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$10.17 $9.96 list($14.95)
181. Tea & Etiquette: Taking Tea
$9.99 $3.66
182. The Search for the Perfect Chocolate
$23.62 $16.24 list($37.50)
183. Kaffeehaus: Exquisite Desserts
184. North Africa: The Vegetarian Table
$10.36 $7.95 list($12.95)
185. How Sweet It Is...Without the
$15.61 $13.67 list($22.95)
186. Betty Crocker's Cookie Book
$4.00 list($24.95)
187. Mary Engelbreit'S Sweet Treats
$70.00 list($25.00)
$25.20 $9.89 list($40.00)
189. The Art of the Cake: Modern French
$13.59 $4.99 list($19.99)
190. Tea-time At The Inn
$10.17 $4.99 list($14.95)
191. Vegetarian Soups for All Seasons
$22.05 $14.35 list($35.00)
192. Candy: The Sweet History
$18.87 $15.99 list($29.95)
193. Sweet Stuff: Karen Barker's American
$23.10 $12.95 list($35.00)
194. Simply Sensational Desserts :
$12.89 $12.68 list($18.95)
195. 125 Best Cheesecake Recipes
$9.99 $6.82
196. Creme Brulee: The Bonjour Way
$13.57 $5.89 list($19.95)
197. Who Wants Candy?: A Fabulous Collection
$11.53 $3.50 list($16.95)
198. Cheesecake Extraordinaire : More
$25.20 $10.17 list($40.00)
199. Chocolate: From Simple Cookies
$13.27 list($18.95)
200. Great Beginnings, Grand Finales

181. Tea & Etiquette: Taking Tea for Business and Pleasure
by Dorothea Johnson, James Norwood Pratt
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 1892123355
Catlog: Book (2000-09-01)
Publisher: Capital Books (VA)
Sales Rank: 63053
Average Customer Review: 5 out of 5 stars
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Book Description

Afternoon tea is one of the fastest-growing trends in America. Hotels, country inns, and tearooms are reviving this most relaxing repast. The customs and courtesies associated with serving tea are new to many Americans eager to use tea as an alternative to the business lunch or dinner, or as a social event. This book, written by one of America's foremost authorities on etiquette and protocol, is a fanciful, but correct, guide to the pleasures of tea -- at home and for business purposes. Filled with tea facts, history and etiquette, the book provides the simple rules that will help all readers glide through the most formal or casual tea, with aplomb. Tea rooms and shops, hotels and inns, tea importers, and Ms. Johnson's own licensed protocol consultants will be promoting this book outside bookstores. ... Read more

Reviews (5)

5-0 out of 5 stars Finally a book with everything...
I am starting a small catering business doing tea parties! This book is perfect! It has everything you always wanted to know about preparing, enjoying and serving tea. From the different types of tea from Cream Tea to High Tea and what to do with the tea bag after you've taken it out of your tea cup. I highly recommend this book to anyone wanting to serve and to enjoy a proper afternoon of tea. Thank you for being so thorough.

5-0 out of 5 stars Good Reference on tea entertainment
I find this book very useful and informative. The author presents the material in a concise and down to earth manner. The etiquette portion of this book contains do's and do not's that leaves no questions. The tone of the book is conversational just like the topic it explains. If you are thinking about having a tea party for the first time or attending to one, this book is a must read!

5-0 out of 5 stars This book was a pure delight
I enjoyed this book so well, I'm sending a copy to my sister. The Simple pleasures in life can be the greatest. Graciousness in easy to read and apply form.

5-0 out of 5 stars An excellent guide for etiquette in the 90's.
This book is an excellent follow-up to Mrs. Johnson's miniature book "The Little Book of Etiquette". It primarily focuses on etiquette in the tea room, but it also discusses everyday etiquette as well as business etiquette. This is an easy to understand, user-friendly book. A must for anyone who loves to take tea.

5-0 out of 5 stars You Don't Need to be Miss Manners to Like This Book!
What a useful book! This book did not talk down to me, nor did I feel like I had to be a Miss Manners to enjoy this book. It helped me plan a wedding shower for my sister; every quest complimented me after and wanted a copy of the book. ... Read more

182. The Search for the Perfect Chocolate Chip Cookie
list price: $9.99
our price: $9.99
(price subject to change: see help)
Asin: 0517101076
Catlog: Book (2003-10-07)
Publisher: Gramercy
Sales Rank: 372822
Average Customer Review: 5 out of 5 stars
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Book Description

The Original Nestlé Tollhouse Chocolate Chip cookie is ambrosia to most, but it's clear fans of that delectable cookie and chocolate combination just can't resist fiddling with perfection.And perfect they do!Over 100 delicious and inventive variations of that original recipe--from all-chocolate extravaganzas to tempting add-ins such as macadamia nuts, Amaretto, maple syrup, granola, and peanut butter--have been collected here from cookie chefs across the country.In this cookbook laced with sweet bits of chip history, readers will find recipes to suit every taste and be inspired to come up with their own fresh-from-the-oven chocolatey confections. ... Read more

Reviews (2)

If you are picky about baking and eating the best chocolate chip cookies, this is for you. The book goes far beyond the regular Toll House recipe to include many versions of the traditional chocolate chip cookie as well as numerous other varieties. My husband and I have made several of the recipes and we can't wait to try all the others. You may not consider every cookie awesome, but this book contains too many fantastic recipes to pass up. Plus, it's a great deal!

5-0 out of 5 stars Best Chocolate Chips Ever
You will enjoy every cookie you bake and so will your friends and family. If you live for baking praise, then you cannot go wrong with the purchase of this book. ... Read more

183. Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague
list price: $37.50
our price: $23.62
(price subject to change: see help)
Asin: 0609604538
Catlog: Book (2002-02)
Publisher: Clarkson Potter
Sales Rank: 17217
Average Customer Review: 4.58 out of 5 stars
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Reading Rick Rodgers's Kaffeehaus is like strolling through the streets of three of the world's most romantic cities--Vienna, Budapest, and Prague--where the coffeehouse is the center of the universe and that little something sweet to go with your afternoon cup is considered high art. Eleven chapters on subjects ranging from "Sweet Yeast Breads" to "Strudels" and "Sweet Dumplings and Noodles" cover the gamut of sweets you're likely to find in the classic kaffeehauser. Rodgers provides recipes for such legendary treats as chocolaty Sachertorte, flaky Sour Cherry Strudel, sugar-dusted Banana Gugelhupf, jam-filled Linzertorte, and rustic but soul-satisfying squares of Plum Cake.

A renowned cooking instructor and cookbook author, Rodgers has developed the patient voice and attentiveness the job requires, and these qualities shine through in his inviting recipes. Though the book focuses exclusively on the impressive desserts found in coffeehouses, rather than those that are home-baked, Rodgers has developed recipes accessible enough for recreating such scrumptious treats in any home kitchen. Filled with culinary lore--from the scandalous story of Rigo Jansci, the handsome gypsy violinist who lured an American millionairess to leave her husband for a passionate affair and inspired the sinful chocolate dessert that now bears his name, to the great Sachertorte controversy that gripped Vienna in the 1830s--Kaffeehaus is a treat for armchair travelers and adventurous bakers alike. --Robin Donovan ... Read more

Reviews (19)

5-0 out of 5 stars Exquisite Recipes & Writings
Millions of thanks to Rick Rodgers for bringing exquisite Austrian and Hungarian recipes to America. This is one very rare book since in America, it's very difficult to locate recipes like the ones Rick Rodgers presents to can certainly count on Rick Rodgers.. he is one of the most demanded and best cooking teachers in the country. His recipes are famous for being "fool proof". I have tried numerous cookie recipes. The walnut crescents are simply sublime...they go perfectly with coffee. The thumbprint cookies are too pretty that I decided not to dust them with powdered sugar. The chocolate-almond macaroons are crispy, like meringue and they disappeared by nighttime. The cherry-almond coffee cake is out of the world and my neighbor already requested it for her birthday! Rick Rodgers' book is very resourceful..many interesting historical writings...I never knew the odd mystery behind Sachertorte! I have never seen a book like Kaffeehaus...and I'm quite sure there will not be another book like it for a long time if not never. Get it while it's available!

5-0 out of 5 stars Sehr gut!
I've recently read a number of books that attempted to capture the special appeal of the French café, and merge culture study, attractive photography, and enticing recipes into one volume. None of those attempts succeeded nearly as well as Rick Rodgers has done with his look at the classic Kaffeehäuser of Vienna, Budapest, and Prague.

An experienced, and expert, cooking teacher and cookbook author, Rick Rodgers also has ancestral connections to bakeries in the old Austro-Hungarian Empire. He gives us a fascinating look at the coffee houses and their place in Central European culture, and explains how the recipes he's selected fir into the cultural and historical context (Rodgers explains that this cultural context is something the Austrians, in particular, especially value). The recipes themselves are enticing and interesting, with a nice combination of the familiar and the more exotic. Beautiful photography -- both of food and of cafés -- and insightful mini-essays on a variety of topics enhance the very attractive *mélange,* which is rounded out by the author's personal guide to Central European coffeehouses, a glossary of Viennese, Czech, and Hungarian coffee terms, and a useful list of resources and links. There's even a full bibliography of historical and culinary sources.

I've always been eager to visit Vienna and the other cities of the Empire. Until I get there, this book will keep my culinary, as well as my historical, interests fired up.

5-0 out of 5 stars THE best book in most cook libraries
I bought this book three weeks ago and was duly impressed. Even after all the laudatory reviews of the majority of other readers, I still did not expect for the efforts to be that reasonable and for the results to be that delicious. I have tried three strudels, walnut crepes with chocolate sause (oh, boy! If I had not known an expression "culinary orgasm," I would have invented it now), plum squares, apple and poppy seeds pieces, blueberry-meringue pieces, and chocolate mousse cake with sour cherries. Already two friends asked for a copy as a birthday present and one neighbor ordered her own. My husband, who is from Europe, enjoyed everything, and neither him nor I mind extra working out or walking to sweat it off. BTW, none of the recipes produced anything heavy or too rich, just in California we are excessively health and slenderness conscious :). And, of course, if you are used to food and baked goodies like those from this book, you cannot go back to our artificial mass market cakes.
With regard to the font or how this book is edited and published - I could not have wished for a better one. It is beautiful, practical, is priced very reasonably, and what are those complaints about the font size? You cannot please someone who is 70+ and a cook with a normal or corrected vision at the same time.

5-0 out of 5 stars A must for a serious cook library
I find the book of Rick Rodgers exquisite, delightful, and practical. All recipes are easy to follow, with good breakdown of steps and excellent descriptions of techniques. Historical excerpts are highly educational and very entertaining. The design of the book deserves a special comment: each page is beautiful. Photographs are very artistic, but real. And yes, there is a list of which photograph depicts what, be it an interior of a cafe or a pastry. I just wish there were more books published like this one, especially for this price.

5-0 out of 5 stars Sweet Memories of Austria
Rick Rodger's new book is the genuine article. It presents a wide variety of exquisitely authentic recipes from the justly famous coffee houses and pastry bakeries of the Austro-Hungarian Empire. All basic techniques are genuinely Mitteleuropean and not French or American adaptations of these techniques. As such, the book is a valuable contribution to popular culinary history, as important to the foodie interented in such things as the dozens of books on regional Italian and French cuisine.

The chapters cover:

Basic batters, doughs, and glazes 14 recipes such as puff pastry
Simple Cakes 19 recipes such as gugelhupf and roulades
Fancy Cakes 14 recipes such as Sachertorte and Linzertorte
Strudels 7 recipes such as apple strudel
Sweet Yeast Breads 11 recipes such as brioche
Sliced desserts 14 recipes such as berry meringue squares
Cookies and doughnuts 10 recipes such as vanilla cresents
Pancakes and sweet omlets 8 recipes such as crepes
Sweet dumplings and noodles 4 recipes such as prune pockets
Puddings 7 recipes such as chocolate pudding
Hot and Cold beverages 6 recipes such as coffees, wine, and tea
Glossary of ingredients, equipment, and techniques

Coffeehouse guide to Vienna, Prague, and Budapest
Mail Order Sources

Coming from paternal grandparents who were born 40 miles east of Vienna, this book made my eyes misty in rememberance of my grandmother's baking. The book does not rely on store-bought puff pastry and does not hold back on liquer flavorings. The book does give excellent recipe for strudel dough, but it does not go so far as to have you make your own filo dough. I guess that will be in his book on Greek or Turkish baking. A sidebar on properly handling filo sheets is invaluable.

The glossary of techniques is excellent. My only wish was that the author would have made some mention of chocolate sold by specific weight of cocoa butter, as Vahlrona and, I believe, high end American producers such as Sharfenberger and Jacques Torres do. This is so much easier than troubling over imprecise terms like semi-sweet and bittersweet. One concession to American home bakers is the exclusive use of measurements by volume rather than by weight. I really feel that if you are about to take the trouble to make strudel and make your own strudel dough, the effort needed to accurately weigh ingredients is of little consequence and may improve the results.

The photographs of old Austrian coffee house interiors are gorgeous. I would have really appreciated captions. One has simply no idea whether the room is in Vienna, Prague, Budapest, or Brooklyn. I'm sorry the editors at Clarkson Potter wouldn't have thought of this.

This book deserves a place in the serious cookbook library for both it fabulous recipes and it's historical perspective. ... Read more

184. North Africa: The Vegetarian Table (Vegetarian Table Series , Vol 4)
by Kitty Morse
list price: $22.95
(price subject to change: see help)
Asin: 0811806944
Catlog: Book (1996-07-01)
Publisher: Chronicle Books
Sales Rank: 517516
Average Customer Review: 5.0 out of 5 stars
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Kitty Morse grew up in Casablanca, and through her extensive network of family and friends, she accumulated expertise in the cuisine of the entire Maghreb: Algeria, Tunisia, and Morocco. In this part of the world, banquets called diffas are long affairs which include heaping platters of couscous, aromatic tagines or stews, and exquisitely spiced dishes like feather-light Bisteya, a kind of pie often filled with pigeon. Meat, fish, and poultry are eaten, but most of the time, meals center on legumes like lentils, grains, and heaps of vegetables. Some of these dishes require seasoning with preserved lemons, fiery harissa, or a Tunisian blend of ground coriander, caraway, garlic, and chili powder which is called Tabil. Morse opens by showing how to make them all. There are recipes for a meatless Harira, a delightful Cauliflower and Zucchini Salad, and Tunisian Mechwya. There are also grilled peppers, several crustless Tunisian quiches, Foul Mudamus, a stew of fava beans with olives, plus a variety of couscous dishes and breads. Vegetarians will appreciate the complex flavors and brilliant colors of North African food. Those who eat meat will not miss it, thanks to the rich aromas and satisfying heft of Morse's dishes. Photos by Deborah Jones display the beauty of this traditional cooking. Menus will help you organize memorable meals, and mail-order sources can supply needed ingredients wherever you live. --Dana Jacobi ... Read more

Reviews (5)

5-0 out of 5 stars Inspires you to cook
Cookbooks seem to be the rage today.What used to be almost biblical - black text on white paper - has now transformed into stylish coffee table books that you wouldn't dream of bringing into an active kitchen.That's probably a good thing too; few of those recipes are very interesting or authentic.This book is very different.I still won't bring it into the kitchen, but I love to cook with it.The photography is beautiful and the recipes are excellent.Unique methods and ingredients are clearly described with substitutions for some of the more elusive kitchen gadgets or components.The recipes cover every meal and it should give you a good "taste" of North African cuisine.

5-0 out of 5 stars Great variety!
This is a great cookbook.I'm so glad I bought it.It has a whole bunch of different couscous recipes, a number of moroccan tagines, appetizers that are quite yummy and salads.A variety of spices are used which lends itself to foods that have a nice depth of flavor.Each recipe has a brief intro that tells about the food and gives additional tips.Its a fun cookbook with great recipes.I highly recommend it!

5-0 out of 5 stars Best of the Vegetarian Table series
This book covers some excellent Moroccan dishes, and is one of my favorite cookbooks. The Vegetarian Table is a terrific series of cookbooks for anyone who enjoys great food; including non-vegetarians.

5-0 out of 5 stars Love it!!!!!
I'm a professional vegetarian chef and with out a doubt this ranks as probably my favorite "ethnic" cookbook, if not just one of my all time favorite cookbooks in general.

5-0 out of 5 stars A Gorgeous Book of Exotic Recipes
This is quite simply a beautiful book of wonderful Moroccan recipes written by a Moroccan-born American.Kitty Morse was born in Casablanca and now is a food and travel writer living in Southern California.Kitty has been returning to her homeland yearly to lead tours-- most recently a chef's tour of her favorite Moroccan restaurants.This book includes traditional Moroccan recipes that have been tailored to allow preparation in an American kitchen.The photography by Deborah Jones is first rate.From cous-cous to harira soup, this book will help those who are not vegetarians realize they're not missing anything ... Read more

185. How Sweet It Is...Without the Sugar
by Jean C. Wade
list price: $12.95
our price: $10.36
(price subject to change: see help)
Asin: 0890878862
Catlog: Book (1999-09-01)
Publisher: Celestial Arts
Sales Rank: 105715
Average Customer Review: 5 out of 5 stars
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Reviews (8)

5-0 out of 5 stars Thi Book for you..
I found this book at the library,and made lemon bars for friends who's child is hypoglycemic. They loved them so much I had to get the book...Now we all eat these really great desserts.Thank god for good sugar free recipes like these..Susan Young

5-0 out of 5 stars We love "How sweet it is without the sugar"
After trying the shortbread cookies our family wanted me to try more recipies.I recomend the "choice cheesecake"on page 43.You would never believe it only has 197 calories.My past experience with sugar free type deserts have been not the greatest untill we found this great cook book.So far everything tryed has tasted as good as it sounds.When can we find your next cookbook in the store?

5-0 out of 5 stars A "must" for the diabetic cookbook collection
How Sweet It Is...Without The Sugar is a superb cookbook specifically designed for diabetics and dieters who must avoid high caloric sweeteners that traditionally make desserts taste good, but cause blood sugar levels to soar dangerously. Jean C. Wade, herself a diabetic, provides a fructose-based alternative sweetener for every recipes; includes easy-to-read charts for Equivalent Sugar Substitute Measurements; helpfully breaks down each recipe into its nutritional components per service (including calories, carbohydrates, protean, sugars, total fat, and sodium); and lists diabetic exchanges for every recipe. From Chocolate-Custard Cake, Nutty Apple Brownies, and Nectarine Bottom-Crust Cobbler, to Fresh Strawberry Pie, Flavored Sweetened Whipped Cream, Fruit Jam Roll-Ups, and Cinnamon Tortilla Shells, How Sweet It Is...Without The Sugar will prove a popular and much utilized cookbook for the diabetic and the dieter's kitchen shelf collection.

5-0 out of 5 stars The best desserts I have ever tasted!
I can not believe how wonderful these desserts taste. It is incredible that no artifical sweetners were added. Not only are these receipes good for our health but, they are low in fat. That is a big plus considering we are always watching our weight. Definitely 5 star all the way!

5-0 out of 5 stars outstanding
Finally a cookbook that produces sugar free desserts that taste delicious. Perfect not only for diabetics but also health conscious people who want to limit their refined sugar intake. ... Read more

186. Betty Crocker's Cookie Book
by Betty Crocker Editors
list price: $22.95
our price: $15.61
(price subject to change: see help)
Asin: 076453940X
Catlog: Book (2003-07-15)
Publisher: Betty Crocker
Sales Rank: 8534
Average Customer Review: 5 out of 5 stars
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Reviews (3)

5-0 out of 5 stars A MUST Have For Any Baker!
I found this book in the library and today, after baking another pan of brownies, I had to own it! The German Chocolate Brownies got the higest ever Yum Factor rating from co-workers, I am not sure if that will stand once they taste the Milk Chocolate - Malted Brownies, baked with chopped Malted Milk Balls on top! I had never made homemade brownies, but after making the Ulitmate Brownie recipe I will never used a boxed mix again. These are just too easy and too good! The pictures are wonderful and cutting diagrams for getting the most out of each goodie are helpful. This book will have a place of honor among my other well used cook-books. Enjoy every tasty bite!

5-0 out of 5 stars A book for anyone with a sweet tooth and a mixer!
I feel liked I gained weight just looking at the book. With mouth-watering pictures you will too. This delectable reference book is filled with simple recipes and step-by-step directions, quick tips, and nutritional information for every cookie and brownie. While my favorite is the traditional chocolate chip cookie, I found references for soft, crispy, chewy, nutty, and candy-filled cookies.

5-0 out of 5 stars Absolute nostalgia!
This is an absolute classic. When I was little, my mom and I would go through the cookbook, making the recipes in order. I still use it every year for Christmas cookie gifts. My mom's copy is at least 25 years old now, with pages missing, torn, and splotched from years of use. If anyone has one they want to sell, let me know! ... Read more

187. Mary Engelbreit'S Sweet Treats Dessert Cookbook
by Mary Engelbreit
list price: $24.95
(price subject to change: see help)
Asin: 0740703196
Catlog: Book (1999-10-01)
Publisher: Andrews McMeel Publishing
Sales Rank: 477183
Average Customer Review: 4.5 out of 5 stars
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Book Description

What could be better than a sweat treat at the end of a long day, for a special celebration, to share with good friends along with tea, or as a gift from the heart' Mary Engelbreit, one of the best artists in America when it comes to rich and satisfying images, first captured the magic of such offerings in Mary Engelbreit's Sweet Treats Dessert Cookbook when it came out in hardcover.Reader reaction to that book was so strong-with sales approaching 100,000 copies-that Mary and AMP now bring out the Sweet Treats Dessert Cookbook in paperback for the first time. Included in this full-size version are more than 100 recipes for fruit pies, birthday cakes, puddings, and other sugary treasures that are both simple to make and sensational to serve.Mary's distinctive artwork graces each page of the cookbook, complementing the gorgeous photography and easy-to-follow recipe instructions. Her heartwarming and whimsical style puts readers at ease, reassuring them while reminding that the very best desserts come not only from this book but also from the heart. This sweet-treat collection really is a treat!

... Read more

Reviews (3)

5-0 out of 5 stars Classics
This book is filled with many classic desserts.Too many times, recipe books are filled with these eccentric dishes.But this one has good old-fashioned favorites.

5-0 out of 5 stars Delicious
This cookbook is not only packed with Mary Engelbreit's famous whimsical drawing, but it contains some of the most delicious dessert recipes.They are fun to make and the outcome is wonderful!The book is definately worth buying and its a great gift. Oh, and try the little rasberry chocolate tarts and the chocolate cake, they are to die for!

3-0 out of 5 stars Everything you'd expect!
Adorable illustrations.Liked it better than the Cookies cookbook because I'm single & the family recipes in it were of no use to me. ... Read more

by Diana Collingwood Butts, Carol V. Wright
list price: $25.00
(price subject to change: see help)
Asin: 0684833182
Catlog: Book (1997-11-05)
Publisher: Simon & Schuster
Sales Rank: 100529
Average Customer Review: 3.75 out of 5 stars
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Sugarbaker's Cookies are not your average, run-of-the-millconfections; on the contrary, these are works of art. For anyone whohas the time to bake and decorate beautiful cookies, Sugarbaker'sCookie Cutter Cookbook has a recipe and a look for every season.Santas for Christmas, Witches for Halloween, Hearts for Valentine'sDay, and pigs, cows, cakes--just about anything else you can imaginefor every occasion under the sun. Sugarbaker's gives you greatrecipes and invaluable instructions for making your own cookie cutters,working with icing, finding mail-order equipment, and overall tips onsuccessful cookie baking. Making exquisite cookies like the ones withinthese pages takes time, practice, and patience, but for those aspiringda Vincis out there, Sugarbaker's Cookie Cutter Cookbook is awonderful resource for inspiration and solid information. ... Read more

Reviews (8)

5-0 out of 5 stars A great investment!
I bought this book in 1998 and started making cookies almost immmediately. I loved the recipes and the techniques I found there. I made cookies for friends and family and teachers and coworkers for almost every holiday and special occasion I could think of. It was fun and I loved it. So much so that I started my own business in 2000, a bakery specializing in hand-decorated shortbread cookies. Every year is better, and I am finally a happy camper at work. I am sooooo glad I picked up this book!

2-0 out of 5 stars Huge disappointment
The cookie recipes are disappointing. Some are for cookies that are not sturdy enough for cookie decorating. I found the proportions of ingredients in many of the recipes off, to the point where either they were too greasy or the cookie dough couldn't hold together. However, the instructions for how to decorate using different types of icing were helpful. I think this is a good book for ideas or design inspiration, but skip the recipes.

5-0 out of 5 stars excellent resource!
Great decorating ideas and very tasty cookie recipes. I refer to this book often when I make cookie bouquets as gifts.

4-0 out of 5 stars great recipes,but scanty directions
This book had excellent recipes for cookies--not too sweet--and easy to follow directions. When it comes to directions for decorating, pictures would have been helpful. Most directions read: using spatula, spread icing in the ---area, or pipe on eyes,etc. It would be nice if there were patterns to follow. As it is,you have to keep referring back to the photos on the cover or center spread. Overall, though, a very good book with lots of information about where to get supplies and how to make your own cookie cutters.

5-0 out of 5 stars I love this book, I use it for inspiration for each season
The directions are clear and helpful I have easily learned the techniques. The recipes taste great and always work. The pictures are beautiful, I have successfully reproduced many of them and used the ideas to create other cookies. ... Read more

189. The Art of the Cake: Modern French Baking and Decorating
by Bruce Healy, Paul Bugat, Pierre Ginet, Bruce Healey
list price: $40.00
our price: $25.20
(price subject to change: see help)
Asin: 0688141994
Catlog: Book (1999-09-01)
Publisher: Morrow Cookbooks
Sales Rank: 91362
Average Customer Review: 4.45 out of 5 stars
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French cakes comprise a luscious repertoire. From the simplest pound and sponge cakes to more elaborate confections like the Délicieux (génoise layers filled with Grand Marnier-flavored buttercream and topped with a dark chocolate glaze) or the Moka (vanilla cake brushed with espresso, layered with coffee buttercream, and capped with roasted almonds), each gâteau is heaven to eat.

But how to reproduce these marvels at home?Recognizing the need for a technically comprehensive yet approachable introduction to French cake making for the home baker, cooking-school owner Bruce Healy and French pastry chef Paul Bugat have created a true teaching book. The Art of the Cake will appeal to anyone interested in French cake making, but will be of particular importance to serious bakers who have, perhaps, sought just this kind of work.

In the first of three parts, the book explores plain cakes, sponge and nut-meringue gâteaux, bavarians, charlottes, mousse cakes, logs, loaves, and more. Healy and Bugnat then offer more than 40 recipes for fillings, frostings, and finishes; notes on ingredients and equipment; a discussion of general techniques; and source listings. More than 400 step-by-step illustrations help readers assemble a sponge log or pipe meringues, for example, and 32 pages of color photos reveal the finished products in all their platonic glory. The authors occasionally overdilate on procedures and other matters, but in general provide just the right balance of detail and concision. Dipping into this near-encyclopedic but seductive guide, it would be difficult not to feel the call of the gâteaux and make a beeline for the kitchen. --Arthur Boehm ... Read more

Reviews (11)

4-0 out of 5 stars How to Stuff a French Cake
Please note carefully the sub-title of this book: Modern French Baking and Decorating. French cakes have little in common with American ones. Like its predecessors on pastry and cookies, this baking book on cakes is about the types that you will find in classic, pastry shops in France, and not their American cousins. It is also aimed at the serious amateur pastry chef, not the casual home baker. If you are looking for a book to tell you how to make and decorate a chocolate birthday cake for your children, this is not the book for you.

French cakes are both simple and very complicated; they are also amazing and can be heavenly like nothing else in patisserie that comes in a bewildering array of choices. Simply, a French cake is a cake base cut into layers flavored with syrup, sometimes with a flavoring agent between the layers, a filling and frosting of buttercream (but can also be flavored whipped cream, meringue, etc.), plus many decorative touches. The cake bases used are few in number and not that difficult to make. With simple variations in flavoring and decorations, the cake becomes totally different in taste and appearance. So, once you learn how to make one type of cake, you also know how to make at least a dozen other, totally different cakes. This book is a more or less complete guide for making most of the important, popular varieties of French cakes. I should also note that many of these cakes are ones that Americans will actively dislike. For example, succès brushed with flavored syrup is a French favorite, but is also a sugary, chewy, soggy thing that the average American will probably spit out with the first bite.

The organization is logical and also rather sophisticated. Each chapter starts out with a thorough description of a basic technique, and all the recipes in that chapter are based on that technique. For most recipes, you will also need procedures and recipes in other parts of the book, but the author always gives the page number to go to. The chapters are also arranged from easy ones to the more sophisticated ones; it assumes that you will proceed through the book sequentially, and not skip around. The chapters are: Simple Cakes, Round Sponge Cake Gateaux, Round Nut Meringue Gateaux, Meringues, Rectangular Gateaux, Bavarians (also Charlottes and Mousse Cakes), Logs and Leaves, Filling and Frostings, Finishing Touches, Basic Preparations, and a hundred or so pages of reference information. This is definitely not your mother's cake book (unless she grew up in France).

Sadly, making and decorating French cakes is difficult to do properly, and requires patience and practice. It will probably take you several tries to become successful at any one recipe. The techniques described in this book are very similar to professional ones, and, rightly speaking, are the only way you will have a chance. They have done a good job of describing these professional practices and explaining to the amateur chef how to do them. If you pay attention to what the author says and practice, you will succeed. I do have a few quibbles here and there (potato starch did not seem to improve the pound cake recipes; a flat icing spatula will not lay down an even layer of buttercream inside a cake ring; I find American cake circles to be perfectly acceptable, but have never used or seen a French one), but the information is reliable and of the highest caliber.

5-0 out of 5 stars good for decorating ideas, great for basics
Covers: pound cake, sponge cake (genoise and variations), meringues, bavarians, charlottes, logs, frostings+fillings, ingredients, techniques, equipment.

Wow, what a comprehensive book. What I like about this book is that it covers everything for a beginner, yet has a lot for the intermediate baker. It tells you a lot making and designing cakes without skimping on information about equipment and techniques, and ingredients. It tells you all the basics of how to decorate cakes, prepare pans, separate eggs, all of these very basic but vital things. Yet at the same time, it goes through step by step how to do things like creating charlottes, roll-type charlottes, put together complicated rectangular-layer cakes - all of these more intermediate techniques, and it does so in a way which makes it all seem easy. There are lots of step by step descriptions and (hand drawn) pictures of how to put each cake together. It really breaks down how to do everything.

Edited addition - I've reread this book after becoming a much better pastry chef, and like it much more. The main selling point of this book is that it teaches you pastry techniques the "French" way - but does it in a way that doesn't assume you have endless time to make things and/or endless money to buy specialized equipment and ingredients. For instance, it tells you recipes for almond paste and praline (some books assume you have it in jars), and suggests using simple paint scrapers to make lines of Joconde decoration (rather than buying a ~$60 scraper from J.B. Prince). It skips many long tedious steps (making Joconde wrappings) and there are not many exotic ingredients (such as lavender, cocoa beans, passion fruit, etc..) that you find in some books. It's aimed at the intermediate who wants to learn French pastry technique.

Overall great book. This book was a finalist for the IACP award in the baking category.

2-0 out of 5 stars Wordy, but not always to the point.
It's a bit wordy, but not always to the point. Perhaps an experimental physicist would have written a better, more concise step-by-step instructional book than a theoretical one. Plus, some of the important basic preparations are missing. For example, recipes that call for chestnuts are redirected to a short paragraph on buying French chestnut products. It is not that difficult to make your own chestnut puree and spread, the authors could have at least offered an alternative with a few lines of instruction on how to roast, peel, candy, and puree chestnuts instead of asking you to buy a jar of French chestnuts for $20, which probably has been sitting on the store shelf for a decade. Besides, with that kind of cash, you probably can buy a chestnut tree and get 100 lbs fresh chestnuts each fall; I guess not everyone has a professor's salary to burn.

The pictures of finished cakes look fine except some of the layers, fillings, and glazes are applied unevenly. Some of the topping designs are less professional, and lack the elegance and artistic looks of modern desserts.

Anyway, overall, it's an ok book, but I would suggest you to get a pastry book that is written by a real professional pastry chef, such as Bo Friberg's "The Professional Pastry Chef."

5-0 out of 5 stars a real cooking school primer
If you want to learn french cake making techniques, this book is for you. The first part teaches how to make each kind of cake (pound cake, sponge cake and flan) and then the later chapters show you how to embellish the basic cake. The recipes go from rather simple to quite complicated. I found it extremely helpful in terms of learning how to make a good meringue and different kinds of buttercreams, how to use utensils, how to frost cakes properly,how to prepares various fillings, how to make many kinds of decorations for a cake.
This book is not for someone who plans to buy the book today and whip up a birthday cake for tonight. It will require study and patience but the results are very well worth it and in the process you learn a lot about the art of the cake.

5-0 out of 5 stars The Art of Cake is great!
This book is the most detailed cookbook that I have used. The cakes are totally delicious and edible (of course). One of my favorite cakes is the Lemon Marang Eul Log. I know all of the people who wrote and worked on this book. I have made and helped my dad make many of the delicious recipes! ... Read more

190. Tea-time At The Inn
by Gail Greco
list price: $19.99
our price: $13.59
(price subject to change: see help)
Asin: 1558538488
Catlog: Book (2001-02-01)
Publisher: Rutledge Hill Press
Sales Rank: 308923
Average Customer Review: 4.8 out of 5 stars
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Book Description

Tea-Time at the Inn is more than a cookbook, although with over 200 recipes it is certainly that.It is an invitation to enjoy the experience of tea-time at forth of America’s finest country inns and bed and breakfasts. Tea-Time at the Inn is filled with elegance, creativity, and charm.The book includes a description of a unique tea held at each inn, the innkeeper’s favorite recipes for tea-time delicacies, and pictures of the inn and tea service, as well as mouth-watering photographs of the foods. Illustrated in full color and indexed. ... Read more

Reviews (5)

5-0 out of 5 stars One of my favorites
I collect cookbooks and I love to host afternoon tea parties, so this book was right up my alley. It has probably the most extensive collection of recipes of any tea book I own.

If you are looking for a book with many different recipes and menus than get this one. The recipes are easy to follow, great tasting and you'll never run out of ideas.

5-0 out of 5 stars Reveals tea-time as practiced in America
Tea-Time At The Inn: A Country Inn Cookbook reveals tea-time as practiced in America and offers a culinary wealth of recipes associated with tea time at a variety of quaint and elegant inns across the country. Two hundred recipes ranging Tomato Cheese Squares to Rum Custard Tarts pepper this culinary reference. From a "Gone With The Wind Tea" from Tara; a "After-the-Ski Tea" from the Mad River Inn in Vermont; and a "Low-Fat Herb Tea" from Back of the Beyond in New York; to a "Business Tea" from Bailiwick in Virginia; an "Amish Tea" from The Churchtown Inn in Pennsylvania; and a "Mystery Tea" from Dairy Hollow House in Arkansas; Tea-Time At The Inn is an impressive and unique addition to any tea time enthusiast's cookbook shelf.

5-0 out of 5 stars An absolutely enchanting book!
This is the type of book you pick up to warm your heart. It's cozy, has wonderful pictures and amazing recipes. I can never get enough of it. Reading about each inn makes me want to be there to experience it. What could be better than tea-time at a country inn?

5-0 out of 5 stars Required to serve above the norm food at teatime.
Experience as a professional chef has taught me many things. One of them is that it is rare to find professional calliber recipes in a book easily available to the general public. If you are a lover of fine foods this book will supply you with a myriad of useful recipes from Inns that have proven their success by these very foods.I have seen many hundreds of cookbooks very few become my faavorites. When I am looking for a quick delicious recipe to impress company or feed my own hungry mob I invariably find that this book is in my hands. I have not had a recipe failure as yet. A truly rare and exceptional cookbook.(You may wish to buy more than one if you can afford because mine is alas being coveted by friends and beginning to wear out from use)

4-0 out of 5 stars A delightful book that warms your heart.
This book gives you a chance to visit numerous inns from the comfort of your own home. You'll feel like you've had a chance to have a cup of tea with the innkeeper and cozy up to the fire. A wonderful read with recipes you'll want to serve friends at your own tea party. ... Read more

191. Vegetarian Soups for All Seasons
by Nava Atlas
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 0316057339
Catlog: Book (1996-10-01)
Publisher: Little, Brown
Sales Rank: 62042
Average Customer Review: 4.29 out of 5 stars
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Reviews (7)

1-0 out of 5 stars An abomination
Sorry to disagree with the other reviewers, but this is the worst cookbook I have ever bought. I am a skilled and experienced vegetarian cook, and recipes in this book are perversely, malignantly vile. There will always be recipes we don't like in any cookbook, but I tried half a dozen soups in this book and they were just wretched. After the last one I just threw the book in the recycling bin. Back to Moosewood!

5-0 out of 5 stars Inspired one-dish meals
For me, the one thing that matters about a cookbook is: is it *inspired* or not? The ones that are not may have one to a few usable recipes, almost by accident, but the majority are either based on stale ideas, or they are too heavy, due to their use of meat, fat, sugar, or other such ingredients.

This book far surpassed my expectations. The recipes are original, hearty, satisfying - and low-fat. One of these soups with some bread and cheese makes for a simple and delicious weekday meal.

Most of the soups we've tried from this book have come out very well. We got off to a good start with Garlicky Cream of Celery Soup (p. 39). Examples of other successes: Cream of White Vegetables (p. 15; this worked fine with Chinese white radish/daikon; turnip is unavailable in Taiwan) - very smooth, soothing and flavorful; Gingered Pumpkin-Apple Soup (p. 25) - I'm not sure I'll put the apple in next time, but we all enjoyed the complex flavors of this one; Cream of Broccoli Soup with Whole Wheat Pasta (p. 96) also wasn't bad, even with plain macaroni shells. The Moroccan-Style Vegetable Stew (p. 26), with pumpkin, chickpeas and couscous, was very unusual and quite tasty. I was less impressed with the Tomato-Rice Soup with Snow Peas (p. 93) - this ended up something like Campbell's tomato rice, but then but I did make some substitutions, like white rice for brown. And I probably should have let the Curried Cauliflower-Cheese Soup (p. 84) thicken more before serving. You can skip the Sauerkraut Soup (p. 36) - this was edible, but didn't much appeal to any of us; too heavy on the sweet and sour, and not very satisfying. Still, I'm very gung ho about continuing to try out the other recipes. Well over half the recipes look doable to me in our environment, and that's a remarkably high ratio. I have found no other soup cookbook that can compare with this one. The recipes that work - and that has been most of them so far - are excellent, and just our style.

The book not only gives individual recipes but in fact teaches a *method* for making good vegetarian soups, i.e. pureeing cooked vegetables for a thick and hearty but not too rich base. Organizing the recipes by the seasons makes it easier to find a soup suited to the weather.

P. 27 has a recipe for 'Squash and Corn Chower', but that's the only typo I've spotted. The pencil drawings and quotes are quite charming. I haven't yet tried the bread and other 'accompaniments' recipes in the back, but they look intriguing.

In short: if you like soup but not meat, and are looking for ideas for simple but very good meals on the light side, this book is an outstanding choice.

5-0 out of 5 stars Great soup book!
I'm a huge soup fan - not sure why but I just love it. So, this book hit the spot for me. I love cooking with vegetables that are in season and this book makes it so easy - this time of year (summer) when I can go to the farmer's markets to get really fresh foods it's just that much better. I just flip to that section of the book and can easily make my shopping list not having to wonder well do I have to go to the supermarket to get that other ingredientt hat needs to be flown here from half way across the world? The recipes are sooo tasty and there's lots of variety. There are curried soups, cream based soups, hearty bean soups, and they cut across nationalities/ethnicities. You won't be disappointed with this one.

5-0 out of 5 stars Delicious! Inexpensive! Quick! Satisfying! A great book.
I own about 35 vegetarian cookbooks, and decided to stop buying any more. However, finding a variety of good soups that I could center a meal around has never been easier once I gave in and purchased this book. I've so far prepared about fifteen recipes, and enjoyed each and every one, and plan to make them all again. This may be the one cookbook that I eventually prepare all of the recipes therein. A MUST HAVE won't regret the purchase. Your mouth, stomach, wallet, and pocketbook will all thank you regularly for your wise decision!

5-0 out of 5 stars A Soup-Lover's Dream Come True
Let me start by saying . . . I'm no cook! Every soup I've made from this book, though, has been unbelievably easy to prepare and the outcome's been fantastic every time! The prep time is almost nothing; the recipes call for easy-to-find ingredients; and the soups are so great that I take them to work and force co-workers to try them. The fact that the soups are low-fat is just an extra (undetectable) bonus!! ... Read more

192. Candy: The Sweet History
by Beth Kimmerle
list price: $35.00
our price: $22.05
(price subject to change: see help)
Asin: 1888054832
Catlog: Book (2003-11-01)
Publisher: Collectors Press
Sales Rank: 22150
Average Customer Review: 3.75 out of 5 stars
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Book Description

Remember stopping by the five-and-dime on your way home from school to get a handful of your favorite sweet treat?CANDY: THE SWEET HISTORY covers the goodies of yesteryear: Pay Day, Candy necklaces, Lemonheads, Necco Wafers, Chic-O-Sticks, Abba-Zaba, and many more selected for their nostalgic packaging, yummy tastes, and wonderful stories.Inside this tasty tome are more than 85 sensational candies, including those hard-to-find local favorites made by small, family-owned factories relying on handed-down recipes and old-fashioned techniques.Colorful and tempting photos show standout nostalgic candies- some in production for more than 100 years- and the text describes the fascinating stories behind key candy makers and pays homage to our favorites that are no longer available. ... Read more

Reviews (4)

5-0 out of 5 stars Great gift for the holidays!
This book was listed by John Mariani as one of the BEST FOOD and DRINK books of 2003 and his words inspired me to buy several. What a treat it really is!

I have never seen another book about the history of American candy, and here, with "enormous affection and dogged scholarship", Beth Kimmerle provides an informative and graphically rich nostalgic food book.

The pictures are great--a real trip down memory lane. The book, along with a few handmade treats from the recipe section, will make a wonderful and unique holiday gift.

2-0 out of 5 stars Candy:The Sweet History
This book has a great cover and wonderful pictures but it seems to have missed both the editor and proofreader. The writing is also mediocre. It's nice to look at but very hard to read especially when one is attempting to make corrections during the reading process.

3-0 out of 5 stars Sweet and Sour
The Sweet:
The book is obviously well-researched, and the author's enthusiasm for the topic shines through. Each page is nicely designed and chock-full of colorful photos of vintage packages and ads. It's fun to flip through.

The Sour:
The amateurish writing style, poor editing and number of glaring typos detract from what could've been a real treat. Even a proofreader would have made a world of difference.

5-0 out of 5 stars Candy:The Sweet History
Any candy lover, any nostalgia buff, anyone who sneaks a snickers or hides Hershey Bars in secret spots in the kitchen (or bedroom) will love this book. It's not only inforamative, but a trip down the sweet, sweet memory lane of childhood! It's a great gift, but like your favorite candy, don't share it unless you've got one for yourself! ... Read more

193. Sweet Stuff: Karen Barker's American Desserts
by Karen Barker
list price: $29.95
our price: $18.87
(price subject to change: see help)
Asin: 0807828580
Catlog: Book (2004-04-01)
Publisher: University of North Carolina Press
Sales Rank: 21262
Average Customer Review: 5 out of 5 stars
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Reviews (2)

5-0 out of 5 stars Well-rounded desserts for all levels of experience
Award-winning pastry chef Barker admonishes the reader (gently) not to skip the opening primer on techniques, tools and ingredients, and, along with the usual baking do's and don'ts, you will find useful information on the equipment and ingredients used in these American dessert recipes.

Her Basics chapter offers various pastry doughs as well as dessert sauces of all kinds, from classic chocolate to Concord Grape Syrup and Marshmallow Fluff.

All the classics are here, many with a twist (Apple Rhubarb Cardamom Crumb Pie, Goat Cheese Cheesecake in a Hazelnut Crust) and Barker offers homey tips as well as variations and serving suggestions. Notes throughout explain how to choose or handle specific ingredients, and recipes are very clearly organized and written.

Not just for bakers, there are ice creams; custards and puddings; pancakes, waffles and fritters; and numerous fruit desserts, baked and not.

With gorgeous photographs, lots of variety and clear, thorough instructions for success, this is a well-rounded book for beginners as well as experienced cooks.

5-0 out of 5 stars Excellent Dessert Book If You Can Pick Only One
'sweet stuff' is subtitled 'Karen Barker's American Desserts', that is, probably coincidentally, almost exactly the title of Wayne Harley Brachman's new book published a few months ago. In summary, both books are great treatments of American desserts, covering very much the same territory. Brachman's book is funnier and it may explain some basic techniques a bit more thoroughly. Ms. Barker's book is a bit longer, covers some topics in somewhat greater depth. Karen's recipes are centered in Southern desserts while Wayne's center of gravity is somewhere between Brooklyn, New York and Lancaster County, Pennsylvania. I suggest you get both if you are a big dessert maker. Brachman covers doughnuts and does a better job on teaching piecrusts. Brachman's volume may be better for the novice. Barker's book has more recipes overall.

I recently reviewed Gale Gand's new book 'short + sweet' on fast desserts and it is quite a good book for working with kids. Karen has definitely done desserts for grown-up tastes, in spite of the large number of peanut and peanut butter recipes. The presence of rum, bourbon, and Jack Daniels as ingredients is just one indication of how this book is aimed at adult tastes.

The reciped chapters in this book are named:

The Basics: A Baker's Building Blocks
A Pie Primer
Fruit Somethings
Custards & Puddings: Low and Slow is the Way to Go
Let Them Eat Cake
We All Scream for Ice Cream
The Joy of Cookies
Pancakes, Waffles, Fritters, and other Breakfast-Like Desserts

As cheesecake is actually a type of custard pie, you may be puzzled to find it discussed in the chapter on cakes. That aside, I found the Ms. Brown's recipe, techniques, and explanations for how and why a cheesecake can go wrong is quite the best I have seen. It agreed with and went far beyond Alton Brown's 'Good Eats' cheesecake episode in achieving a primo cheesecake.

As with Brachman's book, the true subject of this volume is not as centered on historical American recipes as it is on recipes which are currently popular in the United States, whether they originated on these shores or are imports from England, France, or Italy. The book gives you a fair share of Crème Broulee, Panna Cotta, and Sabayon. It balances that with lots of true American classics like apple pie, 'Sally Lunn' brioche like bread, Sumps, Crumbles, Cobblers, and Shortcakes.

The most distinctive strength of the book is it's very concentration on reusable techniques and preparations. It can very much be seen as an application of Ming Tsai's 'Master Recipe' technique in the book 'Simply Ming'. The approach starts in the chapter entitled 'The Basics', but it permeates the book. The chapter 'Fruit Somethings' in particular has several techniques for compotes, shortcakes, and syrups that may be used together with ice creams, cakes, and other pastries.

Please be careful to note that this book is not a general book on baking and does not cover a lot of baking topics. Conversely, it includes ice creams, sherbets, sorbets, and granitas, which may be a classic province of the pastry chef, but it is not baking. The book contains a great little bibliography with references to important modern works on baking.

My only disappointment was that the author chose to present only 'New York' style ice cream, which is a frozen custard. A truer 'American' dessert may be the 'Philadelphia' style, which includes cream, but no eggs.

Highly recommended if you need only one book on desserts. Not easy, but the results are more than worth the effort. ... Read more

194. Simply Sensational Desserts : 140 Classics for the Home Baker from New York's Famous Patisserie and Bistro
list price: $35.00
our price: $23.10
(price subject to change: see help)
Asin: 0767903587
Catlog: Book (1999-09-07)
Publisher: Broadway
Sales Rank: 118128
Average Customer Review: 4.58 out of 5 stars
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Payard Pâtisserie and Bistro has won the devotion of Manhattan's pickiest sweet tooths, who hardly know which of its treats to devour first: the extra-tart Lemon Tart, the Chocolate Mikado Cake, or the Frozen Coconut Soufflé, among other delights.

Besieged with requests for the recipes, the store's award-winning owner and pastry chef, Françoise Payard, has responded wisely with a book geared to the home baker. Simply Sensational Desserts presents over 140 Payard classics transformed (where necessary) to make their preparation absolutely accessible. Everyday and advanced bakers alike will delight in Payard's easy yet uncompromised formulas, not to mention the results they yield.

Beginning with chapters devoted to ingredients, fundamental techniques, and pastry basics like sweet tart dough and genoise--the building blocks of Payard's repertoire and never more simply conceived--the book also presents dessert soups, cookies and petits fours, chocolate cakes (don't miss the Chocolate Pudding Cake), tarts, souffl&eacutes, candies, ice creams, and granités. Special chapters devoted to weekend cakes like pain d'epices--portable treats designed for casual munching--and holiday cakes, cookies, and bites conclude the feast. And a feast it is: besides recipes for the four-star goodies mentioned above, Payard includes Rhubarb Lemongrass Soup, Pistachio-Almond Biscotti, Pecan Reine de Saba, Rustic Peach Tart, Chestnut Yule Log, and Soft Chocolate Caramels. Payard also offers his special take on Belgian waffles, tuiles (his pistachio-almond version is stellar), macaroons, pound and fruit cakes, charlottes, and that most perfect dessert (and dessert accompaniment), vanilla ice cream, among others. Color photos profile Payard's homey yet sophisticated desserts--all designed, as Payard tellingly notes, to be made. --Arthur Boehm ... Read more

Reviews (12)

5-0 out of 5 stars Contributions from a master
This book is not only a pleasure to look at but the variety of recipes is one that will keep you busy for a very long time. The biographical information on the chef, the facts about what sells best in his famous NYC shop as well as the organization of items is simply fantastic. Even though the first one I baked was the "banana cake" it was actually banana bread with a great variation. It was lighter and moister that the one that I use from one of my other books.The photos are professional and the recipes are easy to use. I will make alot of items from this book.

3-0 out of 5 stars Looks may be deceiving
After reading through the entire book and trying out several recipes I have to say I am a bit disappointed. The photos of the desserts do not necessarily match the recipe instructions. For example, the Chocolate Coconut Cake instructs one to sprinkle toasted coconut over the top and sides of the cake but the photograph shows a cake with a sleek coating of ganache on top. This may seem like a picky complaint, but why photograph a dessert that looks different than the recipe outcome? Afterall, this is a book for home cooks not professional pastry chefs. In fairness to Mr. Payard, the book does explain techniques well and is very user friendly.

5-0 out of 5 stars The closest thing to being in Paris
Awsome book. The best Parisian desserts are yours to make. Some recipes may be a little difficult for the beginning baker, but the explanations are very detailled and should get you through the most difficult cake. Not since leaving Paris 15 years ago, have I found a book that captured so well the essence of French Pastry. I made the Opera several times, which is the most painstaking recipe in the book, but with equal success every time, and fabulous compliments from my guests. A chapter about basic pastry crusts, creams and sauces is also very helpful, and then, the variations are yours to create. Since buying this book for myself, I must have given 6 or 7 away as presents to friends with different baking abilities. All love it. If it's the only baking book you purchase, let it be this one

3-0 out of 5 stars Good dessert book
Here's what I like about this book:

1. I think most of the recipes in this book is do-able for regular homecook without any special ingredients (i.e. the ingredients can be found in regular grocery store). The explanations are clear, the measurement is given in regular U.S. and metric.

2. I like the way he started with simple dessert components such as pastry cream, genoise, buttercream, sauces and develop the recipes from there. It gives me room for substitution and creativity.

3. He explains how long you can keep your baked goods and how (i.e. is it wrapped in a plastic, stored in air-tight container, etc.)

Those are the details often overlooked by many dessert books, but very helpful for homecook.

Here's what I don't like:

1. There are some recipes that require special equipment, such as special pans, special ingredients, that you just cannot do without, or cannot do with any substitution. And, the equipment/ingredients can be pricey (such as candied chestnut/marron glacee or ice-cream maker; there's a whole section about ice cream/sorbet that I just can't do b/c I don't have the machine)

Out of 140 recipes, I can easily make 20-30 of them without special equipment/ingredients and another 15-20 with a little bit of investment from local craft-store. As far as the taste of the finished product, some of them are quite usual (many of the pound-cakes are nothing special as well as the cookies) but some are very 'French' as he described it. And the price of this book is a bit expensive considering I can only make about less than 40% of the recipes. Thus I'm giving this book 3 stars!

5-0 out of 5 stars Extraordinary desserts, very french!
This is one of the most amazing dessert books I own. Not only are the recipes easy, but they have that french touch that makes them unique and delicious in a incredibly balanced way. For anyone who likes (or loves, like me)french cuisine this is an essential book! I have tried the lemon tart (more than once), pear and almond tart (twice), pistachio almond biscotti, chocolate tart to mention some, and I'm constantly asked to make them again. Excellent in every way!! ... Read more

195. 125 Best Cheesecake Recipes
by George Geary
list price: $18.95
our price: $12.89
(price subject to change: see help)
Asin: 0778800547
Catlog: Book (2002-09-01)
Publisher: Robert Rose
Sales Rank: 22707
Average Customer Review: 5 out of 5 stars
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Book Description

Is there anyone who doesn't relish the creamy delight of cheesecake? Most of us think that delicious cheesecake is only available in a restaurant or our favorite bakery. However, what if some of your concerns, such as it's too much work, too difficult and it requires too many ingredients, could be dispelled?

The 125 Best Cheesecake Recipes contains dozens of delectable cheesecake recipes, each more luscious than the last. Explore delightful recipes from the Flavored and Vanilla, Fruit or Nut chapters. Also featured is a wonderful variety of no-bake cheesecakes along with an inventive selection of savory cheesecake recipes. There is also a wide array of chocolate-inspired creations. With wonderful recipes and important tips and techniques needed to bake a perfect cheesecake, 125 Best Cheesecake Recipes will appeal to novice and experienced bakers alike.

Here are just some of the luscious cheesecake recipes: Blue Ribbon Cheesecake, Toffee Cheesecake with Caramel Sauce, Fresh Cherry Cheesecake, Peanut Brittle Cheesecake, Pesto Sun-Dried Tomato Cheesecake, Chocolate Truffle Cheesecake, Maple Pumpkin Cheesecake, Creamy Crab Cheesecake, Lemon Soufflé Cheesecake

- 125 delicious and innovative cheesecake recipes - Easy no-bake recipes - 16 color photographs - Baking tips & techniques for the perfect cheesecake - For the novice and experienced baker ... Read more

Reviews (6)

5-0 out of 5 stars One of the best, most comprehensive Cheesecake Recipe Books.
I've made about 1/2 of the cheesecakes from this book and each and every one of them was superb. Recipes are clear and easy to follow. Make sure you check out the tips at the beginning. If you follow his can't fail! Happy Baking!

5-0 out of 5 stars A cheesecake lover's delight
This is a collection of cheesecake recipes to treasure. George Geary's recipes are so tempting and imaginative that you'll want to roll up your sleeves and start baking each and every one of them.

5-0 out of 5 stars A great book with recipes that work!
I took George's class at the Morgantown Food Fest. In his class he taught technique after technique for successful cheescake baking. And he writes about all these techniques in this book. I'm enjoying his book, and the savory cheesecakes have been a big hit in our family! I highly recommend this book.

5-0 out of 5 stars 125 best cheesecake recipes
This book is awesome! I recomend it to anyone looking for a cheesecake cookbook. I am a novice cheesecake "baker" and found his tips in the beginning VERY helpful! This book should be a staple in everyone's kitchen!!! Love it!

5-0 out of 5 stars My New Favorite Cookbook!!
Our family has always loved cheesecake and this new cookbook is so wonderful and so diverse. It reads beautifully and it includes so many new conbinations along with the old ones.
I had such success the other night when I served one of your "guilt-free" cheesecakes to our calorie conscious friends. I made the Light Citrus recipe and topped it with fresh rasberries. I followed the recipe and it worked out perfectly. As a matter of fact I used the "variation tip" and substituted the lemon cookies instead of the butter ones. My only addition was was to cover the top with fresh rasberries. We all thought it was the best ever! ... Read more

196. Creme Brulee: The Bonjour Way
by Randolph W. Mann
list price: $9.99
our price: $9.99
(price subject to change: see help)
Asin: 1930603975
Catlog: Book (2004-02)
Publisher: Silverback Books Inc
Sales Rank: 34575
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Book Description

Some desserts are worth the investment in special equipment.

Crème Brûlée, which has now surpassed chocolate mousse on the popularity charts, is certainly one of these. With the BonJour Crème Brûlée cooking torch, you enjoy results that are exceptional instead of just acceptable. BonJour is the premier resource for all Crème Brûlée accessories. ... Read more

197. Who Wants Candy?: A Fabulous Collection of Delicious Recipes for Homemade Candies and No-Bake Cookies
by Jane Sharrock
list price: $19.95
our price: $13.57
(price subject to change: see help)
Asin: 1557884323
Catlog: Book (2004-08-01)
Publisher: HP Books
Sales Rank: 78946
Average Customer Review: 5.0 out of 5 stars
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Book Description

Third-generation candy-maker Jane Sharrock shares here some 400 recipes for mouth-watering candies, chocolates, pralines, crèmes, fudges, cookies, toffee, and holiday treats. This step-by-step candy bible covers everything from the traditional to the exotic. Complete with instructional chapters on the basics of candymaking, it deserves a place on every cookbook shelf. This collection features such irresistable treats as:

Marry Me Toffee € Pistol Pete's Peanut Brittle € Grace's Walnut Butter Fudge € Cherry Almond Bark € Panache Penuche € Raspberry-Fudge Truffles€ and something called Aunt Bill's Brown Candy...

Plus: € No-bake cookies
€ Practical and fascinating information about ingredients and candy chemistry
€ Dipping candies in chocolate
€ A basic candy glossary
... Read more

Reviews (3)

5-0 out of 5 stars Marry Me Toffee
My Girlfriend bought the book and made the Marry Me Toffee recipe...she made it for me! It was fabulous I proposed the next day...

Great Book... Go Buy It and and make some candy....

5-0 out of 5 stars If you like candy, you're going to love this one!
To be perfectly honest, I thought that candy making was a lost art, or at least one on the verge of extinction. If so, then Jane Sharrock has definitely revived and resuscitated that art and brought it to a new generation.She has collected, tested, collated and preserved hundreds of recipes, and presents them with such a sense of joy and passion that it is impossible not to get caught up in her enthusiasm.

It would be difficult to imagine that there could be a stray candy recipe that has somehow managed to escape inclusion.You are sure to find some of your old family favorites, along with plenty of candidates for new family favorites, like "Marry Me Toffee", for example.Anyone who samples it invariably uses one word to describe the taste...."addictive!".It almost turned into "Divorce Me Toffee" when I took some along on a camping trip and my husband and I ended up trying to hide it from each other.Better make an extra batch of this one.

"Luscious Raspberry-Fudge Truffles" is another yummy creation. With ingredients like cream cheese and raspberry preserves, it is obviously not your "politically correct" truffle recipe.......but, who cares about politics when they are this easy to make and outrageously delicious!

A convenient feature of the book is that each recipe is assigned a skill level from super simple to advanced.Although I would have to rate my talents more towards the "super simple" end of the spectrum, I have on occasion ventured up to the "advanced" level recipe with surprising ease. Armed with a candy thermometer and the easy-to-follow directions, it is just one small leap from novice to expert.

"Who Wants Candy" is quite literally a walk down memory lane through fields of bonbons.It is a great collection of recipes and just a lot of fun to read.

5-0 out of 5 stars Great Book
This is a wonderful cookbook for all ages.It is great fun to make the more simple receipes with your children and to share the more challenging ones with your friends.How wonderful to keep alive the candy receipes of our mothers! ... Read more

198. Cheesecake Extraordinaire : More than 100 Sumptuous Recipes for the Ultimate Dessert
by MaryCrownover
list price: $16.95
our price: $11.53
(price subject to change: see help)
Asin: 0809235447
Catlog: Book (1994-09-01)
Publisher: McGraw-Hill
Sales Rank: 31826
Average Customer Review: 4.5 out of 5 stars
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Book Description

Who can resist the rich, creamy, melt-in-your-mouth bliss of cheesecake?Cheesecake Extraordinaire presents 121 recipes for this indulgent yet easy-to-make treat.From luscious Chocolate Toffee Cheesecake to lighter-than-air Creamy Lemon Cheesecake, each recipe is sure to please even the most discriminating dessert lover.

... Read more

Reviews (16)

5-0 out of 5 stars You can't go wrong!
I've always been a pretty good baker, but I was never successful with cheesecakes (after numerous attempts), until I got this book as a gift. Success the very first time!
It is simply the best cheesecake book I have ever seen! With such wonderful recipes (lots and lots!), with very detailed instructions, and many hints and tips, you cannot make a bad cheesecake.
Highly recommend!!

5-0 out of 5 stars Extraordinary Indeed!
Mary Crownover has pulled it all together! I searched far and wide for a comprehensive cheesecake book and I decided to choose this one for its variety and excellent suggestions and tips.

I believe that good cooking sometimes relies upon one's ability to find and follow good recipes rather than inventing them. Ms. Crownover's book will place any cheesecake baker in that unique position.

When my family and friends ask for the recipes I have made, I e-mail them with an attachment that includes Amazon's info on this book! Credit must be given where credit is due.

5-0 out of 5 stars AWESOME
I have several cheesecake books. This was my first and still my favorite. Mary Crownover has compiled some of the most unique recipes for cheesecake.
If you only buy 1 cheesecake book. This is the one!!!!

4-0 out of 5 stars Easy recipes, good price
So I'm on a cheesecake kick. I make them for parties, gifts, heck, I've even sold some to friends that have tasted my previous creations. I was running out of ideas when I came across this book. There are many solid, interesting recipes in Crownover's book. Some need some tweaking (mostly depending on your oven), and substitutions are very easy. The best part of this book is that it has encouraged me to look at different recipes and say, "Hey, that would make an interesting cheesecake."

5-0 out of 5 stars Cheesecake Heaven!
I got this book as a birthday gift in November and have really gotten a lot of use out of it over the holiday season. Every recipe has been extremely good and met with rave reviews! The Margarita Cheesecake has been a top request! The only thing - every recipe calls for liquors, vanilla liquor, orange liquor, etc.....not being a drinker, I don't have bottles and bottles of pricey liquors on hand so I use extracts....which are pretty much all alcohol anyway. However, for the "Beverage Based" cheesecakes, I did go out and buy the rum and tequila. ... Read more

199. Chocolate: From Simple Cookies to Extravagant Showstoppers
by Nick Malgieri
list price: $40.00
our price: $25.20
(price subject to change: see help)
Asin: 0060187115
Catlog: Book (1998-10-01)
Publisher: HarperCollins Publishers
Sales Rank: 36550
Average Customer Review: 4.62 out of 5 stars
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Nick Malgieri is one smart cookie. He opens Chocolate with information about all the basics on our favorite sweet's history and production. He then moves right into 360 recipes.

Chocolate provides recipes for every intensity of chocolove and all levels of culinary skills. There are simple mix-bake-cut cakes, a mud-rich fudge sauce that hardens on ice cream, a collection of ice creams to go with it, and a killer Rich Chocolate Mousse.

Any comfortable cook, particularly one who's mastered the techniques in How to Bake, Great Italian Desserts, and Malgieri's other equally clear and precise works, can turn out Cream Puff Truffles, Chocolate Brownie Tart, a French Buche de Noel, and most of the other recipes in this dessert-lover's dream book.

Dedicated amateurs and professional cooks will appreciate Malgieri's explicit guidance for the process of tempering, which is necessary for making certain chocolate confections, and the recipes for European-style molded confections such as liqueur-filled cordials, and hand-dipped masterpieces, including Raspberry Tricolors. Less ambitious chocoholics might attempt the 26 kinds of truffles or play with Chocolate Plastic for making decorations. And no one should miss Chocolate's final chapter, the over-the-top "Showpieces and Decorating Projects."

This book is lavish with color photos. The chapter openings, shot with the artistry of Irving Penn still lifes, are so breathtaking you can taste them. --Dana Jacobi ... Read more

Reviews (16)

5-0 out of 5 stars CHOCOLATE- a complete and thorough book
When I received this book I was so anxious to open it. I needed a good thorough book on chocolate that I could take with me here and there. I was very pleased with the over all book. It has a wide range of recipes and includes the history of chocolate as well as types of chocolate. CHOCOLATE gives you recipes ranging from cakes to creams, cookies, sauces, confections and decorations. (chapter 10, SHOWPIECES AND DECORATING PROJECTS is one of my favorite chapters) There are about 380 recipes in this book. Each recipe is easily understandable and so far extremely delicious. I use this book on a regular basis. My clients also get a chance to look through and pick out deserts they are interested in. One important rule when picking out a recipe book is to know that the recipes are used, tested and valued among chefs as well as the lucky ones who get to eat the deserts. I would recommend this book to anyone who loves to bake or does it for a living such as I do. It is thorough, interesting, and insightful. WARNING: Make sure you aren't reading this book on an empty stomach. It'll make your mouth water.

5-0 out of 5 stars An excellent addition to any chocolate lover's library.
Nick Malgieri has out-done himself with this book. Every recipe I have tried has yielded fantastic results and tons of compliments. His instructions are clear and accurate. The ingredients are simple and the recipes are straight-forward. This is my favorite chocolate cookbook. When entertaining, I reach for this cookbook first.

3-0 out of 5 stars Very disapointed
I expected much more from Nick Malgieri, been a teacher and all, at least foolproof recipes!!! I personaly made some and others , been a pastry chef, didn't even try because they were oversimplyfied and they would not achieve the best result. Too bad.

5-0 out of 5 stars The kind of treatment only chocolate deserves
Nick Malgieri would not be Nick Malgieri if he didn't begin his book with a complete overview of the history and culture of this enigmatic ingredient. You'll get to appreciate what a long road chocolate has traveled since the Spanish conquistadors first learned of it from the Mexican Aztecs in the sixteenth century. Chocolate charmed (and addicted) Europe as a beverage for several centuries, but it wasn't until the nineteenth century that European pioneers like Conrad van Houten, Rudolphe Lindt, and Jean Tobler (all of whose names have been immortalized as high-end chocolate brands), and Americans like James Baker (of the baking chocolate brand) and Milton Hershey (of the Pennsylvania chocolate giant) brought chocolate into the food industry mainstream. Cacao trees are maddeningly difficult to grow; harvesting must be done by hand; beans must be fermented, then sun-dried, then roasted, and only then is the cacao shipped from its tropical home to chocolate factories all over the world. In the factory, the cacao goes through a number of sophisticated and costly processes that result in the many varieties and quality levels of chocolate products we now take for granted.

Nick Malgieri's Chocolate is a demanding, no-compromises book, simply because there are so many ways home cooks can be tempted to relax their standards. Inexpensive "compound chocolate," a product based on cottonseed oil, is one of them. It's easy to work with and inexpensive, but it's not the real thing. Chef Nick would rather have us learn to achieve a temper pure cocoa-butter-based chocolate, the way the professionals do, for better flavor, surface sheen and that quality chocolate "snap." Tempering involves coaxing the fat molecules in the chocolate to line up in the right direction; it requires quick wits and sensitivity to small temperature variances. It sounds tricky at first, but Malgieri is a dedicated teacher; he won't let you fail. You break through barriers, you learn, and you become a better cook.

Food photographer Tom Eckerle's contributions to Chocolate are exquisite, capturing every chocolate grain and nuance of shade, but Malgieri's scholarship, depth and leadership qualities make Chocolate a must-have-on the counter, not the shelf. (It's a handsome volume but, go ahead, stain it.) The cakes section alone is book length: first explaining in detail basic methods for producing cake layers for chocolate cakes, using genoise and sponge cake rounds and sheets, then moving into scores of meticulously delineated examples of plain cakes ("Chocolate Sour Cream Cake"), single-layer cakes ("Vermont Farmhouse Devil's Food Cake"), rolled cakes ("Swiss Roll," and the "Traditional Bûche de Noël" or "Yule Log"), layer cakes ("Chocolate Chestnut Cake"), meringue cakes ("Chocolate Pavlova"), molded cakes ("Chocolate Hazelnut Mousse Cake"), cakes in bowls ("Chocolate and Vanilla Trifle"), and individual cakes ("Chocolate Buttermilk Cupcakes with Boiled Icing"). Malgieri goes on to give equal depth to cookies, creams, mousses, custards and soufflés, ices and frozen desserts, pies, tarts and pastries, chocolate confections, sauces and beverages, and finally a pair of sections on the demanding subjects of chocolate decorations and showpieces.

Every recipe in Chocolate fits in with Malgieri's overarching purpose as an educator: to cover the field, teaching, explaining, and coaching serious, intelligent cooks, both amateur and professional. This kind of painstaking groundwork is necessary, if one is to show true respect for the world's most demanding culinary ingredient.

Food writer Elliot Essman's other reviews and food articles are available at

5-0 out of 5 stars I love it!
This book is my favorite cookbook for desserts. It has the most amazing recipes. I've tried several of the recipes from this book, and they have all been extraordinarily good. If you want to make amazing chocolate recipes that make people say "Wow," get this book. It also has a lot of helpful information to make it easy to get the recipes done right. ... Read more

200. Great Beginnings, Grand Finales
by Junior League of South Bend in
list price: $18.95
our price: $13.27
(price subject to change: see help)
Asin: 0960712011
Catlog: Book (1991-12-01)
Publisher: Favorite Recipes Press
Sales Rank: 1233048
Average Customer Review: 5 out of 5 stars
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Reviews (1)

5-0 out of 5 stars The Best!!!
This is the best Cook Book I've ever seen regarding Appetizers & Desserts. It's a "Must Have" for anyone who enjoys cooking &/or entertaining!! ... Read more

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