The Virtual Bookcase : Shelf Cook books
Tasty books to read and use in the kitchen with recipes, ideas for cooking and related information.
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Review:Cake mixes are undoubtedly convenient, but do they produce good cakes? They can, says Anne Byrn, author of The Cake Mix
Doctor, if you know how to tweak them. Doing this involves the addition of ingredients to enrich the mixes and flavorings to enhance
and, in some cases, conceal questionable tastes. To prove her point, Byrn offers more than 175 recipes for mix-based cakes and
other desserts, including formulas for frostings that, Byrn maintains, must be made from scratch. The results are convincing; readers
interested in satisfying, dependable desserts prepared quickly and with little fuss should welcome the book.
Beginning with a useful discus...
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Review:Twin sisters Mary Corpening Barber and Sara Corpening Whiteford have whipped up yet another yummy title with Super Smoothies,
a lusciously illustrated collection of 50 healthy drinks perfect for folks who do not cook but do look after their health. The sisters give
explanations of everything--such as how to peel and cut up all the fruits and vegetables involved--while introducing such
unfamiliar ingredients as wheat-grass juice and calming kava. The easy-to-follow advice includes all sorts of tips, like using only the
ripest seasonal fruit and crushing ice cubes before placing them in the blender. Not only are these smoothies delicious, they're
pa...
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Review:For his first book, The Making of a Chef, hands-on journalist Michael Ruhlman attended the most prestigious cooking school in the
U.S., the Culinary Institute of America. He also earned his chef's whites and began cooking professionally. Ruhlman ventures further
into the secret lives of chefs with his second book, The Soul of a Chef. This enthusiastically researched report is divided into three
parts: The first concerns the Certified Master Chef exam, a brutal weeklong cooking marathon that measures the skill levels of
professional chefs. The second and third parts of Ruhlman's book are devoted to the careers of two different chefs, Michael Symon
...
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