Customer Reviews

Soymilk Desserts

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

 

 

I've tried a few recipes from this book, and besides the coffee drinks (can't seem to get the soy milk foaming technique down) they have been good. The desserts range from traditional cakes and ice creams to even some breads and scones. Many of these desserts are light and not overly sweet. The book comes from a Japanese publishing company, so there are a few traditional Japanese desserts as well as some recipes which call for Japanese ingredients, but a trip to an Asian grocery store will help you find those things.

One thing I should add is that this book is not vegetarian or vegan. Most of the recipes include other dairy products, which I would assume one should find substitutions for themselves if they are following any food restrictions. Other than that it is a fun book, and the recipes usually yield a small batch, which is just enough for me and can be easily doubled by others.

This is my 3rd time buying this book!!! And I buy multiple copy of this book for a reason. I've try most of the recipe in this book (80%), and THEY ALL WORK!!! Very simple, quick, and easy to make! Even if you don't have a good oven like me (mine is rather funky & acting up), you can still get it right! From creme brulee, to steam muffin cake! The recipe is endless, accompany by final pictures & step by step picture directions. How can you ever get it wrong? (unless you're a "baka desu"). It's a cooking for dummy book - even a baka like me can get it right, so can you!

Normally, it will take me 3 times to get anything right (not perfect), but this book is an EXCEPTION. I got everything down right / perfectly 1st time, and again from time to time! The recipe is healthy, easy & fast.

If you are looking for fancy French bakery with sophisticate formular & complicate ingredients (which might not be healthy), don't get this book. If "pro" is what you're looking for: go for Le Cordon Bleu Dessert book, or Pierre Herme book. They're the top book for "pro," both on taste & presentation! However, if simple & tasty pastry that can easily be make at home & still look like store brought is what you're looking for - you're on the right track.

Most of the recipes call for only a few ingredients and very easy to make. One of the down side is that the author measures all ingredients in oz & gam, which are not always convenient. Steps are short and easy to understand, but sometimes the author called for an ingredient and then forgot to mention when to use it. For a short book, it covers many areas, from baking to drinks. Most of them turn out very nicely!!! Definitely a book worth checking out.