Butter Sugar Flour Eggs : Whimsical Irresistible Desserts
Average Customer Review:
Hardcover (28 September, 1999)
list price: $32.50 -- our price: $20.47
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Editorial Review

Some people look in a pastry case and see sinful excess; others see delectable taste treats. The authors of Butter Sugar Flour Eggs see ingredients. They have named their book "after the first and most important elements of any dessert recipe.... Butter brings flavor and richness; Sugar lends sweetness and melting textures; Flour provides substance; and Eggs bring it all together. Afterward the flavorings take over: Chocolate, Citrus, Fruit, Nuts, Cheese, and Spice complete the dessert making pantry." Most desserts, the authors allow, have one strong characteristic flavor, or one strong characteristic texture that sings louder than anything else. It's how the authors have ordered the recipes in Butter Sugar Flour Eggs, a clever idea.

So, in Butter, you'll find the likes of Millionaire's Shortbread, while in Sugar, you'll find Brown Sugar Shortbread. In Eggs you'll be tempted by Mango Flan on Chocolate, but in Flour it's more likely going to be Chocolate Chip Pancakes. And that's just to get you started. Because there are chapters for all the basic flavorings, too (Oranges Simmered in Red Wine, Brooklyn Blackout Cake, Nectarine Beignets, Roasted Pecan Ice Cream, Montrachet Cheesecake, Moist Ginger Cake with Orange Icing). And then because holidays tend to pull out all the stops, there's a separate chapter for them as well. Ever get in trouble for playing with your dessert? With Butter Sugar Flour Eggs Gale Gand, Rick Tramonto, and Julia Moskin give you permission to do just that. --Schuyler Ingle ... Read more

Reviews (21)

Best Chocolate truffle!
This book has the recipe for the Best Chocolate truffle, they were easy and tasted scrumptious. Thanks Gale

Worth it.
This book earned its price many times over with the perfected lemon tart.Some recipes require a little bit of practice, i.e. the brioche French toast, before serving to guests.

Nice selection of recipes, Handy tips, Well written book
I've actually only baked a few recipes from this book, but there are quite a few I'd like to try, including the Brooklyn Blackout Cake.I found the recipes fairly easy to follow, although you may need to add your own experience to achieve the best results.For instance, I believe that the Coffee Cake needs more butter, and I've found that it bakes much more evenly in a tube pan, than the square pan called for in the book.

The author has a background of somewhat mixed ethnicity, which shows up in the wide range of recipes.Everyone will find something they like, whether it's German, Jewish, Italian, French, Scandinavian, or just good old American favorites.The use of unique combinations of ingredients is also nice, with combinations like grapefruit-cream cheese, lemon-strawberry, and ginger-orange.

Some of these recipes may be a bit advanced for beginning bakers, but that's not really a problem.Follow these directions, and I'll bet that the worst of your flops will still be good to eat. ... Read more

Isbn: 0609604201
Subjects:  1. Baking    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Desserts    5. Desserts    6. Methods - Baking    7. Cooking / Baking   

Retro Desserts: Totally Hip, Updated Classic Desserts from the '40S, '50S, 60s and '70s
Average Customer Review:
Hardcover (25 April, 2000)
list price: $30.00 -- our price: $19.80
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Editorial Review

Tired of tiramisu? Good. Wayne Brachman to the rescue. He's the pastry chef for Bobby Flay at Mesa Grill and Bolo in New York City. For Retro Desserts Brachman has culled food magazines, newspapers, cookbooks, leaflets, and the like from the 1940s to the early 1970s for the classics of American dessert kitsch, turning up one horrid treasure after another. The most frightening aspect of this book is the urge that comes with each turning page to get into the kitchen and start baking, stirring, cooking, and re-creating. Why would anyone want to bake a Crazy Craters of the Moon Cake with Moonrock Topping? (Miniature marshmallows--that's the secret of the topping.) But then Brachman shows you how to make your own marshmallow, reconstructing this entire processed dessert from scratch. "If you must," he writes, "go out and get store-bought cookies or crumbs [for pie crusts]. OK, it's extra work, but homemade cookie crumbs make a remarkably big difference in flavor." There are recipes for the home-baked equivalent of the Oreo and Cream-Filled Devil's Food Cupcakes, as well as Strawberry Chiffon Pie, Banana Pudding, Bananas Foster, Strawberries Romanoff, Lemon Bars, and Cornflake Macaroons--all illustrated with the kitsch of the time. Fun as they all sound, the recipes bear the integrity of a fine pastry chef who obviously likes a good time but is also serious about what he brings to the table. Those may look like Ding Dongs you are serving at your next dinner party, but wait until the flavor kicks in. --Schuyler Ingle ... Read more

Reviews (14)

good book with great food
I've had the book for a couple of years and have made many things out of it.I especailly like the key lime pie.I've only had one problem with one cake falling and it was because I was living at a very high elevation.Otherwise its been a great book.I don't understand why so many people seem to have so much trouble with it.

Retro Results and Humor with First Class Recipes
`Retro Desserts' by Wayne Harley Brachman, noted Bobby Flay pastry chef and colleague, is, with no great surprise to me, about as much like similarly titled kitsch books as the Stephen Spielberg movie, `Raiders of the Lost Ark' is like the 12 episode adventure serials of the 1930's it was meant to glorify.

I recently reviewed a `Retro Baking' volume that is part of a whole series of `Retro' titles. This has all the faults you may expect in such a title, all the faults which Brachman's book avoids with great aplomb.

As I noted in my review of Brachman's most recent work, `American Desserts', Wayne is one of only two major culinary writer / educators who successfully incorporates humor into their work, the other being Food Network colleague Alton Brown. Thankfully, their humor is so different from one another that you can enjoy both without hearing echos of one in the other. While Alton Brown emulates Stan Freberg and Ernie Kovacs, Wayne Harley Brachman takes his inspiration from Sid Caesar, Carl Reiner, and Mel Brooks. So much for the review of comedy in this book.

The creativity with the baking is really the main attraction. This is important because Brachman is not taking from the gemutlichkeit of the past to add luster to his book, he is giving to us an understanding of past famous desserts with master class level recipes making all recipes from scratch materials rather than the baking mixes which began being marketed in the 1940s and 1950s. This is not a gimmick or a deviation from message. These recipes were, in fact, presented by the baking product companies, as is, to create markets for their base products to compete with Betty Crocker and Duncan Hines. One of the few deviations from true retro recipes is to use cooked eggs rather than raw whenever possible to eliminate any lurking salmonella from contaminated eggs. Otherwise, in the introduction, Brachman states that almost all recipes were reformulated from `authentic period recipes collected from vintage magazines,...'. Some are composites of several recipes and `in a few cases, they are actually retro fakes'. But this really doesn't matter, since except for chapter six (see below), the real attraction of these recipes is the high quality of Brachman's `from scratch' recipe and the retro presentations which will fit so well into a 50's entertaining scheme.

The very reasonably priced book, with a list price of $30, has ten chapters, presenting ten different types of recipes. Practically the only argument I have with the book is that the sixth chapter, `The Posh Nosh - Classic Desserts of the Fancy-Pants Restaurants' should have been first, since the recipes in this chapter are by far the most recognizable to 21st century survivors of the last mid-century. The stars of this chapter are Cherries Jubilee, Bananas Foster, Strawberries Romanoff, Crepes Suzette, Baked Alaska, Peach Melba, Belgian Waffles, and Fondues. A sidebar at the end of this chapter contains my only other disappointment with this book. This blurb lists TV and Movie stars of the recent past and their famous dessert recipe names, with no mention of Danny Kaye, who was, by all accounts, a gourmet cook of the first magnitude.

The other chapters, beginning with the first, are:

`Perfect, Every Time You Bake. Cake...After Cake...After Cake'
`If I Knew You Were Comin' I'd Have Baked A Dozen Cupcakes'
`When the Moon Hits Your Eye Like...' Pies, of course.
`Fruit Cocktails for Two'
`I Tawt I Taw A Pudding Tat'
`Cookie, Cookie, Lend Me Your Comb'
`For Whom the Ice Cream Bell Tolls'
`Willy Wonka, Eat Your Heart Out' on candies and other kids stuff.
`Sauces and Goops', ten retro standard sweet sauces.

Two samples of Brachman's seriously professional technique is his instruction to triple sift all dry ingredients and to butter the bottom of baking pans AND line them with buttered parchment paper. And, since Brachman is entirely self-taught, I am certain he is recommending these techniques from personal experience rather than parroting some cooking school doctrine. This is not to say that Brachman is not giving serious instruction here. He does not belabor accurate measurement, but he does strongly emphasize good organization and laying out measured ingredients in advance. While baking demands high accuracy in measuring weights and volumes, it also requires high accuracy, or at least a high level of attention to time. When you are working with hot sugar or warmed chocolate, things can go from good to bad in seconds.

A symptom of how seriously adult these recipes are is the high incidence of alcoholic ingredients in the recipes. This book is most definitely not kids stuff, even if almost all the alcohol burns off when the desserts are baked. This is not to say there are no kid friendly recipes here. My favorites are the recipes for making marshmallow from scratch and the recipes for ice cream dishes, which do not include making ice cream from scratch.

The success with which Brachman captures the retro spirit of these desserts easily doubles the naturally high value of the recipes in this book. Just as an expert's recipes for sandwiches (Nancy Silverton) and preserves (Christine Ferber) will come as a total surprise to entertained guests. They may expect a coq au vin recipe from Julia Child or Thomas Keller, but they will not expect A-Team effort on the sideboard dishes.

Please take Nick Malgieri's blurb with a grain of salt, as these baking recipes are not necessarily easy. They are just as difficult as they need to be to present first rate baked goods.

Brachman's philosophy may be summed up on page 88 where he says `Humans are the only animals that actually seek out and prefer foods that don't taste good... Here's my point: Healthy can and should be tasty. Fun is good.'

And yes, dear reader, this book is fun and good, very, very good. Buy this book to help learn how to bake.

Pretty, but recipes don't work
When I saw this book, I had to have it. It is beautifully photographed and the text is witty. The problem is, like some other reviewers have mentioned, the recipes don't work. I promised the gang at work I'd bring in delicious Black and White cookies and the results were a waste of time and money. I have tried four different recipes and had trouble with each. I've never attended culinary school, but I'm a pretty experienced home baker. After the recipes failed, I could figure out the problem and make adjustments, but I don't feel it's my responsibility to do that after purchasing a hardback cookbook. Get this book if you want to set it on your coffee table, but don't take it into the kitchen!!! ... Read more

Isbn: 0688164447
Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Desserts    4. Desserts    5. Methods - Baking   

Calphalon 9x13" Cake Pan
Average Customer Review:
Kitchen
list price: $17.99
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Editorial Review

Calphalon pans are made for the serious cook looking for kitchenware built to last a lifetime. This large, 16-cup capacity angel food cake pan features a special reinforced multi-coat nonstick surface, which allows baked goods to slip easily from pan to cooling rack. The exterior is coated to get the best browning results, and the reinforced heavy-duty rims resist twisting, making sure the pan retains its shape. Use only nylon, wood, or coated utensils so as not to scratch or damage the nonstick surface. Remember to hand wash all Calphalon pans--dishwasher detergents are bad for the finish, and their use voids the lifetime warranty. --Dale Steinke ... Read more

Reviews (1)

Great Angel Food Cake Pan
Angel Food cake is a great choice for a dessert, especially for entertaining, because it is relatively low cal and almost everyone likes it. You can add your favorite topping or serve it with ice cream. I like to use fresh sliced strawberries that have been sprinkled with granulated sugar and chilled in the refrigerator to make a syrup for pouring over the angel food cake.

I love my Calphalon angel food cake pan. I was happy to replace my aluminum 2-piece angel food cake pan because I used to cut my finger on the sharp-edged bottom piece. I find that I use the shorter of the baking times listed on the cake mix box. Afler it is baked, the angel food cake slips out of the Calphalon pan very easily with the help of a Calphalon nylon spreader. No more having to invert that aluminum cake pan over a funnel! ... Read more

Asin: B00004SY6H
Subjects:  1. Cake Pans    2. Baking    3. Bakeware    4. (Bake Ware)    5. (Calphlon)    6. (Calaphon)    7. Kitchen    8. Calphalon    9. Metal Bakeware   

KitchenAid KSM90PS 300-Watt Ultra Power 4-1/2-Quart Stand Mixer, Empire Red
Average Customer Review:
Kitchen
list price: $289.99
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Editorial Review

KitchenAid's stand mixer is a substantial piece of equipment: 300 watts of mixing power make child's play of creaming butter, kneading dough, and whipping cream. The kid in you will appreciate how quick and easy it is to mix up a batch of cookie dough; the 4-1/2-quart bowl can hold up to 8 cups of flour, which translates into as many as 192 sweet treats.

This model comes with three attachments: a flat beater for making batter, meat loaf, and all textures in-between; a wire whip for egg whites, mayonnaise, and more air-infused creations; and a hook for mixing and kneading yeast doughs. All three are solid in construction and easily secured to the beater shaft with a simple twist; untwisting them is a bit trickier because the attachment stems are short and can be hard to grasp, especially if they get the least bit greasy. This model also includes a pouring shield for guiding ingredients to their proper destination, and the bowl itself locks tight to the base.

Standing 14 inches high, jutting out a foot, and weighing more than a grown woman's bowling ball, this stand mixer isn't the sort of appliance you'll wipe down and put away. Better to find a square foot of free counter space for easy access; besides, this machine is as pretty as it is rugged--you'll want to show it off.

To complete the package, KitchenAid includes a spiral-bound guide with instructions, mixing tips, and 67 recipes, from crispy waffles to a caramel walnut banana torte. --Betsy Danheim ... Read more

Features

• Measures 13-8/9 by 8-2/3 by 14 inches; 1-year warranty
• 300-watt, 10-speed mixer with tilt-up head for easy access to mixture
• 4-1/2-quart bowl holds dough for 2 loaves of bread
• Includes flat beater, wire whip, dough hook, and pouring shield
• Bowl and attachments, except wire whip, are dishwasher-safe for easy cleaning

Reviews (10)

Great Mixer - but not for heavy/big jobs
My husband purchased this mixer for me several years ago. Since it is SO HEAVY, and I had too little counter space, it sat unused a lot (under the sink) until about a year ago. Once I got into the habit of using it, I never wanted to go back to a hand mixer! It was easily my favorite appliance until I started making bread with it. The first time I tried it, I thought it might levitate off the counter! After the 3rd/4th attempt at bread dough, it broke (just as several other reviewers) where engine turns but tools do not. I would not attempt bread dough! But for every other use, its fabulous!

I Love My Mixer (and I'm not ashamed to say it!)
If my house was on fire, and I knew the hubby and kids were safe (of course), I would grab my Kitchenaid.It's red and shiny and powerful and the best thing in my kitchen (I have LOTS of gadgets...)!I've had mine for about 10 years, and it's still going strong.I managed to get mine on sale, but I think it's worth every penny, no matter how much it costs.If you love to cook and bake, you NEED this.Bread dough, cookie batter, meringue, whatever you can think of, this baby can do it!I don't care what kind of car I drive, but my mixer must be a Kitchenaid!!!

Our suffering has ended.
For a long time my wife and I have suffered with many types of mixers.....from hand mixers to electric and nothing seemed to work well. When I saw my Wife going through the same agony, I decided to put an end to it. We will suffer no more. This thing is amazing and it is definitely a piece of equipment that no kitchen should be without. This has cut down on the work, time and effort.Money well spent. Thanks. ... Read more

Asin: B00004SGGA
Subjects:  1. Small Appliances    2. Electrics    3. Stand Mixers    4. (Standmixers)    5. (Kitchen Aid)   

Kuhn Rikon LaPatisserie Cookie Press and Decorating Set
Average Customer Review:
Kitchen
list price: $24.99 -- our price: $17.95
(price subject to change: see help)
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Editorial Review

Make dozens of cookies or pastries and decorate cakes in no time with Kuhn Rikon's one-handed cookie press. Lightweight and easy to use, this baking tool is a simple one-handed operation. With 20 different cookie discs you can make whatever type of treat your favorite cookie monsters desire--why not be adventuresome and try a new version every week? Frosting cakes is also more fun with six tips to choose from and a 6-inch see-through barrel allows you to keep an eye on how much dough or frosting remains in the barrel so you don't run out mid-cake. Included in the deal is a recipe and instruction booklet for more cookie ideas. Pinwheels, anyone? --Meg Heffernan ... Read more

Features

• Plastic and steel parts clean easily in soapy water
• Press extrudes cookie dough through 20 unique steel disks
• Tube holds dough for about 30 cookies
• Six stainless-steel tips for decorating cakes and other confections
• 8-3/4 inches long

Reviews (15)

Plastic and quite a bit more....
The instructions say:
Do NOT use non-stick cookie sheets or parchment.
Make sure the cookie sheets are cold.

It was hard to find cookie sheets that were not non-stick on Amazon.I finally went with the WearEver line.This cookie pressis plastic and light metal (Swiss made in China).I hope, after ordering the 'non' non-stick sheets, it works.Will update with a more positive review (I hope).Till then, the best I can do is 3 Stars.

Elegant cookies fast!
I got this press to replace my old Pampered Chef one in time for holiday baking and am so glad that I did!I just finished my second batch of spritz cookies in record time.I've used four of the 20 plates so far and only had two incomplete cookies, both of which were the first press after a refill using a very intricate plate.The cookies are small and dainty-looking, but are not fragile (a problem I had with the larger cookies made by my old press).The only problem I have with this one is that the plunger is concave instead of flat, which makes the last cookie come out as a blob.Of course, there is no shortage of volunteers in my house to dispose of the "extra" dough, so it's a problem I can live with.I haven't used it as a decorator yet, but plan to in the near future.I am very glad to see that the decorator adapter takes standard tips, so I can easily use the ones I already have in addition to the ones that came with it.All in all, a great product for a great price.

Update: I used the press to fill thumbprint cookies with icing and was very pleased.The press gave me a great level of control and was easier to use than other decorators I've tried.

Nice addtion to the kitchen
This cookie press is just what I was looking for.Some of the discs are easier to use than othes, but it is fun and makes great cookies.It is pretty easy to clean and to learn.With the enclosed directions no one could go wrong with this. ... Read more

Asin: B00004T136
Subjects:  1. (Xmas)    2. (X-mas)    3. Cookie Presses    4. Cake Decorating    5. Cookie Decorating    6. Icing    7. Cookie Cutters    8. Cookie Stamps    9. Baking Utensils    10. Tools    11. Baking    12. Holidays    13. Christmas   

Wilton Supreme Cake Decorating Set
Average Customer Review:
Kitchen
list price: $29.99
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Editorial Review

If you've dreamed of becoming a cake decorator extraordinaire, this decorating set from Wilton has everything you need to get started. Learn how to make icing leaves, roses, stars, ribbons, and basket-weave designs with the 18 different metal decorating tips. Those perfect icing roses everyone is always so eager to pluck off the cake are easily fashioned with the help of the 1-1/4-inch flower nail, and the angled metal spatula is just right for creating smoothly iced surfaces. The set includes 12 disposable plastic icing bags, five jars of icing colors, and two quick-change tip couplers that allow you to use several tips with the same bag of icing. Most importantly, Wilton provides an easy-to-follow instruction booklet that clearly illustrates all the basic techniques, as well as some more elaborate ones--15 different imaginative cake designs are explained in detail. Also included are several cake and icing recipes. --Marianne Painter ... Read more

Features

• Clean metal tips with warm water and soap, dry with cloth
• Complete tool set for frosting and decorating cakes
• 52-piece set includes tips, icing bags, metal flower nail, and two tip couplers
• Storage tray and 8-inch angled spatula included
• 36-page instruction booklet illustrates icing techniques and designs for 15 cakes

Reviews (2)

Not for beginners!
It looks like it would be a good buy. But it really wasn't for me. I purchased this a few months ago when I began decorating cakes. The only thing good I can say about the set is the book was very helpful and easy to follow.The food coloring, while professional coloring, was very hard to use (no dropper), measure (no dropper) and horribly stained everything it came in contact with. It is not for beginners! And while you do get a good assortment of tips - you may find that you do not use half of them. I found I could pick out tips at my local Five and Dime Store for less than a dollar. And if you are considering getting this as a gift for a cake decorating enthusiast, chances are they already have all the tips they would have used from this set.

Wilton Cake Decorating Set
I have two daughters who are interested indecorating cakes.This is priced right for the beginner to get all she or he needs to get started.I learned how to decorate cakes 18 years ago and still use my original tips. They must last forever!This is a wide selection of tips that willallow you to make many designs, practically any that you can think of! ... Read more

Asin: B00004S7YF
Subjects:  1. Icing    2. Cake Decorating    3. Cookie Decorating    4. Food Coloring    5. Baking Tools    6. Decorating Tools    7. (Decoration)   

Petal Pan Set
Average Customer Review:


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Editorial Review

Try something a little bit different for your next wedding, shower, or other special celebration with these elegant petal-shaped cake pans. Made by Wilton, a leader in cake and candy pans and cake decorating supplies, the pans provide consistent, reliable results so there are no unexpected surprises. The petal-shaped pans add a fresh and personal touch; decorate with edible or marzipan flowers for added effect.

Since the pans come in four different sizes and are in a nonstandard petal shape, a baking and serving chart on the packaging helps determine the appropriate baking time and amount of batter required for each pan, as well as the quantity of batter and icing needed overall. Decorating ideas are included on the packaging as well. The 2-inch deep pans, deeper than standard cake pans, ensure cake sides are straight and smooth for easy icing. The medium-weight aluminum guarantees a thin, evenly browned crust, but does require buttering, flouring, or using parchment paper so cake doesn't stick to the pan. --Emily Wolf ... Read more

Features

• A set of graduated-size petal-shaped cake pans to help you create fabulous tiered cakes or i...
• Set of 4: 6", 9", 12", and 15" diameter pans.
• Durable anodized aluminum. Even heating for exceptional baking performance.
• See Product Description below for a complete description of this item.
• 2"D

Reviews (1)

for a different look for your wedding cake
I have just used these pans to bake a wedding cake and it turned outbeautifully!! Everyone at the wedding couldn't stop complimenting on thedesign of the cake. These pans work wonderfully because they are made of athicker construction than other pans. This prevents them from burning thecake easily. Also, they are made of a very good quality aluminum whichprevents them from rusting or chipping. Who wants a cake with chips ofpaint in it??? The cake baked in these pans was easy to decorate andstacked beautifully. So, for a different look in a wedding cake I woulddefinitely recommend this cake pan set!! ... Read more

Asin: B00004S7YL

Kaiser Bakeware Tinplate 10-Inch Springform Pan
Average Customer Review:
Kitchen

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Editorial Review

This 10-inch springform pan is essential kitchen gear for baking cheesecakes, mousse cakes, tortes, and other delicate cakes requiring a pan with a removable bottom. Made by Kaiser, the largest bakeware manufacturer in Europe and the second largest in the world, this handy pan ensures consistent, high-quality results and superior baking performance.

To use, buckle together the bottom and the sides before pouring in the dough and baking; the removable waffle pan bottom forms a tight, leak-proof seal when clasped into place. Once cooled, remove the cake from the pan by releasing the buckles--designed for easy release to ensure that cakes retain their molded shape and the pan remains symmetrical. Have no fear about overusing the buckles, because they'll last through years of use with a lifetime guarantee. The pan's heavyweight tinplated steel provides quick, gentle, and efficient heat distribution, so cakes brown evenly, and the pan won't warp or bend in intense temperatures. Its tinplated surface also protects the pan from rust and scratches; wash and dry the pan gently and thoroughly to ensure long-lasting protection. --Emily Wolf ... Read more

Features

• Essential for cheesecakes, mousse cakes, and tortes
• Measures 10 by 2 inches
• Heavy-weight tinplated steel construction
• Hand washing recommended
• Made in Germany

Reviews (1)

First Springform pan
I'd wanted a springform pan for some time but all I could find were the expensive professional ones. When I saw this one the price was just right. When I recieved the pan I almost immediately made a cheesecake in it. I discovered that it heated the product evenly and didn't burn. I would recommend this to anyone wanting to expand their baking skills without expensive equipment. ... Read more

Asin: B00004RC4I
Subjects:  1. Cake Pans    2. Springform Pans    3. (Spring form)    4. Baking    5. Bakeware    6. (Bake Ware)   

Roshco 100-Piece Plastic Cookie Cutter Set
Average Customer Review:
Kitchen
list price: $12.99 -- our price: $7.99
(price subject to change: see help)
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Editorial Review

With 100 shapes to choose from, this cookie cutter set offers kids the perfect combination of fun and education. Placing the cutters in their various categories, for example, is a playful exercise that teaches abstract logic and builds confidence. Categories include letters, numbers, geometric forms, animals, plants, vehicles, symbols (such as adollar sign and a question mark), seasonal themes, and miscellaneous shapes such as an umbrella and a bell. The cutters are formed of stiff, durable plastic, are colorful and fascinating enough to be used outside the kitchen, and are dishwasher-safe. A tip to grandparents: keep this set handy as a special treat, unique to your home, for little visitors. --Fred Brack ... Read more

Features

• Cutters are stiff, durable plastic--dishwasher-safe--in many colors
• Cutters form cookies in a huge array of fun, educational shapes for kids
• 100 shapes include numbers, letters, geometric forms, animals, plants, vehicles
• Sports (baseball bat, tennis racquet, etc.), seasonal (Santa, pumpkin, etc.)
• Symbols (dollar sign, question mark, etc.), miscellaneous (umbrella, etc.)

Reviews (26)

not worth the money
these are not worth it. the dough get stuck in the cutter and it is very hard to get the dough out. I had to stop right in the middle of baking and go and buy metal cutters to finish my holiday cookies.I will now give these to the day care next to me for the kids to play with.

SIMPLY VALUE FOR MONEY, unlimited by imagination!
Hmm... Roshco 100-Piece Plastic Cookie Cutter Set - simply value for money!

If you have kids below 16, go for it.
As for me, I am forever young at heart especially with this 100 cookies cutters!

As for baking, some of the cutters are so BIG (so will be the cookies! I have to watch my weight!), unless you have a baking party for kids.
Each kid get to choose their favourite cutter to bake the cookies. Parental supervision is a must since the cookies dough do get stuck on some cutter.
At the end of Baking Day, each kid get to bring home - their prized cookies of the favourite shape! Hey MUM, LOOKED! My football cookies!

Another option, kids can draw outline of the various cutter on Art and Craft Day, and PAINT their Mona Lisa masterpiece!

Whatever you want to do with this cutter, simply limited by ones's imagination!

Exploit and explore.
I am sure many did especially with the alphabet and number cutters.

psst...the cutters occupy reasonable amount storage space.

Big ones
The cookie cutters are good... that is if you like to make cookies the "american" size!! Boy! They are BIG, so not only the cookies are going to be huge but you need a lot of space to store the whole collection. As for the shapes I was dissapointed with the selection, it is not that great. I love the complete alphabet though. ... Read more

Asin: B00004SCOJ
Subjects:  1. Cookie Cutters    2. Cookie Stamps    3. Baking Utensils    4. Tools   

Mrs. Fields Best Cookie Book Ever!: 130 Delicious Cookie and Dessert Recipes from the Kitchen of Mrs. Fields
Average Customer Review:
Paperback (01 October, 1996)
list price: $9.95
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Reviews (18)

Mrs. Fields Best-130 Delicious Cookie and Dessert Recipes
I have just received my sixth copy of Mrs. Fields Best Cookie Book Ever. My daugher found it at the library-very old, yellow, torn. She and her daughters were writing recipes and trying recipes from it and they are delicious. Maybe this is an old cookbook but it keeps up with modern times.Now all my daughters and two granddaughters have it.What a rare find!Most were brand new and bought used and were in perfect condition.Most not even out of wrappers.

good one to have in the kitchen
I like the fact that there's a variety of different cookies.
I've also made quiet a number of them.All taste pretty good.
Flavor combinations of the cookies surprised me at first but
proven good aroma and pleasing on the palet.My favorite is
the Banana chocolate chip cookies.Except I replace the chocolate chips for white chocolate chips it brings out the flavor of the bananas.The only thing I don't like about this book is that
I wish it had more recipes.

My favorite cookie book!
This is my favorite cookie cookbook.Pictures of every recipe, is what makes it special.I'm on my second copy. ... Read more

Isbn: 0783548303
Sales Rank: 336107
Subjects:  1. Cookies    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Cookies    5. Courses & Dishes - Desserts    6. Desserts   

Bar Cookies A to Z
Average Customer Review:
Hardcover (01 October, 1994)
list price: $15.00
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Reviews (2)

Yum, Yum: I get hungry just looking at the pictures
I own about 100 baking books (ok, maybe 50) and this is my favorite.It has great color photgraphs (just about every recipe has a photo.)I especially like the Island Bar (coconut, nuts, chocolate: what's not to like?)The Utterly Delicious Bars (caramel and brownies) are also good.I highly recommend this book.

Bar Many
This book is absolutely beautiful to look at.The pictures are so pretty that they make you want to bake everything immediately.I made the applesauce bars, and the praline topping was so delicious that even thoughI am not ordinarily excited by apple desserts, I wanted to eat the wholepan.I took the pan to work instead and people offered to fall on theirknees and worship me.I also made the chocolate chip bars, which I foundto be unexciting.However, after the great first experience and the greatpictures, I look forward to trying more. ... Read more

Isbn: 1881527557
Sales Rank: 269901
Subjects:  1. Brownies    2. Brownies (Cookery)    3. Cooking    4. Cooking / Wine    5. Courses & Dishes - Cookies    6. Squares (Desserts)   

BIA Cordon Bleu 11-Inch Fluted Porcelain Pie Pan
Average Customer Review:
Kitchen
list price: $12.99
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Editorial Review

Taste it: wonderful pies hot out of the oven, for all to enjoy. This beautiful white porcelain pie pan will take you there. Safe in the microwave and the oven, the 11-inch traditional-looking pan from Cordon Bleu has a special nonslip surface on the bottom and a fluted edge for a safer grip--no more slips, trips, and falls. When you are done baking, and when the last slice is gone, you can put the pan in the dishwasher for easy cleaning. --David Drury ... Read more

Features

• 11 inches wide by 2-1/2 inches high
• White porcelain construction
• Oven-, microwave-, and dishwasher-safe
• Nonslip bottom surface

Reviews (1)

Baking with Style
A very stylish 9 inch porcelain pie pan (the handles exetend out to 11 inches) that also can be used as a serving dish.Easy to grab serving handles are part of this pie pan. We love it. ... Read more

Asin: B00004S4VV

Instant Gratification : No-Hassle Desserts in Just About No Time
Average Customer Review:
Hardcover (16 May, 2000)
list price: $24.00 -- our price: $24.00
(price subject to change: see help)
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Editorial Review

Instant Gratification is dangerous. The very notion of creating a dessert, from scratch, in 15 minutes or less is itself fantastically appealing. But when the recipes are as tempting as those that Lauren Chattman, a pastry chef, has devised in this clever collection of 110 quick desserts, then anyone who cares about their waistline should run far, far away. Chattman knows too well what she is doing and the shortcuts she creates--say, for a silky peanut butter pie made with a chocolate wafer crust or a chocolate mousse cake made with only three ingredients--never stint on the quality of ingredients. So when she suggests cake flour for a finer-crumbed quick cake, Pernigotti cocoa powder for its full chocolate flavor in a custard, and Dufour puff pastry for its buttery flake in a turnover, smart readers will heed her advice. Recipes that take 15 minutes or less are always attractive to beginners, but advanced cooks pressed for time will appreciate the intuitive way Chattman goes about paring down more complicated desserts to their essentials, isolating what makes them taste great and bringing them to the fore. Her explanation for the Sautéed Brown Sugar Bananas over Coconut Ice Cream explains her method perfectly: "One day when I was making some filling for banana tarts, I tasted the sautéed bananas. I halted my tart-making immediately and decided instead to use the bananas as an ice cream topping." --Sumi Hahn Almquist ... Read more

Reviews (6)

15 Minutes or Less!
The introduction of "Instant Gratification" goes into the elements of a good 15-minute dessert, like a streamlined ingredient list and carefully-constructed recipes. Ms. Chattman also goes into ways that you can make your recipes go faster, like being organized and working deliberately. The 15-minute mark, by the way, doesn't include things like baking time or chilling time. It's for the actual work you have to do. The intro also discusses various time-saving kitchen implements and ingredients.

Only one of the chapters ("When You've Got to Have It: Unbelievable Desserts in 15 Minutes Flat") actually guarantees you a 15-minute time frame. The others might take you, oh... 20 minutes. Or 25. And the recipes aren't just quick, they're easy. They come with lists of equipment so you won't get caught short.

My only gripe with this cookbook is that some of the ingredient measurements are a little off. For instance, we found that the amount of gelatin called for in a couple of chilled recipes wasn't quite enough. Otherwise, however, the tastes are fabulous! For example, we made the White Chocolate-Mint Truffles. Bet you didn't think you could make truffles in just a few minutes, huh? Well, okay, we were dubious too. The only thing that took a little time with the truffles was chopping the white chocolate. Then you add some hot ingredients and melt it into one big mass. You add the mint extract and refrigerate. Once it's set, you sit down with a bowl of cocoa powder. You dig out bits of white chocolate goo,roll them into balls, roll them in the cocoa powder, and stick them in the refrigerator. That's it! And oh, were they delicious--as has been every single other recipe we've made from this book.

So if you sometimes need a dessert in a hurry, or just want to take a break and make something quick and easy, "Instant Gratification" is a great cookbook to have around!

Lots of easy, quick recipes
This is a family dessert book designed and written for the home cook. The ingredients are easy to find and the recipes are simple and straight forward. Some of these recipes can actually be prepared in 10 mins and the results can actually be quite impressive. However, they call for a lot of sour and heavy cream, which are quite high in fat, and some call for a lot of butter as well. I was also disappointed by the lack of photography; I always like to see a picture of the finished product before attempting to try a recipe. The only photos you'll find in this book are on the cover.

Great for Unexpected Guests
The recipes in this book really are quick, easy to prepare and delicious. People might even guess that you spent hours in the kitchen! A wide range of desserts are offered, so everyone should find something tempting. Ingredients are usually kitchen staples and will be on hand in most kitchens. Good recipes for anyone who doesn't want to spend a lot of time in the kitchen. ... Read more

Isbn: 0688169104
Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Desserts    4. Desserts    5. General    6. Methods - Barbecue & Grilling    7. Methods - Quick & Easy    8. Quick and easy cookery    9. Cooking / Barbecue   

Cheesecake Extraordinaire : More than 100 Sumptuous Recipes for the Ultimate Dessert
Average Customer Review:
Paperback (01 September, 1994)
list price: $16.95 -- our price: $11.53
(price subject to change: see help)
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Reviews (19)

Very Appropriately Named for this book
I have tried several recipes in this book. I have tried them as is and I have varied the recipes a bit. It is impossible to make one that doesn't taste good. I have made them for gatherings and I have even had people offer to pay me to make cakes. The recipes are simple to follow, and there are lots of baking tips in the front of the book. The only thing that I would suggest is that if you like your desserts sweet, put a little more sugar in the filling or add some sugar to the crust. Also, if you want to add some more color to the cake, add some brown sugar to the filling. For example, most of the recipes call for 3/4 cup of sugar. If you want put 2/4 c. of sugar and 1/4 c. of brown. I love the color of the cakes when I bake them this way.
This book is truly a gift to share with others. Just like my new beverage of choice that replaced my morning brew. Its called s oyfee and taste so wonderful with no caffeine or acids. Organic and made from soya! Bye bye acid stomach and hello healthy tummy! Google it under "acid free coffee"

My cheesecake Bible
The recipes in this book are wonderful. The instructions are clear. The "why's" and "how's" of perfect cheesecake making are explained in detail. I've made good cheesecakes before, but this book has certainly added tasty variety to my repertoire. My tasters always comment on how delightfully creamy and not-too-rich the cheesecakes are. My latest creation, which I re-named "Chocolate-covered Cherry Cheesecake" went over extremely well at a Thanksgiving gathering.

Appropriately Named
I have make several of the recipes in this book and they ALL have turned out fabulous. Some of my friends even offered me money for the cakes. As far as the reveiwers that mentioned the liquors, Icouldn't disagree more. Yes there are some that use liquor, but, not all of them use it. The liquor based ones that I have made were not strong to me, but they might be to someone that is sensitive. In my opinion, the alcohol cooks off in the cooking prosses, so what is left the the flavor of the liqour it's self.
I would suggest that you put a little more sugar in the filling or in the crust, if you like it sweet. Also, I like to put some brown sugar in the filling, even if the recipe does not call for it. It adds a wonderful rich color to the cakes. ... Read more

Isbn: 0809235447
Sales Rank: 44389
Subjects:  1. Cheesecake (Cookery)    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Cakes    5. Courses & Dishes - Desserts    6. Specific Ingredients - Dairy    7. Cooking / Desserts   

Sugar Pie and Jelly Roll: Sweets From A Southern Kitchen
Average Customer Review:
Hardcover (06 October, 2000)
list price: $18.95 -- our price: $18.95
(price subject to change: see help)
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Reviews (4)

True southern sweets
You cannot grow up in the south without being called "sweetie pie", "honey" or "sweet pea" or any derivitive thereof.Sweetie Pie and Jelly Roll combines this time honored tradition with a cookbook of favorite southern sweets.Interspersed between the recipes are memories of southern life.I think my favorite cook books are those that combine good food with good storytelling.The recipes cover candies, crumbles, pies (Peace Pie is a favorite), cakes, desserts, puddings (real cooked puddings...yummy) and sauces.You cannot pass up trying Christmas Orange Cake, Shoofly Pie, and Peannut Brittle ...all very easy and wonderful to eat.The watercolor illustrations enhance a very delightful book.

a great looking book
I've only tried one of the recipes so far and it was good, but the additional value of the book is the way it looks, the illustrations are really charming and the design, flawless.It would make a prefect gift.

Who needs an entree? Go straight to dessert.
The desserts in this charming book are simple to make, gorgeous to look at, and scrumptious to eat. Ms. Gourley's childhood years on a North Carolina farm are remembered with an embracing warmth, and lovingly filled out with old recipes from family and friends. If that isn't enough, her art is as mouth-watering as her desserts, especially the divider sections of the book. Each section opens with a double-page spread watercolor of fruit ripening on trees, and the deftness of her brushwork is almost oriental, but with an added American exhuberance. I guess you can tell I loved this book. I bought one copy for myself, several more to give as gifts, and I'm certain that anyone who buys or receives this book will be delighted. And they will soon be in the kitchen, making magic. ... Read more

Isbn: 1565122755
Sales Rank: 543918
Subjects:  1. Cookery, American    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Desserts    5. Desserts    6. Methods - Baking    7. Regional & Ethnic - American - Southern States    8. Southern cooking    9. Southern style    10. Techniques - Watercolor Painting    11. Cooking / Desserts