Blog Archives

"More than a Month of Sundaes," Michael Turback

All in all I highly recommend this book to any afficionado of ice cream or sundaes. It presents a lush history in vivid detail as well as many worthwhile suggestions to get you started exploring sundaes in your own home.

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"Pancakes A to Z," Marie Simmons

So whether you eat pancakes for breakfast, dinner, dessert or, heck – why not lunch? – you’ll get more than you bargained for with this cookbook.

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"How to Bake," Nick Malgieri

This book is well worth the cost if you love to bake – there are lots of great recipes, and some good information. If you’re really and truly trying to find out “how to bake,” however, I’d recommend the KAF cookbook instead.

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"Death by Chocolate," by Marcel Desaulniers

Danielle’s Temptation. Caramel Rum Delerium Ice Cream Cake. Chocolate Demise. Chocolate Devastation. Chocolate Phantasmagoria (yum!). Double Mocha Madness. Death by Chocolate.

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"The Ultimate Ice Cream Book," by Bruce Weinstein

In all, this is the best ice cream book I’ve ever laid my hands on, and we have at least four such cookbooks. Mr. Weinstein has created a true treasure of ice cream creation, and deserves no less than a full five stars for his glorious work.

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"Rosie’s Bakery All Butter Fresh Cream Sugar Packed No Holds Barred Baking Book," by Judy Rosenberg

This book tempts me to give it a 5, but I’m going to stick with a 4. The layout bugs me, as does the rampant cuteness. The recipes, however, are almost entirely first-rate.

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"The Moosewood Restaurant Book of Desserts"

I hadn’t yet gotten this cookbook the last time I visited my relatives in Ithaca. If I had, I probably would have stopped by the Moosewood Restaurant while I was there. You won’t find any elaborate pastries in this book, but you will find a surprising array of very yummy recipes.

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"Dessert Circus at Home," by Jacques Torres

Jacques brings you professional-level pastries of great beauty and flavor, but this book was designed for the home cook, not a pastry chef. While a beginning cook probably won’t want to dive right in to the puff pastry, there’s plenty in here that even the very occasional baker will feel comfortable making.

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"The Cake Bible" by Rose Levy Beranbaum

My only problem with this book was the icing recipes.

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Krups La Glaciere 1.5 quart Ice Cream Maker

The book claims that it takes 25-45 minutes of grinding to get good ice cream. We had to let it go the full 45 every time, and then we had to put it in the freezer pretty quickly. Otherwise, as it was rather soft, it would melt right away.

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