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5.0 out of 5 starsLovely
Reviewed in the United States on 4 November 2013
I love making pudding from scratch and don't usually use recipes, but really enjoy the recipes in this book and love the variations and additions for pudding. This collection has puddings, toppings, cakes, parfait and pop recipes that are just great for pudding lovers.
The introduction covers the basic method for making pudding, tools and common ingredients.
Then the recipes. The pudding recipes are rich with cream and eggs- less eggs than custard but cream enough to be indulgent. The first recipe chapter covers the basics like chocolate, vanilla and coconut. The second pudding chapter is more adventurous flavors like chocolate mint and pineapple. The recipes have great instructions and complete ingredient lists. My favorite is vanilla pudding, and this recipe is a good one. My daughter, who does like following recipes more than I do, loves the pumpkin pie pudding and the chocolate mint pudding.
That's about half the cookbook. Then you get the toppings chapter. This is my favorite chapter because the toppings and ingredients are fantastic. Homemade sprinkles which melt on your tongue, a fudge sauce that uses tangy rich creme fraiche as one of the ingredients, cookies and homemade graham crackers.
After that follows recipes made with pudding like parfaits, pudding cakes and pudding pops.
I love the fact that there is such a focus on making everything from scratch with high quality ingredients. It's more work to make your own graham crackers for example, but the flavor and texture are both so much better than using commercially available crackers. I'm also thrilled with the completeness of the recipes.
Themed cookbooks can be tricky ground, but Goodman has pulled this book off impressively. The author's genuine passion and personality shine through on every page and, despite being a CIA graduate, she's intentionally kept the recipes simple and doable for your average cook. The book keeps to simple, homemade ingredients (often with easy substitutions for those on special diets) and requires no special equipment. Essential (and non-asinine) tips for success start you off, and the author's helpful suggestions throughout the book ensure that you get the most out of every recipe, whether you eat it straight from the bowl or add it to a parfait, cake, or other decadent treat.
Although the author does have a restaurant, this cookbook stands alone - you don't need to be familiar with the shop to appreciate it or the author's notes throughout. I very much enjoyed the author's dedication to making everything (including stir-ins like cookies, brownie crumbs, and angel food cake bits) from scratch and the broad selection of "extras" that she provided recipes for to ensure readers would be well equipped for their own creative culinary endeavors.
I very much enjoyed this, and look forward to cooking my way through all the recipes!
Once you taste the puddings, parfaits, toppings and cakes/pies made from this cookbook, you'll never want to eat store-bought again. What a difference quality ingredients, excellent recipes and a little extra effort can make.
I started with Clio Goodman's first and most basic recipe, chocolate pudding. It is absolutely delicious. I can see why it became her inspiration in developing other pudding recipes and blossomed into a lucrative business. The recipes in chapter one all follow and use the same basic technique and ingredients. Different flavor results (banana, lemon, coffee, tapioca, etc) can be accomplished using Clio's unique cooking ideas. I especially love the lemon pudding that uses lemon curd (curd recipe included). Everything is made from scratch--no shortcuts and very little extract usage.
What makes these puddings stand out is rich creaminess. I haven't mastered all the puddings in chapter one yet, but look forward to experimenting with more creative recipes and ideas from other chapters. I like getting back to homemade cooking basics. When it comes to anything pudding, this is a great resource.
5.0 out of 5 starsVery nice selection of pudding-based desserts
Reviewed in the United States on 4 November 2013
This is an interesting niche cookbook devoted solely to pudding type desserts. The recipes are enticing; there's a nice range of puddings and pudding based desserts. I love to cook and bake, and homemade recipes like the ones in this book are always fun to try. I have earmarked some recipes to make for the upcoming holidays. They use simple, good ingredients and I can usually tell when something is going to 'work' before I try it. The recipes in this book are fairly easy and straightforward. (This is probably an attractive book, but the black and white copy provided for review really didn't do much at all to help with evaluation. To be perfectly honest, I was very turned off by the prototype copy provided to read and review. I am sure the color printed copy is far more attractive than the one I received for review.)
5.0 out of 5 starsExcellent and Much More Serious Than On May Think
Reviewed in the United States on 3 November 2013
I am reviewing an advance uncorrectly proof of the book so it may not be as finished as the final copy will be. The photos are all in black and white. The final copy will probably have color photos. The author is a graduate of the Culinary Institute of American, a former private chef and the owner/operator of the store Puddin' in New York. Despite the title that may suggest focus on some may think of as a childish dessert, this is a very serious cookbook. First, the techniques are founded on excellent foundational methods and procedures. The introductory chapter is on the basics (the 101) of techniques as it relates to making puddings. The first chapter covers the classics of American puddings from vanilla, chocolate, banana to rice pudding with apricot scent. The second chapter is on more creative specialties followed by a chapter on toppings. Chapter four is on fancier parfaits. Chapter five gets beyond just puddings with coverage on cakes and pies based on pudding as a major component. These recipes are sophisticated and serious pastry is covered here. The book closes with a chapter on frozen pudding pops. Each recipe is preceded by a paragraph of story about the dessert and sometime with interesting personal tidbits and impression. This approach adds a personal touch without being off focus. I highly recommend this book as it goes way beyond what one may regard as a light weight culinary subject. Very well done.
5.0 out of 5 starsWho knew the depth of pudding and its uses?
Reviewed in the United States on 3 December 2013
I became a fan of pudding thanks to a lovely little restaurant in New York City called The Mermaid Inn. They serve seafood (mainly) and have a bar but they don't serve desserts. Instead, what they do is prepare a daily pudding in one of several flavors and set them in small espresso cups. When you are done with the meal, they bring a complimentary pudding, just the right size for after dinner in whatever the flavor is that day. It's the perfect end to the meal. Just a taste of sweetness post meal without going overboard. So when I had the opportunity to review this book, I jumped on it.
There are several chapters in the book that cover classic puddings, pudding favorites, pudding toppings, parfaits, cakes, pies/tarts, and frozen pudding pops. While it is unlikely that I, personally, will make pudding cakes or homemade toppings like graham crackers or vanilla wafers of which there are many good quality selections to choose from at the supermarket, I appreciate the inclusion of these recipes (I have wondered about how graham crackers are made).
My favorite chapter is the chapter on classic puddings which is exactly the type of pudding I love: simple, creamy, flavorful pudding undisturbed by toppings and crusts. To date, I've made the vanilla, chocolate, lemon curd, and banana puddings. All of the recipes are easy to follow but need the cook's undivided attention or you'll end up with a curdled mess. Up next: Tapioca.
I found the variety of items in this book is substantial and comprehensive, including the accompaniments of toppings and pops. May have been a couple of minor omissions like a crème brulee (though I'm not quite sure if crème brulee falls exactly into the pudding category) and flan (though there is a dulce de leche pudding included).
Overall, I'm very happy with this recipe book and I will make use of it going forward.
My collection of Cookbooks is growing. I am trying to extend my repertoire but I have to be honest, I didn't think a book on puddings would actually make the shelves.
I really enjoyed the book: it contains recipes for puddings, parfaits, cakes; I read the recipes and, as of now, I only made one. I have to be a little careful about these recipes: they are very sweet, lots of sugar... lots of calories.
I think the book has a lot of advantages: very few people pay attention to puddings, or fillers. So, I bet it would add something special to dinners and get-togethers. The recipes are easy to follow, so I would recommend this to cooks of every level.
I love puddings but have never made my own from scratch before and I thought this cookbook was wonderful. So many yummy recipes, my favorite was the eggnog pudding, I found the instructions to be clear, the recipes I tried turned out well, and it was a great activity to do with my young neice and nephew. I did take issue with a couple of recipes, like the "carmel sauce" which calls for corn syrup... yuck! I try to keep the unnatural ingredients to a minimum and was already compromising with the corn starch, which I may be wrong but still felt better about than gelatin, overall though I was very happy with the clear instructions, and lovely variety of recipes. Great book!
Puddin': Luscious and Unforgettable Puddings, Parfaits, Pudding Cakes and Pops. Pudding 101 --most of the recipes are simple, but the author gives her tips to create magic. Always choose quality ingredients, mix while milk and other ingredients are cold, use a balloon whisk, watch the bubbles, keep cool and carry on! Special equipment: Balloon whisk, heavy 3-quart saucepan, and a fine-mesh strainer. Basic ingredients include, butter, chocolate, corn syrup, eggs, milk, salt and unsweetened cocoa. The recipes are lush and make you want to whip up a pudding right away! Wonderful cookbook addition. A must-have for the chef, or home cook. Yummy! 🍮
Now this is pudding. I was so happy to receive this cookbook. I am tired of eating puddings made mostly from cornstarch and chemicals. this small book has a great variety of puddings from easy with a few steps to intense, multi-ingredient recipes. They remind me of my childhood.