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Customer Review

7 of 7 people found the following review helpful
4.0 out of 5 stars The title says it all..., May 3, 2004
This review is from: Rosie's Bakery All-Butter, Fresh Cream Sugar-Packed Baking Book (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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Showing 1-1 of 1 posts in this discussion
Initial post: Jan 26, 2011 5:26:50 AM PST
ruth3ch says:
This baking book was written first, 5 years before her cookie book. It is highly likely that when Rosie first wrote this book, she was not planning on writing a separate cookie book. Therefore she included cookie recipes in this book. In other words, when this first book was published, since there was no cookie book at the time, so many of us would have thought that the lack of cookie recipes in this book was a serious omission! I hope this helps...
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