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The Dessert Bible Hardcover – October 24, 2000
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From Publishers Weekly
Copyright 2000 Reed Business Information, Inc.
Top Customer Reviews
That having been I have to point out that taste is, of course, subjective. For instance, I've found, from trying a number of Kimball's recipes, that he is a salt-a-holic. I prefer to cook with little or no salt, as I find the taste harsh and unpleasant, and if I followed Kimbell's recipes exactly I'd be drowning in the stuff. I prefer pepper and tend to double or triple the often meager amounts Kimbell calls for in his recipes (usually he calls for four or fives times more salt than pepper, and I tend to reverse those ratios).
The recommendations too, are, of course, all one man's opinion. He speaks harshly of Le Creuset, which is my favorite cookware, despite the expense (don't listen to Kimball: the enamel service is as good or better than non-stick), and frequently raves about plain cast iron which, while I'm sure can be great, takes a great deal of patience to properly season (I've NEVER had any luck doing so), can't be washed in a dishwasher (big downfall, in my opinion) and can easily destroy an induction cooktop (something Kimball fails to even mention). He also highly recommends an electric rice cooker which is, perhaps, the least useful tool in my kitchen and is quite scornful of breadmakers, an appliance I use several times a week quite happily.Read more ›
Kimball's recipes focus on bringing out the best qualities of the food being prepared, rather than relying on sauces, cheeses, etc. to make it taste good. My snobbiest cooking friends have tasted food I've made from this book and commented on its deliciousness. I highly recommend it, especially to people who want to learn the hows and whys of cooking to become better, more creative cooks.
This book provides not simply near perfect recipes but a guide to both the experienced cook and the novice on how to prepare them. The sections on the selection of kitchen equipment are wonderful. He presents his recommendations on what you need not only in the generic, but the specific.
Some of what he advocates, you may disagree with. I know that I can put a finer edge on a knife with a good steel than I can with the recommended electric knife sharpener. However, the knife sharpener is necessary when the edge no longer responds to the steel.
In no case will you go wrong with his recommedations (except for the waffle recipe). It does need more oil.
For anyone starting to learn to cook or wanting to learn to cook better, this is a priceless resource. I cannot recommend it more strongly. If I had only one cookbook in my kitchen, this would be it. The second would, of course, be James Beard American Cooking.
This is an excellent dessert cookbook, aptly named a "bible," and it would make an inspired Christmas present for a thoughtful, creative person, regardless of his or her talent in the kitchen. Highly recommend it.
Most Recent Customer Reviews
The picture is very misleading on what your ordering. It shows both books as a bundle but your only getting the one. Other than being disappointed with only the one no problems .Published 3 months ago by David Malter
I have been enjoying Cooks Illustrated magazine and editor Christopher Kimball's editorials for several years now. Read morePublished 3 months ago by Savvy Shopper
The product reviews are 20 years old, but the cooking advice remains sound.Published 9 months ago by BuyBuyBaby
Good cook book but not enough pictures to show how the recipe should looks like.Published 12 months ago by Jackie Mullins
Thoroughly enjoyable reading whether in the kitchen of just kicking back. I have shelves of cook books, when it's time to learn something, cook something or just to enjoy a quick... Read morePublished 17 months ago by K. M. Tracy
I love this book! I use it all the time. Mostly as a referecnce book, but the recipies are fantastic too. Read morePublished 19 months ago by molivya