Juni 23, 2011
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Free Ebook Chocolate Chip Sweets: Celebrated Chefs Share Favorite Recipes
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Chocolate Chip Sweets: Celebrated Chefs Share Favorite Recipes
Free Ebook Chocolate Chip Sweets: Celebrated Chefs Share Favorite Recipes
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Review
"Zabar offers ideas for a well-stocked pantry and the essential tools for baking in a modern kitchen. Chocolate chip cookie lovers could just live in the first two chapters, testing and perfecting peanut butter chocolate chip cookies or Cinnamon Chocolate Chip Sandies . . . There are cakes both plain and fancy, in recipes such as Chocolate Chip Buttermilk Cake or Chocolate Blackout Cake. There are also pies, eclairs, spoon desserts, and hot beverages."-THE HOUSTON CHRONICLE"Tracey's passion for baking comes through in her writing, and being a home baker herself, she has a knack for choosing recipes that are approachable but still interesting. Thanks to the wisdom and creativity of her celebrity cheg friends, recipes that may sound 'basic' have unique twists that make them better. . . This is more than just a book with chocolate chip cookies. Altogether there are 85 recipes for cakes, pies, desserts, drinks, breakfast treats and breads." -CookieMadness.com"Tracey Zabar has brought us a world of delight in Chocolate Chip Sweets."-BAKEPEDIA.COM "Chocolate Chip Sweets is a beguiling collection of fresh approaches to cookies, fancy cakes, pies and pastries, and desserts you eat with a spoon. . . Chocolate chips have the starring role, but if you are not a chocoholic, consider a delectable banana bread or a Sicilian pistachio torta to name just two." -EVERETT POTTER'S TRAVEL REPORT
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About the Author
Trained as a baker, Tracey Zabar is the author of five books, including One Sweet Cookie and Charmed Bracelets. She is also a jewelry designer. Ellen Silverman’s photographs have appeared in many cookbooks, including Karen DeMasco’s The Craft of Baking, as well as in leading lifestyle magazines.
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Product details
Hardcover: 176 pages
Publisher: Rizzoli (September 22, 2015)
Language: English
ISBN-10: 0789329484
ISBN-13: 978-0789329486
Product Dimensions:
7.5 x 0.8 x 9.4 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
5.0 out of 5 stars
1 customer review
Amazon Best Sellers Rank:
#305,987 in Books (See Top 100 in Books)
The four things I baked turned out great in appearance and I liked the taste of them all except for the chocolate chip cookies, the first thing I baked out of this. There are still quite a few things I want to make out of the book, including several more chocolate chip cookie recipes. There aren't enough photos of the finished products and I wish publishers would understand the importance of them. I prefer to see what I'm baking before I actually bake it.There's a good variety of recipes, like cookies, cakes, muffins, pies, and so on. I like that you can omit chocolate chips and substitute other things in place of them, like dried fruits and nuts, and create your own recipes. I'm pretty happy with this book and can't wait to try more recipes.I received this from the publisher in exchange for an honest review._________________________________THINGS I MADE:JACQUES TORRES CHOCOLATE CHIP COOKIES- This cookie is the one on the books cover. It looks a lot better than it tasted. It's very buttery. It's attractive but I don't care for the flavor of them and wouldn't make them again. The dough balls spread out nicely and I love the crackle top.RASPBERRY MUFFINS- These are incredibly moist, almost too moist because of the raspberries. The tops were gummy the next day. They're not quite sweet enough. Despite those things this is a very good recipe. The muffin cups are almost 2" in diameter. The baked muffin tops are flat like in the photo in the book.the chocolate and used whole milk in place of cream. They're supposed to be made with cake flour but I used all-purpose and just left out two tablespoons of it. I made half the recipe and got 23, using a 1 tablespoon cookie scoop to measure out the batter.PEANUT BUTTER CHOCOLATE CHIP COOKIES- These are beyond great and worth the price of the book. They have oats in them and only three tablespoons of peanut butter. I was positive I wouldn't be able to taste the peanut butter but I was wrong. I can taste and smell it. I think someone experimented with an oatmeal chocolate chip cookie recipe by adding a little peanut butter to it and that's how this recipe came to be. Just for the heck of it I'll add an extra tablespoon of peanut butter to make 1/4 cup/4 tablespoons.OATMEAL RAISIN COOKIES- These turned out great. I made half the recipe. I left out the chocolate chips and added chopped pecans and cinnamon. We were told to let the melted butter cool 'slightly' so I let it cool for just ten minutes. The temperature dropped 30 degrees, from 136 down to 106 Fahrenheit. I got 38 dough balls using a 1 1/2" diameter/1 tablespoon scoop. It took eighty minutes for the dough to be firm enough to scoop out. The dough spread out good and these baked in 10 1/2 minutes. My only complaint is that the dough needed more salt. I think I'll use 1/2 teaspoon of cinnamon next time, not 3/4 teaspoon. I'll definitely make these again and maybe divide the dough in half, adding chocolate chips to one half.More detailed review here, bit.ly/1Ok9Nda
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