Review by Library Journal Review
A cake makes a welcome addition to every occasion, and with nearly 200 original recipes for all skill levels and tastes, Boyle's eighth book offers something for everyone. Introductory chapters cover ingredients, equipment, technique, and d?cor; eight subsequent chapters cover different cake types-from butter- and oil-based cakes to coffee cakes, flourless cakes, cheesecakes, and meringue cakes. Boyle, currently the food editor of Chocolatier and Pastry Art & Design magazines, offers her versions of numerous classics (e.g., German Chocolate, Carrot, and Chiffon), along with her own enticing recipes for Cinnamon-Swirl Buttermilk Pound Cake, Coconut Lime Mousse Cake, Orange Chiffon, and Chocolate Almond Coconut Cake. Each recipe is rated for difficulty, from simple to advanced, with the difference among them primarily being the time it takes rather than the technique involved. This title concludes with chapters on fillings and frostings and basic recipes that include buttercreams, ganaches, sauces, and ice cream. Well written, easy to read, and beautifully photographed, Boyle's book is destined to become a classic and is highly recommended for all collections.-Pauline Baughman, Multnomah Cty. Lib., Portland, OR (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Review by School Library Journal Review
Starred Review. A cake makes a welcome addition to every occasion, and with nearly 200 original recipes for all skill levels and tastes, Boyle's eighth book offers something for everyone. Introductory chapters cover ingredients, equipment, technique, and décor; eight subsequent chapters cover different cake types--from butter- and oil-based cakes to coffee cakes, flourless cakes, cheesecakes, and meringue cakes. Boyle, currently the food editor of Chocolatier and Pastry Art & Design magazines, offers her versions of numerous classics (e.g., German Chocolate, Carrot, and Chiffon), along with her own enticing recipes for Cinnamon-Swirl Buttermilk Pound Cake, Coconut Lime Mousse Cake, Orange Chiffon, and Chocolate Almond Coconut Cake. Each recipe is rated for difficulty, from simple to advanced, with the difference among them primarily being the time it takes rather than the technique involved. This title concludes with chapters on fillings and frostings and basic recipes that include buttercreams, ganaches, sauces, and ice cream. Well written, easy to read, and beautifully photographed, Boyle's book is destined to become a classic and is highly recommended for all collections.-- Pauline Baughman, Multnomah Cty. Lib., Portland, OR (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted. All rights reserved.
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
