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Comment: Inscription inside front cover. This book has been read, but remains in clean condition. Cover and pages are intact, but show shelf wear. Binding is in good condition.
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Meringue Hardcover – August 1, 2012

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Editorial Reviews

From the Back Cover

EGG WHITES, SUGAR, a pinch of cream of tartar or a dash of vinegar―and air. So simple, yet so divine! Meringue can be spooned onto pies, piped into any number of beautiful shapes, baked, poached, whipped into silky frostings, or folded into cakes. It can be combined with ground nuts, chocolate, or any number of flavorings, or made into vessels for Chantilly cream and berries. And that’s just the beginning. With thoughtful instructions, helpful hints, and magical recipes, Meringue will guide you in making such heavenly treats as Lemon Twists, Chocolate-Flecked Pavlova, Clementine Meringue Cake with Rosemary, and Baked Alaska.

About the Author

Linda K. Jackson is a senior advertising and marketing executive in the food and beverage industry.

Jennifer Evans Gardner is a food, travel, and wedding writer for The LA Times, The Huffington Post, and other publications.


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Product Details

  • Hardcover: 224 pages
  • Publisher: Gibbs Smith; First Edition edition (August 1, 2012)
  • Language: English
  • ISBN-10: 1423625811
  • ISBN-13: 978-1423625810
  • Product Dimensions: 8.8 x 0.9 x 9.5 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Best Sellers Rank: #364,387 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

35 of 37 people found the following review helpful By Becky reviews TOP 500 REVIEWERVINE VOICE on August 9, 2012
Format: Hardcover Verified Purchase
No no no! I swore I wasn't buying any more cookbooks, until I saw Meringue by Linda Jackson and Jennifer Evans-Gardner. I am a sucker for a meringue cookie. The beautiful crispy outside, soft tender inside, melt on my tongue Meringue. Meringues are very economical also. The most basic meringue of egg white, sugar, and a pinch of salt with make a bunch of cheap but wonderful cookies.

The meringue cookbook goes beyond basic cookies, but doesn't short cookies in any way. Brilliant ideas like lemon twists promise to be bright and refreshing, while coffee cocoa nib delights appeal to the foodie in meringue making. Moving past cookies we get into pavlovas. Brilliant and refreshing there are wonderful recipes for pavlovas including brown sugar plum, banana cream (featured in my video), cherries jubilee, and of course, the classic berry Pavlova.

What book on meringue would be complete without pie? in bars, tarts and pies the authors delight with classics like lemon meringue, and tantalizing tongue pleasers such as blood orange curd meringue tart with dark chocolate.

A note here, the recipes beyond the meringues, like the caramelized bananas, lemon, blood orange, and raspberry curds, are wonderful.

Next chapter is cakes, tortes, vacherins, and dacquoises. The meyer lemon hazelnut torte with blackberry sauce is next on my list.

A chapter on meringue frosting is next. While all the frosting recipes look great the salted caramel swiss meringue buttercream looks amazing! All the pictures in this book are beautiful and mouth watering.

We move on to heavenly creations, then celebrations, and finally little clouds.
Read more ›
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19 of 20 people found the following review helpful By I Do The Speed Limit TOP 500 REVIEWER on October 7, 2012
Format: Hardcover Verified Purchase
If you bake sweets, you should own this book.

Just saying the word "Meringue" makes my mouth water. I've always loved meringue, but the recipes in this book have taken me by surprise. This cookbook has been an eye-opener for me.

Where have these recipes been all my life? They are right up my alley: Quick; simple; pantry ingredients; huge eye appeal, very impressive and oh so luscious. In other words, these recipes give a very big bang for your buck. Results are not too sweet and beautiful to behold.

The fact that I can make 100 cookies with two egg whites and a half cup of brown sugar continues to surprise and amaze me--even though I've made the recipe three times already.

In regards to the actual book and the content: I was not expecting a single-topic cookbook to be so encompassing, but it is very full and very fulfilling. The book is substantial in size and quality. The pictures are beautiful. I've had success with the recipes so far and I've not noticed any mistakes or discrepancies.

My only criticism--and I'm dealing with it--is that the instructions never say what size pastry tube/piping tip to use. You can get by without piping the meringue, as it won't affect the taste, but your results won't be impressive unless you do--and piping the meringue is a real time-saver. Some trouble-shooting tips would have been appropriate, also.

I highly recommend this cookbook. If you order it, make sure you have parchment paper and piping tips ready for the day the book arrives. You'll be anxious to create something right away. You won't get the best results with a small-size pastry tube /piping tip set. You'll need medium-to-large-size tips (a Wilton 854 (9-point star) or an Ateco 47ST (basket weave) would be the largest you would need). Also, if you don't have a stand mixer with a whisk attachment these recipes may overwhelm you--so consider that, too.
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14 of 16 people found the following review helpful By Cynthia Denise on August 28, 2012
Format: Hardcover Verified Purchase
I purchased 10 copies of this new cookbook after seeing an advance copy - one for myself and the rest to give as gifts - because it is so sumptuously photographed. I'm tempted to keep it on the coffee table instead of on the bookshelf with the other cookbooks! Its beauty aside, even a novice baker like me can figure out how to create something gorgeous and delicious because it is so clearly and wittily written. I made the classic Pavlova for a crowd of guests last week and it was greeted with awe. What I didn't admit was that it was incredibly easy to make (and fun too!) The texture and color of the meringue once it reached its ideal glossy peaks wowed me - I'd never prepared anything like it and it was surprisingly beautiful. I thought I'd be intimidated but found that many of the recipes use common ingredients and simple methods that are clearly described - a great confidence booster. The fact that most of these recipes are gluten free - not because they are adapted but because they naturally don't use flour or other glutens - is a huge plus, too, since my husband has a gluten allergy. I will get a lot of happy use from this book!
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6 of 6 people found the following review helpful By Edward L. LeCompte on August 29, 2012
Format: Hardcover Verified Purchase
Excellent Meringue Recipes and Innovative New Ones, too! Loved the recipes and all the additional notes for the best results. I now feel comfortable making meringue with consistently awesome results. Lost my Mema's Meringue Recipes. So Happy to have these, they remind me of hers. - Callie LeCompte
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8 of 9 people found the following review helpful By Perk on August 9, 2012
Format: Hardcover Verified Purchase
This cookbook is fabulous AND delicious! Beautifully photographed so I can re-create
the recipes - and written so that I'm not intimidated by the "mystique"
of Meringue....Makes it so simple with the step-by-steps and tips and
tricks to make it perfect - even the most basic cook can do this and
look like a pro! Let's hope the Jackson/Gardner collaboration continues
developing recipes - this has plenty (and who knew such a variety existed?)
and leaves you wanting even more!! It makes a great gift because it's
beautifully presented too! Anyone who bakes will love it.
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