on March 1, 2012
This book is filled with both anecdotal and culinary gems.
It begins with a brief chapter entitled "joy the baker kitchen tips" which discusses common, but crucial, myths and missteps frequently encountered in baking. For example, why you should care whether you are using jumbo vs large eggs and how the difference can translate to perfect vs dense cake batter.
The subsequent chapters center on breakfast foods (smoothies, biscuits, coffee bacon...), comfort foods (milkshakes, chili cheese fries, cookies...), celebration foods (pies, cakes, a variety of frostings...), chocolate foods (mint chip marshmallows, fudgepops, biscotti...), & dessert foods that travel well (crostadas and other impressive but easy-to-make goods).
My first tested recipe was actually the first recipe in the book- scones. I always knew tiny bits of cold butter was important... but from this recipe I learned a crucial trick: to freeze butter and shred it into tiny pieces with a box grater. This is the secret to a perfect scone and I was almost terrified by the difference in height achieved by this trick alone. Its such a good trick, that I almost feel like this is the kind of secret you share with very few people.
PRO: Pictures to accompany EVERY recipe. I think pictures are crucial and am surprised whenever I see cookbooks without ANY pictures. I generally flip through cookbooks to find something by eye, and I think a lot of people do this too.
I like the single serving cake. I dont have to waste 4 cups of flour and go through a huge production to have a small portion of cake.
CON: Joy tends to have a set of photos that demonstrate the making-of, which I always find helpful. Although they are not in this book, you can find them when you look for recipes (which are organized by booze, bread, breakfast, chocolate, cookies, cupcakes, drinks, fruit, gluten-free, holiday, pie, savory, snacks, vegan) on joythebaker.com
This book boasts 100 new recipes (~90% not seen on joythebaker.com) and is priced very very low for what you gain.
on March 17, 2012
Many basic recipes for basic stuff, but with a little twist and a beautiful photo, makes you feel like making it. The recipes are for basic pancakes, muffins, pudding, pie, cookies, ice cream, popcorn, smoothies, cake, frosting, chocolate sauce, etc. and are either straightforward (nothing new added), or they offer up one or two different ingredients in them, like browned butter or vanilla bean. This is a great book for a beginner or someone who just enjoys a new little idea here and there, and fun photos. There are some tips up front but again, basic, yet for people who didn't know these tips, they can make all the difference.
Every recipe gets one page for the recipe and one page for the photo. Easy to take into the kitchen. Nice!
She absolutely does not go on and on about getting a boyfriend - she talks about her family, but most of all she talks about the forthcoming recipe. And there are NOT tons of avocado recipes like one reviewer said. psh!
I made the Dark Chocolate and Anise Biscotti (photo in the photo area top left). Turned out great but the shaping directions left me a little flustered (only 2 dimensions were mentioned when there are 3 dimensions to an object, and it just didn't look right), although it all worked out. Another example of confusion is that I wanted to make the Araby Spice cake (sounds interesting) but the recipe calls for a 9" round cake pan yet the photo of it is a cake with a hole in the middle (remember My Big Fat Greek Wedding?), yet it didn't look like a Bundt Cake - it was too shallow. Made me wonder how the cake would turn out in a regular round cake pan. But even more so, I wondered why it wasn't photographed in the recommended form? Did it not look as pretty? Probably. Another area of confusion was the title Dark Chocolate Biscotti, yet the recipe ingredients calls for semi-sweet. A Google search taught me that semi-sweet is a form of dark chocolate, but hey, most people don't know that. Why not just say chocolate and not confuse people?
It sounds like I'm being picky, but those were my first three recipes I looked at. And I don't want to have to wonder and do internet searches to feel confident in getting started on a project.
Some of the recipes out of the 100 are BASIC STRAIGHT UP BAKED GOODS:
Texas Sheet Cake, Hot Fudge Sauce, Hot Chocolate, Buttercream Frosting, Apple Crisp, Cheddar Chive Biscuits with Jalapeno, Cinnamon Rolls with Buttermilk Glaze, Chocolate Peanut Butter Whoopie Pies, Granola Bars, Pecan Pralines, Banana Bourbon Bread Pudding, Gingerbread, Caramel Corn, Trail Mix Cookies, Individual Molten Chocolate Cake, etc etc.
Some of the recipes out of the 100 are BASIC, BUT WITH A SLIGHT SPIN:
Chocolate Chip Banana Bread (add Bourbon), Lemon Bars (add lavendar), cream cheese frosting (add cocoa powder to make chocolate), malted milkshake (add pineapple), ice cream pie (add coffee), Banana Cake (add rum), Chocolate Pudding (add crushed cookies with whipped topping), Banana Cream Pie (add toasted coconut), Black and White Cookies (make the cookies Pumpkin instead of plain), Pancakes (add oatmeal & raisin), Chocolate Bread Pudding (add malt powder), Caramel Sauce (add salt), Banana Blueberry Smoothie (add toasted oats), Fudge Pops (add chocolate chunks & fresh raspberries), Snickerdoodles (add vanilla bean), Roasted Cashews (toss them with honey & dried mustard first), Rice Krispie Treats (add browned butter & peanut butter).
Some of the recipes are FROM JOY'S WONDERFUL BLOG, but with a slight change:
Peanut Butter Bacon Cookies (same as on blog but adds more sugar and chopped peanuts), Dutch Baby Pancake (make it tropical with toasted coconut, banana & pineapple), Pie Crust (push it in the pan with your hands instead of rolling). Probably more but I don't want to take the time to compare recipe by recipe.
Every single recipe is one page recipe and one page photo, so for Hot Chocolate, you get a big photo of Hot Chocolate and a whole page of a 4-ingredient recipe.
I think this would make a great gift for someone who is 30ish and younger and/or is new to making their own treats and/or wants to support young, hard-working entrepreneurs and/or loves new cookbooks with good photography.
FOLLOW UP 1 YEAR LATER: I was wondering why a couple people thought my EXTENSIVE review was "Not Helpful". So I re-read my review and realized that I actually only made one recipe, and it did turn out fine, but only after googling other biscotti recipes to see what the shaped log is supposed to look like. Plus I've read others' reviews by now who were honest about recipes that didn't work out. So in summary, I think this is one of those cookbooks in which some recipes will work for you and some won't. And some people will be able to figure out the inconsistencies, and others won't. Some will be pi**ed off about a recipe that didn't work out or was difficult to make work, and others won't. Personalities and expectations vary.
on February 29, 2012
I have been a BIG fan of Joy for about a year now via her terrific blog.
Her recipes are stunning and her writing is colloquially elegant. Joy has a way of making you feel like her truest friend. Her heartfelt blog has made its way into my daily routine and my heart and tummy are better off because of it.
This book is designed very well and is easy to read.
It is organized into clear sections and features beautiful full page pictures.
There are MANY new recipes in this book that are not from her blog. Each recipe has a little note from Joy at the top, but it otherwise feels like a professional cookbook.
The "kitchen tips" type section at the beginning was wonderful! I'm excited to try some of them... AND all the other recipes in the book. I love that Joy features so many 'basics with a twist' while also branching out. I would say that this cookbook is perfect for the average cook who is willing to experiment a little and try something new.
ONLY con is that it is mostly a "sweets" book... I would have like to see a tad more variety... But hey it is a "celebration of butter and sugar"! It does have a great healthy cracker recipe, two smoothie recipes and a few others.
Just tried my first recipe from the book...coffee cake... and it is SMELLING UP MY DARN HOUSE with the most beautiful aroma! It is taking all the patience I have to wait for it to cook all the way :)
on February 29, 2012
I absolutely love this cookbook! I preordered it so that I could receive it as soon as it came out. I received it yesterday and already made the peanut butter birthday cake with the cream cheese and peanut butter icing. AMAZING! Everything in the book looks delicious and I am happy to report that all of the recipes can be made with easy to find ingredients. I didn't have to go to the store to buy anything in order to make the cake--the ingredients are all very basic kitchen staples! The photos in the book are warm and comforting, the instructions are clear and simple and so far the end product is delicious!
on July 12, 2014
This is my new favourtie cookbook! I am a professional pastry chef, and have hundreds of baking and pastry books, which are great, but have so many overlaps and old recipes. Joy the Baker has a fresh exciting approach, twists and improvements on classics and great new recipes! Her chocolate fudge brownies are my new go-to brownie recipe, her chocolate bundt cake is amazing as a bundt, or as a layer cake- I recently did a wedding cake with that recipe! Her chocolate buttercream is amazing too. And no-roll pie crust with cream cheese? I use it for sweet and savory pies (omitting sugar)- it's easy, delicious, great to alter (whole wheat flour, nuts, etc.) and I always get compliments on it. I have already purchased several for gifts and recommend it to everyone. This book belongs on every baker's shelf! I can't wait until she comes out with a new book!!
on February 4, 2013
Also, Cranky the Reviewer, so cut me some slack. This cookbook is a disappointing flop. For a cookbook about baking, there are an awful lot of popcorn, milkshake, and frozen desserts. Many of the recipes are for pancakes or savory items. There are so many inconsistencies and mistakes in the instructions, and above all, the recipes I tried were pretty mediocre. None stood out as anything special or worth repeating, and many were failures.
I don't think Joy the Baker ever learned basic measurements or ratios either. Weights are not given, which would have been very helpful when using fruit and other non-standardized items. For example, the Apple Crostada was a disaster. The instructions say to roll the dough to 8 rounds with a 1/4 inch thickness. There is literally not enough dough to even make the rounds, even with an 1/8 inch thickness, let alone contain the massive apple filling. You must either double the dough or half the filling. The recipe calls for 1/4 CUP of cinnamon and 1/8 CUP of nutmeg. That seemed insane and I figured it was a typo, so I used 1/4 tsp and 1/8 tsp. The cinnamon and nutmeg flavors were strong with my correction. No idea how it'd taste if I had used the stated amount.
The cranberry orange poppyseed cookies were very disappointing, too. They were surprisingly bland, despite pressing the orange zest into the sugar as suggested in the intro. The instructions said to roll into a 1 inch diameter tube and slice into 3 dozen cookies. A 1 inch tube ran the length of my fridge shelf and made 80 tiny cookies. I tried it again with a 2 inch diameter and got closer to 3 dozen (maybe Joy meant a 1 inch radius? Basic geometry, people! Stay in school kids).
The pineapple malt shake was nasty. I love pineapple and I love malt, but this combination should never be made. Even the kettle corn recipe did not work. You can't heat butter at a temperature high enough to pop corn without scorching it.
The recipes don't have flavor. It seems to be a problem with ingredients and balance of flavors. She talks about the importance of sifting flour in a brief paragraph in the intro, but does not indicate in any recipe whether she is using sifted flour; some recipes were so doughy that no flavor other than flour came through. She uses unsalted butter, presumably because actual chefs prefer it, but doesn't put back salt into the recipes; salt is very important to balance sweetness. I salvaged one chocolate recipe by sprinkling salt on top of the baked cake to help improve the flavor.
What I do like is that there is a photo of every recipe and the cover/binding combination made it easy to keep this cookbook open. The problem is that the photos are more reminiscent of those that your friends post to social media sites, and do not do much to help figure out how a recipe should look.
Online food bloggers tend to have loyal audiences that will follow them into the very bowels of food hell and praise their recipes, regardless of whether they tried them or not, so I expect a fair amount of hate and don't care. These recipes are expensive to make due to prices of butter and eggs, and are not worth your time or effort. If you want to bake something tasty, I would suggest that you trust real bakers, not a "self-taught" food enthusiast. I've always had success with Better Homes and Gardens, Pillsbury, and Martha Stewart baking recipes. You wouldn't trust a "building enthusiast!" or a "medicine enthusiast!" or a real architect or pharmacist, so don't trust your baking to an enthusiast either.
I give it 2 stars simply because it's a good format and makes a good coffee-table cook, as long as you don't plan to actually use any of the recipes.
on November 14, 2012
OK, to be fair. Some of the recipes I tried were OK, not crappy. I fully admit to keeping cookbooks on the shelf for years, taking them down to enjoy dreaming of making the dishes and drooling over beautiful pictures. This cookbook would do just fine if that's what you're looking for. It appears though, that if you actually want to make some delicious, indulgent (i.e. no skimping on butter and sugar) food, this is not your cookbook. And its such a disappointment. Still. I scan the book and everything looks so freakin' wonderful. And then I make it and... a waste of calories, basically.
I got this book about four months ago and have since baked peach cobbler muffins (a bit dry, nothing added by browning butter, a disservice to the gorgeous, ripe local peaches I used). I opened the cookbook one day and was inspired to make the zucchini and potato pancakes (but really didn't need a recipe to make these as they're very straightforward). Next, baked the banana rum cake with brown butter frosting (glorified banana bread).
My ex-pastry chef sister-in-law came to visit and tried the blueberry muffins (again, a bit dry, same experience with browned butter) and the orange gingerbread squares (sat on the counter uneaten for a week).
Final straw was making the "man-bait" apple crisp last night. The flour:fruit ratio is totally off and the whole thing was just a gummy, gloppy mess. My man chose to have his ala mode, hold the crisp
I don't know what to say. Joy is indeed a beautiful gal and the photography in the book great food porn, but I suspect anyone who baked before they bought would not end up buying.
on July 6, 2013
I signed the book out from a local library, and after leafing through it wanted to buy it almost immediately, without trying any of the recipes.
-the photos are gorgeous
-the recipe directions are clear
-the recipes look tasty and would really appeal to my family
Since it appears that many of Joy's fans are here responding to negative reviews I need to say that I'm not new to the world of blogging. I specifically signed out her book as soon as I noticed that it was by a blogger because I expected it would be fabulous. I have never read Joy's blog, nor have I started. Honestly I got the book strictly for the food, not the stories. I tend to skip over stories in recipe books and in blogs because I'm really only interested in the recipes. The food is what I'm reviewing here, not Joy or her blog.
I've tried three recipes, and all have been really disappointing. Consistently I've found that baking times or temperatures seem to be off or things just don't work. I'm no stranger to the kitchen and know how to make granola, biscuits or those chocolate melty cakes, but Joy's recipes don't really work well. Kneading biscuits make them tough. The melty cake, even though it was baked for longer than the maximum time, was one big liquid mess. The granola, instead of crisping and drying, simply burned even before the minimum baking time. Since the easier recipes were all flops I didn't even bother trying the more complicated. Instead I returned it to the library. In my experience, people want a book where they don't have to change things on the fly to try to figure out how the end product will be. I want to be able to slightly trust the bake times to be somewhat accurate. Here, not so much. In all my years in the kitchen I haven't ever used a baking cookbook that was so off. Ever.
I'm sad to say that I wouldn't recommend this book. I really wanted to.
on February 29, 2012
I was so excited to get my Joy the Baker Cookbook! The recipes inside are wonderful! Browned Butter Blueberry Muffins?!?! I am SO there! Plus Joy includes lots of awesome tips for first time bakers-- how to make your own brown sugar, how to get your cake out of the pan without sticking, etc.
My new favorite cookbook! You know you want it, so just put it in your cart!
on March 29, 2012
I've been following Joy's blog for a while and had to get this cookbook when it came out! I'm kind of a glutton for cookbooks (i have well over 100+) and bake in every spare moment I can, so I had to pick this up!
The cookbook is beautiful and the price is fantastic for what you are getting. She has an excellent introduction / tips section with some wonderful tips for any novice bakers (re: temperature of butter / adding citrus zest to granulated sugar, improvising when you're out of buttermilk or brown sugar). She has photos for nearly every single recipe (over 95%) - which is an absolutely must-have for inspiration and just for drooling purposes as you browse through the cookbook. And i love her friendly tips and chattiness. She devotes an entire chapter to breakfast and prefaces it with "dear future husband and future children" - I almost died laughing. I love it! She seems so funny, warm and approachable and her love for food radiates through each recipe.
So in sum:
1) beautiful cookbook (visually just beautiful)
2) excellent price
3) wonderful tips throughout the book
4) 5 stars for originality (brown butter cookies, using avocado creatively, carrot cake pancakes etc.)
5) practical. I mean, pretty much every single recipe can be done with whatever you have at home and you won't need to hunt things down to them done.
I've made three things:
1) coconut /macaroon ice cream: i had to. i am in a coconut oil obsession phase, i love coconut (mounds/ macaroons) and i am obsessed with magic shell chocolate sauce (that i have not eaten in years b/c it's loaded w/ too much junk). the ice cream base couldn't be simpler (coconut milk + light coconut milk + sugar) as opposed to whipping cream + whole milk + sugar (btw, i am an ice cream person....have 2 ice cream makers and make it weekly). the base was delicious. i found the unsweetened shredded coconut at whole foods. the magic shell was absolutely divine and i have it in a squeeze bottle. my only change would be to reduce the shredded coconut by half (for my personal taste). the taste and texture reminded me of the coconut mexican paletas (which i love) but i wanted it a little smoother. either way, my first batch was a double batch and i have two quarts of coconut ice cream in my freezer and a bottle of chocolate sauce. i cannot be trusted around this tasty dessert! so delicious.
2) brown butter chocolate chip cookies: her instructions for browning butter were spot on. i have an excellent chocolate chip cookie recipe i use very often and so that was what i was comparing it against. they were delicious and as she described "alluringly nutty." the texture and taste of the body of the cookie reminded me of what a heath bar (or english toffee) would taste like if it had to be a cookie. there is 3x amount of white sugar than brown, so it's more crispy than chewy. and i know she loves dark chocolate chips (b/c she calls for bittersweet). i like my cookies very chippy, so i doubled the chips and did 1 cup of bittersweet (63%) and 1 cup of semisweet. i am constantly adapting my recipes too, so if i made it again, i'd do an equal amount of granulated/brown sugar and up the chocolate chips.
my husband loved them, but i think it's more of an adult cookie...my (4 yr old) son liked them but i think the taste was more complex / had more depth than he was used to. my 1 1/2 yr old just gobbled it up. :)
3) carrot cake pancakes: delicious, desserty-pancakce for breakfast! i shredded the carrots the night before. the cream cheese frosting / topping is divine.
i have tagged many pages in this book and am sure each one will be a success.
for all the people (so far i saw one negative review) who are so critical of her or calling her "desperate for a husband" - please. don't make it personal. don't be haters people.