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$17.79 $7.97 list($26.95)
81. Maida Heatter'S Book Of Great
$13.60 $11.25 list($20.00)
82. Breakfast Book
$25.20 $23.99 list($40.00)
83. Dessert University : More Than
$13.57 $6.95 list($19.95)
84. The Big Book of Breakfast: Serious
$12.24 $6.99 list($18.00)
85. The Gluten-free Gourmet Makes
$19.95 $14.99
86. Cakes (For Your Wedding)
$15.61 $8.25 list($22.95)
87. Sweet Miniatures
$11.53 $11.25 list($16.95)
88. Bakin' Without Eggs : Delicious
$34.31 $14.98 list($54.46)
89. Sweet Seasons: Fabulous Restaurant
$10.17 $9.24 list($14.95)
90. Family Fun Super Snacks : 125
$9.71 $7.48 list($12.95)
91. Healthy Treats and Super Snacks
$13.95 $7.96
92. Party Receipts from the Charleston
$9.71 $8.06 list($12.95)
93. Brown Bag Success : Making Healthy
$22.05 $17.49 list($35.00)
94. Sweet Celebrations : The Art of
$8.96 $6.59 list($9.95)
95. Biscotti
$18.87 $13.45 list($29.95)
96. Mollie Katzen's Sunlight Cafe
$13.57 $12.00 list($19.95)
97. Trader Vic's Tiki Party!: Cocktails
$23.00 $15.64
98. Maida Heatter's Book of Great
$23.10 $21.00 list($35.00)
99. The King Arthur Flour Baker's
$23.10 $11.88 list($35.00)
100. Cookies Unlimited

81. Maida Heatter'S Book Of Great Desserts
by Maida Heatter
list price: $26.95
our price: $17.79
(price subject to change: see help)
Asin: 0836278615
Catlog: Book (1999-07-01)
Publisher: Andrews McMeel Publishing
Sales Rank: 16161
Average Customer Review: 5 out of 5 stars
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Book Description

Here are nearly 300 recipes, each of them worked out to fool-proof protection: Raspberry-Strawberry Bavarian, creamy Black-and-White Cheesecake, Walnut Fudge Pie a la Mode and many more. 35 line drawings. ... Read more

Reviews (13)

5-0 out of 5 stars An impressive compendium of wonderful recipes
Inducted into the James Beard Foundation Cookbook Hall of Fame, Maida Heatter's Book Of Great Desserts is an impressive compendium of wonderful recipes for topping off any meal wether it be ordinary daily dining with the family, special celebratory occasions, or when the urge for something delicious when our sweet tooth beckons. From Palm Beach Chocolate Tube Cake; Buttermilk Spice Cake; New Orleans Oatmeal Cookies; and Swedish Dream Cookies; to Pineapple and Strawberries Creole; Apricot Sherbet; Ice Box Rice Pudding; and Pots de Creme au Chocolat, Maida Heatter's Book Of Great Desserts fully lives up to its title and clearly documents why Maida Heatter has won nearly every honor possible for a writer of cookbooks.

5-0 out of 5 stars A Classic!
If you only own a few cookbooks make this one of them! I bought this book years ago when I was first learning to make desserts. All sorts of crazes have come and gone since then but these desserts have never gone out of style. I have made Maida's two different chocolate mousse recipes for the same party, and let the guests pick which type they preferred, dense and deeply chocolate or lighter and creamier. Everyone had a preference! The strawberry bavarian is easy to make and a real crowd pleaser, as is the Queen of Sheba Torte. I treasure my old battered and stained copy of this book, and should buy a new copy to hold in reserve. My other absolute favorite dessert book is Classic Home Desserts by Richard Sax.

5-0 out of 5 stars Great Crepe' recipe
While I like her "Great Chocolate deserts" cookbook better, I have made some of the stuff in this book without a miss. My favorite is the Crepe recipe. Simple and elegant, tasty and they always come out.

5-0 out of 5 stars An absolute must-have for anyone who loves desserts!
What sets this fabulous cookbook out from others is the charming and talented Maida Heatter. Not only does she take you through each recipe and explain in great detail the method and reasoning, she provides a lovely anecdote to savour along with the scrumptious desserts. Under her expert tutelage, I have mastered beating egg whites and all that entails, and can now enjoy decadent treats like chocolate mousse and fresh ladyfingers - the most divine cookie I have ever had the pleasure of removing from my oven. This is a fantastic find!!!

5-0 out of 5 stars Don't pass this one by, if you like great desserts
Mrs. Heatter isn't your best known author when it comes to cooking, but her desserts are simply wonderful. She writes in a style that reminds me of Julia Child in her thoroughness. She will give you a tip or two about most recipes, or tell you where they come from. The fare in this book isn't what you would find in the grocery store, but rather these are the wonderful little cakes you might get from an old fashioned bakery. Her instructions are clear, concise, and will not leave you wondering if you are doing this correctly. I would highly recommend any of her books for enlarging your dessert offerings. She will have your guests wondering how you were able to make these delicious desserts. ... Read more

82. Breakfast Book
list price: $20.00
our price: $13.60
(price subject to change: see help)
Asin: 0394555295
Catlog: Book (1987-08-12)
Publisher: Knopf
Sales Rank: 56027
Average Customer Review: 5 out of 5 stars
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Book Description

Celebrates the simple pleasures of a good breakfast with 288 recipes for traditional favorites, devises new approaches to old breakfast dishes, and creates some 40 breakfast menus guaranteed to make the first meal of the day the best. ... Read more

Reviews (7)

5-0 out of 5 stars An Inexpensive Classic, Full of Great Suggestions
This durable classic was written by one of the better known names among American cookbook authors, who apprenticed with James Beard and supervised the rewrite of the Fannie Farmer cookbook. The book endures by providing a super coverage of a neglected culinary subject. While there are dozens of books with chapters on breakfast dishes, there are only a small handful of books devoted exclusively to breakfast written in the last 20 years. This book, neatly typeset, edited, and designed by the Alfred A. Knopf crew, should grace your shelf for a long time, even if your space is limited.

This book among my favorite types of cookbooks to own, as it gives you easy access to a great number of recipes on a single subject. This is even better than books on fish or red meat or potatoes or chicken, as it covers a wide range of recipes for all flavors available to a single meal. And, Ms. Cunningham does touch all the bases. Her chapter titles are:

Yeast breads such as American White Bread.
Toasts, French Toast, and Breakfast Sandwiches.
Quick Breads such as biscuits, cornbread, scones, muffins, and fruit breads.
Cereals, hot such as oatmeal and corn, such as granola
Doughnuts and Fritters
Griddling, as in pancakes and waffles
Eggs, as in boiled, omelets, frittatas, souffles, baked, scrambled, poached, fried, and so on
Fruit Fixing, as in applesauce, poached apples, stuffed pears, fresh juices, rhubarb, pineapple, mango, etc.
Potatoes, as in oven fries, hash browns, potato pancakes, potato bacon pie, and potato custard
Meat and Fish as in steak, chipped beef, corned beef hash, bacon, ham, fresh fish, fish hash, and salt cod
Custards and Puddings, an extension of eggs or cereals, depending on how you look at them
Cookies, Pies, and Cakes as in yum, yum, cookies for breakfast
Condiments, as in jellies, jams, caramel, syrups, and salsas
Breakfast Beverages as in tea, coffee, hot chocolate ya da ya da ya da
Breakfast Menus

Some reviewers have stated that her recipes are easy. While this may be true of most topics above, it is not true of yeast breads. Even the simplest recipes, and Cunningham's are relatively simple, require a modest amount of skill and a fair amount of time, so I must say that Cunningham is more concerned with good recipes and completeness than she is with speed.

While Miss Marion covers all the bases, some are covered a lot better than others. The yeast bread chapter has only a few samples and an exceptionally picky person may feel that the book suffers by not having a brioche recipe, as this is a perfect ingredient for French Toast. I will only point this out and generally suggest that if you are serious about making bread, check out either 'Baking with Julia' as an excellent general introduction to baking or Rose Levy Beranbaum's 'The Bread Bible' for the straight skinny on everything bread. For the very best Southern biscuits, check out Nick Malgieri's 'How to Bake'.

The coverage of eggs and toast and condiments and cakes and custards and puddings and pancakes is terrific. This represents the strongest reason to own a copy of this book, if you are especially fond of leisurely weekend breakfasts or brunches. There are dozens of recipes for things I knew people did actually eat for breakfast, but never came close to having them myself or even seeing them on restaurant menus.

As with the bread and biscuit recipes, do not believe Ms. Cunningham has absolutely covered all bases in chapters such as Meats and Beverages. She does not always cover the most common recipe for a dish. A perfect example is her creamed chipped beef recipe that includes mushrooms. A classic recipe would not include mushrooms and would include Worcestershire sauce and a little cayenne.

This aside, this book packs an enormous punch with 288 recipes for a list price of $20 and an Amazon discounted price of $14.

Very highly recommended, especially for a modest budget and a big appetite for big breakfasts.

5-0 out of 5 stars The Best!
This cookbook is fabulous. I have given as gifts numerous times, and have been told by each recipient that it is the favorite cookbook! I have even bought this cookbook used to give as a gift when it was out of print for awhile! The pancakes and waffles are terrific, and the other recipes are great, lots of new and old things to try. I am a collector and I have one thing to say: Buy it! This is a must have cookbook!

5-0 out of 5 stars Good book for students!
As a student, I find this book FAN-TAS-TIC with a capital F. I just threw a biscuit and gravy party at my friend's house in WeHo, everyone loved it. Thanks Marion!

5-0 out of 5 stars Here Here! This book is A-OK
I just loved the fantastic recipes. Easy as pie to follow, yet the dishes turn out restaurant quality. My husband says this is the best eating since our bed and breakfast tour of Sonoma/Napa.

5-0 out of 5 stars Easy and simple recipes even for a 29 year old bachelor!
This book is cetainly a must to have if you enjoy breakfast. I guarantee you that you will never buy waffle/pancake mix again once you have the experience of making your own from the Breakfast Book - simple as making your own version of maple syrup to the details of leaving eggs at room temperature when making waffle mix. You will love this book and impress your guests for sure. ... Read more

83. Dessert University : More Than 300 Spectacular Recipes and Essential Lessons from White House Pastry Chef Roland Mesnier
by Roland Mesnier, Lauren Chattman
list price: $40.00
our price: $25.20
(price subject to change: see help)
Asin: 0743223179
Catlog: Book (2004-09-01)
Publisher: Simon & Schuster
Sales Rank: 1947
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Slightly older egg whites--the ones from supermarket eggs are already three to five days old by the time you buy them--whip up smoother and higher than fesh ones. This bit of information introduces the section called Magical Meringues in Roland Mesnier's Dessert University. For 25 years Roland Mesnier has been executive pastry chef at the White House. He's also a teacher who never forgets what it is to be a student. So he's ready, willing, and able to share what he has learned about producing desserts to die for.

There's a gentle, encouraging spirit that runs through this book, and it comes from the unique situation a White House pastry cehf finds himself in. On the one hand he has to prepare high-end restaurant-quality desserts for lunches and dinners that seat people by the hundreds. But the chief responsibility is to a single family and its guests, which makes the work more like a private chef who only has to satisfy one customer. So these are family recipes, in a sense, that can stand up to restaurant specs.

The book opens with a chapter on fruit desserts, a chapter that establishes a simple, user-friendly line. What follows are chapters on Puddings Custards and Souffles; Mousses and Bavarians; Frozen Desserts; Meringues; Crepes and Deloctable Fillings; Breakfast Pastries; Cookies; Tarts and Pies; Cakes; Chocolate Candy and Decorations; Sugar Decorations; and Syrups, Sauces, and Glazes.

At 540-plus pages this is a big, well-illustrated, cleanly written book with clear instructions and concise recipes. But it isn't intiomidating. Rather, it's welcoming. You'll feel as comfortable whipping up an Apple Sorget with Caramel sauce as you willbaking a Chocolate Butter Cake. And the best advice of all from this master? Practice, practice, practice. --Schuyler Ingle ... Read more

84. The Big Book of Breakfast: Serious Comfort Food for Any Time of the Day
by Maryana Vollstedt
list price: $19.95
our price: $13.57
(price subject to change: see help)
Asin: 0811833380
Catlog: Book (2003-01-01)
Publisher: Chronicle Books
Sales Rank: 65667
Average Customer Review: 4 out of 5 stars
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Book Description

The latest in the best-selling Big Book series, The Big Book of Breakfasts starts the day right with over 280 recipes for every kind of breakfast food imaginable. It’s classic Maryana Vollstedt: every delicious dish is so easy to make you can hit the snooze button again and again. From classic blue-plate specials of Corned Beef Hash and Eggs to an innovative brunch of Spicy Orange Pancakes, here are frittatas and omelets, quiches and stratas, casseroles and skillet entrees, sandwiches and wraps, French toast and pancakes, waffles and cereals, meats and potatoes, breads and fruits plus a bevy of beverages and the basic how-to. Breakfast-it’s not just for breakfast anymore. ... Read more

Reviews (1)

4-0 out of 5 stars Egg Lovers Find Heaven!
A great cookbook idea for a novice, new couple, or serious breakfast lover. It will encourage people to spend more time with a good breakfast, and perhaps with each other!

If you don't eat eggs, this book offers delicious alternatives (hot oatmeal with nuts,etc., meats, breads, even tofu dishes). If you love eggs, this book is a rich resource. I appreciate that in addition to recipes to be made while everyone is waiting (scrambled eggs), she includes recipes to make the night before, make a few hours before, etc.

This is an attractive cookbook with very easy-to-follow recipes and instructions. Her 'serve with' suggestions are for recipes also included in the book.

I wish it were hard-cover, because the larger width isn't ideal for reading other than on a table or countertop, and it has no photos, but the descriptions are tempting and I'm headed to the kitchen to try a few new recipes. ... Read more

85. The Gluten-free Gourmet Makes Dessert: More Than 200 Wheat-free Recipes for Cakes, Cookies, Pies and Other Sweets
by Bette Hagman
list price: $18.00
our price: $12.24
(price subject to change: see help)
Asin: 0805072764
Catlog: Book (2003-01-01)
Publisher: Owl Books
Sales Rank: 22937
Average Customer Review: 4 out of 5 stars
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Book Description

From the leading expert in gluten-free cooking, more than two hundred recipes for delicious cakes, cookies, pies, and other desserts
Bette Hagman's four cookbooks have sold more than 220,000 copies and established her as the leading expert in the ever growing market of gluten-free cooking. She is the premier creator of recipes for those intolerant to gluten and for those allergic to wheat.
In the latest addition to the Gluten-free Gourmet series, Hagman turns her hand to that most loved part of the meal, dessert. At the core of this book are more than two hundred easy-to-follow recipes for delicious cakes, pies, cookies, puddings, and other sweets, including Chocolate Peanuty Cupcakes, Raspberry Bars, and Gingersnaps. The nutritional information and dietary exchanges that accompany each recipe will make these desserts fit easily into any diet. Hagman also answers common questions about gluten-free baking and provides a list of sources for gluten-free baking products you can order by mail. With The Gluten-free Gourmet Makes Dessert no meal will have to end without dessert again.
... Read more

Reviews (4)

1-0 out of 5 stars This book sucks!!!!!
I was really excited to try bette's book because I have heard so many fantastic things about it. But.......when i tried the recipes, I was so disappointed. I was an extremely accomplished baker before I was diagnosed with gluten ataxia, and bette's recipes are definitely no substitution for the deligious goodies I used to love. The recipes do NOT work, and if they don't crumble into a million pieces, they taste terrible! Don't wait your time making any of her recipes. You'll be very disappointed

5-0 out of 5 stars Yummy treats are ours again!
After recently discovering I am allergic to wheat/gluten I have been trying the alternatives pre-made at Whole Foods, my local Health food store. That adds up. I have always enjoyed baking and missed that as well. Bette's books satisfy me in both areas. I can now bake again for myself and after the initial investment of the flours, turn out treats for much less than the pre-made items. Waffles, bread, cookies..yum! I have successfully substituted soy milk for any dairy in her recipes since that is an allergy too. If you are gluten free and debating the purchase of this book - I say go for it!

5-0 out of 5 stars For all gluten-free cooks -- especially kids!
Those of us following a gluten-free diet often feel something akin to claustrophobia when it comes to food. Every day we're faced with so many goodies that we can't have. It's a great comfort to have a resource like this one at home when you walk past the bakery section of your local grocery store. Just knowing you *can* go home and bake something sweet and tasty
opens up your world a little.

And these recipes do work; some are complex, many are very simple, which means the book answers a range of cook's skills.

While it is true that the recipes are based on mixes made from a wide range of sometimes exotic flours -- usually available through an American health food store -- it's not fair to condemn any of Bette's books for this. You're just not likely to find most gluten-free flours for cheap in your grocery store, at least not this early in the millennium.

My 11-year-old daughter has adopted this book as her kitchen companion. She turned out a wonderful cake on her first try. For those of you with children stuck with a gluten-free diet for life, there is no more essential skill to pass on to them than cooking -- and no better passion than a love of cooking -- that will support them through a lifetime on a specialized diet. This book makes a great starting place for cooking with kids, as well as being a suitable cookbook for adults of all skill levels.

5-0 out of 5 stars Many and varied sweet treats
Those of us following a gluten-free diet often feel something akin to claustrophobia when it comes to food. Every day we're faced with so many goodies that we can't have. It's a great comfort to have a resource like this one at home when you walk past the bakery section of your local grocery store. Just knowing you *can* go home and bake something sweet and tasty opens up your world a little.

And these recipes do work; some are complex, many are very simple, which means the book answers a range of cook's skills.

While it is true that the recipes are based on mixes made from a wide range of sometimes exotic flours -- usually available through an American health food store -- it's not fair to condemn any of Bette's books for this. You're just not likely to find most gluten-free flours for cheap in your grocery store, at least not this early in the millennium.

My 11-year-old daughter has adopted this book as her kitchen companion. She turned out a wonderful cake on her first try. For those of you with children stuck with a gluten-free diet for life, there is no more essential skill to pass on to them than cooking -- and no better passion than a love of cooking -- that will support them through a lifetime on a specialized diet. This book makes a great starting place for cooking with kids, as well as being a suitable cookbook for adults of all skill levels. ... Read more

86. Cakes (For Your Wedding)
by Bette Matthews
list price: $19.95
our price: $19.95
(price subject to change: see help)
Asin: 1567999611
Catlog: Book (2000-06-01)
Publisher: Friedman/Fairfax Publishing
Sales Rank: 445265
Average Customer Review: 4.12 out of 5 stars
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Reviews (8)

5-0 out of 5 stars Great For Ideas
I think if you are trying to figure out what kind of a cake you want for your wedding this is a very helpful book. The cakes are beautiful and varied. As a pastry student I found it very helpful as far as getting ideas for my wedding cake project. I like the fact that there are formal and informal wedding cakes. Someone reviewing commented that some cakes were "sloppy" but many people prefer less formal cakes and this gives you plenty of both for ideas.

4-0 out of 5 stars Beautiful cakes
This is a great book, if your looking for ideas. The pictures are beautiful and inspiring. It does not have any instruction on how to make these cakes, therefor, it seems best suited for someone looking for an idea to present to their local baker, or someone that has intermediate to advanced cake decorating skills.

2-0 out of 5 stars Just okay...
I have to be honest, I wish that I would not have bought this book. I bought it because I was under the impression that I was going to see classy cakes like the cake on the cover. When I opened the book I was confused. Page after page were pictures of sloppy cakes. There are only a few pictures out of the entire book that are worth seeing, for example Margaret Braun's cakes at the tail end of the book. Get her book before you buy this one!

3-0 out of 5 stars Cakes (For Your Wedding)
This book is very good for getting ideas of different designs for your wedding cake. If you'er looking for a more instructional book on how to decorate the cakes, this book is not it. However the pictures of the cakes are beautiful with little or no information about the number of servings, decorations etc. It is exactly what it says Cakes for you wedding. Just a book of pictures for ideas. If this is what you're looking for then this book will do.

5-0 out of 5 stars Cakes for your Wedding
This book is a great resource if you are looking for ideas. My caterer liked it so much, she bought it off me! ... Read more

87. Sweet Miniatures
by Flo Braker
list price: $22.95
our price: $15.61
(price subject to change: see help)
Asin: 0811824462
Catlog: Book (2000-08)
Publisher: Chronicle Books
Sales Rank: 182196
Average Customer Review: 4.56 out of 5 stars
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In Sweet Miniatures Flo Braker proves that it is a small world after all. But don't think of this IACP Award-winning cookbook as tiny. Rather, it's a comprehensive introduction to creating fabulous and impressive miniature desserts. Braker, a contributor to the San Francisco Chronicle and author of the much-loved Simple Art of Perfect Baking, offers step-by-step recipe directions, a complete list of baking needs, and helpful recommendations based on her own bakery and catering experience. Careful consideration is given to the basic art and science of baking, including sage advice on how to stock a kitchen with the necessary tools and ingredients. Novice and advanced bakers alike will find educational tips such as how to temper chocolate, how to use a pastry bag with tips and a coronet, and how to make simple yet elegant decorations. Braker's focus here, however, is the miniature presentation, and she brings together more than 125 recipes of sought-after minicakes, pastries, cookies, candies, and tarts. Popular favorites include Individual Lemon Meringue Tarts as well as traditional European favorites such as Shortbread Cameos, Viennese Triangles, Krumkake, Pistachio Petit Fours, Neapolitan Wedges, and the holiday favorite, Lebkuchen. Full-color illustrations complement the recipes. Braker even suggests storage ideas to protect the most fragile pastries and to maintain their even more delicate flavor. With such an inclusive, smart, and instructional book Flo Braker lends credibility to the phrase "bite-size." And it's a mouthful. --Teresa Simanton ... Read more

Reviews (9)

5-0 out of 5 stars the master shares her secrets
really a must have if you are interested in making the finest miniature desserts. flo knows this stuff inside and out, and is able to come across like a good friend rather than an expert know it all (even though she happens to be one) . the forward and notes serve as calming and helpful tips to ensure the reader that everything will be ok. the recipes are flawless and convey potentially tricky terms and situations with ease. what more can i say, its the petit four bible: GO FLO~!

4-0 out of 5 stars A cookie fanatic
Great book. Some of the recipes are labor intensive but well worth the trouble. Tried the Pineapple Pockets, Little Gems, Peanut Butter Petals, all excellent. The Shortbread Cameos fell flat in both taste and appearance. If you are a cookie fanatic like me, this is a must have.

5-0 out of 5 stars A must for entertaining
I received the hard bound version of this book as a present many years ago. It is now the secret behind my annual Christmas party for which I prepare over 2000 tartlets, pastries, cookies and candies. The recipes are superb and largely unduplicated in any other books I've seen. Instructions are detailed and clear. My guests are always clamoring for recipes. The original hard bound book had to be replaced because it was so worn out.

Warning: Some of the recipes are more difficult than they appear (Gianduja cubes). But overall, you'll find great hosting success with this book.

4-0 out of 5 stars Good Things in Small Packages
I like this "little" baking book very much. It is an entire book dedicated to the magic art of petit-fours, or small, french, bite-sized bits of desserts and sweets. There are some books on the subject, mostly professional. However, here is a simple, easy to follow book ideal for the home baker to make these wonderful little things.

The author has been a successful caterer for many years. She knows what is easy to make, and are also very popular things that people just love. Here is a collection of those recipes that meet both requirements. It is a baking book you will probably use very often. Be warned, however, that these wonderful little gems are very labor intensive. You will be slaving over the proverbial hot stove for rather long perions of time per recipe. Multiply that by three or four recipes, and it all adds up to a very long time. Fortunately, the author supplies proven, time-saving organizational tips in the last chapter. I also note that her hints and suggestions for decoration can be skimpy at times; decorating things this small is not an easy task.

My complaints are mostly organizational. Several basics, like cake or crust recipes, are used in multiple recipes, but are buried in the middle of chapters or embedded in one particular recipe. These should always be the first recipe in the relevant chapter on their own, or given a separate chapter by themselves. Also helpful would be a cross reference chart, so that one glance will tell you how many different petit-fours you can make with the same basic cake or crust recipe. It does have some charts at the end, but these are not organized by the base recipe. There are some pictures, and each one tells you what page the recipe is on; however, the reverse is not true: a recipe may have a picture, but you won't know it unless you check the pictures each time.

3-0 out of 5 stars Pictures, please!
This cookbook would have been much better with more pictures. As it is, only a few appear in the center of the cookbook. It would also have been better with fewer cookie recipes. ... Read more

88. Bakin' Without Eggs : Delicious Egg-Free Dessert Recipes from the Heart and Kitchen of a Food-Allergic Family
by Rosemarie Emro
list price: $16.95
our price: $11.53
(price subject to change: see help)
Asin: 0312206356
Catlog: Book (1999-06-22)
Publisher: St. Martin's Griffin
Sales Rank: 16469
Average Customer Review: 4.45 out of 5 stars
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Book Description

Finally, delicious recipes for cookies, cakes, and other baked goods that use no eggs!

Millions of people-- including 5 percent of all American children-- have a food allergy, and eggs are one of the most common culprits. In this easy-to-use collection of recipes, Rosemarie Emro presents more than one hundred crowd-pleasing desserts and other treats that contain no eggs. These are delicious cakes, cookies, breads, muffins, brownies, bars, pies, and cobblers with all the flavor, texture, and delights egg-allergic families have been longing for. Everyone who wants to avoid eggs can now rediscover the joys of baking.
... Read more

Reviews (20)

5-0 out of 5 stars Excellent recipes, lots of choices
With about 150 recipes in the book, and many variations possible for some recipes, you get a lot of dessert choices I didn't think would be possible for an egg-allergic family. Most recipes are easy, if time consuming, but all the recipes I've tried were excellent. My child's grandmothers have even borrowed some of the recipes so they can have sweets for my child when he comes over. I'm very glad I bought this book.

5-0 out of 5 stars recipe taste like the real thing!
Just got this book for my egg and nut allergic boy. I was a frustrated former baker who had become egg-free to protect my son from anaphylaxis. The food allergy networks recipes were decent at best (what do you expect with no dairy or egg in a baked good). Just tried one of the banana bread recipes and it was great. Moist and not crumbly-astounding for egg free. You really couldn't tell the difference. I'm going to try more but I hit a winner the first time. A word of thanks to the author for making my little guy's life a little sweeter and more normal!

5-0 out of 5 stars Stunning Beyond Belief!!
Thank you, thank you Rosemarie Emro!! I can't believe I hadn't discovered this cookbook of yours sooner but better late than never! All the "allergy" cookbooks I've seen also assume that someone allergic to eggs is also allergic to wheat, dairy products and nuts - which I am not! It's soooo nice to see recipies that are JUST eggless! And don't have any odd ingredients that you have to get at a health food store. Unlike yourself or other reviewers of this book, it is not my child who is allergic to eggs, it is ME! (I have 2 children and neither have any food allergies). I am 44 years old and my mother and I have spent many many frustrating years trying to bake without eggs - believe me, it's not easy. I am DEATHLY allergic to eggs, can't eat 'em, can't touch 'em, can't even smell them cooking!! So many birthday parties when I was a little girl when I felt like a freak because I couldn't eat the birthday cake . . . so many buffets and dinner parties as an adult where there was maybe 1 or 2 things on the table that I could eat. I absolutely cannot wait to try every single recipe in this book! If you want any advice on growing up with an egg allergy, let me know! Thanks again for this great cookbook.

5-0 out of 5 stars Great Book!
I've tried several of the recipes in this book and they were all great. Yes, the texture is slightly different than recipes with egg, but not bad, just different. The flavor of everything I've made has been wonderful!

5-0 out of 5 stars Yeah I can bake again!
This book is fantastic. I use it all the time. I have 2 sons that are egg and nut allergic and its wonderful to have recipes at my fingertips that actaully come out tasting and looking great! I have tried a lot of the recipes in the book and my non-allergic friends and family ask me for the recipes. There are a ton of recipies to chose from, I have not made anything yet that I have been disapointed in. I dont even bother looking anywhere else now when I want a recipe.

The choclate chip is great! This Christmas I made cookie press ones from the butter cookie recipe, I used imitation almond extract and it was JUST like the ones my mom made when I was a kid! I was so happy to be able to carry on the tradition. The sugar cookie one also works great. I have a hard time keeping up with my familys demand for the pumpkin and banana breads. I keep a stash of frozen chocolate cupcakes in the freezer at all times so if we go to a birthday party or other special event then my boys dont have to skip desert.

Many of the recipes have nuts in them, I just omit them. This book and sunbutter have helped my family lead a more normal life. Sunbutter is a alternative to peanutbutter made from sunflower seeds that actaully tastes great. You can get check it out at ... Read more

89. Sweet Seasons: Fabulous Restaurant Desserts Made Simple
by RichardLeach
list price: $54.46
our price: $34.31
(price subject to change: see help)
Asin: 047138738X
Catlog: Book (2001-09-18)
Publisher: Wiley
Sales Rank: 123508
Average Customer Review: 4.43 out of 5 stars
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The delectable treats turned out by Richard Leach--executive pastry chef of the Park Avenue Café and a James Beard Foundation Pastry Chef of the Year--are inspired, distinctive, and daring. In Sweet Seasons, he aims to bring his masterful recipes to home kitchens everywhere.

Known for his striking presentations, Leach states in the book's introduction that he would never be able to make his phenomenal desserts without the help of his staff, yet here he claims to make it possible for home cooks to re-create these masterpieces in their own kitchens. Truth be told, one would be hard pressed to find many home cooks who have the time, the patience, or the chutzpah to attempt dishes like Leach's Citrus Panna Cotta with Warm Poppyseed Cake and Citrus Sorbet. The dish, in its entirety, includes: Poppyseed Cake, Lemon Curd, Citrus Panna Cotta, Sour Lemon Meringues, Citrus Sorbet, Honey Tuiles, Orange Sections, Grapefruit Sections, Citrus Sauce, Cotton Candy, and Sugar Garnish, all of which are prepared from scratch. The good news is that many of the desserts are quite lovely--not to mention impressive--with most of the garnishes left off. For instance, in the above example, the Citrus Panna Cotta--delicately flavored with chamomile tea and lemongrass--is lovely served with a simple garnish of fresh fruit and a drizzle of the warm citrus sauce. If you're in the mood for extra flourish, you could add either the Honey Tuiles or the Sour Lemon Meringues for a little crunch.

A chapter on "Basic Recipes" offers sauces and syrups, cookies, and other garnishes that are delicious enough to turn any cake, pastry, or scoop of ice cream into a dessert worthy of serving to even the most honored guests. Mix and match these with Leach's sophisticated cakes, tarts, ice creams, and fritters, and you'll be sure to impress your guests. Boyd Hagen's lovely photographs are both inspiring and appetizing. If they move you to attempt Leach's presentations in full, more power to you. --Robin Donovan ... Read more

Reviews (7)

4-0 out of 5 stars Not for the timid
This book is a joke if you are interested in baking --even sophisticated bakers and pastry/cake decorators such as myself would be hard-pressed to find the ingredients (pistachio paste?) or the time to attempt any of these. Also it should be noted that while the concentration of this book is on presentation, NOT ALL OF THE RECIPES INCLUDE PHOTOS. So much for re-creating the recipe in your home kitchen. It is very entertaining, however, if you want to sit and page through it, at the library, as each page is more spectacular -- and astounding -- than the prior.

5-0 out of 5 stars Degrees of Delectable Dessert Difficulty
These made according to Leach's specifications are of the utmost in time, skill and technique. However, as with most sophisticated chefs, the author here encourages us to only take what we want to bite off. Serve only a portion, use a presentation method with a totally different dessert, etc., etc.

These function around carefully worked out organization, with numerous steps and components to architecturally outstanding multi-layered spectaculars! The collection is based seasonally around the very best of that time's ingredients.

Such artistic mastery as" Walnut Tartlet with Chilled Spiced Cream and Golden Raisins; Pear And Pistachio Torte with Pear Fritters and Roasted Pear Puree; Glazed Ricotta Cheese Tart with Fresh Cherries; Chocolate-Espresso Cube with Chocolate Sorbet; Caramelized Banana-Mango Disks with Tamarind Sauce.

Comparable to Charlie Trotters in complexity, however, not the demands on ingredients, as most of these are readily available to the interested home gourmet. Presentation is somewhat formidable, but instructive and gets one thinking about what elements to incorporate in one's own creations.

Not for the weak of pastry accumen.

5-0 out of 5 stars One of the *BEST* Dessert books I have ever seen!!!
A truly awesome book, with beautiful photography, inspiring recipes and easy to understand and reproduce recipes. However, I will say this clearly, this book was not intended for the 'Sunday Afternoon Easy-Bake-Oven Gourmet.' Many of the recipes in this book are the kind you'd expect to spend twenty dollars or more for at a fine-dining restaurant! I believe the author intended this book for the enormous army of professional chefs and pastry chefs that are out there these days, and not solely for the home cook.

However, do not let this disuade you from trying this book! Many of the recipes in here oculd be simplified by removing a few non-essential components to a dish, while some of them could be made partially in advance and then completed at the last moment before serving!

Bon Appetit!

5-0 out of 5 stars Fabulous indeed
This sumptuous book succeeds for me on several levels. The artistry of the creations and beautiful photography are worth enjoying on their own merit. However, the greatest pleasure certainly comes from actually experiencing the creation, presentation, and deconstruction of these wonderful recipes. I disagree entirely with the remarks of some earlier reviewers who may be confusing 'complex' with 'time consuming.' I am an amateur cook but had little difficulty reproducing one of the more involved recipes using the author's directions. It did require 5 or 6 hours to prepare the 10 parts needed for the final construction, but the descriptions of the individual elements were so clear that they were indeed simple to make. Nearly all of them could be prepared one or two days ahead (the author clearly specifies which parts should be made at the last minute -- very few). The final constructions are well described and illustrated and the process seemed as entertaining to my guests as the eating. These desserts do take time -- but the final result is definitely worth it; and though the visual effect and interplay of different textures, flavors, and temperatures make it most rewarding to make the whole dessert, portions of each hold up well on their own. Last night, I impressed guests with the "Cherry and spice custard with warm financier" but the custard alone would have made an excellent dessert that would have taken less than an hour to prepare.
I also found the process of making one of these desserts to be a cooking lesson in itself. By the time I finished one, I realized I had made spun sugar, a frozen souffle, perfect honey tuiles (with homemade stencils) a sabayon sauce, creme brule -- all for the first time. The author guides you through the steps in a way that makes organization natural- and the final construction straightforward.
A final recommedation to readers-- The web sites in the back of the book have all the ingredients, molds, etc. used for the recipes. A little advance planning on the web can save considerable time driving around searching for a savarin mold (although a muffin tin worked nearly as well) or some other special item.

2-0 out of 5 stars An ambitious effort NOT for the amateur dessert chef
Richard Leach's guide to the last course seems to make a number of promises in its title, foremost among them in my eyes was the “Desserts Made Simple” claim. I was expecting a how-to guide that would allow me to create dishes that had a balance of ease of preparation, in terms of both time and effort, and stunning presentation. Unfortunately, Mr. Leach seems to have forgotten that most amateur chefs, who I assume are the target audience of this book, do not have the luxury of a dedicated kitchen staff to assist in preparation. In truth, I have attempted four of the creations in Sweet Seasons, and not one of them took less than SEVEN hours from start to finish.
In his rather arrogant and egotistical introduction, Mr. Leach does give a backhanded acknowledgement of the difficulty involved in his recipes, “I don’t expect all readers to put in the time required to create some of the desserts in this book.” One wonders, then, what exactly the author was referring to when he wrote the word “simple” in the title. I must recommend that unless you have your own dedicated staff to assist in preparation, you look elsewhere to satisfy your sweet tooth. ... Read more

90. Family Fun Super Snacks : 125 Quick Snacks That Are Fun to Make and to Eat (Familyfun)
by Deanna F. Cook
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 0786854243
Catlog: Book (2004-06-01)
Publisher: Disney Editions
Sales Rank: 43117
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Book Description

After a long day at school, kids need something to eat-and fast. Lunchtime was a long time ago, and dinner is hours away. Before your kids faint from hunger, take a look at this collection of wholesome finger foods and mini meals from FamilyFun magazine. Here you'll find quick-and-easy after-school snacks that kids and parents can make together. Not only do treats such as homemade tortilla strips, bagel critters, or munch mix take the edge off an end-of-the-school-day appetite but creating them is a great way for parents and kids to cook, eat, and, most important, spend time together. ... Read more

91. Healthy Treats and Super Snacks for Kids
by Penny Warner
list price: $12.95
our price: $9.71
(price subject to change: see help)
Asin: 0809236281
Catlog: Book (1994-09-01)
Publisher: McGraw-Hill
Sales Rank: 31846
Average Customer Review: 3 out of 5 stars
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Book Description

Jeff MacNelly's "Shoe" is syndicated to more than a thousand newspapers and enjoyed by millions of fans every day.This new collection brings back all the favorite "Shoe" characters.New Shoes takes aim at the '90s, and MacNelly's sharp eye is right on target.

... Read more

Reviews (3)

2-0 out of 5 stars Too much fat!
This book contains way too many recipes with high fat items. It also doesn't contain the nutritional info for the finished items, which makes it useless to me. If you're thinking "healthy" means moderate to low fat/calorie, then this isn't the book for you!

2-0 out of 5 stars Should be called peanut butter snack book!
I was hoping to find some help in the snack dept, as I have a limited variety of ideas for my partially food-allergic kid. He is allergic to a few items -- one happens to be peanuts, the other egg whites, but that's it. And unfortunately, 80% of the recipes in this book include peanut butter, nuts, or eggs! Nothing more original. I expected some of this knowing kids love PB, but most of the recipes are inclusive of one of the 2 allergens my son has, so this book was a huge disappointment.

If you're child is allergy-free, this book is for you. Nevertheless, it's still peanut-butter heavy. Given the incidence of kids with allergies in today's world, it would be great if more cookbook authors gave a section/chapter of their work to allergy-free recipes for kids.

5-0 out of 5 stars Fun, creative, nutritious, and easy recipes that kids love
The recipes in this book have been wonderful for my home childcare business. Not only are they nutritious, delicous, quick and eye appealing, they are fun for the kids and they satisfy a variety of ages. ... Read more

92. Party Receipts from the Charleston Junior League: Hors D'Oeuvres, Savories, Sweets
by Linda Glick Conway
list price: $13.95
our price: $13.95
(price subject to change: see help)
Asin: 094557584X
Catlog: Book (1993-10-01)
Publisher: Algonquin Books of Chapel Hill
Sales Rank: 67771
Average Customer Review: 4.88 out of 5 stars
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Reviews (8)

5-0 out of 5 stars Excellent Addition to Your Cookbook Library
This is by far the best hors d'oeuvres recipe book I've come across. I use it time and again. And like it so much I've given it as gifts many times over!

4-0 out of 5 stars A True Party Assistant
This is geared towards party recipes--- from drinks to demitast soup to finger deserts to all kinds of dips and snack mixes.

Many will find here the ole reliables, and as I can determine, just about all of them--from Party Mix fame to Wassail to many ways of serving crab and shrimp dip.

I particularly am attracted to the unusual, and there is plenty of that here. I enjoy such as Escargots A La San Diego, Goat Cheese Tortillas, and Papaya Stuffed with Curried Crab.

This will assist those looking for some easy but delicious things to serve the party guests that will bring raves.

5-0 out of 5 stars My Favorite Party Recipes
The Party Recipes from the Charleston Junior League is my favorite cookbook. Of all the cookbooks I own I always buy the ones that have lots of pictures. I usually like to see what it looks like first before I make anything. This cookbook was the exception, as it does not have pictures of the food. I looked through the cookbook and immediately saw at least 30 recipes that I knew I wanted to make. I couldn't put it down, as there was such a collection of recipes that I always wanted to try. Whenever I need a recipe for a party or gathering, this cookbook is always the first one that I pick up. I have never seen so many party favorites in one book. I also like the short comments with each recipe from the recipe contributor. The people of Charleston, South Carolina know how to throw a successful party. I'm glad they shared their most popular recipes in this book.

5-0 out of 5 stars Delicious and easy party food
I use this book almost exclusively when making munchies for parties and gatherings. There hasn't been a single time that I've cooked from this collection that someone hasn't asked me if I could give them a copy of the recipe for a dish. I also have a gaggle of vegetarian friends, and this book is chock-full of veggie-friendly recipes, which makes everyone happy.

I have dozens of cookbooks, but this one is, by far, my favorite.

5-0 out of 5 stars Chock full of great recipes.
I'm always looking for hors d'oeuvres recipes, so I bought this book sight unseen and am sure glad I did. What a collection! And the ones I've tried have been great. Don't hesitate--buy it! ... Read more

93. Brown Bag Success : Making Healthy Lunches Your Kids Won't Trade
by Sandra K.Nissenberg, Barbara N.Pearl
list price: $12.95
our price: $9.71
(price subject to change: see help)
Asin: 0471346640
Catlog: Book (1998-12-04)
Publisher: Wiley
Sales Rank: 20179
Average Customer Review: 5 out of 5 stars
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Reviews (1)

5-0 out of 5 stars fabulous find!
This book is part cookbook, part menu guide, part nutritionist, and completely a fabulous find. The book is a great resource for parents who don't think they can make one more peanut butter sandwich. There are great ideas that would please any taste buds, and there are definitely picky ones at my house! There are time saving tips included, as well as a list of items to have on hand to make packing those lunches a little easier. Two of my childrens favorite items are: Flour tortillas with melted cheddar cheese in between, cooled and cut into triangle wedges; and a "sandwich" with cheese and ham rolled and cut into pinwheels! I cannot write enough positive things about this book. It is FAB! ... Read more

94. Sweet Celebrations : The Art of Decorating Beautiful Cakes
by Sylvia Weinstock
list price: $35.00
our price: $22.05
(price subject to change: see help)
Asin: 0684846756
Catlog: Book (1999-10-13)
Publisher: Simon & Schuster
Sales Rank: 38525
Average Customer Review: 3.75 out of 5 stars
US | Canada | United Kingdom | Germany | France | Japan Reviews

Sylvia Weinstock designs beautiful cakes. Sharing that opinion are OprahWinfrey, Donald Trump, and several Kennedys, among other clients of Weinstock's New York cake business. In Sweet Celebrations, Weinstock and coauthor Kate Manchester show readers how they can produce similar edible fantasies--bedecked beauties for all occasions, from weddings, birthdays, and anniversaries to bon voyages, bar mitzvahs, and baby christenings. Readers wanting to learn or refine cake-decorating skills, or those interested in this ever-evolving craft, will welcome the book.

Beginning with basic cake, filling, icing, and wash (syrupy soak) recipes, Weinstock then presents fundamental and advanced cake-designing techniques, including sugar dough work, flower and ribbon creation, and piping methods of all kinds. She then offers 24 cake projects of her own design, each illustrated in color, with detailed blueprints for their construction. Of these, readers will doubtlessly be most entranced with Weinstock's signature flower- and fruit-wreathed marvels such as her Peach Rose Wedding Cake and Marzipan Fruit Cake, but other Weinstock classics, including the Hatbox Cake, the "lace"-covered Cornelli Heart Cake, or the Clown Cake (perfect for children's parties), will prove equally tempting. Weinstock offers a level of difficulty notation for each cake so readers can choose their projects wisely and advance as their decorating skills develop. Not the least of Weinstock's success is due to her commitment to producing cakes that taste as good as they look, further cause for celebrating with her special creations. --Arthur Boehm ... Read more

Reviews (20)

5-0 out of 5 stars Artist with sugar
Weinstock is a master, the Da Vinci of cake decorationg! Her presentations are gorgeous. The recipes included are straight-forward. Not recipes for the novice but even if you never try to make one of the cakes it is a beautiful and nicely written book. No wonder the very wealthy come to her when they want a special cake. If I could afford it I certainly would! This book is a gem.

5-0 out of 5 stars A tasteful read.
I LOVED this book! Sylvia Weinstock is the most incredible cake decorator/baker in the world today - or maybe ever! I found the directions very straightforward and easy to understand. The photos show the fabulous details of the cakes, and the recipes range from easy to difficult. I couldn't believe that I actually made some of her cakes - I felt like an artist! I made the arzipan fruit cake, which was so much fun - I even got my kids involved! Everyone was so impressed, by both the look and the taste. This is a must-have for any baker - or artist! Thank you Sylvia.

4-0 out of 5 stars Puny pictorials, pleasingly practical
I was so nervous about whether to invest in this book (due to some of the reviews in here)I actually took it out at the library to check it out first. I was pleasantly surprised.
It is true that the cakes featured here aren't that spectacular, so if you are looking for a coffee-table book on cake art, this isn't it. I saw only 4 or 5 cakes that stood out from the 40 examples shown. Some pictures in the book were used as filler, I guess...a few of these were nice cakes, but had no directions to go along with them.
However this book offers so much still. First and foremost, it is for American cake enthusiasts. There is no rolled fondant here; (not that there is anything wrong with fondant, but culturally, here in the states-it is not something familiar.) It is a book that can be enjoyed by cake decorators of all levels and nationalities, since many cake styles/techniques are represented. Weinstock rates each cake featured as to its level of difficulty and gives good directions on how to complete each project. You don't need any fancy cake pans or special ingredients for the most part, to make these cakes either.
I think that Weinstock probably wanted to focus on making a book that is more of a manual that anything else. The two main features of this book are the range of styles/techniques offered and the author's interest in motivating the reader to explore inventive possibilities on his/her own. The examples shown are well-known to cake novices...marzipan, cornelli lace, structured cakes, character cakes, white-on-white, basketweave, tier, gumpaste florals, and dotted swiss. The instuctions are clear and complete. Creativity is encouraged by showing one cake style and variations of that same style with additional photos.
Although there is hope that Weinstock will find time to produce yet another book with a lot more fantastic visuals-perhaps adding some autobiographical data on her business (more information than she had in this book)...I think this is a useful book to have in any cake decorator's library just for the recipes alone. As someone with a long history in culinary arts, I know these recipes are good. This is a definitive textbook on cake decorating.

5-0 out of 5 stars Buy it!
I have been a cake designer for only a few years and have many books and recipes. The recipes and instructions in this book are amazing. The cakes are rated for difficutly and the first one I tried turned out great. She gives wonderful directions for the Italian Meringue Buttercream which can sometimes be difficult to make. All of the cake recipes I have tried are perfect. She gives a good variety of different types of cakes so that you have a lot of different examples to get ideas from. She has basic tiered cakes, including the very popular gift box type cakes. She also has round cakes, and many other sculpted cakes. There are also a lot of other pictures of cakes scattered throughout the book for inspiration. She gives great directions for making gum paste flowers and marzipan fruit. If I had to pick just one cake book to keep in my collection, this would be the one, hand down. I highly recommend this book.

5-0 out of 5 stars One Recipe Made Me A Fan!
Weinstock's recipe for yellow butter cake was worth the price of the book. I'm not an experienced baker but was able to follow her recipe without a hitch. And the cake itself was THE BEST I've ever eaten (and believe me, I've eaten some cake!). In fact, friends and I first ate the cake plain --unable to wait for the icing!

I'm a fan--so much so, that I keep a copy of Weinstock's butter cake recipe on the frige. When I bake cakes for people I love, it's Weinstock's recipes I use. ... Read more

95. Biscotti
by Lou Seibert Pappas
list price: $9.95
our price: $8.96
(price subject to change: see help)
Asin: 0811800954
Catlog: Book (1992-05-01)
Publisher: Chronicle Books
Sales Rank: 12217
Average Customer Review: 5 out of 5 stars
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Reviews (9)

5-0 out of 5 stars Molto Buono!
After trying several recipes from the book, The 50 Best Biscotti Recipes, and not liking them, I purchased this book and am in biscotti heaven! I just ate a slice of Biscotti Nocciole-Cioccolato, and it is excellent. I could dip this in melted chocolate, too! I baked Biscotti Toscani and Double Chocolate Decadence (with expresso coffee,) and both were mouth watering. Some of the prep time is lengthy, for I like quick and easy. But grating the zest of an orange, toasting the nuts, or making a little expresso is well worth the time.

5-0 out of 5 stars Best Biscotti and easy to make
This a great book. The recipes are easy and the results are great. The cookies are not hard like the store bought ones. You can actually eat them without dunking them in coffee. I make them every Christmas as gifts and everyone loves them.

5-0 out of 5 stars Biscotti made simple!
This is a wonderful book and each recipe I have tried is outstanding. The Double Chocolate Decadance with roasted almonds and the Caramel Walnut are the best. 'My biscotti' is now requested and expected for every holiday or visit. My mother and sister both asked for this book for Christmas and now even more family and friends are enjoying the results.

5-0 out of 5 stars Almond Crunch Biscotti
This Biscotti will keep your family and friends asking for more.I can't tell you enough about the Almond Crunch Biscotti, because it is that good.When you get finished eating one it is like the crunchiness and the after taste is so good that the biscotti actually has a spell on you and you just keep wanting more and more.And I am not joking when I make this biscotti everyone has said the same thing about the after taste making them want more.I love this book!!!And I try to keep some made because they go with everything from coffee to wine,so if someone stops over morning or night you have something to offer them.Plus they don't take long to make.

5-0 out of 5 stars Is there life after Triple Ginger Biscotti?
This slim volume of biscotti recipes is a winner - a visually appealing volume as well as having consistency good recipes. It provides a sufficiently broad selection of biscotti - from very sweet to mildly sweet, from very crisp to barely crisp. Everyone should be able to find a favorite. ... Read more

96. Mollie Katzen's Sunlight Cafe
by Mollie Katzen
list price: $29.95
our price: $18.87
(price subject to change: see help)
Asin: 0786862696
Catlog: Book (2002-09)
Publisher: Hyperion
Sales Rank: 25850
Average Customer Review: 4.57 out of 5 stars
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Can there possibly be anyone left in the U.S. who hasn't heard of Mollie Katzen? Or if not Mollie herself, at least her first cookbook, the now classic Moosewood Cookbook? Few writers have reached so broad an audience with a healthy-cooking, pro-vegetarian message. Ms. Katzen's latest effort, Sunlight Café, turns breakfast into a healthy, fulfilling showpiece meal, a morning sanctuary for assembling the day. She explains how to do this, no matter what your time crunch or disinclination might be. And in an introductory essay called "Breakfast for Metabolic Health," she explains why.

There are chapters in Sunlight Café devoted to beverages, fruit, grains, muffins and the like, eggs, potatoes, breakfast vegetables, griddle foods, puddings, etc. Katzen takes the time and space to explain how to scramble eggs, how to enrich scrambled eggs, how to augment scrambled eggs, and how to achieve the world's creamiest scrambled eggs. Does that sound comprehensive? Well, the entire book has been written that way. Nothing has been left out. Not sure how much water goes with a cup of brown rice, or how long to cook the grain? Katzen supplies theall-encompassing chart. It's one of many, and worth the price of the book. Among the 350 recipes you'll find easy, delicious baked goods to make ahead and eat at your desk (Katzen is not out of touch with the working world). You'll also find menus for the relaxed brunch you can lay out on the weekend. Leave it to Mollie Katzen: she has taken breakfast and made it better than ever. --Schuyler Ingle ... Read more

Reviews (7)

5-0 out of 5 stars Delightful and Nutritious Guide to Good Breakfasts
Mollie Katzen's self-named book 'Mollie Katzen's Sunlight Café' is a very welcome addition to the very small number of books available on breakfast. As I have just reviewed a classic, 'The Breakfast Book' from the widely recognized author, Marion Cunningham, it seemed only appropriate that I tackle this new breakfast book by an equally honored writer who is best known for her books on vegetarian cooking co-authored with the Moosewood Collective.

Before I loose you in my usually long discourse, let me say that this book can do more good for your eating and health than just about any three other books put together. This opinion is based both on the quality of the book and the special position of it's subject.

Most people give less attention to breakfast than to either lunch or dinner. This means that breakfast is the one meal where the room for improvement is the greatest. It certainly has a higher potential for improvement than lunch, as most people eat lunch outside of the home. Even if they carry lunch from home, the range of foods, which can be made portable without special equipment, is smaller than what can be prepared and eaten in ones own kitchen.

This book is directed not only at a very wide range of good breakfast food, it is also directed at giving you the information you need to eat a nutritious breakfast with few or no 'empty calories.

The book starts with a brief essay on how the body deals with carbohydrates, especially upon eating the first meal of the day, or, 'breaking fast'. The long and the short of this story is that you are much better eating whole grains with protein and good fats rather than sugars and quickly digested starches. The remainder of the book is dedicated to making this option appealing.

The recipe chapters are:

Beverages: The straight skinny on coffee, tea, hot chocolate, and smoothies.
Fruit, including fruit salads, dried and roasted fruits, and crisp or cobbler.
Grains, Cereals, and Porridges, including an excellent tabular presentation of grain cooking characteristics.
Muffins, Biscuits, Breads, and Buns, including all the classics plus great stuff with bran and whole grains.
Eggs, Tofu, Scrambles, Quiches & Souffles, or Protein Central. Lots of basic methods.
Potatoes, Beans, Tempeh & Hashes. Lots of Potato recipes and unusual hashes.
(Other) Vegetables for Breakfast, especially tomatoes, mushrooms, and spinach
Griddle Foods: Pancakes, Waffles, Blintzes, Crepes & French Toast

Yogurt and Cheese: Lactose central with (mostly) ricotta and other soft cheeses.
Puddings and Custards: Sweeten up your egg protein and vegetable goodness.
Condiments, Sauces, Toppings & Spreads with syrups, sauces, salsas Jams, Aioli, Ketchup, etc
Breakfast Bars, Coffee Cakes & Sweet Somethings: Home for lots of nuts, berries, and seeds
Menus, or how to really do a healthy pig out on Sunday morning

The book is laid out with lots of sidebars on tips and techniques which make it very easy to read and to find what you are looking for. Each chapter title page gives a complete table of recipes in the chapter. Almost (but not quite) as good as a complete list of recipes in the front of the book. Be sure to check the index when you are looking for a specific recipe. French toast, for example, appears in Griddle Foods and not Eggs or Breads and Potato Pancakes appears in griddle foods and not under potatoes.

The author wins me over completely when she quotes the line on omelets by Elizabeth David that says that the perfect omelet recipe is the way you make it. Another good quote describes an omelet as nothing more than eggs, butter, and body English. Of course, she goes on to give detailed instructions on how to make a good omelet and says it is not easy. Moral of the story, read and emulate her directions, but don't get too hung up on the result not looking like something done on the Food Network. Just keep practicing until you are happy with the result.

Not nearly enough has been written about the economics of home cooking versus prepared foods. Ms. Katzen's recipe for granola is probably an excellent place to start. A quick look at the health food aisles of my local megamart shows designer brand containers with less than a pound of food for prices that would make a beef fillet blush. Granola is a product that is almost completely foolproof to make from ingredients that individually are very, very cheap. And, I checked out those same health food aisles in the megamart and I found every single ingredient in bulk.

To repeat, Ms. Katzen's book is probably one of the very best places to start in improving what you eat. It is a very nice bonus that the list price of the book is significantly lower than the average cookbook and the artwork done by the author is truly delightful.

Very highly recommended. Easy for people with little cooking knowledge.

5-0 out of 5 stars A far cry from the earthy homespun look of the Moosewood
Mollie Katzen's Sunlight Café, is a beautifully produced book with original art by the author, and interesting mini-articles at the beginning of each section. (Katzen also has nice introductions and incidental notes within the articles that make them fun to read.) Many recipes include variations that make the book full of possible recipes and combinations. I especially liked the two introductory chapters about breakfast: "Make Room in your Life for Breakfast," which includes a short look at breakfast around the world, and "Breakfast for Metabolic Health," which discusses how breakfast contributes to our overall diet. The book contains over 300 recipes with sections on breakfast beverages, "Vegetables for Breakfast" and a delicious-looking chapter on "Potatoes, Beans, Tempeh & Hashes." Katzen states that most of the recipes take less than 30 minutes to prepare, and many take less than fifteen.

Unfortunately, there is no nutritional information with the recipes, and only 3 1/2 pages on menu planning at the back of the book. Sunlight Café is also obviously designed for lacto-ovo vegetarians as it relies heavily on dairy and eggs, and many recipes are not suitable for vegan substitutions, although Katzen says you can always substitute soy milk for cow's milk. While there are vegan recipes in the book, they're not labeled, so vegans get the not unpleasant chore of wandering through the chapters soaking in all the interesting tidbits while picking out what recipes to prepare.
--Reviewed by Amy O'Neill Houck

5-0 out of 5 stars Innovative ideas; terrific recipes; good writing
I never gave much thought to breakfast, but Mollie Katzen sure has! And she is her usual contagious self in this unusual new volume, as she shares hundreds of ideas and many, many simple recipes with healthy undertones and delicious overtones. And speaking of tone, hers is never dogmatic or preachy, just very informative (with interesting asides and anecdotes) and personal encouragement, helping us realize just how important it is to have something decent to eat as early in the day as possible, and sympathizing with how difficult that is for many of us. It would have been easy to write a breakfast/brunch book oriented specifically to leisurely weekend entertaining, and although this book covers that (a nice list of user-friendly menus appears in the back) it mostly focuses on the challenge of a good breakfast on busy weekdays. I've tried about 6 of the recipes, and they have all been delicious. Try the Chai Oatmeal and the Wild Rice & Quinoa Muffins with Dried Cranberries. I also loved the Breakfast Gingerbread and the Homemade Chocolate Chip Protein Bars. A winner all around, complete with lovely full-color art by the talented Ms. Katzen! A bargain at the price offered here (and even a bargain at full price)!

4-0 out of 5 stars Charming!
I already love Mollie Katzen--her lovely artwork and ideas about eating, however unorthodox--always inspire me to try new things. Sometimes these experiments are a crashing failure--but the winners make it all worthwhile! This book in particular has piqued my interest. I have not used the recipes, but I am reading and rereading it. I picked it up partly based on my interest in all of Mollie Katzen's books and partly because I had initially opened it to the page with the recipe for Vanilla Ricotta Muffins. "Just like Italian Cream Cake"...I can't wait to try it. Her breakfast menu suggestions are also giving me new ideas for making my breakfasts, especially on weekdays, more interesting, healthy, and imbued with "soulful intention."

5-0 out of 5 stars Rich text, excellent recipes, warm voice
Mollie Katzen's books are in their own category, and they just seem to get better and better. Her latest, "Sunlight Café," in the opinion of this reviewer, is her best! She writes in a personal voice and her recipes are very much geared to the ordianry "non-foodie" peron, while inspiring to experienced cooks as well. In this latest work, she has shed new light (play on words intended) on the subject of breakfast, addressing not just more complex recipes for weekend brunches, but also (and mainly) nutirious and reasonably (and often very) convenient ideas for busy people running out the door on weekdays. Throughout, there is a spirit of optimism (which she talks about as symbolic of the morning meal) and encouragement. Some of the ideas are really quite surprising, like Gaxpacho as a morning drink, or delicious little nuggets made out of dates, peanut butter and flax seeds as a nutritionally dense, easy, freezable breakfast-snack. As someone who always liked the idea of breakfast without figuring out a good way to include it in my daily life, I feel that I am now equipped with inspiration and information to make a change. I am especially impressed by the large number of healthy muffin recipes, which I will now bake and keep in my freezer. Also, it bears mentioning that Mollie Katzen is an accomplished artist, and the gorgeous full-color illustrations in the book are all her handiwork. ... Read more

97. Trader Vic's Tiki Party!: Cocktails & Food to Share with Friends
by Steve Siegelman
list price: $19.95
our price: $13.57
(price subject to change: see help)
Asin: 1580085563
Catlog: Book (2005-04-15)
Publisher: Ten Speed Press
Sales Rank: 43802
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Book Description

The tiki volcano is erupting all over again, and now Trader Vic’s, the legendary purveyor of Polynesian food, drinks, and fantasy, wants to help us bring it all home. Step behind the bar and into the kitchen at Trader Vic’s and learn how to create the kind of tiki magic that made the Trader famous. It’s all here: recipes for 95 of the restaurant’s best-loved tropical cocktails and after-dinner drinks along with more than 35 party-friendly recipes for pupus, tidbits, finger food, entrees, and desserts all adapted from the past and present menus of Trader Vic’s. Dozens of tips and ideas for inexpensive, easy tiki decorating and entertaining at home are included, as is a guide to the basics of bartending equipment and techniques. Whether it’s a blowout tiki party for friends or a spontaneous occasion to dust off the shaker, this book brings favorite concoctions from Trader Vic’s into your home. ... Read more

98. Maida Heatter's Book of Great Chocolate Desserts
list price: $23.00
our price: $23.00
(price subject to change: see help)
Asin: 0679765336
Catlog: Book (1995-08-22)
Publisher: Random House
Sales Rank: 45063
Average Customer Review: 5 out of 5 stars
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When it was first published in 1980, Maida Heatter's Book of Chocolate Desserts became a New York Times bestseller and then won a James Beard award. The book is Heatter's third, a mouthwatering compendium of superb but easily achieved chocolate cakes, cookies, pies, puddings, confections, sauces, and more. Like all of Heater's books, Chocolate Desserts balances good taste with warm, meticulous instruction that anticipates and addresses every question and concern a dessert-maker might have. Cooks at every skill level, from amateur to professional, will find Heater's recipes, and their results, a joy.

Arranged by categories like cakes, pastries, and cold and hot desserts, the hundreds of recipes are a chocolate-lover's dream come true. There are classic Heatter offerings, like her Palm Beach Brownies, the ultimate in dark, chewy fudginess, and her Positively-the-Absolute-Best Chocolate Chip Cookies (they are). Other must-make treats include Amaretto-Amaretti Chocolate Cheesecake with Chocolate Cigarettes, Chocolate Merry-Go-Round Cake, Chocolate Pecan Angel Pie, and 4-Star French Chocolate Ice Cream. The book begins with a comprehensive introduction to ingredients, equipment, and techniques and is filled throughout with Heatter's invaluable advice. Drawings by Toni Evans illuminate the exemplary text. --Arthur Boehm ... Read more

Reviews (10)

5-0 out of 5 stars If you like chocolate, buy this book
I've had this book for 20 years and love it. I've made many recipes very successfully because the instructions are so clear. Particular favorites are the chocolate madeleines, the chocolate pumpkin cake and the combo of Maida's chocolate ice cream (it ain't brown, it's CHOCOLATE) and hot fudge. Yum!

5-0 out of 5 stars Delicious and foolproof!
I've baked quite a few of the cookies and cakes from this book and they've always turned out great! The directions are always clear and Maida introduces each recipe with some background information, telling the story of how she came upon the recipe, what the finished product looks like, serving and storing suggestions, etc. These descriptions help when trying to decide which chocolate dessert to make when choosing from such a wealth of choices.

I love the orange chocolate loaf cake and since Maida says the recipe can easily be doubled I always do. This cake goes quickly and it pays to have a spare! A friend of mine gave one of these recipes to her caterer for her wedding cake -- people are still talking about that incredible cake!

5-0 out of 5 stars The best and most usable chocolate cookbook
I have many chocolate cookbooks that look better but not perform better. I lost my copy and it's like losing an arm. There is not a better chocolate cookbook out there.

5-0 out of 5 stars 6 stars? 10 would do this book justice.
I've had this book for 20 years and made nearly everything in it. The only recipe which I think must have a mistake in it is the "pepper" brownies. I've never been able to make them come out, and I've varied the cooking times, the tempetature, the ingrediants etc.

Ok, my favorite is the "French Chocolate Mint Truffles." You can vary this one to your heart's content. First, you can roll the results in "dipping chocolate" get a bar of high quality chocolate heat on a double boiler and use a fork to dip the cured truffle, place on wax paper to cool. Second, you can use almost any flavoring, almond, coconut, orange, lemon, peppermint, etc. Third, you can use milk chocolate, if the the mix starts to thin when you heat it, add a tablespoon of powdered sugar. Fourth you can use white chocolate although this is tricky and requres a lot of powered sugar to get it to "set" like a 3 to 5 tablespoons of powdered sugar. (With the coconut ones I mix in a 1/4 cup of grated coconut.)

Ok, then the basic brownies, ooooh you'll never buy a box mix again.

Then the flourless cakes, so rich, its incredible.

On to the "Pots of Creame" Yum, you'll have people begging for more. The trick here is to use a pan to hold the pots in, put the pan with the pots in it in the oven, then add "boiling water" and cook for exactly 22 minutes. The centers will be smooth and look runny but they'll finish cooking as they cool. Also be very careful getting them out of the oven, hot water will go right through your oven mitts. I use a canning jar lifter to get the pots of creame out of the pan. But in any case please be careful the burn you could get is bad.

I could go on and on, but if you can follow directions they all seem to come out fine.

5-0 out of 5 stars I wish I could give this a 6-star rating!
I've come to this page because my copy of "Great Chocolate Desserts" is falling apart from so much use & I need to replace it. I use it so much because I trust it completely. Every cookbook should be written like this one. Before each recipe Heatter describes the end product. Her instructions are incredibly thorough & easy to follow. She even gives advice on which brands of chocolate work best. And the results are terrific. I've earned the reputation of being a superb dessert-maker only because I rely so heavily on this book! ... Read more

99. The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook
by King Arthur Flour
list price: $35.00
our price: $23.10
(price subject to change: see help)
Asin: 0881505811
Catlog: Book (2003-09-25)
Publisher: Countryman Press
Sales Rank: 780
Average Customer Review: 4.64 out of 5 stars
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The King Arthur company has produced flour and other baking ingredients of high reputation for over two centuries. Similarly trustworthy, and reflecting their years of kitchen experience, The King Arthur Flour Baker's Companion offers over 400 recipes for all kinds of basic and up-to-the-minute specialties--from pancakes and waffles to muffins and quickbreads; from coffee cakes, pizzas and crackers, to hearthbreads, cakes and cookies, including two complete chocolate chip recipes, for soft and crispy kinds. This is one of those books that no baking kitchen should lack--not only for its comprehensive repertoire and recipe dependability, but for the intimate ease with which it fulfills its promise. What this means, partly, is that technical information is perfectly pitched to ensure relaxed understanding, offering neither too much nor too little detail. It's the range and quality of these baking "backstories," including, for example, how to control cookie-dough spreading while baking, plus numerous hints and shortcuts, that help make the book so valuable.

Beginning, sensibly, with a concise section on measuring--the authors "first plea" is that readers buy and use a scale--the book then treats breakfast specialties, such as Gingerbread Pancakes and Pumpkin Praline Waffles; pursues quickbreads like Maple Cornbread; cobblers including those made under both cake and pie crusts; Sesame Crisps among other crackers; and yeast breads, such as bagels, a basic White Bread 101, and an exemplary Italian Bread, among others. An entire chapter is devoted to sourdough with instructions for creating your own starter. Readers will also want to try Strawberry-Lemon Chess Pies, Chocolate Lava Cake, and Pumpkin Cheesecake. A concluding everything-you've-always-wanted-to know ingredients glossary includes explorations on flour milling; of "faux fats" and sweeteners; the use of eggs in a dough or batter, in yeast breads and custards; information on the latest in European-style cultured butters, among much else. Color photos and numerous step-by-step technical drawings provide further guidance. With an illustrated section on tools, too, both high-tech and homey, such as the flour wand, the book has it all, for new and seasoned bakers alike. --Arthur Boehm ... Read more

Reviews (14)

5-0 out of 5 stars Fabulous - a Must-Have For ANY Baker
If you need a fantastic baking book on how to bake virtually everything, then this is the book for you!

Most cookbooks out there fail to mention little things that are extremely important in a recipe, such as sifting flour, using eggs that are at room temperature, which type of oil to use etc. Most cookbook authors either know this information and figure you do too, or the author does not know these techniques and those recipes in those books are not all they could be. And most cookbook buyers know how to read a recipe, yet do not understand it.

King Arthur Flour is a company that has been in business for over 200 years. It is their business to know flour, and to understand how to use it. It is also to their benefit to educate their flour buyers in how to bake better, so they will be happier with the end product, and thus buy more flour and even recommend their flour to their friends. In their latest book: The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook they explain why you need to sift your flour (it adds air to the mixtures which aids in leavening), why French Toast bread should be stale, why you only fry in certain oils and much more. They also offer recipes for virtually everything; from breakfast foods to quick breads, from doughnuts to yeast breads, from cobblers to cookies and cakes, as well as pies and quiches. This book even offers a section on which kitchen tools are the best for your baking projects: from type of chocolates to pie pans. This is a must-read section for any baker.

This cookbook is designed for 90% of the cookbook buying population. This cookbook is fantastic as now you can understand what you are doing rather than just following directions. When you decide to make modifications to your recipes, now you will know what parameters you must maintain if you want your recipe to turn out. For example, almond oil will not work when frying doughnuts, as it has a very low smoke point.

For the price of this book, you get more than what you are paying for. This is an excellent book and should be a standard in any home that has any baking!

For added interest, King Arthur Flour offers free baking seminars across the country, as well as online classes.

5-0 out of 5 stars Collecting over 450 recipes
The King Arthur Flour Baker's Companion is an "all-purpose baking cookbook" collecting over 450 recipes showcasing some of the most delicious creations time, energy, flour, and a "will to bake" can make. Each individual recipe, ranging from Gingerbread Pancakes, to Brioche (a rich yeast bread), to Almond Stollen, and more, comes prefaced with a brief aside concerning the history and tradition of the baked good. Highly recommended for personal and community library cookbook collections, The King Arthur Flour Baker's Companion is far more than merely just another recipe book; it also offers a wealth of information about the history and usage of wheats, malts, herbs, spices, and more.

5-0 out of 5 stars Warning! This book is dangerous!
My son's friends have started to say, "Steven's Mom makes awesome peanut butter fudge bars." My husband's colleagues prefer the crackers...

Don't buy this book if you can't afford the time to bake for all the various groups who will be after your baked goods once you start using it.

BTW it is not doing my diet plans any good either.

5-0 out of 5 stars Useful Baking Book
I've made about a handful of the recipes in this book and have thought that most of them were quite tasy. Some were okay - the Lemon Bread was too dry I thought and the Chewy Chocolate Chip Cookies were crisp and not chewy (it turns out this is because of a typo and the recipe needs two eggs instead of one as stated.) On the other hand, I made my husband a Boston Creme Pie for his birthday and it was *very* delicious. Most of the recipes have been good.

I also like the layout of this book. It's easy to find things, plus it's a cozy read. The book has a bit of a New England feel to it. I tend to like cook books that you can sit and thumb through and think of future baking projects and this book is definitely that way. There's a lot of interesting information about how to bake something better.

I don't know if this the end all book on baking, but I do find that I'm reaching for this book more than most of the others I own. The only thing I don't like about it is the use of shortening for many of the recipes. I tend to prefer baking with butter. This is only a personal preference though. Overall it's a usefull book to own.

5-0 out of 5 stars The First Baking Book You Should Buy
This volume, subtitled the 'All Purpose Baking Cookbook' perfectly fits the criteria I typically apply to a book in order to decide if I want to give it five stars. A book gets three stars if it meets my expectations. A book gets four stars if it meets my expectations in a very successful way. Typically, that means that it has few or no detected mistakes. A book gets five stars if it exceeds my expectations. This book certainly exceeded my expectations.

What I anticipated when I opened this book was a dry, technical work steeped in discussions of the effects of gluten and altitude and humidity on bread making, similar to some of the more detailed parts of better books on bread baking. All of these discussions are here, plus others on the finer points of measuring flour and types of flour, but with a difference.

The biggest surprise in the book was the light, personal touch of the writing. It all has the tone you may expect in a very good book on regional cooking. And, lo and behold, there is a hint of regionality and local tradition in the selection of materials in the book. In spite of the fact that King Arthur products are available throughout the country (unlike White Lily, for example), the book retains a very New England tone to it's selection of recipes. One prominent example is in the recipe for biscuits, where it advises all experienced Southern biscuit makers to simply skip that page, as since 'we don't want to shock you with the way we make biscuits up north'.

That doesn't mean the book does not touch on every subject you may expect it to cover. As I said in my opening paragraph, it easily covers much more than what I expected. The very first chapter dealing with breakfast foods covers material not commonly covered in conventional baking surveys. Pancakes, waffles, crepes, French toast and their allies are not covered in either of my favorite general baking books (Julia Child's 'Baking With Julia' and Nick Malgieri's 'How to Bake'). If that were not enough, it presents recipes in such a way that you can prepare baking mixtures ahead to much the same effect as if you were laying in a supply of Bisquik. One of the secrets is in the use of dried buttermilk. I have seen this product in my local megamart, but have not until now had a clue as to how to use it.

The homey, comfortable feeling of the book extends to even that most difficult subject of breads made with wild yeasts (Sourdough, Pain au Levain). The book does not cover every different type of artisinal bread you may find in such books as Carol Field's 'The Italian Baker' for instance, and it does not cover such important French specialties as brioche as deeply as Rose Levy Beranbaum's 'The Bread Bible', but it does cover them, and so much else as well. Another contributor to the warm feel of the book is the layout. Pages are airy with well positioned sidebars, titles, and tables. Technical information is always at the same place, accessible, but unobstrusive to the browser.

In the long run, the greatest value of the book is in it's encyclopediac coverage of just about every kind of baking you can do, extending the definition of baking to things outside the oven to include the griddle (pancakes, crepes, etc) and the deep fryer (doughnuts, beignets, etc). In fact, just about the only product made with wheat flour which this book does not cover is pasta, although it comes very close in it's chapter on dumplings.

The more technical aspects of the book are quite up to snuff in spite of the warmth of the presentation. Where appropriate, all measurements are given by both weight and volume. The importance of measuring by weight is also discussed in detail at the beginning of the book. The book also includes a nutritional analysis of each and every recipe, giving portion size, calories, fat, protein, complex carbohydrates, dietary fiber, sodium, potassium, vitamin A, iron, calcium, and phosphorus. I'm impressed. I confess that it is slightly easier for this book to provide this as they can make the very safe assumption that it is their brand of flour which is being used.

The sixty pages on ingredients at the end of the book are easily worth the price of admission all by itself. It is no surprise that it gives a deep discussion of wheat and flour. What is surprising is that it also gives fairly detailed discussions of other products used in baking such as milk products, eggs, fats, sugars, fat substitutes, and sugar substitutes.

The very nice section on baking tools is an equally valuable resource. In one page the book gives you everything you may see in a much larger three page article in 'Cooks Illustrated'. I am really amazed at the value you get for a list price of $35 for this book. Just consider a comparison to an Ina Garten book 1/3 as long with much less authoritative information for the same price. Amazing.

I am not at all surprised to see an endorsing blurb on the back cover from Alton Brown. I strongly suspect that he will be cribbing material from this book for one or more 'Good Eats' shows, if he has not already. The only thing I find missing in the whole book is a decent bibliography. This type of encyclopedic reference really deserves one.

This will easily be my new 'go to' book for baking. I will not give up the recipes I have come to love from other sources and I will probably still consult other sources for artisnal bread recipes, but I will definitely come to this book first for any new baking task I have in mind. I will not expect every single recipe to be perfect, but I will consider everything I find here with respect. Very highly recommended. ... Read more

100. Cookies Unlimited
by Nick Malgieri
list price: $35.00
our price: $23.10
(price subject to change: see help)
Asin: 0060192852
Catlog: Book (2000-10-01)
Publisher: HarperCollins
Sales Rank: 36824
Average Customer Review: 3.75 out of 5 stars
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All traces of willpower dissipate somewhere between the rich, moist, and chewy Cheese Cake Brownies; the delicate, crispy Palm Beach Lemon Cookies; and the flaky, tender Portland Fig Cookies, bursting with an unbelievably decadent filling of dried figs, currants, walnuts, and spices. Trust Nick Malgieri, award-winning author, James Beard nominee, and director of the baking program at Peter Kump's Cooking School in New York, to gather a collection of more than 350 cookie recipes that we can't live without.

Each mouthwatering recipe begins with a short introduction. Sometimes Malgieri tells us what the cookies will look and taste like, sometimes he tells us a bit about their origins, and sometimes we meet the people who first shared the recipes with him. In each case he is sure to piqueinterest. If Malgieri says that nothing is homier or more comforting than his old-fashioned moist Currant Squares, how can we not make them on the next cold, rainy Saturday that comes along? And if he says he helped Pierre Hermes (the famous Parisian pastry chef) make his extremely delicate Orange Tuiles, and that it wasn't difficult, that should be enough impetus for us to make them just to impress our friends.

Malgieri has divided the book into chapters by type of cookie (bar, drop, refrigerator, rolled, molded, piped, filled, etc.), just what we'd expect from a great teacher like him. The chapters begin with hints and tips for the kind of cookie and recipes follow. If we had lots of time, and plenty of hungry friends, we could work our way through the book and arrive triumphant, at the end, master cookie makers, but we're probably more likely to skip around a lot--everything sounds so tempting! From "heavenly" Caramel Pecan Cookies and "elegant" French Vanilla Sables to "delicately flavored" Little Italy Pine Nut Macaroons and "nutty, fragrant" Almond and Hazelnut Biscotti, Malgieri's enthusiasm for his subject is contagious.

Most of the recipes fit on one page, a detail anyone can appreciate becausethere's no need to mess the book with sticky, buttery fingers. The instructions are detailed when they need to be, such as the exact Ateco plain tube number to use for the piped Butter Almond Fingers, and are beautifully clear and simple when that's all that's necessary, such as with the quick, easy Golden Coconut Macaroons. Even if you think that the last thing you need is another cookie cookbook, think again, because this one is simply chock-full of recipes you'll make, and make again. --Leora Y. Bloom ... Read more

Reviews (16)

5-0 out of 5 stars The BEST Cookie Recipe Book
This is a fantastic assortment of Cookie recipes all in one place. I've tired the "Supernatural Brownies", Blondies, Gingerbread People, "W" piped cookies, Cinnamon piped cookies and Cream Cookie(Rolled) ALL with GREAT results! This is a true cookie resource as the assortment of cookies covered is amazing... fried, molded, rolled, bar, dropped, shaped, piped and filled.

The ingredient list and instructions are clear and precise. The paper/binding of this book is high quality.

There are beautiful color photos that show you most of the mouthwatering cookies too.

If you're looking for the ultimate cookbook on cookies, you've found it.

5-0 out of 5 stars amazing book!
I love Nick Malgieri, his recipes, his way of explaining step by step what to do.
This book is no exception... every recipe is great, it's filled with pictures and illustrations when necesary.
I truly recommend it.

The contents of the book are:
Bar cookies (like chocolate brownies and much more)
Drop cookies (the Pennsylvania Dutch soft cookies are delicious!)
Refrigerator cookies
Rolled cookies
Piped cookies
Molded cookies
Fried cookies
Filled and sandwich cookies
Crackers and Savory cookies
Fillings, icings and glazes
Decorating projects (gingerbred houses)

1-0 out of 5 stars Not worth the money
A beautiful looking cookbook, certainly. I was very excited to try the recipes after receiving the book for Xmas. But what a disappointment. Tried 14 different recipes with fellow baking friends over the course of a week. They weren't bad, but we six bakers let out collective "ho-hums" with each.

1-0 out of 5 stars Mediocre
I am a professional pastry chef and I found that most of Mr. Malgeri's recipes are avaiable in many other books other words they are neither unique or unusual ...and many of the recipes are just not very good representatives of their "TYPE"...I would not recommend this book. I would recommend "The Good Cookie" by Tish Boyle...better recipes and better writing!

3-0 out of 5 stars to the reader who wished they never met Nick
Don't take Nick Malgieri and his bad behavior personally. He is a miserable human being and everybody in the industry knows this about him. You were not the first and certainly not the last to be dissed by him. However, being a former professional student of his, I can tell you that he really knows his stuff and his recipes are great. I graduated his cooking school with high honors, yet he made me and my classmates feel like complete imbeciles during the time he personally instructed us. Ironically that was the "cookie" part of our petit four training.
So take heart in the fact that you are not alone and actually among the numbers of many professionals who suffered the same experienced. His recipes are great - so get back at him by using them! And if we all send him a little prayer every time we do, perhaps he will become a little kinder, which i'm sure will drive him crazy! ... Read more

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