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Product Description
From Publishers Weekly
Copyright 2001 Cahners Business Information, Inc.
From Library Journal
Copyright 2001 Reed Business Information, Inc.
There are three types of lemon: common, rough, and sweet. Read the first page
Concordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
5.0 out of 5 stars
Luscious is certainly the correct title,
By Sue Dutton "First time mummy" (Texas, US) - See all my reviews
This review is from: Luscious Lemon Desserts (Hardcover)
Received this for Mother's Day, and I have to admit it is one of the best cookbooks I own. Only prepared three desserts up to now, but all were well documented and very easy to make. Usually my cookbooks just end up on the shelf, but this is always being looked at and if I wasn't always on a permanent diet, I would have cooked many more of the fantastic desserts.
4.0 out of 5 stars
Best Lemon Shortbread ever,
By A Customer
This review is from: Luscious Lemon Desserts (Hardcover)
I am a professional pastry chef and I love this book. I actually use the lemon shortbread for one of my desserts as well as the madeleine recipe. This is a great book for any bakers library.
4.0 out of 5 stars
I Wanted More Instructions,
By
This review is from: Luscious Lemon Desserts (Hardcover)
Let's do the pluses first. The book is beautiful, the layout-- lots of yellow-- is inviting, the photographs of these desserts make your want to cook them, and there are a lot of unusual recipes here. The minus: Last night I baked the lemon tart photographed on the front cover. The recipe is easy enough to qualify for my "quick and easy dessert recipes for the lazy cook." The problem is that Ms. Longbotham doesn't give enough instructions. Please tell me what the following statement means: " . . . and continue stirring until the dough begins to come together when a small bit is pressed between your fingers." I don't have the foggiest notion what she means here. I do know the consistency dough must have before you attempt to bake it so I figured out what to do on my own. And I suppose any fool could look at the photograph and tell that at some point you've got to get the tart out of the pan, but Ms. Longbotham doesn't tell you that. I went to another dessert cookbook and found pages of instructions on tart baking so I found out-- among other things-- that I could use the baking sheet like a huge spatula for sliding the completed and cooled tart onto a serving plate. But shouldn't that information have been here? I think so. In the author's defense, I did read through other recipes later and they seemed to have all the directions necessary. Maybe I just chose a lemon! Seriously the tart was delicious. I took it to work today and am taking an empty plate home.
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