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Title: The Dessert Bible by Christopher Kimball ISBN: 0-316-49698-7 Publisher: Little Brown & Company Pub. Date: 24 October, 2000 Format: Hardcover Volumes: 1 List Price(USD): $29.95 |
Average Customer Rating: 4.33 (18 reviews)
Rating: 5
Summary: A Dessert Lover's Bible
Comment: In his newest book, The Dessert Bible, Christopher Kimball has given us much more than a collection of mouthwatering recipes. He has provided the reader with an all-encompassing source of information about the best way to create desserts. I always feel confident that my baking will come out right the first time because Kimball has done all the testing for me. He doesn't only tell you how to do it, he tells you how not to do it. The book is cleverly organized into easy to understand dessert categories, with useful hints throughout. The result is that one ends up with a real understanding of the baking process. It is this no-nonsense approach that makes The Dessert Bible a must for the inexperienced and serious baker.
Rating: 5
Summary: Sweetheart of a Book
Comment: Well, Chris Kimball has done it again! As I own all of Kimball's books, I have been anxiously awaiting for this one, and it has not disappointed me. This cookbook is wonderful for all ranges of cooks - beginner to gourmet. He takes the time to explain why he uses certain ingredients and processes - which is fascinating reading for both the above. I especially enjoy the WHAT CAN GO WRONG? section in this book. With everyone so busy these days, these additional warnings are much appreciated. This dessert cookbook has all my favorite recipes - from simple bar cookies to lemon curd cheesecake.There is something for everyone. This book is on my son's Christmas list, as he also loves Kimball's books. He enjoys all the explanations, uses and ratings of cooking equipment from pans to mixers. This book is a must for every cook and should be added to everyone's Christmas Wish List!
Rating: 5
Summary: Another winner from the Cook's Illustrated kitchens...
Comment: I've said before that the gang at Cook's demonstrate the nicest, most useful possible deployment of mass obsessive-compulsive disorder, and here's another user-friendly manual for the home cook. If you follow these instructions as written, barring acts of G-d, you simply can't go wrong.
That said, some Amazon reviewers have asked others to give the positive and the negative aspects of cookbooks, rather than an unqualified rave or boo. Okay. Some of these recipes also appear in Kimball's "The Yellow Farmhouse Cookbook," but without quite as much detail. You might not care what the addition of corn syrup, light brown sugar, or for that matter, iron filings (I'm joking), will make to your pecan pie. However, the charts are a great way to acquire kitchen wisdom without suffering the failures that go along with experimenting.
Even old hands in the kitchen will learn new tricks. Only recently did Kimball confirm for me how important the specified temperature of butter before mixing is to the successful outcome of cake batters. And he can barely contain his excitement when his "silly" method of adding flour to a batter turned out to be the best way of all.
Kimball is not particularly interested in low-fat or even lower-fat recipes. He appears to burn off calories with the efficiency of a Bessemer converter, but that's not true of most of us. Using heavy cream or half-and-half in a simple vanilla pudding is too rich for my palate, and whole milk is plenty good. He gives offhand permission to substitute regular milk. The reader should realize that in some recipes--a delicate cake or pastry--deviation is treason. However, I'd like to see Kimball suggest a few more workable options than he does, especially for dairy-free baking.
Other Amazon reviewers appear dismayed at all of the equipment called for by some very comprehensive cookbooks, including Kimball's. Allow me to say that you should begin comfortably from where you are and what you can afford, without apology. I baked quite well long before I owned a standing mixer, food processor, blender, high-quality knives and an electric sharpener, or a bread machine (which I use exclusively for mixing yeast doughs). Even the low-budget, low-tech cook can bake with fresh flour, butter, oil, nuts (taste them first!), and can spring for such not-too-costly niceties as parchment paper (which can be washed, dried, and reused), a balloon whisk, and an instant-reading thermometer. A pound bag of yeast costs far less per recipe than using individual packets, and it keeps well in the freezer for a year. A bench knife, or dough cutter, costs about five bucks and allows sticky dough to be scraped off the counter, folded over, and kneaded without adding too much flour. And yes, Mr. Kimball, I HAVE made perfect brioche by hand that way!
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Title: The Cook's Bible : The Best of American Home Cooking by Christopher Kimball ISBN: 0316493716 Publisher: Little Brown & Company Pub. Date: 01 October, 1996 List Price(USD): $29.95 |
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Title: The Yellow Farmhouse Cookbook by Christopher Kimball ISBN: 0316496995 Publisher: Little Brown & Company Pub. Date: 02 November, 1998 List Price(USD): $27.95 |
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Title: The Kitchen Detective: A Culinary Sleuth Solves Common Cooking Mysteries With 150 Foolproof Recipes by Christopher Kimball ISBN: 0936184701 Publisher: America's Test Kitchen Pub. Date: August, 2003 List Price(USD): $24.95 |
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Title: The Cake Bible by Rose Levy Beranbaum ISBN: 0688044026 Publisher: Morrow Cookbooks Pub. Date: 20 September, 1988 List Price(USD): $35.00 |
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Title: The Quick Recipe (The Best Recipe Series) by Editors of Cook's Illustrated Magazine ISBN: 0936184663 Publisher: Cook's Illustrated Pub. Date: March, 2003 List Price(USD): $29.95 |
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