A very 'girly' style cake book, with plenty of colour, ruffles and prettiness... Most of the designs are pretty foolproof and so would suit beginners or amateur bakers very well, but are useful for professionals too!
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As a keen fan of Mary Berry's books I ordered this but was extremely disappointed to discover when it arrived that it was just a reissue of a book first published in 1991. Things have changed a lot in 17 years and the recipes in this book were SO 1990s. Who makes Chocolate Cream Pie or Custard Cream Pie nowadays ? Do you really want to use 2lb of ricotta cheese plus 7 oz of full fat cheese as part of the filling for something called Cannoli cake? Lemon Tartufo looks like one of those preprepared desserts in a Chinese or Indian restaurant. There should have been some indication somewhere that these recipes were so horribly old fashioned.
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As a keen fan of Mary Berry's books I ordered this but was extremely disappointed to discover when it arrived that it was just a reissue of a book first published in 1991. Things have changed a lot in 17 years and the recipes in this book were SO 1990s. Who makes Chocolate Cream Pie or Custard Cream Pie nowadays ? Do you really want to use 2lb of ricotta cheese plus 7 oz of full fat cheese as part of the filling for something called Cannoli cake? Lemon Tartufo looks like one of those preprepared desserts in a Chinese or Indian restaurant. There should have been some indication somewhere that these recipes were so horribly old fashioned.
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Very imformative about the ways and means of making icecream. Ample recipes for icecream, sorbets and yoghurts plus well illustrated. A definite good buy and not the type of book that will end up at the car boot sale next year.
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This is a great book. Many recipes are given in the more traditional Italian "gelato" technique (made with a cooked egg custard) and in an egg-free version. Almost all recipes have several suggested variations, so there's no excuse not to ring the changes. Unfortunately, Weinstein doesn't spent much ink explaining the theory and techniques of icecream making, nor are there any inspirational pictures inside the book. This would make a great guide for anyone who's understood how their icecream machine works and needs a wide selection of recipes to call on.
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I chose this book thanks to the excellent reviews it got from previous readers - and I have to agree with them! The book is very well layed out and easy to follow. Full of handy hints and enough detail to achieve brilliant results! Great for beginners and even more advanced cake decorators.
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There is no doubt that this is a great book, with wonderful recipes that entice. But, as so many books written by chefs, it forgets that sometimes readers need a little hand-holding. I am an experienced and confident pastry chef, but sometimes these recipes need a leap of faith that they are going to work. The shortbread (the BEST I've ever tasted), for example, didn't look like it was going to come together at all, but I just needed to believe it would, and worked it more than I'd usually work a pasty...and it came together. The oat and raisin cookies had to be made by individually moulding each biscuit together, doing it like Clark recommends just didn't work for me. But the results are worth while just bear in mind that this isn't Delia or Nigella...you're ... Read More:
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I already knew this book was a bit short on photos but it's a good book just the same. I confess I have been a tad disappointed with one or two of the recipes (chocolate meringue shortbread springs to mind)but a bit of tinkering will sort out the problems. However, whether you are a fully fledged domestic goddess or a beginner this is a good one to have on your shelves.
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I already knew this book was a bit short on photos but it's a good book just the same. I confess I have been a tad disappointed with one or two of the recipes (chocolate meringue shortbread springs to mind)but a bit of tinkering will sort out the problems. However, whether you are a fully fledged domestic goddess or a beginner this is a good one to have on your shelves.
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This book gets a one star rating because I expected much more from this book. There are only 8 pages of colour photos, and the rest are black and white. I like to see a picture of each recipe in colour so I know what the final product should look like but not all the recipes include a picture in fact very few do. Also, if you are looking for secrets regarding their infamous cupcakes you can get the recipe for the cupcake and frosting online for free. So don't bother buying the book if that is your sole reason for making the purchase. The delicious looking cover tempts you but there isn't anything special inside the pages. I would pass this one.
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