I bought this book not realising that the recipes use american measuring in them. However, a search on the internet meant that conversion to weights was pretty simple. Quick tip though - find a website that shows the weight of different ingredients. A cup of flour does not weigh the same as a cup of sugar!
However, once you are over this hurdle, you won't have a problem making delicious cookies. I've not found a decent british recipe for cookies since I started baking. Say what you like about Americans, but they definitely know how to make a decent cookie.
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This book is comprehensive and instructive, and infused with the enthusiasm and knowledgeability of the author which he is dying to share. I found it useful and informative and interesting reading - I just wish I had a garden big enough and enough people to feed to justify building one of the grander ovens he describes. Photography could be a bit better though, so I knocked off a star.
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This book is very easy to follow. It was possible to bake a lovely professional looking birthday cake for my little son's first birthday even though I'm no professional cook or cake maker.
Cor blimey! This is one seriously sexy book... I agree it's more a reference book for inspiration rather than a recipe book, (although it does have several recipes and icing techniques included!) but even so it is absolutely beautiful. Seriously stunning photos of lots of incredible cakes, and worth the slightly high price. Perfect as a reference tool for experienced bakers, or as a source of inspiration for prospective brides/grooms.
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Do not be put off by the american weights and measures in this fantastic baking book! Just buy a set of cups (1/4 up to 1 cup measures, under £5 at John Lewis), remember that a stick of butter is 4oz/113grams, and you're away! This book not only delivers inspiring and easy to follow recipes but also gives calorie and fat contents for each recipe as well as ideas for varying each recipe to suit all tastes. Grandmother's oatmeal-raisin cookies are particularly delicious as is the marmalade cake. With 600 recipes to choose from this book is essential for any baking fanatic.
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I bought this book so I could bake for my 5 year old daughter who is allergic to eggs, nuts, strawberries to name a few! Thank you so much Rosemarie for taking the time to write this book - the look of joy on her face that she can eat a cake for a change (even if she doesn't like the taste of it) is priceless. One comment I would like to make is that there are a few "americanisms" I don't understand. Luckily I have an American friend who can translate ingredients such as Club Soda which is Sparkling Water and not White lemonade as I was about to add in the recipe. A few other recipes suggest adding instant chocolate pudding mix or similar things which we don't have this side of the pond and we don't know what they are so we can't substitute them. ... Read More:
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The high quality patisseries of Paris are an extraordinary visual treat and their patisserie would be a deadly addiction were it not so rich (and expensive). Unless you employ help in the kitchen, this book should be viewed as a tour of the top Paris cake shops rather than a recipe book . In trying to recreate the gateaux in this book you might lose the will to live. Home bakery is for me half the fun of creation and half the fun seeing it disappear but this book is about art.
I've also long held the suspicion that some of the awe inspiring creations are given stability and attenuation of taste by the inclusion of tallow, just as they use lard in their best croissants I think certain all butter patisserie could collapse under its own weight or ... Read More:
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Betty Crockers recipes and designs are fantastic and well thought of. I'm very chauffed with this book. It gives me quite a few ideas for special occasion cakes. I've already made most of the cupcakes which were quite simple. Sometimes a bit hard finding exactly the same sweets she uses as this is an American book but it is possible to improvise.
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