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Below,
we've collected a sample of captions from book reviews that our readers
have submitted to Amazon websites in North America, the U.K., and
Japan. For the most part, they're quite favorable. We were tempted
to include a few opinions that are less than glowing. But - in the
interest of brevity - we resisted that temptation.* |
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Diner Desserts |
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The highest! 9/5/2002
Reviewer: girlinblack from
Kanagawa Prefecture, Fujisawa, JAPAN
Uncovered at Amazon's
Japanese website. For a complete translation, courtesy of
http://babel.altavista.com, see the bottom of this page. |
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A Beautiful Book and Fun to
Read, Too!, 10/27/2001,
Reviewer: johnr@beamans.com from Lake Jackson, TX - USA |
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Terrific selection of
recipes, for varying skill levels, 4/25/2001
Reviewer: nkeithf from Chicago, IL - USA |
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Get it for the Rocky Road
Brownies., 2/11/2001
Reviewer: A reader from Philadelphia, PA - USA |
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Good tasting, good
directions, 11/3/2000
Reviewer: tom natan from Washington, DC - USA |
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Classic American Fare,
9/12/2000
Reviewer:
la_belle_dame_sans_merci2 from Geneva and St. Remy de Provence, FRANCE
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Deliciously decadent,
8/29/2000
Reviewer: Sarah G. Soule from Whitefish, MT - USA |
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Hanging out at the diner...
5/18/2000
Reviewer: Wes F. from Cleveland, OH - USA |
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Top Recipes for all Bakers,
5/11/2000
Reviewer: A reader from Reno, NV - USA |
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Just Needs A Little Work,
7/3/2001
Reviewer: sistert from Columbia, MD - USA |
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Great recipes that really
work, 4/9/2000
Reviewer: Taylor Elliott from Modesto, CA - USA |
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Fantastic sweet treats,
3/27/2001
Reviewer: A reader from
Watford, ENGLAND
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Chocolate Passion |
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A chocolate lover's dream
book..., 5/5/2001
Reviewer: perfectentertaining from Syracuse, NY - USA
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Mmmmmmmmmmm, 1/26/2001
Reviewer: Pooh from Montreal, QC, CANADA |
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Simply Sensational Desserts |
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The closest thing to being
in Paris, 12/26/2001
Reviewer: Licia from Los Angeles, CA - USA |
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Extraordinary desserts, very
french!, 10/4/2000
Reviewer: A reader from Buenos Aires, ARGENTINA |
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Contributions from a master,
6/19/2000
Reviewer: robfweir, upstate NY - USA |
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Looks may be deceiving,
5/1/2000
Reviewer: Lexi Lightning from AUSTRALIA |
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Deceptively Simple and
nicely photographed, 4/11/2000
Reviewer: jadepearl (see more about me) from Berkeley, CA - USA |
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One of the best dessert
books ever, February 10, 2000
Reviewer: A reader from Greenwich, CT - USA |
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One of the best dessert
books from a chef, 1/16/2000
Reviewer: Robin L. Warchol from Clinton TWP MI - USA |
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Recommended, January 2, 2000
Reviewer: manixon@earthlink.net from Chicago, IL - USA |
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Amazing, Delicious, Well put
together, 10/28/1999
Reviewer: Jacqueline Lechler (jackies@cwjamaica.com) from Kingston,
JAMAICA |
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Remarkably simple recipes
create luscious desserts, 10/25/1999
Reviewer: Katie Carlone (carlones@mediaone.net) from Cambridge, MA -
USA |
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The Passionate Crazy Horse,
9/21/1999
Reviewer: atierno@mssny.org from Lake Success, NY - USA |
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Grand Finales: The Art
of the Plated Dessert |
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Tough, but fun, 11/10/2001
Reviewer: Charlie Hartman from Wisconsin - USA |
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Grand Finales is a Grand
book, 8/18/2000
Reviewer: A reader from Deerfield, IL - USA |
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Fantastic, 11/20/1999
Reviewer: A reader from Upstate New York - USA |
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Heavy on elaborate
presentation, 11/24/1999
Reviewer: A reader from Des Moines, IA - USA |
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A beautiful book -- well
worth the price., 3/21/1998
Reviewer: jmlahue@ibm.net from Austin, TX - USA |
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Buy it for the pictures,
3/5/1998
Reviewer: aaron_peacock@bc.sympatico.ca from British Columbia, CANADA |
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An extraordinary book for
elegant dessert lovers, 2/1/1998
Reviewer: rbunni@earthlink.net from USA |
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An Amazing Glimpse into
Modern Desserts, 12/17/1997
Reviewer: woodprinz@aol.com from New York, NY - USA |
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A Modernist View of Plated Desserts |
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A Must for Your Cookbook
Library, 7/6/1999
Reviewer: woodprinz@worldnet.att.net from Brooklyn, NY |
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An excellent book for
creativity in pastry arts, 5/23/1999
Reviewer: A reader from Binghamton, NY - USA |
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Grand Finales: A Neoclassic View of Plated Desserts |
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review on pastry, 11/26/2001
Reviewer: oren boadana from Sarasota, Florida |
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Not for beginners!,
10/8/2000
Reviewer: longmontlady from Longmont, CO USA |
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Top Resource For Pastry
Professionals, 6/24/2000
Reviewer: A reader from Chicago, IL |
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As
translated: "Contents of the book history of the diner, with the diner
the necessary cooking instrument, start from the place where the
material which is used and the technique et cetera for the レシピ are in
detail explained. After that, the pie, the cake and the cheese cake,
the cobra -, the pudding, the cookie * brow knee, the doughnut *
muffin, the various レシピ have been recorded in the order, soda. If
English inspects the word which does not understand in the dictionary,
as for the place where it is not understood you think it is not. You
think either method itself of making is not difficult so. Actually
when you try making, it is possible and rise the quantity does not do
the feeling that is very many,, but being not to be inquiring normal,
decreasing, you think the quantity of the sugar the one which it made
is good. When the quantity which is written is inserted that way, the
rank the eye may do, the black and white, it is sweet, is! I made the
Carrot Cake and the Blue Ribbon Coconut layer Cake. The cake of the
coconut does not accumulate in the coconut lover, it is tasty, was. In
addition, enormously - the く method of writing the page America seems
lovelily especially, the 10￠ $ 1.25 is written it is is. Buying, enjoy
other things".
*Ok,
one example. An anonymous reader complains that one of our books
(explicitly written for amateur bakers in the U.S. who don't use
metric measurements) is "egocentric" because it doesn't employ metric
measurements, standard throughout the world. Be assured, we'll address
this issue in future books. |
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