Teddy Bear Baker (Picture Puffin) Review

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Teddy Bear Baker (Picture Puffin) ReviewTeddy Bear Baker is a "day in the life" story of, well, a teddy bear baker. The book follows Teddy Bear Baker as he wakes up early to bake breads, cakes, tarts and sells his goods throughout the day. The plot is so So SO simple, yet so quaint and enjoyable. Teddy Bear Baker is a hardworking bear who is respected throughout his little town; he is kind to children and adults alike and is always polite and generous. While the book certainly makes a point of mentioning Teddy Bear Baker's work ethic and manners, it does so in an unobtrusive way such that the endearing life of the Baker is not at all stained by annoying lessons of morality and ethic (as are so many children's books).
The illustrations are as idyllic and lovable as the story. I still have fond memories of a particular illustration in which Teddy Bear Baker brings a special tart for a boy's birthday party. In the background, there are so many whimsical looking pink, yellow, and green tarts which for some reason, captured my attention as a little girl.
One reason this book never really took off in popularity in America is because it is a British book, sold primarily outside the US. While the language and certain cultural euphemisms are decidedly British, American children of all ages would still find the Teddy Bear Baker lovable and accessible.Teddy Bear Baker (Picture Puffin) Overview

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Taste Of Passion Review

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Taste Of Passion ReviewFood and sex can't get any better that. Savannah Chase has proven once again she can WOW her fans. She always seems to amaze me with her great stories. HOT and DELICIOUS are two words best to describe Taste Of Passion!!Taste Of Passion OverviewBakery owner Valentine Benington's day just went from the best of her life to the worst. Toronto Tribune reviewer, David Fraser, shows up for a review justafter a fire comes close to destroying her kitchen. After David'slastassignment, which ended with food poisoning, it's not the best of starts, especially since the job is a last-minute thing. He doesn't expect to run into a woman from his past. First looks can be deceiving. The food isn't the only thing on the menu he'd like to taste. When these two getbaking, the flames from the oven aren't the only thing setting the kitchen on fire.View Title Trailer - http://www.youtube.com/watch?v=KVmQxH-4b1w&feature=mfu_in_order&list=ULReview from ARE CafeI liked several of the twists and turns that Ms. Chase wove into the fabric of her story. In particular, I enjoyed the way she used the device of the kitchen fire and the previous case of food poisoning, to grab the attention of the reader and to draw them into the story. Once I began to read Taste of Passion, I was unable to stop reading until I had reached the author's bio. Ms. Chase has written a story that is rich in life, love, courage, conflict, and triumph. She has created a world in which I could readily see myself living. Her characters are so three-dimensional that I could easily see myself sitting down to share a holiday meal with David and Valentine. Taste of Passion is one that I shall read many times in both the near and far future.

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Amy's Bread, Revised and Updated: Artisan-style breads, sandwiches, pizzas, and more from New York City's favorite bakery Review

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Amy's Bread, Revised and Updated: Artisan-style breads, sandwiches, pizzas, and more from New York City's favorite bakery ReviewI have a very large collection of bread-baking books, and my favorite book has long been the original "Amy's Bread" book (long out-of-print). When I had heard that a revised edition is coming out, I was ecstatic! Finally, new bakers will get to experience Amy's amazing breads. This book is a complete revision of the previous book, and I highly recommend getting it, whether or not you own the previous "Amy's Bread" book.
The style of this book is similar to the style of Amy's other book, "The Sweeter Side of Amy's Bread". The photographs by Aimee Herring are amazing. She is a talented photographer, making all of the breads look scrumptious. There are photographs of almost all products in the book. Additionally, there are photos of some shaping steps and also photographs of the bakery. The book is beautifully stylized; it is a joy to look at and to read from. In addition to the recipes and explanations, the book is studded with various stories of life at the bakery.
The recipes all have metric, imperial, and US measurements. This is such a huge plus! I find baking by metric weights far easier than every other method, and it is easy with this book. The other measurements are provided for those who find them more convenient. The recipes are all very clearly written. They are detailed and precise. Almost each recipe is accompanied by tips: ways to enhance the bread's flavor, flour suggestions, etc. Also, every recipe has a headnote explaining a bit about its origin.
The book begins with a detailed guide for bread baking, and also a clear and detailed sourdough section. I have used the method described in the book for making sourdough, and it does work. Then, there is a chapter about easy breads to get you started, containing some amazing and easy breads. Then there are other sections: whole-wheat breads, Rye breads, sourdough breads, semolina breads, sweet breads, etc. There is also a chapter on pizzas and flatbreads, and a chapter on sandwiches.
So far I have baked the whole-wheat bread with toasted walnuts and the whole-wheat bread with oats and pecans. Both were outstanding. The former has been my top bread for quite some time. I have tasted it at the bakery itself, and have since made it several times. It is just delicious. The second bread I made and brought to work. My colleagues finished the loaf within minutes. As one of my colleagues had said: "There is a serious problem with this bread; you cannot stop at just one slice." Now that the sourdough I had made (based on the method described in the book) is ripe, I have a batch of "Toy's Teddy Bread" proofing.
Finally, a quick comparison with the previous book: 9 recipes from the previous book do not appear in this book. Sadly, one of my favorites (Grainy Whole-Wheat and Seeds with Apricots, Prunes, and Raisins) has been omitted. These were replaced with 9 different recipes, including Amy's Brioche, The Picholine Olive Bread, and the Oragnic Miche, to name a few. Many of the recipes that appeared in the previous book were updated, so the recipes are a bit different. Some changes are quite small (the chocolate rolls now have dried cherries in them instead of peanut chips), others are quite large (different preferments, different hydrations, etc.).
All in all, if you had to select just one bread baking book, this is the one I recommend!Amy's Bread, Revised and Updated: Artisan-style breads, sandwiches, pizzas, and more from New York City's favorite bakery Overview

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