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1. The Lady & Sons Just Desserts
$22.05 list($35.00)
2. The New Best Recipe (With Free
$11.16 $9.09 list($13.95)
3. Small-Batch Baking
$19.95 $11.92
4. Unbelievable Desserts With Splenda:
$11.16 $8.35 list($13.95)
5. Cupcakes : From the Cake Mix Doctor
$8.96 $6.55 list($9.95)
6. Ben & Jerry's Homemade Ice
$23.10 $17.98 list($35.00)
7. The Cake Bible
$10.17 $9.30 list($14.95)
8. The Cake Mix Doctor
$20.37 list($29.95)
9. Cover and Bake (With Free Issue
$15.75 $15.37 list($25.00)
10. The Magnolia Bakery Cookbook:
$26.40 $23.78 list($40.00)
11. Cakes to Dream On : A Master Class
$10.40 $6.60 list($13.00)
12. Candyfreak: A Journey through
$55.00 $32.41
13. Grand Finales: A Neoclassic View
$95.00 $72.86
14. Ice Cream and Frozen Desserts:
$22.65 $15.00 list($35.95)
15. The Secrets of Baking: Simple
$19.77 $17.97 list($29.95)
16. Wedding Cakes You Can Make: Designing,
$10.17 $8.84 list($14.95)
17. Chocolate from the Cake Mix Doctor
$22.05 $20.50 list($35.00)
18. Amuse-Bouche: Little Bites That
$90.00 $85.60
19. Ice Cream
$17.01 $14.99 list($27.00)
20. More From Magnolia : Recipes from

1. The Lady & Sons Just Desserts : More than 120 Sweet Temptations from Savannah's Favorite Restaurant
by Paula H. Deen
list price: $16.95
our price: $16.95
(price subject to change: see help)
Asin: 0743224841
Catlog: Book (2002-05-07)
Publisher: Simon & Schuster
Sales Rank: 287
Average Customer Review: 4.56 out of 5 stars
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Warmly effusive and dear yet gritty, Paula H. Deen seems mythically Southern. But this cooking luminary, proprietor of Savannah, Georgia'sLady & Sons restaurant, is the real thing. The Lady & Sons Just Desserts, her all-sweets follow-up to The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!, celebrates the Southern sweet tooth with 120 recipes, including traditional formulas for the likes of Brown Sugar Pound Cake and Lemon Chess Pie as well as best-loved restaurant innovations like Turtle Cake, Lemon Curd Pudding, and Gooey Butter Cake. ("These are very, very rich," Deen advises, "and a little goes a long way--even for piggies like me!") Lovers of the restaurant--which grew to prominence from $200 and lots of determination--as well as those seeking easy-to-fix temptations should put this book to happy use.

Among its wide-ranging recipes, Dessertsoffers Carolyn's Jell-O Cheesecake, Lauren's Chocolate Drizzle Pie, and Hidden Mint Cookies--recipes based on cake mixes and other convenience foods. These creditable sweets are of course work saving, but are perhaps better viewed as solidly characteristic of their time and place. Equally particular are candies like Mamma's Divinity and Uncle Bubba's Benne Candy, and "other sweet things," as Deen dubs them, such as Banana Split Brownie Pizza, Easy Homemade Oreo Ice Cream, and Fresh Apples with Butterscotch Dip. With asides by Deen family members, including son Jamie's "Food Is Love" ("I am right this minute 20 pounds over-loved," he writes), useful tips (Deen provides an "emergency" recipe for sweetened condensed milk), and plenty of piquant anecdote (after Deen had rattled on endlessly to her grandmother about her intention to open a restaurant, the older woman paused and replied, "Paula, have you lost you damned mind?"), the spiral-bound book is not only full of delectable eating, it's lots of fun. --Arthur Boehm ... Read more

Reviews (9)

5-0 out of 5 stars Pure and plain country cooking
If I had to make a choice of all my cook books,and belive me I have a few, Paula Deens three cook books would be the one I would keep. I watch her on the cooking shows and ever thing she cook's is in her books. Now if you get mad when you cook cause you don't have every thing a recipe calls for and it just don't sound like it would be good .You flat want feel that way about Paula's. Shucks just reading what goes in it you could tare the page out and eat it right then and there. So if you are southern are not and like really easy recipes and very good ones you try Paula Deens books, all three. you want be sorry. Paula also tell about things that happend to her and how she came to cooking and I tell you I read every bit of it. The women kept me tickled all through it. Now I can go about this lady,s books but if you try them your self I promise you want be sorry. You go girl, love you Paula. Elouise

4-0 out of 5 stars Simple Southern Sweetness
Ms. Deen has put together a simple yet delicious group of desserts that ooze Southern charm. A lot of these I remember from growing up and others just look delicious. I have made the signature Gooey Butter Cakes and many of the cookies. The Stick To Your Mouth Chocolate Cookies are sinful! Anyone interested in either Southern Desserts or just easy to prepare, delicious ends to their meals must purchase this book. You won't be disappointed at all.

4-0 out of 5 stars Easily Made Southern Comfort Desserts, Achingly Sweet
If you have seen a few episodes of Paula Deen's Food Network show, then you will know exactly what is in this book, as many of the recipes in the book have been done on her show.

For those who have not seen her show or know of her background, Paula Deen owns and operates a well regarded restaurant in Savannah where her cuisine in the restaurant and on her show is pure southern comfort food, plain and simple. More exactly, it is white southern comfort food. You will find relatively little overlap with the dishes of Edna Lewis but much overlap with the dishes in the southern cuisine cookbooks done by James Villas and his mother.

With regard to this particular book, the 'southern comfort' easy living theme appears in spades. Paula Deen is not a baker and her dessert recipes are not something you would find in books by Gail Gand or Nancy Silverton or even Maida Heather.

The first thing you notice is that virtually every recipe is loaded with sugar, butter, cream, cream cheese, chocolate and eggs, whole or yolks. And, aside from the occasional appearance of peaches (obligatory for a Georgia girl), bananas, and cherries for garnish, there are very little fruit products, aside from lemon juice and lemon zest.

Before the recipe chapters is a very good short chapter on Hints and Tips. At the beginning of each chapter there are additional hints and tips for the type of dessert featured therein. Almost all suggestions appear to be sound, but may not go far enough. The claim that normal cocoa power can be substituted for Dutch Process cocoa may not pass muster, especially if baking powder is used to leaven the product.

The recipes in the book are divided into chapters for:

Cakes, which depend heavily on boxed cake mixes
Pies, which depend heavily on frozen, store bought crusts.
Cookies and Bars
Puddings and Custards
More Sweet Things

I find the instructions for making pie crusts to be inadequate. There is simply not enough detail in the instructions for keeping the ingredients cold, for resting the dough, or for chilling or freezing before blind baking. The technique Paula uses to blind bake also seems a bit idiosyncratic, using a quick run under the broiler for a few minutes instead of the more elaborate blind baking technique I have seen everyone else use.

Paula cites a case where her recipe directions were inadequate for a recipe tester (an inexperienced teenager) and properly noted the correction; however, I found a few other recipes where the instructions simply left important steps out.

I have done several of Paula Deen's dessert recipes and, as indicated by the list of most prominent ingredients, you should not be surprised to hear that I find them tooth achingly sweet without a lot of variety in texture. The typical French, Viennese, or Italian sweets shop would have a much greater variety of tastes and textures.

All this doesn't mean this is a bad book. If you want a really good collection of recipes of the type you would get from Aunt Edna or her church lady friends, this is your book, especially at a list price under 17 dollars. Almost all recipes are really easy to make, although some minor pitfalls have to be avoided. The homey stories about Paula's career and her sons makes entertaining reading.

If you are more adventurous and wish to try something with more challenge, go to Wayne Harley Brachman's new book on American Desserts. I highly recommend that book.

5-0 out of 5 stars Very good book...
Simple and good recipes with a lot of interesting comments and stories. Recipes are easy to follow. A word of caution, however...a lot of the recipes are high calorie and rich (which I like!). Be sure to try the "Not Yo Mama's Banana Pudding" as it is very pretty and tasty.

5-0 out of 5 stars Wonderful dessert cookbook!
This is a great cookbook if you want good, but not complicated recipes. The Not Yo Mamma's Banana puding is so good and so easy. The book is charming as is it's author. I plan on trying many of the recipes. ... Read more

2. The New Best Recipe (With Free Issue of Cook's Illustrated)
by Editors of Cook's Illustrated magazine
list price: $35.00
our price: $22.05
(price subject to change: see help)
Asin: 0936184795
Catlog: Book (2004-10-01)
Publisher: America's Test Kitchen
Sales Rank: 1077
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Book Description

With The New Best Recipe, we invite you into America’s Test Kitchen where you will stand by our side as we try to develop the best macaroni and cheese, the best meatloaf, the best roast chicken, the best brownie, and nearly 1,000 more best recipes for all your favorite home-cooked foods.

Behind this book is a deeply felt understanding of how frustrating it can be to spend time planning, shopping and cooking only to turn out dishes that are mediocre at best. With The New Best Recipe in hand, you will have access to a wealth of practical information that will not only make you a better cook but a more confident one as well. In fact, as long as you follow our instructions, we guarantee that these recipes will work the first and every time.

We have also included 800 illustrations showing you the best way to do almost everything from how to carve a turkey and beat egg whites properly to how to frost a layer cake and set up your grill. Also, get valuable information on how and when to splurge on that expensive knife or baking pan and when the basic model will do just fine. We also explain the science of cooking since understanding the science of food can help anyone become a better cook.Complete with recipes ranging from appetizers to desserts, The New Best Recipe ... Read more

3. Small-Batch Baking
by Debby Maugans Nakos
list price: $13.95
our price: $11.16
(price subject to change: see help)
Asin: 0761130357
Catlog: Book (2004-11-15)
Publisher: Workman Publishing Company
Sales Rank: 5753
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Book Description

Small-Batch Baking is how to have your cake, and eat it all too. It's baking a plate of cookies (not 4 dozen) to greet the kids when they come home from school, or a few muffins (not 12) when that's all you need for Sunday brunch. It's for the perfect tart to end a small, romantic dinner--or the indulgence of a one-bowl dessert just for you (Honey Apple Oatmeal Crisp, anyone?). Most of all, it's to bring home the joy of baking, when home is just the two of you--small batches whip up quickly, clean up quickly, and don't require hours at the oven.

Written by Debby Maugans Nakos, who clearly possesses the Southern baking gene, Small-Batch Baking offers 200 irresistible recipes from across the baking spectrum: triple layer cakes, bundt cakes, angel food cakes; pies and tarts; cobblers, crisps, crumbles, and short cakes; cookies, bars, squares; biscuits, muffins, scones, breakfast breads; and a whole section just on Valentine Specials--Double Hot Chocolate Soufflés, Chèvre Cheesecakes with Honey Anise Ginger Syrup, Vanilla Banana Caramel Flan.

A batch of Cream-Filled Chocolate Cookies--that yields a half-dozen. A Coconut Layer Cake, just for two. Individual servings of Cinnamon French Toast Pudding or Southern Peach Cobbler with Bourbon Cream. It's all the bewitching pleasure of home-baked, but--finally--for just one or two.
... Read more

4. Unbelievable Desserts With Splenda: Sweet Treats Low in Sugar, Fat and Calories
by Marlene Koch
list price: $19.95
our price: $19.95
(price subject to change: see help)
Asin: 0871319640
Catlog: Book (2001-11)
Publisher: M. Evans and Company
Sales Rank: 12846
Average Customer Review: 4.32 out of 5 stars
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Book Description

Now you can create great-tasting low-sugar versions of the favorite desserts you crave--cakes, cookies, cheesecakes, pies, muffins, creampuffs, smoothies, and more--with the revolutionary low-calorie sweetener that is made from sugar and tastes like sugar, Splenda.We're not talking pale imitations, but delectable desserts and beverages that look and taste so incredibly good that you simply won't believe they aren't full of sugar, fat or calories. What's more, Splenda contains no artificial chemicals and is safe for the entire family, including persons with diabetes. ... Read more

Reviews (19)

2-0 out of 5 stars Where are your tastebuds?
I've been cooking with granular Splenda since it became available in the U.S. and have always simply substituted it for regular sugar, measure for measure, in standard recipes, with excellent results. There never seemed to be a need for special Splenda recipes. But I thought I'd buy and try Unbelievable Desserts with Splenda to see whether specially developed recipes do make a difference. With great anticipation, I made the Pumpkin Streusel Cheesecake for Thanksgiving dinner, following the recipe exactly. The result looked like cheesecake on the plate, and it felt like cheesecake in the mouth, but that's all. The dessert had almost no flavor--no cheesecake taste, no pumpkin taste, hardly any taste of spices. Even the gingersnaps in the crust lost the flavor they had had originally. The dessert was such a disappointment that diners left pieces unfinished on their plates.
I went out the next day and bought ingredients for a pumpkin pie and then made my traditional recipe with Splenda instead of sugar, egg substitute instead of whole eggs, and evaporated skim milk instead of cream. The pie tasted delicious, and its texture was perfect. (Omit the crust if you really want to cut the calories; that works, too.)
Just about any cook could figure out how to make the substitutions in standard recipes that this book touts. Save your money on the book and spend it on Splenda. The latter is a great product. This book isn't.

5-0 out of 5 stars No Sugar - No Way
I am a chef and am more than a bit skeptical that anything that is low-fat not to mention low sugar could taste like a real dessert. Then I saw the review saying there was too much sugar so I figured the answer to the good reviews was that the author used sugar only to "call" the desserts low sugar. But because my mother has diabetes, my wife is on a diet and my chef association mentioned splenda was a good product I ordered the book. Here is what I found:
1. The desserts really do taste tremendous. In fact had I not made the "Heavenly Cheesecake" myself I would never have believed it had NO sugar and was so low in fat. My wife was thrilled at the meager 180 calories for a real piece.
2. I found MANY of the recipes actually did not have ANY sugar. The ones that did had teaspoons or tablespoons. When you bake regular dessert recipes you use CUPS. To have the appearance and taste of these with so liitle is unbelievable.
3. Portion sizes are real.
4. A few chocolate chips, a little lite topping - these are the ingredients that make these desserts taste great, not dietetic or weird like health food stuff. And still the calories are low.
Last, I have looked at many books for desserts for diabetics. Some use other no-cal sweeteners which don't taste or cook well. Some use fructose and apple juice but those are still sugar. These recipes taste great and are truly low in carb (and sugar).
I intend to use them for all my "special" clients (and me too)

5-0 out of 5 stars Truly Unbelievable Desserts
Unbelievable desserts in that they are easy to make, low-fat, low-sugar and best of all taste great. This is a wonderful cookbook for anyone trying to watch their diet. The use of Splenda really allows one to bake muffins, cheesecakes, cakes and all other types of sweets. I'm known in my circle of friends and family for my cheesecakes. I made the heavenly cheesecake recipe and no one could tell that it was low sugar and low fat.

I've also made almost all of the muffin recipes and my family loves them. They are easy to bake, easy to freeze and really easy to grab in the mornings, pop into the microwave and have a quick, healthy breakfast on the run. I love this cookbook so much, I've just bought the second cookbook Fantastic Foods with Splenda and I can't wait to try out the new recipes in that cookbook.

5-0 out of 5 stars Unbelievable Desserts With Splenda: Sweet Treats Low in Suga
The very first cookbook to showcase a revolutionary, new, no calorie sweetener that is free of unpleasant aftertaste, safe for the entire family (including diabetics) & tastes like sugar! Unlike other dietetic sweeteners, Splenda (sucralose) contains no artificial chemicals & is a natural product derived from sugar. The 75 delicious recipes include: cheesecakes (plain, lemon, pumpkin); cookies (oatmeal, chocolate chip); brownies; muffins; cakes; pies, & smoothies. Now you really can have your cake & eat it too--without guilt.
The very first cookbook to showcase a revolutionary, new, no-calorie sweetener that is free of unpleasant aftertaste, safe for the entire family and tastes like sugar!

2-0 out of 5 stars Not what I had hoped for...
I suppose it's a good book in it's own right, but I bought it with the hopes of finding some good low carb dessert recipes. Instead what I found are recipes that are low sugar, not the same thing at all. In addition to cutting the sugar out, she seems to concentrate on cutting a lot of the fat out of the recipes, which tends to add carbs in some form.

If you're on Atkins, this is not the book for you. There are a few recipes that are lower carb, but nothing that I couldn't get from straight Splenda=Sugar substitutions, and often not even with as good of results. Custard and cheesecake are 2 that pop to mind that are simple enough to do straight substitution without sacrificing flavor or texture. I didn't need to pay for this book to get those recipes.

All in all, rather a disappointment. ... Read more

5. Cupcakes : From the Cake Mix Doctor
by Anne Byrn
list price: $13.95
our price: $11.16
(price subject to change: see help)
Asin: 0761135480
Catlog: Book (2005-04-18)
Publisher: Workman Publishing Company
Sales Rank: 1534
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Book Description

The cupcake is America’s darling. It’s celebrated in upscale bakeries, on Sex in the City, on the cover of Gourmet, and in thou-sands of classrooms—where every day, it seems, a parent has sent in a batch for the kids to share. The very word conjures up whimsy, coziness, pleasure, nostalgia. Not to mention the fact that their diminutive size means you can eat a lot of them.

Once upon a time, a family had only two recipes for cupcakes—chocolate and vanilla. Not anymore. Now Anne Byrn brings them to the next level. And who better? Recognized as the master of cake-mix baking, Anne is the author of The Cake Mix Doctor and Chocolate from the Cake Mix Doctor, which have a total of over 1.8 million copies in print. In Cupcakes she offers 135 tempting recipes for children and grown-ups, for special days and everyday, lunch bags, holiday festivities, and an unexpected dinner party dessert.

You’ll never believe these artful little cakes started with a mix. Coconut Snowballs, Jelly Doughnut Cupcakes, Kiss Me Cakes, Warm Chocolate Cupcakes with Molten Centers, Red Velvet Cupcakes with White Chocolate Peppermint Cream Cheese Frosting. There are surprising additions (tuck a chocolate kiss orpiece of cookie dough into the batter). Creative toppings and easy from-scratch frostings (whipped cream spiked with Kahlua; miniature M&Ms; a creamy malted frosting with crushed malted milk balls).Terrific decorating ideas, from glittering golden dragees or elegant chocolate curls to yellow peeps for an Easter cupcake or—for Groundhog’s Day—a groundhog’s face made out of chocolate frosting and jimmies. Includes a 16-page full-color opening essay.
... Read more

6. Ben & Jerry's Homemade Ice Cream & Dessert Book
by Ben Cohen, Jerry Greenfield, Nancy Stevens
list price: $9.95
our price: $8.96
(price subject to change: see help)
Asin: 0894803123
Catlog: Book (1987-05-01)
Publisher: Workman Publishing
Sales Rank: 607
Average Customer Review: 4.74 out of 5 stars
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Reviews (76)

5-0 out of 5 stars Add an ice cream maker for a great wedding present
This is a terrific book, and it solved my perpetual problem of what to give people I know well enough to go to their wedding but not well enough to drop $800 on a wedding present. The recipes in this book make great ice cream. Toss in a decent ice cream maker, and you have a present that no one else will think of, that the receipients will appreciate, and one that they will use over time. (For what it's worth, I usually give the Donvier hand-turned machine because it makes dense, smooth ice cream that reminds me of gelato.)

Anyway, about the book and what makes it so great: Ben and Jerry tell you how to make their most popular ice creams, and a bunch that I never saw before. They provide multiple recipes for chocolate ice cream, and write clearly about how they are different. A friend of mine once made all the choclate ice creams and had a tasting party. It was interesting to see how different they really were. (And this book taught me the secret to great chocolate ice cream taste: a pinch of salt--really!)

If you are worried about using eggs, you will want to use a pasteurized egg product in place of the raw eggs. Other than that, this is a terrific book. Lots of good ideas, excellent recipes, and enough discussion about how to create new flavours to encourage even the most reluctant recipe-inventor to go hog wild.

I wish there were a sequel.

This is a great ice cream book, full of simple no cook - no wait recipes with ample illustrations to keep your mind alert. The author's sense of humor makes it a very enjoyable read, but the recepes themselves are the stars. They share such favorites as Cherry Garcia, Mocha, Health Bar Crunch, Orange Cream, Kiwi Sorbet, Cantaloupe and Oreo Vanilla.

My only problem with this book is because it was written awhile ago, they are still using raw eggs in their most popular/recommended ice cream base. Substitute with a pasterized egg product (Egg Beaters/Better N Eggs) if you aren't sure of the freshness/safeness of your eggs.

5-0 out of 5 stars Entertaining and Delicious!
This is a fun recipe book, which will give you all kinds of confidence to make "designer" ice creams, with your home made ice cream maker. The story of Ben and Jerry is funny and endearing. They explain that it's almost impossible to make a truly "bad" batch of home made ice cream, and that has been my experience, too. The recipes are simple and include many of the Ben and Jerry's all time favorites. (Cherry Garcia, Dastardly Mash, Heath Bar Crunch, etc.) There is also a good explanation of the properties of ice cream - butterfat content, air introduction, sweeteners, etc. From this one ice cream recipe book, you'll be on your way to making the best ice cream you've ever tasted, and dreaming up flavors you *wish* you could get at an ice cream shop.

4-0 out of 5 stars Great book, but update is needed
I received a Cuisinart ice cream maker last Christmas and, while I have come up with some great ideas on my own, I was looking for some new ideas to try. This book fits that bill admirably. I have found LOTS of good inspiration here. My only complaint is that it is a bit dated in that nearly all of the recipes call for raw eggs. I wouldn't want to substitute Egg Beaters since my favorite part of the egg (and the part that adds the richness of flavor) is the yolk, which is what EB leaves out. I'm considering cooking the base to make the base a custard-base in order to get around this problem. I will use this cookbook a lot, I am sure, but hope they eventually come out with an updated version!

5-0 out of 5 stars Wonderful Book!
Bought this book based on reviews on the Cusinart ice cream maker! Wow, have tried the Sweet Base and the Choc. ice cream (Jerry's) so far. Excellent results! Sweet Base recipe uses heavy whipping cream. Have to say it was yummy but leaves a slick coating on the top of your mouth. Think I will adjust the heavy cream or just use whipping cream which the choc. recipe used. Didn't leave that feeling at all. Also, I used Egg Beaters in both recipes. Can't wait to try another recipe! ... Read more

7. The Cake Bible
by Rose Levy Beranbaum
list price: $35.00
our price: $23.10
(price subject to change: see help)
Asin: 0688044026
Catlog: Book (1988-09-20)
Publisher: Morrow Cookbooks
Sales Rank: 2061
Average Customer Review: 4.31 out of 5 stars
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Rose Levy Beranbaum is a kitchen chemist extraordinaire--this, afterall, is the woman who wrote her master's thesis on the effects of sifting on thequality of yellow cake. In The Cake Bible, she explains the sciencebehind types of leavening, the merits (or not) of sifting, melting chocolate,preheating ovens, and more. There are precise and detailed instructions forintricate wedding cakes as well as cakes that can be mixed and in the oven infive minutes. In addition, nutrition information is included with every recipe.Cake scientist Beranbaum doesn't forget the art, either; pencil drawings teachnovice bakers how to create a garden full of flowers from royal icing andmushrooms from piped meringue. It's no wonder that the International Associationof Culinary Professionals picked The Cake Bible as their cookbook of theyear for 1988--this book has something to teach bakers at every level. ... Read more

Reviews (107)

4-0 out of 5 stars "Too much butter?" Yes, it is possible...
This book is the source of the single-most-baked-cake in my household: the white chocolate whisper cake. Rose Levy Berenbaum shows her genious in this one simple recipe. Not only does the white chocolate add wonderful flavor, but because it melts at a different temperature than butter, it stands up better to icing and cutting while still melting in your mouth! This cookbook is full of such wonderful gems--recipes that produce not good cakes, but *amazing* cakes.

This book is aimed at someone with a bit of experience in the kitchen. Pretty much everything is measured by weight, as is normal with professional pastry chefs since it's much more accurate than measuring dry ingredients by volume or eggs by number of eggs. Some of the more complex creations will require experience, an artistic hand, and/or specialized equipment, but even if you don't want to make those, the basic recipes are stupendous. The fruit sauces meant to go with the cakes, for example, make us swoon! Try serving that white chocolate whisper cake, for example, with a raspberry sauce.

My one complaint about this cookbook is the icings. Buttercream icings, in my experience, come in three varieties: lots of shortening (blech!), lots of butter, or lots of sugar. I'm really not fond of the lots-of-butter variety, as I find that it unpleasantly masks the flavor of the cake beneath. Unfortunately the buttercream frostings in this cookbook are of the lots-of-butter variety.

Do keep in mind that many of the recipes in this cookbook are *not* aimed at beginners. It's a great primer, though, for anyone who wants to make a true exploration into the world of cake-baking!

4-0 out of 5 stars Mixed Results
I have had mixed results with this book. The cakes that turned out well (downy yellow butter and golden almond, for example) were among the best cakes I've ever tasted. The ones that didn't, however (including the white spice pound cake and chocolate genoise) were dry and tasteless. I recommend this book for the intrepid experimenter: you will probably not like all the recipes in this book, but the ones that you like, you will love. The directions are extremely clear and detailed; I am an intermediate baker and I learned a lot from this book. Two words of advice: 1. Start checking your cakes a good 5-10 minutes before the suggested baking time; many of these cakes dry out in a heartbeat and are best just a touch underdone (and my oven temperature is perfect). 2. Berenbaum's buttercream is not for the faint of heart (4 sticks to frost one cake)! You might want to look elsewhere for buttercream recipes.

5-0 out of 5 stars Cake baking primer
This is a wonderful book and tho in possession of 2 bookshelves full of baking books, this is one i always return to. Her instructions are always very detailed, leaving no guesses for the beginner to the advanced baker. All her recipes that I've tried seem to be foolproof (and appreciated at all my german in-laws functions) and the range of cakes in this book (catering to bakers of all levels) lives up to its name - a real cake bible (unlike some other cake book authors). From basic pound cakes to cheesecakes, chiffon and angel food cakes to the more complicated tortes, Rose's got a variety for her readers to choose from. I won't trade this book for any other book in my shelf.After having this book, I won't buy any Sara Lee pound cake anymore - even when I'm screaming for time. Rose's pound cake tastes 10 times more heavenly. In fact, this book's so well-loved and used that I've got to get 2 more copies - one for my mom and another to replace a tattered copy.

4-0 out of 5 stars Finally, High Altitude Recommendations!
I live at an elevation of nearly 5,000 feet and this is the first book I have found that addresses baking at high altitude! I have been trying to teach myself to bake cakes for about 4 years now and they have been a disappointing 4 years--until I found this book. I searched many baking books only to be disappointed with their lacks of high altitude recommendations. As soon as I read the section of recommeneded adjustments for baking at high altitude in The Cake Bible I quickly made the sour cream cake and it turned out FABULOUSLY! The crumb was perfect! I decreased the leaving and increased the flour. Finally, success! No more wet cakes that cave in the middle.

There are soooo many cakes I want to try in this book and now I have the tools necessary to bake with success. Thank you Rose!

5-0 out of 5 stars Love the Cake Bible, outstanding!
I spent the first three days I had the book just reading it from cover to cover. My sister owns the cake bible also. We have both made many of the recipes, such as the Downy yellow butter cake and the white cake, domingo chocolate cake and the wedding cakes, and must not forget the delicious cheese cake. The lemon curd is to die for. We both loved all of those. I did not like the egg based butter cream at all. It tasted like I frosted the cake with a stick of butter, and had a nasty after taste. My sister and I have made three special occasion cakes that served 100-150. We received rave reviews by our friends. The cakes all disappeared which did not happen before we started using the cake bible.

I have incorporated some of her methods in my other baking as well with improved results. I like the fact that she explains the why's and what for's of baking. She has an excellent trouble shooting guide on page 476. One thing I found was that you need to use the size and depth pans that she recommends. I started with three inch deep pans, since then I have purchased the 2" deep pans that all most all her recipes call for. Make sure you have a good oven thermometer and that you use the exact temperature she recommends. If you don't have a 5 quart stand mixer you will be frustrated with these recipes. I started out with a kitchenaid 5 speed hand mixer. My first cakes tasted great but all fell in the middle. It was rather frustrating. My sister bought me a kitchenaid stand mixer and since then my cakes have been beautiful. (With Rose's help)

I have ordered the Bread Bible and the Pie and Pastry Bible as well. I hope my results with those Books will be as good as I have experienced with the Cake Bible. ... Read more

8. The Cake Mix Doctor
by Anne Byrn
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 0761117199
Catlog: Book (1999-11)
Publisher: Workman Publishing Company
Sales Rank: 680
Average Customer Review: 4.54 out of 5 stars
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Cake mixes are undoubtedly convenient, but do they produce good cakes? They can, says Anne Byrn, author of The Cake Mix Doctor, if you know how to tweak them. Doing this involves the addition of ingredients to enrich the mixes and flavorings to enhance and, in some cases, conceal questionable tastes. To prove her point, Byrn offers more than 175 recipes for mix-based cakes and other desserts, including formulas for frostings that, Byrn maintains, must be made from scratch. The results are convincing; readers interested insatisfying, dependable desserts prepared quickly and with little fuss should welcome the book.

Beginning with a useful discussion of cake mixes, their history andcomposition, and an outline of the mix-transformation battle plan, the book then presents the recipes in chapters such as "Chocolate Cakes," "Cake-Mix Classics," "Special Occasion Cakes," and "Incredible Bars and Comforting Cookies." Among the most successful offerings are Deeply Chocolate Almond Cake with Chocolate Cream Cheese Frosting, Banana Cake with Quick Caramel Frosting, and Lemon Buttermilk Poppy Seed Cake. A chapter devoted to crumbles, crisps, cobblers, trifles, and even a dessert pizza shows how to use the mixes in innovative ways, and "Lighter Cakes" presents "healthier" offerings, such as Pear and Toasted Pecan Buttermilk Cake. With sidebars such as The Legendary Pillsbury Bake-Off and tips for success throughout ("Cinnamon is one of the great tools to use when doctoring up cake mixes," begins one), the book explores every aspect of cake-mix fixing while revealing the unexpected richness that the process can yield. --Arthur Boehm ... Read more

Reviews (143)

5-0 out of 5 stars A Must for The Cake Baker!
As an avid baker as well as cookbook collector, I am always on the lookout for new cookbooks on baking. I was, however, somewhat skeptical about a cake baking cookbook that relies primarily on boxed mixes. What a surprise! I love this book so much I can't stop trying new recipes and have been giving the finished goods away just so I can try a new recipe! The introductory comments are extremely helpful, especially in explaining why one would choose to use a cake mix, rather than bake from scratch. Each recipe's ingredient list is typically short and the prep time is next to nothing, so you can really turn out baked goods on a moment's notice. I have now tried a number of the recipes all of which have turned out fabulous. The only drawback is that this cookbook focuses on basic cakes and doesn't include any fancy type ingredients or frostings that one might find in other baking cookbooks.

5-0 out of 5 stars Great cakes!
This is a fun cookbook. I often look through it for ideas and am always impressed with Byrn's creatvity. The ideas are unique and quite varied. She offers tons of chocolate recipes, cheesecakes, cakes with fruit and a chapter of cakes (Such as Red Velvet that you might not make all of time, but are still intersting).

Every cake that I have baked has turned out beautifully. There are photographs (albeit small ones) of every recipe that are quite helpful in assembling the cakes. The instructions are clear and easy for bakers of all mastery levels to follow. The chocolate cakes are very rich, but of course very tasty.

I wish she offred more variety with some of the cakes that a 13x9 pan. I would like to see more than one way some of the cakes could be prepared. Despite this, the cakes really are good and you would never guess that a mix was invovled.

The author inludes lots of sidebars that offer baking hints- very helpful. I also likes the section about the history of baking mixes. I think this book would be a great way to get kids hooked on baking as well. I love this book and plan to buy the sequel!

5-0 out of 5 stars Do yourself a favor and buy this book
This book has made me a cake lover. Every cake comes out perfect and yet the best part is that every recipe starts with a boxed mix. However, you would never guess as each cake is decadent. The pictures of each cake listed in the front of the book is a bit cheasy but can be really fun if you let friends pick which cake they want for thier birthday based on the pictures. This book rocks.

5-0 out of 5 stars Awesome!
This is an excellent cookbook! Any recipe I have made- cakes, frostings, bars, comes out wonderful. They always get rave reviews! It also has great tips on all aspects of cake baking. I am so glad I have this cookbook, and I use it all the time.

5-0 out of 5 stars Dessert Lover's Dream Come True!
I love this cookbook! It is full of easy recipes that take just minutes to prepare; and require ingredients I almost always already have in my pantry. Anne Byrn also made it interesting reading by filling the book with facts about the recipes and the cake mix industry. I have tried many of the recipes and so far have only found one "bad" recipe...don't use her Cream Cheese Frosting recipe, it is more like a sauce than a frosting. ... Read more

9. Cover and Bake (With Free Issue of Cook's Illustrated)
by Editors of Cook's Illustrated magazine
list price: $29.95
our price: $20.37
(price subject to change: see help)
Asin: 0936184817
Catlog: Book (2004-10-15)
Publisher: America's Test Kitchen
Sales Rank: 2853
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10. The Magnolia Bakery Cookbook: Old-Fashioned Recipes From New York's Sweetest Bakery
by Jennifer Appel, Allysa Torey
list price: $25.00
our price: $15.75
(price subject to change: see help)
Asin: 0684859106
Catlog: Book (1999-11-03)
Publisher: Simon & Schuster
Sales Rank: 1869
Average Customer Review: 4.09 out of 5 stars
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Book Description

On the corner of Bleecker and Eleventh Streets in the heart of Greenwich Village sits the Magnolia Bakery. This unassuming shop, where the smells of home-style baking weaken even the strongest will, has attracted a clientele that ranges from kids on their way home from school to celebrity glitterati. Cupcakes swirled with pastel frosting crowd the counter, and cakestands display Lemon Vanilla Bundt Cake, Apple Walnut Cake with Caramel Cream Cheese Icing, and Coconut Layer Cake, swathed in fluffy white frosting and covered in drifts of coconut. As Time Out New York says: "The secret to Magnolia's success is simple: Nobody knows how to bake like this anymore."

Magnolia's owners Jennifer Appel and Allysa Torey know how, and in The Magnolia Bakery Cookbook they share their most mouth-watering recipes, from sweet breakfast treats like Dried-Cherry Crumb Buns to classic Iced Molasses Cookies, from decadently rich Caramel Pecan Brownies and Raspberry Marzipan Cheesecake to refreshing Lemon Icebox Pie. Their easy-to-follow recipes and invaluable baking hints mean that even the inexperienced baker will be able to frost the perfect layer cake, turn out the flakiest pie crust, and whip up the creamiest cheesecake. Illustrated with eight pages of glorious color photographs, The Magnolia Bakery Cookbook will inspire you to turn on the oven and create sweet memories for your family and friends. ... Read more

Reviews (33)

2-0 out of 5 stars Very Disappointing....
I'm very disappointed with many of the recipes..I dont know if there are misprints or if thats the way they make at the Greenwich village bakery. I made the Apple Crumb Pie which came out very boring...and the Iced Molasses Cookies were disgusting (they tasted like the ones you d find at the Winn-Dixie markets...and the Chocolate Chip Banana Bread ended up with the texture of "grass seeds", probably from the chopped peanuts. This is one very sad cook appeared very delicious but the results were disasterous. And I consider myself a professional baker (working at the Disney World's bakeries for 5 years).

5-0 out of 5 stars Good book
I had read about this book on another website and was immediately intrigued by one of the recipes listed. It was an orange vanilla chip cookie that was supposed to taste like those old fashioned orange creamsicles. The day I bought the book and brought it home, I baked those cookies and took them to a bake sale at work. They were a big hit. I made about 5 dozen and they were quickly gone.

When I was mixing the dough, I thought the authors had made a mistake. The dough was very dry and difficult to mix. I had thought about adding extra eggs. I decided to go ahead and bake the first batch. They baked up thick, soft, chewy, and delicious. They didn't spread and become thin. They were surprising light-tasting and made everyone want more.

The other recipes look just as wonderful and I look forward to trying them all. They are simple, with no complex ingredients and the instructions are very clear. Even a first-time baker would have no problem with these recipes. The only complaint I had was that there were too few pictures.

5-0 out of 5 stars Lets you bring home the wonderful smells of Magnolia Bakery!
I never miss a trip to Magnolia Bakery in NYC's Greenwich Village whenever I am in town. It smells amazing and the cupcakes and icebox pies are to die for!!! You do have to crowd into this little shop for quite a while to wait your turn but it's worth it!

This book lets you make all of these wonderful, old-fashioned treats at home with simple ingredients and not a lot of effort. I don't even have a sweet tooth but some of the recipes are downright tempting! If you make nothing else, try the recipes for their famous cupcakes (I like the chocolate ones especially) - makes the book worth getting.

5-0 out of 5 stars great
I purchased my copy of this book from the bakery on a trip to New York. My family is from the south and I was intrigued by the idea of the book and the bakery. I have not been disappointed. The recipes are clearly written and easy to follow and each one I have tried has turned out beautifully. I have made many of the cheesecakes and cookies, the pies, and cakes/frostings and they seem to be fail proof. I am giving the book out as gifts due to the many requests for the recipes. I think it is a great book.

5-0 out of 5 stars Classic Recipies
This is by far one of the best baked good cookbooks I've used. The recipies are simple, straightforward and classic...something that is missing in a lot of books out there.

Every recipie that I've tried, blueberry muffins, corn bread, chocolate chip cookies, lemon pie have all turned out well. I look forward to trying a recipie from this book ever time!

I'd like to say it's like mom makes, but now she makes cookies that are sliced up from the fridge. So it's like mom is SUPPOSED to make in an ideal world! ... Read more

11. Cakes to Dream On : A Master Class in Decorating
by ColettePeters
list price: $40.00
our price: $26.40
(price subject to change: see help)
Asin: 0471214620
Catlog: Book (2004-10-27)
Publisher: Wiley
Sales Rank: 4968
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Book Description

A beautifully illustrated, step-by-step guide to the sophisticated art of cake decoration–from one of the world’s premier cake designers

Master cake decorator Colette Peters has developed a large and tremendously dedicated following among serious home cooks and professional cake bakers who love her magnificent, whimsical cakes. In Cakes to Dream On, she presents an astonishingly beautiful new array of her original cake designs, including Homage to Dr. Seuss, Rainbow Carousel, Colorful Cloisonné, Floral Inlay, and Bridal Brocade cakes. She includes more in-depth instructions and explanations of techniques than ever before, along with templates and insider tips on sugarwork, gumpaste, fondant, brushwork, and piping. More than 150 color photographs and a gorgeous full-color interior make this book a wonderful gift as well as an excellent kitchen resource.

Colette Peters (New York, NY) is the owner of Colette’s Cakes. Her creations have appeared at royal weddings and major diplomatic functions, including White House events. She is the author of four books, including Colette’s Birthday Cakes and Colette’s Cakes: The Art of Cake Decorating. She recently won the Beaver Creek International Culinary Classic: The Wedding Cake Challenge, which will be televised on the Food Network. ... Read more

12. Candyfreak: A Journey through the Chocolate Underbelly of America
by Steve Almond
list price: $13.00
our price: $10.40
(price subject to change: see help)
Asin: 0156032937
Catlog: Book (2005-04-04)
Publisher: Harvest Books
Sales Rank: 8529
Average Customer Review: 4.0 out of 5 stars
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Picture a magical, sugar-fueled road trip with Willy Wonka behind the wheel and David Sedaris riding shotgun, complete with chocolate-stained roadmaps and the colorful confetti of spent candy wrappers flying in your cocoa powder dust. If you can imagine such a manic journey--better yet, if you can imagine being a hungry hitchhiker who's swept through America's forgotten candy meccas: Philadelphia (Peanut Chews), Sioux City (Twin Bing), Nashville (Goo Goo Cluster), Boise (Idaho Spud) and beyond--then Candyfreak: A Journey through the Chocolate Underbelly of America, Steve Almond's impossible-to-put down portrait of regional candy makers and the author's own obsession with all-things sweet, would be your Fodor's guide to this gonzo tour.

With the aptly named Almond (don't even think of bringing up the Almond Joy bit--coconut is Almond's kryptonite), obsession is putting it mildly. Almond loves candy like no other man in America. To wit: the author has "three to seven pounds" of candy in his house at all times. And then there's the Kit Kat Darks incident; Almond has a case of the short-lived confection squirreled away in an undisclosed warehouse. "I had decided to write about candy because I assumed it would be fun and frivolous and distracting," confesses Almond. "It would allow me to reconnect to the single, untarnished pleasure of my childhood. But, of course, there are no untarnished pleasures. That is only something the admen of our time would like us to believe." Almond's bittersweet nostalgia is balanced by a fiercely independent spirit--the same underdog quality on display by the small candy makers whose entire existence (and livelihood) is forever shadowed by the Big Three: Hershey's, Mars, and Nestle.

Almond possesses an original, heartfelt, passionate voice; a writer brave enough to express sheer joy. Early on his tour he becomes entranced with that candy factory staple, the "enrober"--imagine an industrial-size version of the glaze waterfall on the production line at your local Krispy Kreme, but oozing chocolate--dubbing it "the money shot of candy production." And while he writes about candy with the sensibilities of a serious food critic (complimenting his beloved Kit Kat Dark for its "dignified sheen," "puddinglike creaminess," "coffee overtones," and "slightly cloying wafer") words like "nutmeats" and "rack fees" send him into an adolescent twitter.

...the Marathon Bar, which stormed the racks in 1974, enjoyed a meteoric rise, died young, and left a beautiful corpse. The Marathon: a rope of caramel covered in chocolate, not even a solid piece that is, half air holes, an obvious rip-off to anyone who has mastered the basic Piagetian stages, but we couldn't resist the gimmick. And then, as if we weren't bamboozled enough, there was the sleek red package, which included a ruler on the back and thereby affirmed the First Rule of Male Adolescence: If you give a teenage boy a candy bar with a ruler on the back of the package, he will measure his dick

Candyfreak is one of those endearing, quirky titles that defy swift categorization. One of those rare books that you'll want to tear right through, one you won't soon stop talking about. And eager readers beware: It's impossible to flip through ten pages of this sweet little book without reaching for a piece of chocolate. --Brad Thomas Parsons ... Read more

Reviews (68)

5-0 out of 5 stars Funniest Book I ever read
OK, so I am not a candy freak, but certainly a fan. Plus, my hometown is also home to M&M's/Mars Master Foods. And after reading the People Magazine review, I made a mental note to read this book.

I was not expecting it to be so funny. In fact, I didn't know what to expect really. I mean, I book about candy? How coud he write a whole book about candy without it coming off like a technical guide? But he did it. And I am grateful.

Almond might not be so grateful that I have passed my copy on to three others to read (everyone finished it in about 2-3 days). I sure he would prefer everyone buy their own copy. So, I am doing my part in telling you to get your own copy and prepare to laugh. And to have sugar cravings.

4-0 out of 5 stars Fascinating, Nostalgic Read!
If you have any sense of awe in regard to childhood, and Americana, Candyfreak is worth your time . Reading this book reminded me of growing up, hanging around the candy store (or counter), and the salivation of opening the wrapper of newfound sweetness.

Candyfreak is what its name infers, but aren't we all that way too?

4-0 out of 5 stars sweet sadness
Almond writes with pulsing personality and sensual joie de vivre.

This book is a unique mix of journalism, obsession, and personal revelations.

The weakness... visits to the candy companies become repetitous.

The strength... scenes of the author's childhood, his frailties, his stabs at adult love, and his disquiet about America.

Almond's most poignant writing involves his sadness and doubt. Read this for his courage and candor, his observations on our individual quests and our strange society.

4-0 out of 5 stars Oompa Loompas, Goo-Goo Clusters, and Abba Zabas
Imagine an adult who is just as fascinated by candy as he was when he was eight years old. That is Steve Almond, mid-thirties, English professor, candyfreak.

It's even better being a candyfreak when you are an adult, because you can buy all the candy you want. And you can even eat all the candy you want, if like Almond, you are an ectomorph who never gains weight.

Candyfreak, the book, is a journey through the history of candy in America, and one man's relationship with candy. When Almond is talking about candy -- visiting candy factories, reminiscing about candies past, or discussing the attributes of candy, he is quite good. I enjoyed being reminded of some of my old favorites such as U-No and Kits and Sixlets. But when Almond gets more personal, I found myself skipping chunks of the book. This surprised me, because I usually like memoirs and personal essays. I found I just didn't care about Almond's personal quirks or even his politics, even though I usually agreed with him.

An index would have been helpful, to look up those specific candy bars you are wondering about. Even if you think you aren't interested in the history of candy bars or in candy trivia, you will find yourself compelled to find out what is in a candy bar called "Chicken Dinner" or "Vegetable Sandwich," or why it's called "Three Musketeers."

2-0 out of 5 stars awfully amateur writing
it's pretty amateur writing-- a better edit would have helped a lot, and some stronger direction for the author. (in the list of links in the back of the book, the description for one is "This person rocks my world." --um, you couldn't give us anything more than that? like, why?) the stuff about the author's childhood is mildly intersting; it's a lot better when he finally visits the chocolate factories. the descriptions of the owners of the factories is great and the interviews are fun too... that's where the book really picks up. ... Read more

13. Grand Finales: A Neoclassic View of Plated Desserts
by TishBoyle, TimothyMoriarty
list price: $55.00
our price: $55.00
(price subject to change: see help)
Asin: 047129313X
Catlog: Book (2000-01-26)
Publisher: John Wiley & Sons
Sales Rank: 115772
Average Customer Review: 4.2 out of 5 stars
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Plated desserts--artfully arranged confections prepared from multiple components--are a modern restaurant mainstay. In Grand Finales, authors Tish Boyle and Timothy Moriarty present 53 such creations, the work of 23 leading American pastry chefs who have been challenged to make "neoclassic" versions of traditional desserts. Thus, for example, tart tatin, the venerable French apple galette, is reconfigured by chef Lincoln Carson as Pear Tatin with Vanilla Ice Cream and Caramel Sauce. Like the other recipes in the book, the pear tatin requires multiple subpreparations (in this case 5, though 7 to 10 elsewhere is not unusual); frequently large recipe yields (72, in one case), ingredient quantities given by weight, and restaurant-ingredient "call-fors" (like isomalt and trimoline) further alert us to the fact--unstated--that the book is for professionals. This said, general readers may well be intrigued by the talent and technique on display in 105 color photos of the unquestionably gorgeous desserts, and by the useful, often fascinating information on pastry history and production that the book provides.

Organized by classic dessert categories or fare, the book offers a wide range of "reinterpretations," including White Chocolate Key Lime Tart, Passion Fruit Baked Alaska with Coconut Marshmallows, and Ginger and Quince Napoleons. A preliminary chapter introduces readers to the chefs--among them (in addition to Lincoln Carson) teacher and baking-book author Nick Malgieri, Jacquy Pfeiffer and Sebastien Cannone of the French Pastry School, and Chris Broberg of Manhattan restaurant Lespinasse. Offering insights and personal vignettes, the chefs help spin the historical and pastry-career investigation that follows. An illustrated chapter on sugar work concludes the book, along with a glossary of classic dessert types. These latter sections are valuable resources in themselves, and should engross all dessert makers, from the home-based to those who produce, or want to produce, stellar restaurant sweets. --Arthur Boehm ... Read more

Reviews (5)

5-0 out of 5 stars Great book!
I'm a pastry student. I bought this book because I needed ideas for my projects. This book presents classical desserts with a modern twist. A very useful resource.

4-0 out of 5 stars Cool Book
I thought that this was a great book. As stated above; by other reviewers, this is not a beginner's book although not one that is entirely impossible for beginners to follow. I bought this book for reference for an upcoming ACF sanctioned event. I am rather new to this field but will be competing in it. It has many great ideas and alot of the deserts where displayed beautifully. The preparation of many garnishes where not explained but these are easily found on the internet.

I recommend this book to anyone looking to not just excel but have fun in the pastry field.

3-0 out of 5 stars review on pastry
I feel that this book didn't project the pastry that people are interested in today. Pastry is like a fashion show, you put your best most tasteful and fashionable out to the public. The fashion is not overpowered by the accessories.. The dessert should be able to project itself alone.. In this book the desserts were lost among all the garnish..

4-0 out of 5 stars Not for beginners!
I agree with the previous reviewer this book is not for beginners. BUT what a book! The recipies are great, and presentations wonderful. The portions, sometimes serving 20 need to be reduced, and measures are in weight (took me a minute with 10 oz eggs). If you're a veteran baker you'll have a book that challenges-- and rewards with plenty of wow appeal at your next dinner party.

5-0 out of 5 stars Top Resource For Pastry Professionals
I highly recommend this book to pastry professionals and students, skilled amateurs, and aficionados of fine food photography. As the pastry chef of a large Chicago hotel, I am frequently asked to create elaborate showpieces and spectacular plated desserts for banquets and VIPs. Inspiration for these creations is sometimes swallowed up by production demands. A Neoclassic View of Plated Desserts has been an invaluable resource for ideas, presentations and techniques. The photographs are not only dazzling, they are also instructive. The recipes are well-written and tested (measurement are in grams and ounces, too!). The sugar chapter alone (by Ewald Notter) makes the book worth buying. ... Read more

14. Ice Cream and Frozen Desserts: A Commercial Guide to Production and Marketing
by MalcolmStogo
list price: $95.00
our price: $95.00
(price subject to change: see help)
Asin: 0471153923
Catlog: Book (1997-12-05)
Publisher: Wiley
Sales Rank: 120956
Average Customer Review: 4.8 out of 5 stars
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Book Description

This comprehensive guide to the commercial production of ice creams and frozen desserts for retail or wholesale operations covers planning and starting up a business, marketing and merchandising, production and service. ... Read more

Reviews (5)

5-0 out of 5 stars Excellent book for ice cream professionals
Working as a dairy technician in a medium sized ice-cream-factory, I needed something to expand my knowledge on the subject. That's why I bought this book. And I was amazed: Ice Cream and Frozen Desserts: A Commercial Guide to Production and Marketing really met my expectations and did a lot more. It's well written, easily accessible and thorough. A must buy for both ice-cream-professionals and enthusiasts.

5-0 out of 5 stars Excellent description of all phases
This book was *exactly* what I was looking for to help me get started in this business. A very broad overview of many different topics related to the ice cream business.

As my plans are to possibly open a parlor, some of the aspects of the commercial operations were not useful to me, but it *was* at least interesting to see how the big boys do it.

The one area that I was a little disappointed in was the business aspects of it. There were some general discussions of things to accomplish, without any real instruction in how to go about actually *accomplishing* them.

Overall, well worth the (rather steep, I admit...) price.

4-0 out of 5 stars Very helpful in setting up a frozen desert establishment
This book contains invaluable information about making ice cream and gelato and about setting up and marketing the product. I was not disappointed and learned a lot.

5-0 out of 5 stars Excellent Book very informative
As a professional in the industry for 11 years, this by far is the most intensive book I have had the pleasure to read. Not only to those who produce ice cream, but anyone interested in the industry as a profession will find this very informative and enlightening. This was obviously written by someone who has exstensive industry knowledge and truly wants others not to make the costly mistakes one often makes in a new endever. If I had read this 11 years ago I would have saved thousands of dollars and a whole lot of misdirected time.

5-0 out of 5 stars The source for anyone entering the business of ice cream
This book gives the reader all the information needed to get into the business of making and selling ice cream. Along with the author's newsletters, ICE CREAM STORE NEWS and BATCH FREEZER NEWS, the reader will feel comfortable to move forward in this exciting business of ice cream. Contact the author at for further information. ... Read more

15. The Secrets of Baking: Simple Techniques for Sophisticated Desserts
by Sherry Yard
list price: $35.95
our price: $22.65
(price subject to change: see help)
Asin: 0618138927
Catlog: Book (2003-11-04)
Publisher: Houghton Mifflin
Sales Rank: 3366
Average Customer Review: 4.56 out of 5 stars
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Book Description

The Secrets of Baking is a comprehensive primer that guides the cook through the world of baked goods and other desserts, from time-honored classics of the French patisserie to the inspired and fanciful creations that made Spago the famous restaurant it is today. At the same time, it advances a radically new understanding of these recipes, one that will give the baker greater flexibility and confidence in the kitchen.
Instead of grouping desserts into traditional categories (pies, cakes, cookies), Sherry Yard arranges them around crucial master recipes. Starting with these recipes -- simple, basic guidelines for making caramel, chocolate sauce, lemon curd, pound cake, and brioche, to name just a few -- Yard shows the cook how to create dozens of variations. Knowing how ingredients interact opens the door to a multitude of baking possibilities. For example, cream puff dough forms the foundation for éclairs, profiteroles, and the caramel-coated tower the French call croquembouche, but understanding how and why it behaves the way it does allows the cook to create deep-fried beignets, mascarpone-filled cannolis, or simmering-hot dumplings.
This authoritative, friendly bake-shop bible contains fascinating mini-lessons on food science, illuminating bits of baking history, and time-saving tips. Newcomers to the world of baking will feel at ease with such simple, homey desserts as Banana Bread and Mississippi Mud Pie, and elaborate show-stoppers like Chocolate Brioche Sandwich with Espresso Gelato and Blackberry-Lime-Filled Doughnuts with Blackberry Sorbet and Berries will transform amateur bakers into expert pastry chefs.
... Read more

Reviews (9)

5-0 out of 5 stars Fabulous Introduction to Sophisticated World of Desserts
This is a WONDERFUL book for anyone who enjoys baking. Ms. Yard does an excellent job of simplifying and explaining complicated techniques that would normally send a novice baker running to the nearest supermarket for a pre-made dessert. Different degrees of difficulty are found throughout the book, and one may feel comfortable trying all. The results are amazing, and I have never received such compliments at dinner parties. I highly recommend this book to anyone who loves to bake and entertain. With a little patience and work, you won't be disappointed.

5-0 out of 5 stars From a student-Chef : two thumbs up for Sherry!
I own quite a few cooking books (close to 90!) and I rate The Secrets of Baking among the best! Recipes are easy and written in a simple, yet well organized way. And I really appreciate how willing she is to share many of the baking little secrets with the readers. I truly recommend this book!

2-0 out of 5 stars Highly overrated
I ordered this book because the ratings were so good - and I love baking. This book did not match my expectations: Recipes are too complicated and way too european. Usually after getting a new book I don't know what should be the first recipe I bake. This problem does not occur, there is nothing I would like to try.

Nevertheless, it is interesting to read...

4-0 out of 5 stars Way to go, Sherry!
I love this book. And I've read it cover to cover. I'm an amateur baker, this book had given me a lot of tips that no other books had detailed. If you're a baker and would like to get serious with your baking skill, this is the book for you! The only negative comment I have for this book is; the book is organized in such a way that if you'd like to bake a fruit tart, you have to look up sweet dough, and pastry cream in different chapters. You have to really have to figure out what exactly you'd like to bake and find the pieces of puzzle in the book and put them together. That's why I've given it a 4 stars instead of 5!

5-0 out of 5 stars Best Book on Baking I Have Seen. Highly Recommended
Sherry 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! ... Read more

16. Wedding Cakes You Can Make: Designing, Baking, and Decorating the Perfect Wedding Cake
by DedeWilson
list price: $29.95
our price: $19.77
(price subject to change: see help)
Asin: 076455719X
Catlog: Book (2005-02-25)
Publisher: John Wiley & Sons
Sales Rank: 9957
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Book Description

Make the cake?

Yes, you can.

If you love to bake and are willing to plan ahead, you can make a spectacular wedding cake—and you don't have to be a pastry chef to do it! Let prominent wedding cake expert Dede Wilson guide you through every layer of the process—from choosing among flavors and styles to baking, assembling, and decorating your way to a beautiful and delicious cake. This accessible cookbook not only gets you ready for the big event, it helps you lend a truly personal touch to the celebration.

"If you want to make your own wedding cake, Dede Wilson is the perfect guide. She helps you bake with confidence every step of the way to a delicious personalized result."
—Donna Ferrari, BRIDE'S magazine ... Read more

17. Chocolate from the Cake Mix Doctor
by Anne Byrn
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 0761122710
Catlog: Book (2001-10-01)
Publisher: Workman Publishing
Sales Rank: 5720
Average Customer Review: 4.26 out of 5 stars
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Ann Byrn is on to something. Her first book, The Cake Mix Doctor, showed readers how to tweak store-bought cake mixes to produce "like-homemade" treats. The sequel, Chocolate from the Cake Mix Doctor repeats Byrn's foolproof approach, focusing solely on chocolate. The strategy? Begin with commercial mixes like chocolate cake, devil's food, and chocolate brownie; alter them with ingredients that add flavor, such as cocoa powder, or richness and moistness, like sour cream; use homemade frostings (supermarket versions won't cut it); and you're in business. "My mission," says Byrn, "is to help busy cooks find the time to bake even when company is not coming." If her sweets lack true homemade quality, they nonetheless produce entirely creditable desserts most bakers, and those they feed, will applaud.

Beginning with a blueprint for mix-doctoring success, which includes information on pantry essentials and a useful chocolate primer, the book then presents over 150 easy recipes for a full range of chocolate layer, pound, sheet, angel food, and chiffon cakes, as well as muffins, cookies, brownies, and more. Among these, readers will surely want to try Triple Decker Raspberry Chocolate Cake, White Chocolate Peach Cake, Frozen Chocolate Neapolitan Cake, and Jessica's Caramel Chocolate Brownies. Besides more basic finishes, the frosting chapter offers recipes for the likes of Crushed Peppermint Buttercream Frosting. An introductory section presents color photos of all the cakes; Byrn also supplies interesting technical information, lore (Nuggets of Chocolate History, for one), and a chocolate cake glossary all bakers can use. --Arthur Boehm ... Read more

Reviews (23)

5-0 out of 5 stars As good if not better than the first!!
This book may not be appreciated by the from scratch purists but it definitely is the book for those short on time. Plus it's fun factor is off the charts!! Anne Byrn puts together another tasty collection, with fantastic pictures to boot, for bakers to drool over. Focusing on chocolate this time around she sticks with the succesful format of her first book and adds a questions and answer section based on questions that arose from her first succesful Cake Mix Doctor book. There is much more focus on decorating the cakes this time around but don't be alarmed---the decorating is as easy as putting the cake together. If you haven't discovered the Cake Mix Doctor yet then this is the time.
For those who are well familiar with the first book there are a few repeats which might be a disappointment but the myriad of new recipes should make up for it.

5-0 out of 5 stars Chocolate Lover's Paradise!!
I am definitely a fan of cooking things from scratch, but this but does away with that necessity!! If you're ever in a pinch for a desert, this book give you endless speedy recipes that will literally have everyone asking you for the recipe!! Her decadent frosting recipes are a must for finishing off these yummy cakes. My copy of this book has many chocolatey pages stuck together! A must have for all kitchens!

1-0 out of 5 stars Not worth the trouble
Boy, I still don't understand all the hoopla about these cake mix books. I purchased the first one in hopes of finding some new technique. What I found were chemical tasting cakes of rather poor texture and adaptability. They also cost more than baking from scratch. After buying the mix, the pudding, and all the other things (that are in a homemade cake anyhow!) these things get expensive. I am a baker. I'm not against shortcuts, but there are certainly a lot of basic cake books out there that can take the pressure off of baking. If you really think about it, if you learn to make one good pound cake, a chocolate layer cake, a vanilla flavored cake and one specialty item, that's about all you need. I would recommend you look at other books before trying this stuff. Give yourself a chance to taste real bakery - no chemicals to make the shelf life longer than the new millenium. Take a look at Cook's Illustrated Baking Book - just released. You will find tons of hints and they walk you through each step. And the end product will REALLY wow your audience.

5-0 out of 5 stars Baking 101
I am a pretty good cook, but have never been much of a baker. But now, with this cook book (and her first one), I am fooling everyone into thinking I am a pro! Everything I have made from this cookbook has been easy (the second most important criteria...the first one being CHOCOLATE!)and delicious. I hate to share my secret, but I am giving this book to my daughters-in-law for Christmas.

5-0 out of 5 stars Scrumptious and decadent chocolate desserts!
I have only made a couple of recipes from this book, but they have been very well received. Nobody can believe they come from a mix! The book has a wide variety of recipes for cakes and other concoctions. If you're on a diet or watching your carb intake, these recipes are not for you! There are a few "light" recipes, but they would still be forbidden on any diet I know of! The cookie recipes seem a bit involved; I'm looking for quick and easy preparation with flavorful and fabulous results and the recipes for cakes and brownies give the most bang for the effort. I also like that she seems to have cut down on the number of recipes containing alcohol; the original Cake Mix Doctor had a whole lot of "saucy" cakes. Besides the great recipes, the book discusses common add-ins for cake mixes and gives lots of suggestions and hints. I found it informative and entertaining, as well as an excellent source of recipes. When I was too busy to bake anything for our last potluck at work, everyone was so disappointed that I brought a frozen cheesecake instead of one of these wonderful cakes! The best part is that the cakes are very moist! Excellent book. ... Read more

18. Amuse-Bouche: Little Bites That Delight Before the Meal Begins
list price: $35.00
our price: $22.05
(price subject to change: see help)
Asin: 0375507604
Catlog: Book (2002-10-22)
Publisher: Random House
Sales Rank: 4766
Average Customer Review: 4.8 out of 5 stars
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Many of the best restaurants tantalize diners' palates with charming, intensely flavored tastes that tickle the tongue and delight the eye. A tiny serving to whet the palate, an amuse-bouche (literally, "mouth amusement") sets diners up for what is to come. Rick Tramonto, executive chef of Chicago's widely acclaimed Tru restaurant, is well known for his passion for and commitment to these bite-size treats. In Amuse-Bouche: Little Bites That Delight Before the Meal Begins, he shares the art of creating these miniature delights. While most people won't find many occasions to serve amuse-bouche at home, the recipes are easily adapted to become passed hors d'oeuvres, first courses, or even main courses. From Chilled Fava Bean Soup with Seared Scallops, to Blue Cheese Foam with Port Wine Reduction, to Charred Lamb with Truffled Vinaigrette and Oven-Dried Tomatoes, this book offers something for every taste. Surprisingly, most of the dishes are exceedingly simple to prepare, often consisting of just four or five ingredients. As might be expected, the success of the recipes is dependent not so much on involved cooking techniques or complicated combinations of flavors but rather on the selection of a few high-quality ingredients. Creamy Corn Grits with Butternut Squash and Sweet Corn, for instance, starts with ever-so-humble beginnings to ultimately showcase the bright flavor of corn and the hearty sweetness of butternut squash. With more than a hundred clever and inspiring recipes, Amuse-Bouche will surely not fail to amuse. --Robin Donovan ... Read more

Reviews (5)

4-0 out of 5 stars Interesting, but lacks intensity
I recieved this book as a gift, and so far have made the "Champagne Saffron Sorbet" which was expensive to make- it required a whole bottle of champagne for 1 quart of sorbet, but nonetheless it was the best sorbet I have ever had in my life. I also tried the "charred lamb with oven dried tomatoes" and the "fig with prosciutto and marscarpone foam". I found the amuse juice section unique- the "pomegranate juice with clove" is painstaking but rewarding (juicing 7 pomegranates) and the "carrot juice with ginger syrup" was refreshing.

The photography is beautiful, but the book requires some special equipment: a juicer, a terrine mold, an ice cream machine, and a foam charger. If you are a serious chef, as I am, you will enjoy this book immensely, although it is very focused, and is not going to produce a meal!

5-0 out of 5 stars Wonderful and Doable!
So many celebrity recipies are impossible to recreate at home. But these can really be done! If you want to spend an hour putting together a one-bite amuse-bouche, which will set the stage for everything to come after, this is the book for you. And it looks terrific, the photography is beautiful, and it is a wonderful addition to a gourmet library.

5-0 out of 5 stars Innovative recipes and fun to read!
About six months ago, I was forunate enough to attend an event Rick Tramonto provided the appetizer course to. After ordering the book, I discovered the array of aumse-bouche he included in the wonderful course I enjoyed, were also in this book. The razor clam recipe was out of this world. I have not had time yet to try any of the recipes at home, but must admit, I have on several occasions found myself flipping through the book, page by page enjoying the beautiful photographs of the dishes and dreaming of which I am going to make first.

5-0 out of 5 stars Categorically Unique
Exceptional work of unique culinary entree, the amuse-bouche. I've only experienced this several times. Remembering the first and how surprised all of us dining together were to view such small, interesting dish set before. Fun and thrill of eating such a concentrated masterpiece.

Apt description of this effort, fun and thrill to peruse and use!

Gives one such wealth of creative inputs to not just emulate, but start the creative juices going to concoct one's own and enless serving possibilities.

Feast on "Ricotta Stuffed Rigatoni with Spring-Vegetables and Pesto Oil; Avocado-Peekytoe Crab Salad Ball with Citrus Vinaigrette; Chilled And Grilled Black Mission Figs with Mascarpone Foam and Prosciutto Di Parma; Asian Soba Noodle Fork with Water Chestnuts.

You'll see some of this expanded into small desert combos with partner, Gale Gand, in "Just A Bite."

Fun for the creator, diner and reader! You'll be knocked over by this one! Unique!

5-0 out of 5 stars What a dazzling way to start a meal
I expected the worst when I first bought this book. You know, the usual "just five minutes from raw ingredients to table" sort of promise that ends up being as hollow as a celery stalk. This book actually delivers on its rather bold premise. The recipes are technique-heavy, but ingredient light. If you have the items on hand (some are downright exotic), you have a poretty fair chance of getting these tasty openers in your guests' mouths in very little time. This is not a cookbook for beginners, but if you are comfortable with fairly involved techniques, then you'll have a GREAT time trying out these interesting and challenging recipes. A true must-have for the complete entertainer! ... Read more

19. Ice Cream
by Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
list price: $90.00
our price: $90.00
(price subject to change: see help)
Asin: 0306477009
Catlog: Book (2003-05)
Publisher: Kluwer Academic/Plenum Publishers
Sales Rank: 233173
Average Customer Review: 4 out of 5 stars
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Book Description

Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product.

This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts.

Specifically, the chapters on composition and properties, ingredients, calculations, freezing, refrigeration, analyzing frozen desserts, and microbiological quality and safety are expanded. SI units have been incorporated throughout, also with easy reference to US equivalents, where appropriate. The Sixth Edition includes a more thorough treatment of industrial production, incorporating the latest research reports and the newest equipment produced by the supplying industry. Data on the composition of typical frozen desserts is presented, including more than 50 formulas and 85 special recipes.

Outstanding in its breadth and coherence, Ice Cream, Sixth Edition continues to serve as a primary educational authority for students in food science and dairy science, as well as an authoritative resource for all aspects of the ice cream industry. ... Read more

Reviews (1)

4-0 out of 5 stars Ice Cream by Arbuckle
Its a really nice book which says about al the things an ice cream firm needs....It shows the different types and is amazing. ... Read more

20. More From Magnolia : Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen
by Allysa Torey
list price: $27.00
our price: $17.01
(price subject to change: see help)
Asin: 0743246616
Catlog: Book (2004-10-04)
Publisher: Simon & Schuster
Sales Rank: 3013
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Located in Manhattan's Greenwich Village, the near-shoebox-size Magnolia Bakery has become a destination for lovers of all-things sweet. The reason? From the beginning its owner Allysa Torey and her staff have offered cakes (and particularly cupcakes), pies, and other pastries that are utterly unpretentious but deeply satisfying in a grandmother-would-have-made-it-if-she-could-have way. More from Magnolia Torey's second book, adds to her already impressive recipe roster 75 formulas that range from Pear Streusel Breakfast Buns, and Pumpkin Walnut Cookies with Brown Butter Frosting, to Chocolate Pecan Pudding Pie, and Old-Fashioned Chocolate Chip Ice Cream. Included also are recipes for signature specialties like Magnolia's Chocolate Cupcakes and famous banana pudding, plus a section on frostings and sauces. All are easy to do, even for beginning bakers, and all have the straightforward Magnolia appeal. --Arthur Boehm ... Read more

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