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Baker's Royale: 75 Twists on All Your Favorite Sweets Hardcover – September 5, 2017
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In Baker's Royale, Naomi Robinson puts the most magical and modern spin on dessert classics we all know and love. Her method is both sophisticated and approachable. As I turned page after page, I was mesmerized by the innovative flavor pairings and flawless techniques Naomi thoughtfully uses to hold our hand through the entire baking process. This is a book I will use time and time again.―Jocelyn Delk Adams, author of Grandbaby Cakes
Naomi Robinson is the queen of the drizzle, dollop, and swirl! Each one of her mind-blowingly gorgeous desserts is more beautiful than the last and it's impossible to pick a favorite. But what I love the most is that none of these recipes is overly complicated and they are guaranteed to make you look like a baking rock star!―Gaby Dalkin, of What's Gaby Cooking
Naomi elevates desserts, transforming the familiar to fantastic, with fun flavor combinations and can't-wait-to-bake recipes in Baker's Royale.
―Angie Dudley, Bakerella and author of Cake Pops
Only Baker's Royale could take classic, beloved desserts and turn them into mind-blowing creations with a twist. Naomi has the gift of creating delectable treats that will bring any dessert lover, no matter their age, to their knees.―Catherine McCord, founder of Weelicious
Naomi's blog has always been my go-to for the most indulgent, beautiful desserts. She creates one-of-a-kind masterpieces that I can actually make at home, and the photos of her treats are stunning! I am so excited to not only bake from the new Baker's Royale cookbook, but to proudly display it in my kitchen. Gorgeous!―Jessica Merchant, author of Simply Delish
Baker's Royale is full of photographs you will want to put on your wall and sweets you will want to put in your mouth. Naomi Robinson is a baking goddess. Her mouthwatering recipes are as timeless as they are essential to the modern baker.
―Andie Mitchell, New York Times bestselling author of It Was Me All Along and Eating in the Middle: A Mostly Wholesome Cookbook
About the Author
Naomi Robinson is a self-taught baker, and founder of bakersroyale.com. Her site has been featured in BonAppétit.com, RealSimple.com, Saveur.com, Today.com, Better Homes and Gardens, Glamour, Sunset, and US Magazine. Naomi lives in Orange County, CA.
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Top customer reviews
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So far, I've only made the strawberry & earl grey cream tart. It was super simple, tasted lovely, and was perfect for this heat wave we are having. Other recipes, like the fluffernutter pie, aren't my kind of dessert but I'm sure plenty of people will love them.
What makes me sad about this cookbook is the choice to print ingredients on one page, with directions on the next page, so you are forced to flip back and forth during baking/cooking. There is a picture for almost every item, placed (inexplicably) between the ingredients list and the directions on the following page. Due to the recipe layout and what feels like filler recipes for things like marshmallows, popsicles, smoothie popsicles, and granola, instead of the baking I was expecting, I decided to rate this cookbook 4/5.
Overall, there's enough variety and creativity in terms of flavor that most people should find some new keeper recipes here and what I've tried making was delicious.
The book is beautiful. The pictures of the recipes are stunning and I believe there is a picture of every recipe if not nearly every recipe. The book is high quality. The pages are thick and the printing is crisp and clean.
I like to weigh my ingredients when I bake so I love that both volume and weight measures are given.
As one reviewer commented the layout of the recipes is a little unconventional with the ingredients on one page and the directions on another. I generally make copies of the pages and bake from those (don’t want to get my beautiful book all dripped and drizzled on) so I can put them side-by-side and not have to do the flipping, but I can understand how this might frustrate some.
I have been baking for years and have lots of trial and error under my belt and haven’t met a kitchen gadget I didn’t “need” but I think many, if not most of the recipes in this book could be executed by even a novice baker. So no one should be intimidated by the beautiful pictures and think “I can’t do that.” I bet you can.
I started with the Dark Chocolate & Cranberry Oatmeal Cookies. I’m not a fan of cardamom so I just left that out. These cookies are delightful. They have a crisp exterior with a soft interior and the mix of tart cranberries and dark chocolate is just perfect. I’m now excited to try some of the other recipes, the Salted Dark Chocolate Chip & Roasted Pecan Cookies and the Burnt Caramel Custard Pie are on the top of that list.
I can't wait to bake more of this cookbook, there are so many fun, creative flavors that I would like to bake out off. Great job, Naomi!!
My one gripe (and reason for knocking a star) is that the ingredients are listed on a separate page from the recipe directions, so you can't leave the book open and see the whole recipe as you cook, you have to flip back and forth between the ingredients and steps. I tend not to pre-measure all of my ingredients, so this is annoying for me.
I haven't had the chance to make any recipes but I've already went through the entire book and and marked my favorites. The instructions look very clear and easy so I can't wait to take it into my kitchen and starting baking!
The book itself is beautiful and the photography is gorgeous, as I knew it would be. She is a fabulous photographer.
The recipes are varied, very interesting, well explained and in both cups and grams, a plus for us living outside the US.
My only comment is that there are a few recipes without pictures.
Still, it gets 5 stars from me.