I find this book really well done. It has a first section about crêpe making (savoury or sweet) and then there are lots of nice and delicious recipes, both classic and new ones but equally delicious! Try Apple & Brie Half-Moon Crêpes, Pesto and Cheese Triangles and my favourite Buckwheat Galettes with Smoked Salmon and Red Onions. There is also a classic revisited like Hacienda Crêpe Suzette! Delicious! I tried different recipes and all of them were really tasty and different. Once you get the right way to make crêpe, it is really easy and fast. You will get perfect results and surprise your guests!
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We have been long awaiting a book of sweet treats since Ursula's Cakes and Puddings sadly went out of print. This new book has exceded out expectations -not only is it choc full of wonderful puddings and cakes but also icecream (Italian ice creams need we say more-roll on summer and the opportunity to try). Our two favourites in the Books for Cooks cafe are the Farmhouse Apple Cake (has customers clamouring for more) and the Positano Chocolate and Almond cake (the addition of lemon zest to a choclate cake is original and inspired). Delicious !
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We have been long awaiting a book of sweet treats since Ursula's Cakes and Puddings sadly went out of print. This new book has exceded out expectations -not only is it choc full of wonderful puddings and cakes but also icecream (Italian ice creams need we say more-roll on summer and the opportunity to try). Our two favourites in the Books for Cooks cafe are the Farmhouse Apple Cake (has customers clamouring for more) and the Positano Chocolate and Almond cake (the addition of lemon zest to a choclate cake is original and inspired). Delicious !
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It is a common stereotype that the Brits know nothing about food.....being a foreigner (Chinese) and having lived in the UK for 3 years, I often have to try hard to prove many wrong and that the UK is indeed an isle of plenty with wholesome fresh produce, talented chefs and interesting dishes.
Many times, I get stupid responses like: " Prove it to me!" Well, with this dessert book by Gary Rhodes, I can finally make them eat their words!
I am looking forward to more books by Gary Rhodes in the near future! Mr Rhodes, you deserve a medal and a nation's highest honour for doing so much justice to British food! Well done!!
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Wonderful. I have been baking for 20 years, collecting recipies even longer. This is truly a great baking book and they're not many out there. I absolutely love it. Pictures, flavours, quantities, textures... it's all just perfect.
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Wonderful. I have been baking for 20 years, collecting recipies even longer. This is truly a great baking book and they're not many out there. I absolutely love it. Pictures, flavours, quantities, textures... it's all just perfect.
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Wonderful. I have been baking for 20 years, collecting recipies even longer. This is truly a great baking book and they're not many out there. I absolutely love it. Pictures, flavours, quantities, textures... it's all just perfect.
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I've never seen a cookbook with desserts quite like this. Whether it's warm chocolate cake with spiced poached pears and creme caramel, or caramelized banana and milk chocolate custard with banana-praline terrine and banana fritters, everything here has perhaps three, four or even more main components each a piece of work in itself, and then on top of this various tuiles, spun sugar, garnishes, sauces or sabayons. Everything a work of art, and beautifully photographed.
Is it possible for the amateur cook to create desserts of this standard at home? Maybe not, at least not without a lot of practice. I'm not sure about the "made simple" bit of the title - despite the detailed instructions there is undoubtedly a lot of skill required ... Read More:
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I've never seen a cookbook with desserts quite like this. Whether it's warm chocolate cake with spiced poached pears and creme caramel, or caramelized banana and milk chocolate custard with banana-praline terrine and banana fritters, everything here has perhaps three, four or even more main components each a piece of work in itself, and then on top of this various tuiles, spun sugar, garnishes, sauces or sabayons. Everything a work of art, and beautifully photographed.
Is it possible for the amateur cook to create desserts of this standard at home? Maybe not, at least not without a lot of practice. I'm not sure about the "made simple" bit of the title - despite the detailed instructions there is undoubtedly a lot of skill required ... Read More:
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Brought this book for a friend for Christmas and couldn't resist a quick peek. Beautiful pictures and some lovely recipes. Can't complain for the money.
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