Rose's Celebrations

Rating:
Summary: One of the best cookbooks I have ever owned!
Review: I love Rose Levy Beranbaum's cookbooks, but this one is one of her best!The recipes are explained in full detail, with tips on how to avoid the most common problems.There are gorgeous full color photos and well thought out serving ideas. The recipes are all wonderful, especially the chocolate orange cheesecake, lamb osso buco, graavlax, cookies, and of course her beautifully decorated cakes. The book also includes staple recipes, and listings of where to buy some of the more exotic ingredients and suggestions for those that are less daring. An all around wonderful cookbook

Rating:
Summary: Roses Celebrations
Review: The photography is spectacular as always with Roses books. I just made my first recipe from the book: Lavender Ice Cream on pg 93 and came across a discrepancy that I hope does not echo throughout the entire tome. The first one is the fact that you're to use a SMALL saucepan and stir the yolks (5.25 ozs), part of the sugar and salt and add 32 ozs. of hot cream/milk to this mixture. A small saucepan is usually 1 qt to 1-1/2 qts and too small for a recipe this size. In addition, the lavender does not get strained as is shown in the photo. In terms of visuals and texture, it doesn't get high marks, although the flavor is absolutely heavenly. I would suggest steeping the lavender in the hot cream/milk, making the creme anglaise and then straining the entire thing. Since this is my first recipe, it would be unfair to rate all the recipes as problematic. The recipes do seem very good.

Rating:
Summary: Roses Celebrations
Review: The photography is spectacular as always with Roses books. I just made my first recipe from the book: Lavender Ice Cream on pg 93 and came across a discrepancy that I hope does not echo throughout the entire tome. The first one is the fact that you're to use a SMALL saucepan and stir the yolks (5.25 ozs), part of the sugar and salt and add 32 ozs. of hot cream/milk to this mixture. A small saucepan is usually 1 qt to 1-1/2 qts and too small for a recipe this size. In addition, the lavender does not get strained as is shown in the photo. In terms of visuals and texture, it doesn't get high marks, although the flavor is absolutely heavenly. I would suggest steeping the lavender in the hot cream/milk, making the creme anglaise and then straining the entire thing. Since this is my first recipe, it would be unfair to rate all the recipes as problematic. The recipes do seem very good.

Rating:
Summary: one of my favorite cookbooks
Review: This is a colorful, well-illustrated cookbook with recipes for many kinds of celebrations. The recipes I've tried work well and are delicious, and the author's obsessively detailed style makes it easy to follow her recipes. It is worth trying to find this book.