The book size is a disappointment but for a very small book the content is an interesting combination of recipes with quite a lot of different styles.
The instructions are clear if you like to use US cups, but the book quality was initially disappointing with the only picture on the cover.
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The book size is a disappointment but for a very small book the content is an interesting combination of recipes with quite a lot of different styles.
The instructions are clear if you like to use US cups, but the book quality was initially disappointing with the only picture on the cover.
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I was really looking forward to receiving the two of these I'd bought. They were xmas gifts to go alongside a set of sundae dishes and spoons I'd bought elsewhere. Huge disappointment when they arrived. The books are tiny...(maybe I missed the part where it gave the dimensions!) 15cms x 11.5cms and there are no pictures apart from the one on the cover. How can you have a sundae book without pictures!! It is very americanised with all measurements in "cups" and ingredients that I've never heard of which perhaps you can only get in America (ie Grahams crackers?). I'm returning my two copies for a refund.
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I wanted a book that gave me plenty of practical advice on 'how to' with pastry and what to do with it. The book begins with the history of pastry, leading on to how to make it with recipes for pastry that I never knew existed (I counted about 24). There are then 10 sections of recipes including small savoury pastries, sweet shortcrust & choux patries and classic decorated pies; so plenty of opportunity to try out what you've learnt. Each recipe not only has an illustration of the final dish but also some of the steps involved. I love baking and wanted something to stretch me further than Nigella and Mary Berry but didn't want to spend big bucks on a 'professional' book and fall at the first hurdle. For the money, this book will be invaluable ... Read More:
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I'm sorry, but what is 8 - 2.5 x 5 inch graham crackers equal to in the real world, i.e. outside America? This is a wonderful book, giving great hints for substituting things for fat (and eggs) in any recipe, so is worth 4 stars. BTW, did you know you CAN use really low-fat marg. in baking if you use 3/4 of the stated amount?! I'm definitely trying that!
Were it not for those pesky graham crackers (similar to digestive biscuits, but the size thing throws me off), frozen orange juice concentrate, non-fat ricotta, and other impossible-to-find-on-this-side-of-the-Pond-especially-in-a-small-Scottish-town ingredients, I might well have given it 5 stars. Sandra Woodruff's fat-free recipes look like they'll be good, and the honey oat scones I ... Read More:
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This isn't actually a book, but a real "deck" of recipes for the most wonderful cupcakes ever. At first I fell in love with the graphic design and the idea of having a cupcake deck, but after having tried most of the recipes (some of the very untraditional but surprisingly good), I also went crazy about the actual cupcakes. Whenever my friends are throwing dinner parties, they always ask me to bring cupcakes from the deck. A pure delight for the eyes and the taste buds.
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This isn't actually a book, but a real "deck" of recipes for the most wonderful cupcakes ever. At first I fell in love with the graphic design and the idea of having a cupcake deck, but after having tried most of the recipes (some of the very untraditional but surprisingly good), I also went crazy about the actual cupcakes. Whenever my friends are throwing dinner parties, they always ask me to bring cupcakes from the deck. A pure delight for the eyes and the taste buds.
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