cake, Cranberry Cake, Nectarine Cake with Cinnamon-Nut Topping, Coca-Cola Chocolate Cake, Coffee-Heath Bar Crunch Cake, Peanut Butter and Jelly Crumb Cake, Rhubarb Streusel Snacking Cake, and Red Grape, Polenta and Olive Oil Cake.
-ANGEL FOOD & CHIFFON CAKES: Coffee Angel Food Cake with Hazelnut-Coffee Glaze, Brown Sugar Angel Food Cake, Cocoa-Chip Angel Food Cake, Coconut Angel Food Cake, Lemon Poppy Seed Angel Food Cake with Lemon-Cream Cheese Glaze, Cinnamon-Nut Chiffon Cake, Lime Chiffon Cake, Vanilla Bean Chiffon Cake, Banana-Macadamia Nut Chiffon Cake, and Chocolate Marble Chiffon Cake.
If you like this book, you may also enjoy Coffee Cakes: Simple, Sweet, and Savory by Lou Seibert Pappas as well as Cakes from Scratch in Half the Time: Recipes That Will Change the Way You Bake Cakes Forever by Linda West Eckhardt. I prefer Cake Keeper Cakes over those two, and it is the least expensive.
This book is well-worth the price.

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Few things are as satisfying as a sweet snack that's mouthwateringly moist. So skip the cookie jar and head for the cake keeper. In Cake Keeper Cakes, Lauren Chattman, the author of Dessert Express, presents simple and delicious recipes that stand up to everyday eating. Made from only the most wholesome ingredients, Lauren's heavenly creations include Espresso-Hazelnut Bundt Cake, Banana and Bittersweet Chocolate Cake, Citrus Pound Cake, Raspberry Yellow Cake Squares, and Mississippi Mud Cake. Designed with the busy baker in mind, this intoxicating cookbook shows how to make long-lasting cakes like mom used to, in a lot less time.

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Patisserie, Second Edition Review

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(More customer reviews)This is the book that i used when i was at college in my home city in england.Patisserie is a professional book for students, Bakers,Chefs,Confectioners and Teachers.Patisserie is a craft/trade (some say it's an art) so housewives may find it a little confusing,for example, Bread making is a technology and carn't be learnt from a book. If you have a basic understanding in Fermented goods,pastry,confectionary hot and cold sweets and cake decorating then you will love this book. The book covers everything i needed to complete my studies of Bakery,cake decorating and patisserie and i still use it in my work.Hanneman himself was a lecturer in charge of the bakery school at the Cambridge College of Arts and Technology as well as head of food at lancaster and Morecambe college and also a former chief examiner for the 711-01 pastry cooks and patissiers exam.

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Cake Mix Cookies: More Than 175 Delectable Cookie Recipes That Begin With a Box of Cake Mix Review

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(More customer reviews)I suppose you could call me the cowardly baker, because, though I love to cook, I often take shortcuts with baking. I've made quite a few cake mix cookies over the years, and it's much like the doctored cake mix cakes--the basic ones may taste like a cake mix, but the well-doctored ones don't.
This collection has an inspiring number of flavor combinations and cookie varieties. I was hopeful when I ordered it that it would live up to the promise of containing many options different from the cake mix cookie recipes that are already out there. Well, it does, and then some. The Viennese tea cakes are simply delicious, and so easy--a can of almond filling is the secret ingredient. They took about 3 minutes to whip up. I took the plunge and made the classic madeleines, too--a bit of a stretch for me since I had to whip some egg whites, but that was the only fussy part and they turned out buttery, golden and delicious.
This has fast become a favorite on my cookbook shelf.

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Imagine a kitchen warm witih the smells of sweet vanilla, fragrant cinnamon, and fresh butter. On the kitchen counter is a cooling rack piled high with fresh-from-the-oven delights filled with chocolate chips and crunchy pecans. Ah, the age-old comfort of cookies.Next imagine that each of the yummy treats began with a convenient box of cake mix.That's right, a standard 18.25-ounce box of cake mix is the secret to some of the tastiest, simplest, and most irresistable cookies imaginable. With a few extra ingredients, turns of a spoon, and whirrs of a mixer, cake mix can make anyone a prize cookie baker. Like Cookie Dough Delights and Brownie Mix Bliss, Cake-Mix Cookies is the first cookbook of its kind. Although several cake-mix cookbooks exist, including the bestselling Cake Mix Doctor books and 101 Things to Do with a Cake Mix, they offer only a small number of cookie and bar recipes and overlap one another.By contrast, Cake-Mix Cookies is filled with an array of more than 175 drop, shaped, filled, and bar cookie options for every occasion. Numerous all-American favorites are used as starting points: chocolate chip, oatmeal raisin, jam thumbprints, and dark chocolate brownies. There are also new takes on classic European cookies; for example, crunchy Italian biscotti, tender French madeleines, and rich Viennese teacakes. Finally, a healthy dose of new cookies has been created for the book: blackberry-lemon buttermilk bars, triple chocolate chess squares, and chocolate blackout. Cake-Mix Cookies contains the broadest range of new recipes for cookies and bars that is unavailable elsewhere. And while it capitalizes on the popularity of baking with cake mixes, it has its own unique niche on the home cook's shelf.

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The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional Review

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(More customer reviews)I am in the hotel industry and don't know how I survived all these years without this book! It assists me when I talk to customers so that I can easily explain items and show pictures to them. The only problem is that I need to get another copy so that I have one at home and one in the office. I think that anyone who likes to bake or is a "foodie" needs to BUY THE BOOK!The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional

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With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to the current terminology of every component of pastry, baking, and confectionary arts, this book provides important information about the origin and historical background of many of the terms. Moreover, it offers coverage of flavor trends, industry practices, key success factors, a resources list, illustrations, and phonetic pronunciations.

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The Berry Bible: With 175 Recipes Using Cultivated and Wild, Fresh and Frozen Berries Review

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(More customer reviews)Thirty-five years ago `The Berry Bible' by Janie Hibler may have attracted a place in a relatively small market of hippies, vegetarians, and Pacific Northwest berry boosters. Today, I suspect the book will and should attract a lot more attention with the discovery and publicizing of the health benefits of all berries, specifically cranberries and blueberries.
Even though I easily qualify as a `cookbook collector', I have never given much thought to what constitutes a good book for a cookbook collection, as my primary objective in acquiring cookbooks is to review them. But, this book easily qualifies as a paradigm for an excellent member of a cookbook collection. The two most interesting types of volumes in cookbook collections, I think, would be books on specific regions such as Provence, Tuscany, Mexico, and The Philippines and books on specific ingredients such as potatoes, duck, salmon, and eggs.
So, once we start collecting books on ingredients, what should they include? The most obvious answer is recipes. For these, a book on berries has much more to offer than a book on eggs or potatoes since, aside from the relatively small variations between starchy and waxy potatoes, there is not much to tell about how to make the best use of different varieties. There is also not much room to capitalize on recipes that can serve many purposes by being a stage for a wide variety of color, species, and cultivar of product. A good berry recipe can give you recipes for muffin, scone, tart, coulis, or smoothie for blackberries, raspberries, and mulberries in one fell swoop. To this end, the book contains recipes for:
Coolers, Cocktails, Smoothies, and other Drinks
Breads
Soups and Salads
Main Courses
Sauces
Putting Berries By (jams, jellies, and preserves)
Ice Creams, Sorbets, and Other Frozen Treats
Pies, Tarts, Cobblers, and Such
Cakes
Pastries, Puddings, and Other Sweet Treats
If the book did no more than this, it would be worth its reasonable $30 list price, but it does do much more.
The intellectually most attractive feature of the book is `The A-to-Z Berry Encyclopedia'. It is a revelation to see how widely dispersed in the plant kingdom the main types of berries are, and yet, how closely related other berries with distinct names actually are. I was really surprised to discover that the boysenberry is not only related to the blackberry, it IS a blackberry, simply a specially named humanly developed cultivar of naturally occurring blackberries. Another interesting aspect is distinction between two or three different species with the same common name. Both blueberries and cranberries have lowbush and highbush varieties with markedly different geographic ranges and different commercial importance. The blueberry in your local megamart will almost invariably be the highbush species, unless you happen to live in northern New England, where you may have access to Maine lowbush blueberries. Those little blue beauties you see being gathered in Maine on the Food Network are not the same as what you see in your `Super Fresh' produce department.
All this babble about species and cultivars has an important message for you, the consumer. If you want your local market to carry good stuff, the author recommends you find out from what cultivar a good batch of berries was picked, and ask for those berries in preference to inferior berries laid out on other occasions.
The berry encyclopedia has much other useful and interesting information. The common name is useful if you happen to be reading foreign cookbooks, even those written in English, and run across an unusual name. The scientific classification shows who is related to whom. It turns out that many berries, especially the blackberry and raspberry clans are closely related to roses. Figure they had to get those thorns from someone in their family. The habitat and distribution section will give you a really good idea of which species and cultivars you may find in a true `local sources' farmers market. The history is interesting, if for nothing else than to show that berry fruits, barks, and leaves have been used as medicines since the time the Greeks started writing about their tummy aches. `Where They Are Grown Commercially' will give you a good idea of how fresh your megamart produce may be, if it is in season locally. `How to Pick' is essential if you are playing hunter-gatherer. The most common advice is to pick berries in the early morning, before the sun has warmed them up. `How To Buy' is for the us urbanites who do our gathering at SuperFresh. The more important types of berries such as blackberries and raspberries have a sidebar describing the various commercially available varieties.
The book ends with a list of web sites I truly believe you would not find by yourself. Most are of commercial booster groups and academic or state organizations dedicated to studying berry culture.
The very last section is an excellent little bibliography. You have to love a book that cites both Elizabeth David and the Ukrainian Women's Association of Canada, with a stop at `Leaves in Myth, Magic, and Medicine' along the way.
This is my kind of book. Even if you never want to but blackberries in your barbecue sauce or abandon your Bernard Clayton book on breadmaking, this book will reward you. If it does not, you should find a way to make berries a more important part of your life. They are that important nutroceutically. There, the book will even expand your vocabulary.
Highly recommended for understanding, buying, and using berries for enjoyment and health.

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Sweet and Sugar Free: An All Natural Fruit-Sweetened Dessert Cookbook Review

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(More customer reviews)"A Reader" from 1998 is reviewing the wrong book. "Sweet and Sugar Free" by Karen E. Barkie, does not contain any recipes calling for date flour. The book "A Reader" is referring to is called "Cook With Me SUGAR FREE" by Sharon D. Gerstenzang. It is also available here at Amazon, and is an excellent book.
This book, "Sweet & Sugar Free" by Karen E. Barkie, is also an excellent book. The recipes are not as simple as your recipes calling for 2 eggs, 2 cups of sugar and 2 cups of flour. When cooking with fruits and fruit juices, you need slighly different techniques to come up with a tasty finished product. That said, the techniques are explained in detail and after making a few of them, you really feel confident enough to try to alter some of your own recipes, to make them with fruit juices instead of sugar or honey.
Karen Barkie's recipes are reliable. The baked goods have a nice texture, a sweet flavor, and are family-friendly. After learning and experimenting with fruit-sweetened recipes and techniques, the recipes become quite easy. If you are avoiding artificial sweeteners or sugar, honey and other sweeteners that send your insulin soaring, these recipes will really hit the spot. They taste good, feel good in your mouth, satisfy the kids, and are relatively inexpensive easy to prepare.

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At last there's a way to have your cake without the calories and harmful effects of sugar, honey and artificial sweeteners.Karen Barkie has created over 200 imaginative and easy-to-follow recipes for cakes, pies, cookies, breads, sherberts, custard, and much more, sweetened with a variety of fruit and fruit juices--and without one spoonful of sugar!Luscious pinepple cream pie, easy-to-make apple raisin bars, and peach cheesecake are but a few of the delectable--and wholesome--treats in Sweet and Sugarfree.Complete with charts listing caloric and nutritional values, tips on baking with a dozen different flours, and instructions for creating hundreds of toppings and fruit combinations, Sweet and Sugarfree is a delicious contribution to the better health of us all.

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