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11 of 11 people found the following review helpful
on March 25, 1999
Format: Hardcover
This is my all time favorite book. I liked that she was strong enough to put such a Title on a book when we live in such a so called Health conscience world. We all have to live a little and with this cookbook you can. I have never had one recipe fail that I've made from this. And if not for anything else buy it for her pie crust recipes and hints. It would make a great wedding gift for a bride as she explains all the necessary hints for baking, but in easy to read language. She doesn't scare you off by making you think you have to be a professional to do the recipes in her book.
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7 of 7 people found the following review helpful
Format: Hardcover
Since I lived in Boston for a while I had the distinct pleasure of eating cakes that had actually been made at Rosie's Bakery. Sadly, after a while the quality dropped. For example, the icings started to taste more of shortening than of butter. Now, however, I can reclaim the original favorites in my own kitchen. As the title "All-Butter, Fresh Cream, Sugar-Packed" indicates, these recipes at least stick to using premium ingredients.
Each chapter starts off with some of the things Judy Rosenberg learned along the way, and her explanations for how to make these things work. Little things like lining cake pans with parchment paper, cooling cake layers in pans, etc. If you're a relatively new cook it'll be very useful. If you're an experienced cook it might be worth a glance through to see if there are any tricks you haven't picked up yet.
There are some truly decadent treats in here: this is not a cookbook you should use while dieting! You'll find Rosie's Famous Chocolate Sour-Cream Cake Layers, Queen Raspberry Cake, and one of our favorites, Cold Fudge Sundae Cake, which involves whipped cream and raspberries. In the fruit arena you'll find a Bittersweet Orange Cake with a Lemon Glaze, an Applesauce Raisin Cake, Mustard Gingerbread, etc. You'll even find a few cheesecakes, as well as a handful of frostings and fillings. I think a little more variety would have been nice, but the things that are here are quite good. I'm not entirely sure why there's a cookie chapter here since there's an entirely separate Rosie's Bakery "Cookie Book." It seems a bit redundant, particularly for those people interested in buying both. There are also bar cookies, pies and tarts, custards and puddings, and so on; the custards and puddings are my favorites.
I'm not overly fond of the layout of this book. The little hearts all over the place and the pink chapter intro pages are a bit much. Chapter titles like "Cutie Pies" come off as saccharine--titles are often puns. The layout isn't very user-friendly. The quality of the food rates a five, but the presentation issues are just enough to bring it down a bit. Call my rating a 4.5.
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6 of 6 people found the following review helpful
on January 4, 2008
Format: Paperback
I have owned this book for years. It is completely reliable, the recipes are pretty simple, and the results are outstanding. I have had failures with other expert books such as the Pie or the Cake Bibles; Rosie's book has never let me down. This is not aimed at diet-conscious bakers or consumers. But when you want to wow someone with flavor and authenticity, when it's time for a splurge, when you want to bake something that tastes like baked goods used to taste, you can turn to this book with confidence.
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3 of 3 people found the following review helpful
on March 29, 2007
Format: Paperback
This is such a refreshing book to read and own. It is organized in the author's own homely style, like a mom tells her daughter - these are the basics you need to know to bake cakes, then cake recipes follow; then cookies, pies and so on. The pages are outlined with pink and white hearts, which takes guts to do! Judy Rosenberg is so herself, and so comfortably, warmly so, that it is a joy to learn from her.

Although I've baked various sorts of cookies I learnt a good deal just from her Basics of COokies section--all cookies don't taste their best fresh out of the oven - some are to be eaten warm, some cold, some the next day. For each kind (drop cookies, cake-like cookies, log cookies, shortbreads) she explains all the basics--oven temperature, baking time, checking for doneness, storing the dough, storing the cookies.

WHERE do you find this sort of thing? I haven't come across any other book that tells you so much, so well. I *know* that any recipe I try from here is going to turn out well, given I don't goof up in my own unique way ;-)
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2 of 2 people found the following review helpful
on February 25, 2014
Format: HardcoverVerified Purchase
Read it cover to cover! I have made many items from this book and never disappointed. The Brownie are the best! In fact now buying it for friends too
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1 of 1 people found the following review helpful
on April 21, 2012
Format: Paperback
Judy Rosenberg has turned a lifelong love afair with sweets into a way to pay it forward for the rest of us. I have enjoyed using this baking book for a couple of decades. I know that the format has received some slightly negative comments, but I thought the divisions were clever. A section on bar cookies is titled 'Harvard Squares', and if one has read about the origin of the bakery and its location, it is perfect - better than the same old titles. I also enjoy reading why an item was developed and for whom. It's a very personal and caring. Each section has informative overall instructions and hints that are truly helpful for a home baker. My family has enjoyed the noodle kugel more than any other recipe - it's better than any other recipe for it that I have ever tried. I have hundreds of baking books and while some of them collect dust, this one does not.
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1 of 1 people found the following review helpful
on January 23, 2012
Format: PaperbackVerified Purchase
I bought this for a friend that had admired my copy after I had made the sour cream chocolate cake with raspberry filling and white buttercream frosting. Years ago, in my youth, I lived down the street from the original Rosies bakery in Inman Square. In fact, one of my roommates worked there and often brought home "samples."

This is a great cookbook, full of great dessert recipes. They aren't recipes that you will be using everday. But once in a while when you want to treat yourself or your friends to a real treat this is a go to cookbook. I especially like the chocolate recipes!
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1 of 1 people found the following review helpful
on December 23, 2011
Format: Paperback
Sure we can go on the internet and find a recipe any time, but how do you know it's worth the time and ingredients you have to put into it? Especially with baked goods, it's hard to tell from the recipe if it will work. Everything I've made from this cookbook has been fantastic -- peanut butter cookies, shortbread cookies, gingersnaps, chocolate macaroons, my husband said they were the best assortment of Christmas cookies ever. The pumpkin cheesecake is our Thanksgiving tradition. I could go on and on. You need a trusted source for baking special treats. This is it.
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1 of 1 people found the following review helpful
on April 22, 2014
Format: Paperback
Like all true chefs, bakers, or anyone in the restaurant industry, this cookbook either gives false information or leaves out ingredients because what you get is certainly not what the author creates for themselves. Case in point, Soho glob cook recipe states to immediately remove the cookies from the parchment paper when removed from the oven and place on cooling rack, CAN'T BE DONE, the cookie will fall apart. No recipe tried in this book turns out like the product description, save your money, use the internet for tried and true recipes.
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1 of 1 people found the following review helpful
on November 10, 2011
Format: Paperback
I have had this book in paperback for about 15 years, and I love it. It is the book that I ALWAYS go to if I want to make something impressive for friends or family. My favorite thing to make is the blueberry muffin coffee cake (although I cook mine a little longer than Rosie does).

If you are a serious baker, or just want to make something really, really good, this is the book to get. It's simple enough for a beginner.
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