jerry i h

Helpful votes received on reviews: 88% (50 of 57)
Location: Berkeley, CA USA
In My Own Words:
Klatuu, Barada, Nicto



Top Reviewer Ranking: 444,031 - Total Helpful Votes: 50 of 57
Fantasy Chocolate Desserts by Robert Lambert
Fantasy Chocolate Desserts by Robert Lambert
This valuable little book will be of absolutely no help to the average home cook. To the sophisticated amateur pastry chef or newly formed professional, it provides an invaluable lesson: turning out plated desserts good enough to be served at restaurants. Here is the art of turning a piece of cake into something a customer will be happy to pay $15 for.
The book is divided into 2 sections: the first one has 44 recipes for components, and the second part has 23 complete dessert presentations (however, not all of them are formal plate presentations). This latter section is extremely valuable. There are complete instructions for assembling the plate, including all of the decorating… Read more
The Everything Chocolate Cookbook: A Chocolate-Lov&hellip by Samuels
1 of 1 people found the following review helpful
I am not familiar with the "Everything Series", but after this miserable cookbook, I doubt that I ever will.
I disagree with virtually everything in the first two chapters; they cover basics about types of chocolate, tools, and skills. They are incomplete, misleading, or downright wrong. There is no such thing as "molding chocolate" nor "enrobing chocolate". I have dealt commercially with a few chocolate companies in my time, but have never heard of the word "chocolateries". The advice on chocolate co-ops, auctions, chocolate tasting parties, and starting your own chocolate business is laughable. The author also repeats the amateur's… Read more
The International Dictionary of Desserts, Pastries&hellip by Carole Bloom
review of The International Dictionary by Carole Bloom for
This handy little reference book is probably less useful than it seems to be. If you already have a few pastry and baking books on your bookshelf, this would be a good, but not a great addition. You get a dictionary of around 800 definitions, and a few dozen recipes.
Note carefully what this book is not. You will not get a comprehensive encyclopedia full of pictures, diagrams, and recipes for just about everything under the sun, written by a diverse panel of distinguished and world renown pastry chefs. If you need a picture of something or a specific recipe, you will probably not find it here.
What you… Read more