Christmas Cookies from the Whimsical Bakehouse Review

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Christmas Cookies from the Whimsical Bakehouse ReviewI purchased this book with high hopes and great expectations. I have the Whimsical Bakehouse and was thrilled by it. This book was not what I assumed it would be. It is a collection of Christmas cookies of varying types. There are bar cookies, gingerbread, and cutouts, to name a few. I was hoping to find a book with wonderful decorating ideas for Christmas cutout cookies since that is what is displayed on the cover. In fact, they only give a template for that cookie but no real instruction as to how to achieve the look. Now, I am quite proficient at decorating, but sometimes need some great ideas to kick start my creativity. In fact, there were quite a few truly adorable cookies in the front section of the book, but no further information on them.
If you are one who prefers to figure out on your own how to achieve a certain look or don't mind the trial and error method then maybe you will like this. If you are looking for a collection of cookies to add to your library than this is a good option. However, if, like me, you are wanting to "WOW" people with spectacular, highly detailed Christmas cookies, this is probably not what you are looking for.Christmas Cookies from the Whimsical Bakehouse Overview

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Recipes from the Raleigh Tavern Bake Shop Review

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Recipes from the Raleigh Tavern Bake Shop ReviewIf you like historical recipes, this is the book for you. If you prefer recipes that work in modern kitchens, this is the book for you. The author has taken recipes from the 18th century and adapted them to 21st-century kitchens. You get to choose which one to follow! (Personally, I recommend the modern version...)
The most requested recipe in this collection is the one for those wonderful gingerbread cookies everyone remembers from the Raleigh Tavern, but there are many others for tasty baked goods (pies, cookies, breads, etc.) that have been served for decades at Colonial Williamsburg. A wealth of good eating!Recipes from the Raleigh Tavern Bake Shop Overview

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The Complete Book of Baking Review

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The Complete Book of Baking ReviewLike the other reviewers, I bought this book when it came out in 1993. Back then, I needed some different recipes for my Christmas cookie party. The Complete Book of Baking offers everything from the classic recipes such as Peanut Blossoms to the newer Cranberry and Orange Pinwheels. I've baked many different kinds of cookies as well as breads, using this cookbook, and all of them are easy to follow. It's a shame that this book is now out of stock because my husband has used it so much that the pages are starting to come loose. His favorite recipe is the praline pecan cheesecake, which he makes every year. Our families have bragged about his cheesecakes to every one of their friends. Yet not one of them has asked where he got the recipe.The Complete Book of Baking Overview

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Encyclopedia of Classic French Pastries: History and Legends of the Great Pastries of France/Easy-To-Follow Recipes for Home Cooks Review

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Encyclopedia of Classic French Pastries: History and Legends of the Great Pastries of France/Easy-To-Follow Recipes for Home Cooks ReviewThis book has the best receipe for madelines anywhere. I love the histories about the pastries, just a little info that adds a touch of panache to a home baked goody.Encyclopedia of Classic French Pastries: History and Legends of the Great Pastries of France/Easy-To-Follow Recipes for Home Cooks Overview

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The Whimsical Bakehouse: Fun-to-Make Cakes That Taste as Good as They Look Review

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The Whimsical Bakehouse: Fun-to-Make Cakes That Taste as Good as They Look ReviewThis book's ONLY lack is its shortness. I wanted a few hundred more pages of ideas. However, despite its brevity the book is absolutely chock-full of ideas most of which seem obvious in retrospect but I would never have thought of (a deliberately tilted cake?).
Its strengths:
(1) the recipes are really, really good. Those who remember the old Wilton cake decorating books will understand why I say that this is not always common in books about decorating cakes.
(2) the photos illustrate creative use of color and the text contains charts to explain how to reproduce the effects and generate similar ones on one's own, using the different types of food coloring available, the pros and cons of which are clearly explained.
(3) the text explains clearly how to use "wafer chocolate," which is really a malleable and dyeable form of white chocolate, for truly stunning effects.
(4) children _love_ the cakes. My five-old-daughter grabbed this book, studied it cover-to-cover, and then asked me to read it out loud to her. She will actually sit for fifteen minutes listening intently to a description of how to construct the cakes that she likes.
This really is a generous book. The cakes are spectacular enough that the authors probably could have found some way to franchise or trademark their designs and thereby made a lot of money. Perhaps they will make a lot of money selling copies of this book (I hope so) but the information is free if you check the book out of the library. They explain enough of their methods that we all can make cakes in our kitchens that make us laugh out loud. And that is a Good Thing.The Whimsical Bakehouse: Fun-to-Make Cakes That Taste as Good as They Look Overview

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Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful Review

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Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful ReviewWe have always enjoyed the dessert recipes in Bon Appetit magazine so a purchase and review of the cookbook was not a question of if, but when. The Desserts cookbook is big, with quality printing and good color photos. The layout is easy to follow and we thought the use of whisks instead of stars to indicate the complexity of the recipe was creative.
The books begins with pantry and equipment suggestions and then techniques which might be helpful to many. The techniques sections uses illustrations where I believe pictures would have been better. For example, showing dough textures on page 37 is meaningless to the reader. We would suggest that the editor change this in the next version. From here we move to the recipes that starts with cakes.
There does not seem to be any order to how the recipes are organized in each section. There are subsections (example 5 in cakes), but if this was targeted for a large audience then perhaps sections should have started with the one whisk recipes and then moved to the four whisk recipes in each section. The pictures are well done but limited in scope. We have all seen magazines begin to have a light table grid of recipe pictures that could have played well here. At the beginning of each section they could have a 9 photo grid of each recipe and then cut back on the full page pictures. I enjoy pictures and cookbooks can always be lacking in too few of them. Pictures make me want to make the recipe.
The tips and layout of the recipes are good. The recipes selections would keep one entertained in desserts for quite a while with many visits to the treadmill. Our first recipe was a Cranberry Lime tart that did not disappoint. The holiday season will bring some other trials. Lime Snowball cookies looks interesting but it does require lime oil. We actually expected to find more recipes with uncommon ingredients but were pleased that they minimized their inclusion.
Overall we are pleased with the cookbook. You can find some of the recipes already on the Bon Appetit website and if you want a picture that may be the place to look. Amazon and Costco have very good pricing in the U.S.Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful Overview

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Wacky Cakes and Kooky Cookies Review

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Wacky Cakes and Kooky Cookies ReviewThis is a very nice book with some original ideas and very good recipes.It has pictures of all the finished products,beautiful sunflower cookies,bright clowns,cute gingerbread people,happy sun cookies and pretty ginger cats.What i like the best are the petit fours decorated with very cute & colorful animals,flowers & carrot's.It also has some nice cakes like golden celebration cake,chocolate celebration ,chocolate velvet , fruitcake , sponge and lemon.There is a recipe & directions on how to make checkerboard cookies which is a unique look.It has some recipes for frostings & fillings as well.None of the ingredients are overly expensive or hard to find.The only complaint i have with this book is that it is the exact same book as "Decorating Cakes & cookies" by the same author! These books both have different covers & different names but every single page is identical! I already owned ' decorating cakes & cookies' by this author & liked it, so when i saw this one i ordered it.I was very disappointed to open it find out that i already had this book with a different cover & name! I think that is very deceiving. So please do not make the same mistake i did in thinking that they are 2 different books like you're led to believe they are.This is a good book & i think you'll only need one.Wacky Cakes and Kooky Cookies Overview

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Basic Baking: Everything You Need to Know to Start Baking plus 101 Luscious Dessert Recipes that Anyone Can Make Review

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Basic Baking: Everything You Need to Know to Start Baking plus 101 Luscious Dessert Recipes that Anyone Can Make ReviewWhether you think you're a proficient baker or a beginner, you're going to love this book. I think of myself as a fairly good baker and I actually bought this book for my future sister-in-law who's not very adept in the kitchen. Before I wrapped it and gave it to her, I looked through the book and found myself actually reading the very interesting sections in the book like: - How do I get organized? - How to prepare a pan? - How to select and store (different) ingredients? - How to prepare foods for freezing? The author also gives you at the end of each recipe wonderful tips and further explains things you need to know for the specific recipe. I also like that she'll tell you how to store the treat you've just baked and how long it will keep and she also tells you how to prepare the item for freezing and how long it will keep that way. All her recipes were made with a hand-held mixer the average home baker owns not a professional, expensive mixer. Bottomline, this book is down to earth and easy to read and to follow. I got the chance to make two of her recipes before I finally gave the book to whom it was intended and I have my own copy on the way! (I got wonderful compliments on the ones I baked!)Basic Baking: Everything You Need to Know to Start Baking plus 101 Luscious Dessert Recipes that Anyone Can Make Overview

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The Good Housekeeping Baking: More Than 600 Recipes for Homemade Treats Review

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The Good Housekeeping Baking: More Than 600 Recipes for Homemade Treats ReviewI recieved this book last Christmas and have been using it ever since. I am a senior in high school and am planning a career in the baking and pastry arts field. I have taken my book to school to use as a reference tool. Only to find out that my teacher loves it so much he doesn't want me to take it with me when I graduate. I have actually used this book to come up with many products for our many functions and compitions. I can not wait to take this book with me to college.The Good Housekeeping Baking: More Than 600 Recipes for Homemade Treats Overview

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House of the Rising Bun: Baking New Orleans Review

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House of the Rising Bun: Baking New Orleans ReviewI assumed from looking at only online pictures this would be a small paperback book, which it is. What I did not expect to get was a book rife with errors -- particularly frustrating for a cookbook. I'm a pretty experienced cook, particularly of Southern cuisine, so I can probably figure out what the author meant to say or forgot to include, but if you've never made some of the stuff in this book you'd be lost.
For example, there's a recipe for Banana's Foster Cupcakes which looks great but requires a "Banana mixture already prepared" in the ingredients list. Nowhere in the book does it say exactly what that is. Not sure if it's just a couple of mashed up ripe bananas or what. Likewise, there are several recipes that seem to be incomplete, i.e. some cake recipes have accompanying frosting recipes and some just call for "cream cheese frosting" with no recipe for it. Also, there are numerous grammatical errors (the very first recipe instructs you to "9. ut into 3x9 inch rectangles"...come on, really?), which make it seem like the book was just thrown together and not even proof read.
Another thing - one of the recipies in here appears to be a copy from another book. I just happened to make a Doberge cake for Thanksgiving, so I had been online looking at different recipes. The recipe I used was cited on nola.com as coming from the book "Let's Bake with Beulah Ledner," the lady credited with inventing this cake. I was surprised to see the recipe for "Titillating Doberge Torte" in this book was identical, the author just changed the name of the cake, filling and icings to fit the books wierd bad girl theme. I mean it was word for word except for the names.
As for the good, what I've made so far is not bad. The po-boy bread is very good, but not exactly what I'd call a clone of the New Orleans Po-Boy bread (the crust wasn't flaky). Some New Orleans foods are notoriously difficult to replicate in a home kitchen, so I give this book props for coming close. I also plan to make a few desserts for Christmas. However, because the book was so put together in such a sloppy manner (and who knows how many of these recipes were copied and pasted from online sources), I wouldn't recommend this book to an inexperienced cook.House of the Rising Bun: Baking New Orleans Overview

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Organic and Chic: Cakes, Cookies, and Other Sweets That Taste as Good as They Look Review

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Organic and Chic: Cakes, Cookies, and Other Sweets That Taste as Good as They Look ReviewORGANIC AND CHIC: CAKES, COOKIES, AND OTHER SWEETS THAT TASTE AS GOOD AS THEY LOOK by Sarah Magid is AMAZING! It is absolutely one of the most beautiful cookbooks that I have ever seen. As you can see, the cover photo is just filled with incredible looking desserts; and all of the pictures in the book are just like this. I would actually consider placing this cookbook on my coffee table because it's that gorgeous. Plus, I'd kind of like to have it handy because I really enjoyed looking at all of the recipes and decorating ideas.
Not only is this cookbook filled with beautiful pictures, but there are just loads of yummy-looking recipes. The book starts with recipes for cakes and cupcakes (along with frosting, curds, and filling recipes), then it has a section on cookies and bars, a section on reformed junk food, and one on farmers' market sweets. There is another section that will appeal to a lot of moms titled children's goodies which has easy, cute recipes geared towards little ones. The book ends with a wonderful chapter on Ms. Magid's design techniques along with step-by-step instructions.
I was pleasantly surprised by this cookbook not because of its recipes and photos, but rather because the instructions and explanations were so detailed and clear. The recipes and instructions for decorating were extremely easy-to-follow. Now making my cakes as gorgeous as the ones in the book might be a challenge, but I think that's because of my lack of skill and definitely not the fault of the instructions. And since I am not a regular consumer of organic foods, I loved how Ms. Magid explained the benefits of going organic as well as some name brands for organic baking goods. The last few pages of the cookbook also include explanations of various baking tools and how best to use them. I actually learned a great deal just by reading Ms. Magid's advice.Organic and Chic: Cakes, Cookies, and Other Sweets That Taste as Good as They Look Overview

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Swedish Breads and Pastries Review

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Swedish Breads and Pastries ReviewRecently I've become interested in European baking, so I was waiting eagerly for the release of this book and ordered it as soon as it became available. I'm sorry to say it's not really about Swedish baking. There are a few Swedish bread recipes but most of the recipes are for French bread, Italian bread, focaccia, fougasse, croissants, Danish pastry, etc., i.e., pretty much what you would find in any baking book. Except that here the recipes are rendered in rather awkward translations from Swedish. Sometimes they're downright confusing. For instance regarding the gluten test: "If the dough comes apart too easily, it needs to be worked more. However if it bursts too easily, it has been worked too much." (?) And a bread glaze: "Mix 10 grams of potato flour and 50 grams of water. Boil 300 grams of water, whisk the flour and let it cook." Do you mix the 50 grams of water + flour into the 300 grams of water? Maybe, but I'm not really sure.
I don't want to be too hard on this book; there are some good things about it. The photographs are very nice and the breads and pastries look appetizing. An experienced baker might be able to use the book despite the translation difficulties and be inspired by the beautiful photos. And there are a few very interesting recipes for Swedish breads such as wort bread, old-time syrup loaf, and coarse Skane bread--just the kinds of things I was hoping for. I don't even particularly object to quirky translations; they can be charming and funny, providing the underlying information is understandable. However, this book would have benefited immensely from better translation and editing.
This book is published by Skyhorse Press, which seems to specialize in Swedish books. I own another book from Skyhorse Press called Swedish Cakes and Cookies, which I love. Swedish Cakes and Cookies has great photographs and is packed with recipes that are translated well, so maybe they can fix this book up a little in a later edition.Swedish Breads and Pastries Overview

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Pretty Party Cakes: Sweet and Stylish Cakes and Cookies for All Occasions Review

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Pretty Party Cakes: Sweet and Stylish Cakes and Cookies for All Occasions ReviewThis is what I call a great cake decorating book. It's filled with the most beautiful AND useful photographs. There are photos for every recipe to help you see the end result and to inspire the readers.
This book is devided into 4 main catagories: cookies, cupcakes, minature cakes and large cakes. Before these, there's the basices which includes equipment that are used through out the book. The recipes includes: basice sugar cookies, gingerbread cookies, basic sheet cake (for a 12x16", or three 8 in, or about 50 cupcakes....though, I wished she had include for different combinations of the diameter or the size for square cakes), buttercream frosting, sugar syrup and belgian chocolate ganache, all of which have the optinal flavoring of vanilla, lemon, orange and chocolate (except the ginger bread cookies, of course). Then she continues on by describing and showing (in photos) how to fill cakes with buttercream and cover large cakes with marzipan and rolled fondant, assembling large cakes/tiered cakes, covering cake board with fondant, recipe for fondant icing, making basic fondant fancies, recipes for royal icing with photographs of each of the consistency of the royal icing (stiff, soft-peak and runny). The book also covers some basic piping techniques, and royal iced flowers, such as 5 petal flowers, daisies, pansies, and daffodils. The section that I find the MOST useful for me as far as technic goes, is the marzipan/fondant roses----it has photographs for each step of making the roses (see the pictures I posted).
Miss Porschen included 10 different well decorated cookies---alphabet, bollywood heart lollipops (cookies on lollipop sticks),flowers, underwater creatures, easter, birthday, baby, butterfly, catwalk and snowflake. They are all beautifully decorated with royal icing instead of fondant like in some cookie decorating books. This section is definately inspiring for me as sometimes I just don't have any idea how to decorate a cookie just by looking at the metal cookie cutter, if u know what I mean. In the cupcake category, Miss Porschen has 8 different beautiful ideas, follow by 8 miniature cakes and 7 large cakes, all of them are inspiring, romantic, fashionable, elegant, chic, stunning and spectacular. So, I definately DISAGREE with the other reviewer who mention that "more than half of this book was about cookies" (You do the math). I would say that this book is great for anyone who have a heart for decorating cookies and cakes...it might not be a book of techniques, if you want to learn about techniques, I'd suggest you subscribe to the American Cake Decorating magazine, or get all three books of the International School of Sugarcraft, but it's definately worth every penny if you need some decorating ideas.
A word of warning though, all the cakes in the book (except the ruffle rose cupcakes) is covered with marzipan/fondant, or fondant icing and she only used marzipan/fondant roses, no other marzipan/fondant flowers. So, if you're looking for cakes iced with buttercream, I suggest you go for The Whimsical Bakehouse by Kaye Hansen and Liv Hansen. However, I'm sure you can still use the ideas from Miss Porschen with buttercream instead of fondant...just use some imagination and experiments! ;)Pretty Party Cakes: Sweet and Stylish Cakes and Cookies for All Occasions Overview

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Little Cakes from the Whimsical Bakehouse: Cupcakes, Small Cakes, Muffins, and Other Mini Treats Review

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Little Cakes from the Whimsical Bakehouse: Cupcakes, Small Cakes, Muffins, and Other Mini Treats ReviewFirst, as this book's title indicates, this is a book about little desserts. From cupcakes to muffins to small cakes. Dessert in miniature, which is pretty trendy right now. So if you're looking for a repeat of their first book, you'll find it here, only in miniature form.
The corn muffin recipe was delicious, and their decorations are phenomenal.
Just to give you an idea of the recipes offered, here's a selection. . .
Anytime Little Cakes & Muffins. .
Corn Muffins, Blueberry Muffins, Zucchini Muffins, Banana Muffins, Whole Wheat Blackberry Muffins, Oatmeal Muffins, Pumpkin Muffins, Coffee Chocolate Chip Muffins, Almond Coffee Cakes, Blueberry Crumb Cakes. .
Special Occasion Little Cakes
Strawberry Shortcakes, Raspberry Cheesecakes (miniature, of course), Falling leaves (melted candy painted to look like leaves!), Pumpkin spice cheesecakes, Matt's upside-down cakes (they look soooo delicious!), Nostalgic nibbles and Devilish delights (basically their nod to the twinkie and a chocolate counterpart), Make a wish cupcakes (their interpretation of their "mini" cake from their first book, only in cupcake form), halloween cupcakes, Pate a Choux nests and Pastry Cream, Wild Meringues, and Dulce De Leche, and more!
There are even 3-d Apple bushel cakes (the actual cupcake looks like a bushel of apples - so cute!), Flower pots (the actual pot is candy coating!), and there are directions on how to make your cupcakes look like several different flowers (gorgeous!), and then there's the 3-d Christmas trees, & the much desired Tiered mini cakes (one's a dragon - it's gorgeous, another one has a Paisley design, and the final cake is decorated in beautiful Lilacs.
And all of the frosting and filling recipes they suggest using are here, plus the cake batters. I think you'll find their books inspiring, easy to use, and fun to look at over and over again.
Also, the recipe for Kaye's buttercream is in here (it is out of this world!) and it's scaled down from the version in their first book, to make half a recipe.
I can't stress this enough, this is a miniature bakery book - think cupcakes, mini muffins, muffins, and single portion desserts. If that interests you, then you're going to absolutely love this book!
As a sidenote, as anyone who owns any of their three cookbooks can tell you, the photos are fabulous! You never have to guess what your dessert is going to look like, and the templates are included in the back of the book.
Just buy it!Little Cakes from the Whimsical Bakehouse: Cupcakes, Small Cakes, Muffins, and Other Mini Treats Overview

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Cookie Craft: From Baking to Luster Dust, Designs and Techniques for Creative Cookie Occasions Review

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Cookie Craft: From Baking to Luster Dust, Designs and Techniques for Creative Cookie Occasions ReviewWhat a gem of a cookie decorating book! Many books have been written on this subject; some OK and others are great---add this to the "great" list! Bakers and writers Valerie Peterson and Janice Fryer have turned out quite the encyclopedia of cookie design and here's why.....
Visually, the photography is sharp, clear, and very detailed; this is necessary in any instructional book that needs to show you how it's product is to turn out. And instead of one page and one cookie, the cookies are grouped into a category and photographed all together on that page. Each cookie stands out alone, but as a finished photo, each category of cookies is lovely.
On the opposite page of each grouping of cookies, they have made a outlined, numbered chart that describes how each cookie was decorated, step-by-step, so that you can't make a mistake. How much more could a cookie baker ask for other than having Valerie and Janice make them for you?
Peppered throughout the book are sidebars and hints on all the little things that you can do to make your cookies just that much more perfect, along with all the trials and errors they've had over their years of baking, to help you avoid the same problems.
Then, to make your cookie experience even easier, they made cookie templates that you can zerox and enlarge in order to make the shapes and designs you see in the book. This is a wonderful part of their book, but for myself, I don't have the time and patience to do that, so in addition, they have listed some sources for cookie cutters. My personal suggestion for a great cookie cutter company would be "Fancy Flours" at "www.fancyflours.com". This company literally has hundreds of the most unusual and adorable cookie cutters, and they have every single one used in this book as well.
As a little sidenote, in Chapter 7, they teach you how to make cookies for construction pieces like houses, sleighs, gift boxes, etc. It is an excellent chapter and is worth the price of the book all by itself. It details what type of dough to use to withstand the weight of the project, how to construct each piece, etc.
The book is sectioned as such:
CHAPTER ONE: COOKIE CRAFT INSPIRATIONS
COOKIE CRAFTS for HOLIDAYS and SEASONS
New Year's
Winter
Valentine's Day
Winter Into Spring
Easter and Spring
Mother's Day
Father's Day
Halloween
Thanksgiving and Autumn
Christmas
Hanukkah
COOKIE CRAFT for CELEBRATIONS
Showers and Weddings
Milestones
New Baby or Baby Shower
Kid's Celebration and Sports
Girlfriends
Pets
CHAPTER 2: INGREDIENTS, SUPPLIES, and EQUIPMENT
Flours, icings (thickness, thinness, etc), cookie sheets, cookie cutters, color charts, how to use your supplies
CHAPTER 3: COOKIE CRAFT PLANNING
Designing cookes (it even has a suggested sheet to use and mark your notes), color palettes, organizing your work area, cleaning up
CHAPTER 4: COOKIE RECIPES for CREATING BLANK CANVASES
Rolled Sugar Cookies
Coloring Dough
Rolled Chocolate Cookies
Rolled Nutty Cookies
Rolled Gingerbread Cookies
How to cut the dough, how to roll it out, etc
CHAPTER 5: PRE-BAKING DECORATING TECHNIQUES
Imprinting an Unbaked Cookie
Creating Windowpanes
Making Holes or Cut-Outs
Adding Dimensions to Cookies
Painting with Egg Tempera and Using Eggwash
Sugaring A Cookie or Attaching Add-Ons
CHAPTER 6: AFTER BAKING DECORATING TECHNIQUES
Royal Icing Recipes (how to's, the consistency needed, etc)
Piping and Flooding (the quintessential skill for cookie decorating)
Decorating Techniques
Using Fondant
CHAPTER 7: SIMPLE TO SHOWSTOPPING COOKIE CRAFT CONSTRUCTION
Multi-Cookie Creations
Stand-Up Cookies and Cookie Pace Cards
Cookie Messages
Party or Shower Favors, Cookie Boxes
Double-Sided Cookie Pops
Halloween Haunted House Luminaria (awesome!)
Santa's Sleigh Centerpeice
Baking Cookies for Construction
CHAPTER 8: FREEZING, STORING, WRAPPING, and SHIPPING
CHAPTER 9: COOKIE CRAFT EVENTS
Bakesales, parties, cookie swaps, etc
RESOURCES
Suggested sources for cutter, baking supplies, etc
This is a very sweet book of knowledge, hard work, and creativity; you will be very happy with this as part of your baking library, thanks to Valerie and Janice!
If after this endeavor, you would like to go to the next level of cookie creations, I would highly recommend "Creative Cookies" by Toba Garrett; the dimensions of this art are boundless, and Ms. Garrett will instruct you as she is a Master Cake Designer and Sugarcraft Artist.Cookie Craft: From Baking to Luster Dust, Designs and Techniques for Creative Cookie Occasions Overview

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One Sweet Cookie: Celebrated Chefs Share Favorite Recipes Review

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One Sweet Cookie: Celebrated Chefs Share Favorite Recipes Review..I LOVE this book!!! Every page is sooo beautiful! I've looked through this book countless times already. Yesterday I baked "Todd's favorite triple chocolate and walnut cookies", page 78, and took them to a party - they were a real hit! More than one person asked for the recipe...All I can say is: you REALLY have to buy this book. It's gorgeous, has lots of pictures, the recipes are precise and easy to follow, AND THE COOKIES ARE TO DIE FOR!
Honestly, you won't regret buying it!One Sweet Cookie: Celebrated Chefs Share Favorite Recipes Overview

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The Secrets of Baking: Simple Techniques for Sophisticated Desserts Review

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The Secrets of Baking: Simple Techniques for Sophisticated Desserts ReviewSherry Yard, pastry chef at Spago Beverly Hills, has written the very best book for the amateur baker. If you bake, I advise you to stop reading this review and order this book from Amazon. Do it now ....
If you are still here, I'll tell you why I believe this book is so good.
First, there is the simple, illuminating organization which breaks major baking products down into twelve master recipes and explains all the things which distinguish each category from others and explains the factors which make these preparations work and which actions can lead to unsatisfactory results. There are so many good books on baking that promise this kind of systematic treatment but don't deliver. I was disappointed, for example, in reading Nick Malgieri's book, `How to Bake' when I saw that it was not much more than an organized collection of good recipes. Another recently reviewed book did an excellent job of presenting `modular' recipes where various preparations could be mixed and matched, yet they failed to advance our understanding of baking technique by proper grouping of, for example, cheesecake with custards rather than with cakes.
The twelve topics in this book are Ganache, Caramel, Curd, Vanilla Sauce, Pate a Choux, Pound Cake and Genoise, Financier, Cookies, Pie and Tart Dough, Brioche, Laminated Dough, and Fruit.
Second, the grouping of recipes makes learning several recipes within a group much easier than if each were tackled independently. The discussion of each preparation begins with a `family tree' which shows the relation between different recipes which fall within that method and the variation to the method which produces the branches to the tree. The first general method, ganache, has three variations. The medium consistency recipes give us soufflé, fondue, truffles, and sabayon. The firm (more chocolate) consistency gives us tortes, frosting, and candy bars. The soft (more cream) consistency gives us whipped cream, hot chocolate, sauce, and mousse. This presentation reveals connections between old favorites and new possibilities. I am particularly fond of making and eating carrot cake, and I have been quite happy with my recipe from Nick Malgieri. But, I was delighted to find that carrot cake is just one species of a baking genus called `financier'. If I were a professional pastry chef and I did not know about the virtues of financier, I may be willing to sign over my next year's salary to Ms. Yard for revealing the secrets of this batter. It seems that financier batter can accept all sorts of leftovers when it is mixed. It can then be stored in the refrigerator for many days, to be pulled out in an emergency to be baked up into a delightfully moist cake. The fact about the recipe that creates this moistness is it's using unwhipped egg whites that have more moisture and relatively more stabilizing protein than either whole eggs or whipped whites.
Third, the book explains virtually everything important about the science of baking. It has quite effectively done for baking what Alton Brown and Shirley Corriher have done for savory cooking in providing a roadmap to baking technique. This is not mere handwaving. Most culinary authors make reference to acidic (vinegar, citrus, buttermilk, cream of tartar) versus basic (baking soda) ingredients. Some advanced writers may refer to the fact that untreated chocolate is acidic and this needs to be balanced by baking soda in recipes. Ms. Yard gives us the whole 14 yards, covering the entire pH scale from battery acid (1) to Drano (14) and how all of this is relevant to baking. One most interesting fact is the relative acidity of lemon juice to orange juice. The two practical advantages of this presentation is that it gives you the means for rescuing recipes from problems and it gives you a safe path to developing your own baking recipes.
Fourth, the book explains the reasons behind small differences in technique. I have read a dozen recipes for the pair of doughs, pate brisee and pate sucree and perfectly good explanations for what the two different doughs are best used. No one, up until now, has given me a really good explanation for the difference in technique based on the fact that the sugar in the pate sucree is replacing part of the LIQUID ingredients in pate brisee. My hero Alton has often explained that sugar is treated as a liquid ingredient, but he has never explained in such depth what it is that makes both sugar and butter act like liquid ingredients and not like solid ingredients.
After you contemplate dealing with all these details, you may fear that Ms. Yard's recipes will be more complicated than others. The opposite is true. After a dozen recipes for pate brisee have advised me to add water to flour and butter as if I were working with explosives, I am surprised to see Ms. Yard splash all the water into the blender in one fell swoop and pulse away with abandon. On the other side of the coin, her discussion of pate brisee versus pate sucree points out that the resting time in the fridge must be longer for the sugar dough than for the dough without sugar, due to the hygroscopic nature of sugar. Ms. Yard's recipes are no more complicated than any others and, by providing an understanding of what is going on, they can be done with more confidence in the success of the outcome.
The final chapter gives the reader recipes for combining preparations like puff pastry combined with vanilla sauce to give Mille-Feuille Napoleon for example. The book ends with superior appendices on baking terms, tools, and ingredients.
The book does not deal with every baking subject in detail. Only an excellent chapter on brioche represents bread baking. But, there are several excellent books on bread. Ms. Yard would be sure to recommend the book by Nancy Silverton.
If you bake, buy this book. You will not be sorry!The Secrets of Baking: Simple Techniques for Sophisticated Desserts Overview

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Sweet Maria's Cookie Jar: 100 Favorite, Essential Recipes for Everyone Who Loves Cookies Review

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Sweet Maria's Cookie Jar: 100 Favorite, Essential Recipes for Everyone Who Loves Cookies ReviewLike Maria Bruscino Sanchez's other books, this is filled with easy, delicious recipes. I received this for my birthday a week ago and we have already tried several recipes. Each one we have tried was easy, tasted great, and the kids were able to help. They are all "keepers". The Eggnog cookies are particularly good. We have made three batches and plan to make more for Christmas. The Maple cookies are aso excellent, another keeper in our house. I hope Maria Bruscino Sanchez writes another book fast, I can't wait to try anything else she makes.Sweet Maria's Cookie Jar: 100 Favorite, Essential Recipes for Everyone Who Loves Cookies Overview

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I Love Macarons Review

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I Love Macarons ReviewOverall, I really like the look of this book and purchased six of them, one for myself and five others for friends. But, for a book that is dedicated solely to the creation of the macaron, the French Meringue recipe will not yield successful macarons. After many many batches attempting to recreate the results shown in the book, I finally went in search of help on the internet and discovered this site: [...].
Helen Dujardin is 100% french, and in my opinion the US-based macaron guru. With her assistance, I have been able to correct the French Meringue recipe in I Love Macarons. There is a great deal of essential information missing from the book. For example, the amount of egg white needed is 90 gr, definitely DO NOT use three large eggs as even medium eggs will yield more white than needed. And, the eggs must first be aged. To age them, they need to be out of their shells, separated from the yolks and left to stand uncovered for a couple of days at room temperature in the coolest part of your kitchen. (To understand this process better and learn a work around, read Helen DuJardin's article Demystifying Macarons found on the internet.) Using non-aged eggs will cause the pied or foot of your macarons to spread. The pied should not extend beyond the shell.
Secondly, the information in the book on confectioner's sugar is confusing. For instance, the book says not to use confectioner's sugar containing cornstarch (cornstarch-free sugar is not available in the US as far as I can tell). However, the product sample pictured in the book, by Woodstock Farms, actually does contain cornstarch. I tried making my own cornstarch-free confectioner's sugar by whirling it around in my food processor until it was a fine dust, but this yielded very unsatisfactory results in the form of dull, cracked macarons with no pied. What I learned from Helen DuJardin, is that it is okay to use confectioner's sugar with cornstarch, but stay away from the discount brands as they may contain more cornstarch than sugar. The recipe in the book calls for 1 1/2 cups of confectioner's sugar and that should be increased to approximately 1 3/4 cup or 200 gr.
The amount of granulated sugar called for in the book is 5 tablespoons, however, I followed Helen DuJardin's recipe and used 2 tablespoons, and this is where the superfine sugar I made in my food processor came in handy and I used this rather than granulated sugar in my meringue.
The recipe in the book calls for 2/3 cup ground almond flour, way less than what is actually required. Use a full, firmly-packed cup or 110 gr. I purchased a five-pound bag on the internet from Honeyville but after reading Helen DuJardin's article, I will use fresh blanched almonds in the future as the pre-ground almond flour tends to be dry and will not yield optimal results. Blanched (without the dark skin) almonds will give you a macaron without the little specks, but either with or without skin will work.
From the standpoint of technique, and in addition to an accurate receipe, making macarons is all about the technique. Unfortunatley, I also found some problems with the techniques as described in the book. For example, the meringue should be whipped (on medium-high speed) just to the point where it will not slide out of the mixer bowl, reaching a medium stiff texture, or it will be too dry. The book says to beat on high until the meringue is stiff, firm and glossy, which may take it too far.
The macaronage technique (blending the meringue with the almonds and sugar) in the book is guaranteed to overwork your batter. What I found most helpful is Helen DuJardin's instruction that the whole process should take no more than 50 strokes. Too many strokes equals overworked batter and will give you thin batter that will not hold up once piped onto the cookie sheet. And, as an amateur patissier, it is important to note that while you do not want to overwork your batter, you do not have to worry about deflating the meringue as with other recipes.
As far as using two baking sheets is concerned, I found that when using a good quality baking sheet, lined with a Silpat or parchment paper,(a good recipe and proper technique), it is not necessary to use double baking pans and this actually kept my macarons from completely cooking on the bottoms, making them sticky and difficult to remove. As for cooking time, I think you will need to work with that a bit on your individual ovens. 280 degrees Fahrenheit for 15 - 18 minutes is what Helen Dujardin recommends.
I also had a problem with the butter cream making technique. When making the sugar syrup component, four minutes in the microwave is far too much time and cooking times can vary from one microwave to another. This is something better accomplished with a thermometer and getting the sugar to a temperature of approximately 235 to 240 degrees Fahrenheit.
In defense of Hisako Ogita, the author of I Love Macarons, I suspect that someone somewhere in the book publishing process tampered with her recipes, or perhaps they were corrupted in translation. She looks as if she genuinely does love macarons and is obviously getting successful results. In all my research, I did discover that professional patissiers prefer the Italian Meringue recipe over the French for consistent results (perhaps that is what Hisako used). I haven't gotten that far in I Love Macarons as of yet. The Italian recipe does require a little more technique expertise, but I think mastering the French one will prepare me for that eventuality.
Good Luck!I Love Macarons Overview

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The Boozy Baker: 75 Recipes for Spirited Sweets Review

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The Boozy Baker: 75 Recipes for Spirited Sweets ReviewThe Boozy Baker: 75 Recipes for Spirited Sweets features 75 recipes for desserts and another 25 for cocktail recipes with a lot of high-spirited commentary in between.
The author provides a description of baking ingredients followed by an introduction to 43 spirits (from amaretto to wine, alphabetically). Many of the liquor descriptions include the prevalent flavor which would be helpful to anyone not familiar with it. For example, amaretto is flavored with almonds and frangelico with hazelnuts. This could help cooks avoid flavors they don't like (and spending money for liqueurs they won't like).
I found it very helpful that the author provides a brief commentary for each recipe, and offers an alternate flavor or two for many of them. For example, you can substitute dark rum or brandy for the bourbon in the Bourbon Apple Crisp or berry-flavored vodka for the tequila in the Pink Elephant Milkshakes.
Most of the desserts require just a tablespoon or two of alcohol, so you could use a mini-bottle to try the dessert before committing to buying a larger bottle. The main exceptions are recipes using beer or wine which tend to call for a larger quantity (since the flavors aren't usually as intense as liqueurs). For instance, the champagne cake calls for 2/3 cup of Champagne plus an additional three tablespoons for the buttercream frosting.
Recipes in the Have Your Cake and Drink It Too chapter include:
* Fig and Orange Cake with Ouzo Glaze
* Green Tea and Banana Cake with Sake Syrup
* Molten Chocolate Orange Cake
* Plum Biercake
* Coffee Maple Walnut Cake
* Devilish Angel Food Cake
* Individual Raspberry-Almond Cheesecakes
* "Bottoms Up" Pineapple-Tequila Cake
* Brandied Pear Cake with White Chocolate Chunks
* Pumpkin Pomegranate Layer Cake
* Jagermeister and Honey Bundt Cake
* Champagne Layer Cake
* Lemon Layer Cake with Campari Frosting
* Southern Comfort Red Velvet Cake
* Sachertorte
* "Can't Say Nocello" Carrot Cake Cupcakes
* Lavender Honey-Nut Cupcakes
Recipes in the next chapter, Pies and Tarts A La Booze, include:
* Hard Cider Apple Pie
* Cherry Pie with Scotch and Walnut Crumble
* Preppy Pink and Green Pie
* Blueberry Rum Pie
* Coconut-Sweet Potato Pie
* Margarita Meringue Pie
* Cranberry, Chocolate, and Pecan Pie
* Irish Cream Pie
* Strawberry-Port Linzertorte
* Nightcap Tart
* Grasshopper Tart with Chocolate Chips
* Red Wine Caramel Tart
* Plum and Hazelnut Tart
* Rustic Fig Galette
The next chapter, Raiding the Bar and the Cookie Jar, includes the following recipes:
* Chocolate Chunk Cookies with Nuts and a Nip
* "Old-Fashioned" Snickerdoodles
* Double Limoncello Poppy Seed Cookies
* Peanut Butter and Port Thumbprints
* Dirty Girl Scout Cookies
* Banana-Chocolate Chip Biscotti
* Black and White Russian Cookies
* Pistachio-Coconut Madeleines
* Chocolate Whoopie Pies with Orange Liqueur Cream
* Dark and Stormy Hermits with Raisins and Rum
* Apricot Brandy Bars
* Sherried Date Crumble Bars with Almonds and Orange
* Oak Bars
* Raspberry Cheesecake Swirl Brownies
* Cuba Libre Brownies
The next chapter, Sticky, Saucy, and Spiked: Spoon Desserts, features recipes for:
* Banana-Rum-Raisin Rice Pudding
* Chocolate Pots de Booze
* Schnappy Butterscotch Pudding with Pretzel Brittle
* Vin Santo-Vanilla Panna Cotta with Apricot Compote
* Muscat and Melon Mousse
* Sidecar Souffle
* Berry Chocolate Mousse
* Hazelnut Tiramisu
* Donut Bread Pudding with Tennessee Whiskey Sauce
* Pink Elephant Milkshakes
* Bourbon-Vanilla Ice Cream Sandwich Cookies
* Lemon-Cherry Semifreddo with Pistachios
* Port Ice Cream Sundaes
* Beer Profiteroles with Chocolate-Beer Sauce
The following chapter, Lush and Fruity Desserts, includes recipes for:
* Pisco-Roasted Pineapple
* Boozy Baked Apples
* Blackberry Chocolate Romanoff
* Tropical Fruit Foster
* Saucy Prunes with Cinnamon and Honey
* Pear and Red Grape Turnovers
* Nectarine-Raspberry Dutch Baby
* Drunken Pear Crisps
* Bourbon Apple Crisp
* Rhubarb-Rose Crisp
* Winter Berry Gratin
* Blueberry-Port Slump with Almond Dumplings
* Gingery Peach Cobbler
* Strawberry and Honey Shortcake
* Chocolate Pavlova with Cranberry-Orange Sauce
Drink recipes are featured throughout the book with the desserts they would compliment. For example, the recipe for "Orange Up" is featured with Molten Chocolate Orange Cake. Drink recipes include:
* Orange Up
* Brandied Pear Belinis
* Honey Bear Cocktail
* Southern Peach
* Lemon Campari Fizz
* Almond Iced Tea
* Cherry Swizzle
* Spiced Blueberry Mojito
* Beer Margaritas
* Nightcap
* Double Mint Fizz
* Cinnamon Old Fashioned
* Ruby Flip
* Dirty Girl Scout
* Clearly Cosmo
* Dark and Stormy Punch
* Butterscotch Hot Chocolate
* Orange Sidecar
* Brown Velvet
* Pisco Punch
* Pete's Hot Buttered Rum
* Tropical Hurricanes
* White Wine Sangria
* Maple Leaf
* Ginger Highball
The index includes the liqueurs and other booze so if you have leftover rum and want to use it in a dessert, you can quickly determine your options (there are 11, including beverages). You can also look up the type of dessert (such as pies or puddings).
The author includes the formulas for metric conversions (ounces to grams, pounds to grams, cups to liters, and Farenheit to Centigrade). She also provides quick reference charts of metric equivalents for volume (from 1/8 teaspoon to 1 gallon), oven temperatures, length (1/4 inch to 15 inches), and weight (1 ounce to 1 pound) as well as for butter (2 teaspoons to ½ pound).
My only suggestion for improvement would have been to include more photos of the finished desserts. Only 28 of the 75 dessert recipes (and 5 of the 25 drink recipes) included photos (which were full page, color and well-styled).
This was a fun read and I am looking forward to baking several of the treats to liven up my next office potluck.
If you like this book, you might want to check out Booze Cakes: Confections Spiked With Spirits, Wine, and Beer which has a similar fun tone and concentrates on cakes infused with liquor.The Boozy Baker: 75 Recipes for Spirited Sweets Overview

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