Customer Reviews

Shortbread

5 star:		(3)
4 star:		(1)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

I love this book! The recipes are really easy and turn out fabulous! The layout is clear and original and the drawings are entertaining (there are no pictures). This is really a handy little book that any baker would like, because it is so easy to make variations on these recipes, be it ingredients or just shape and decoration. I tried some of the sweet and some of the savoury shortbreads and all were excellent, they actually disappeared from the counter! The Madras-Coconut Crackers are surprising and the Caramelized Shallot Shortbread is a real treat. My favourites are the Green Tea Shortbreads, because I love green tea and I like their not being too sweet, but really crunchy, because of the rice flour.
This book is definitely worth its price! Buy it, you'll love it!

Most of the recipes in this book are as easy to make as a packaged cake mix, but the results are far more satisfying. I especially like the Savory Shortbread chapter. At last I have found some interesting hors d'oeuvres (let's face it, we're all tired of crackers and cheese) that can be made ahead of time, don't have to be heated or iced and don't involve messy dips or sauces. They pair wonderfully with a variety of wines. As for the sweet shortbreads, the White Chocolate/Black Raspberry Shortbread is to die for!

This is another of those gems of a little one-subject cookbook. Jhonson does great job with history, techniques and recipe collection for this sumptuous little bread.

From sweet type most of us have come to love with coffee, tea or just cold glass of milk, she adds savory items, i.e. a great recipe with Corn and Pumpkin Seeds or Carmelized Shallots.

There are many here that are simply wundebar, e.g. Meyer Lemon-Macademia or Drambuie-Raisin. If you're a shortbread fancier, this is neat collection to use and inspire one's own creations.

I have been making shortbread for years, mostly for dessert. But the savory shortbread recipes are terrific and were made as gifts for Christmas and got raves.

Another example of a trying to make a book aesthetically pleasing at the expense of readability. The ingredients (packed light brown sugar, for example) are printed in black, bold print whereas the actual amount (1/3, or is it 1/2 or 1/4 ? cup) is printed in a very light gray,including then placing such numerals against a decorative side border such as a light green plaid. As the book itself is smaller than your traditional cookbook, choosing to use such light print for critical information is definitely not user friendly. Too bad, as the variety of recipes and over-all instructions are otherwise very good.