THE GOOD COOKIE

"The strength of [The Good Cookie] lies in the author's own imagination and tempting recipes for orange cream bars, coconut custard squares, raspberry-filled shortbread fingers, monster fudge nut brownies, and other delectables ... Recipes are well laid out, instructions are easy to follow, and the color photographs are an inspiration.  Baking tips, sources for equipment, storing and shipping guidelines and a 'bite-sized history of the cookie' ... are informative and will be of particular interest to novices ... Recommended."   - LIBRARY JOURNAL

DINER DESSERTS

In including Diner Desserts among the THE LOS ANGELES TIMES'  Top Ten cookbooks (in its “Best of 2000" feature), the  food editor wrote:  “Don't be put off by the title or the design. This book is nothing less than a celebration of American sweets by a top-notch recipe writer. There's nothing fancy here and no fussy reimaginings, just good old-fashioned cheesecakes, pies, puddings, cakes and cookies done to a very high standard.”

“[Diner Desserts is] filled, cover to cover, with mostly timeless favorites,  many of which … are suited to summer. I was delighted to find finely tuned recipes in [Diner Desserts]. It's no surprise that Boyle, the food editor of the magazines Chocolatier and Pastry Art & Design, knew what she was doing when it came to writing the recipes. [They] are never highfalutin, and are so reliable that they're truly fun to prepare and serve. That's what summer's all about.”

— THE NEW YORK TIMES

“Tish Boyle, best known to dessert fans as [a] talented food editor, has … recipes for diner desserts that will surely make you want to run to the kitchen… Diner Desserts is filled with excellent well-tested recipes [that make preparing] those humble but incredible sweets a breeze for the home cook or baker…”

— THE  HOUSTON CHRONICLE

“Now a collection of classic diner sweets has arrived, meaning you can re-create right in your own kitchen that great cheesecake, the creamy rice pudding and the hot-fudge sundaes you loved as a child ... Cakes here are particularly luscious ... there's a also a great section on puddings ... if you want to brush up on your diner slang, you'll love the back-of-the-book glossary, where you'll learn the best way to order a chocolate float ('burn it and let it swim'.)”

— THE NEW YORK DAILY NEWS

"I recall my Ohio childhood and a diner where my father let me pick from twenty kinds of pie... How painful to settle for just one. You won't have to if you read Tish Boyle's splendid new 'Diner Desserts' cookbook... All the recipes are carefully explained with many heartwarming ... photos..."

— WCBS NEWS, NEW YORK

"[Diner Desserts] ... cuts through all confectionary pretension and takes us back to our childhood innocence … With a lifetime of diner eating and a diploma from La Varenne École de Cuisine in Paris, Boyle knows her stuff, … [and] is well-equipped not only to provide quality recipes but to share the deep-rooted emotions and memories embodied by these sweets... The book is ... as sleek as the chrome that glints from the  black- and- white photographs of America’s diners … Boyle offers tips and clear instructions. Armed with tidbits of diner history and personal reminiscence, you can proceed with confidence … In Diner Desserts,  Boyle opens up an American institution and provides us a way to bring the diner back home.”

- THE SAN FRANCISCO  CHRONICLE

"Illustrated with classic diner images of quilted chrome, padded stools and shining glass domes, Diner Desserts is serious nostalgia, right up there with Grandma's apple pie ...  Boyle insists on heavy-gauge pans and 'real' ingredients --- real vanilla, real butter, and good old vegetable shortening for flaky pastry... I was unaware of the depth of flavor missing from the jarred variety until I made the butterscotch sauce for the Butterscotch Sundae, rich with buttery creaminess and a hint of caramel."

- FOOD  NETWORK

"This wonderful book of luscious dessert recipes recalls the atmosphere of the American diner. [M]ood-setting photographs ... of the diners themselves and the folks that frequent them provide the perfect showcase for these recipes ...  Cooks with average skill will be able to successfully duplicate their favorite diner desserts. For those times when you need to be reminded of a simpler era, and tiramisu just won't do, you'll surely find a tasty treat in [Diner Desserts]."

— www.ucook.com