To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyses reviews to verify trustworthiness.
I feel a bit mixed about this slim cookbook. I love to cook and was hoping to get some new dessert ideas from this book, and I'm having a mixed reaction to the recipes so far. The first thing I made was my absolute favorite pudding - tapioca. I was hoping that the use of condensed milk would save a lot of time, but I didn't think it was worth it. I followed the instructions exactly and didn't like the addition of lemon and the texture was a bit gummy and not like other tapioca pudding I've enjoyed in the past. The vanilla pudding (another favorite of mine) was also meh. The ideas for parfaits look interesting, but so far I feel rather neutral about the recipes and have other books in my cookbook collection that seem better for finding good pudding recipes.
3.0 out of 5 starsEasy recipes, mostly cornstarch based with variations on the same recipe
Reviewed in the United States on 27 December 2013
The recipes in this book are straight forward to the point and while most are variations on the same base recipe you should end up with a successful pudding each time. The author does seem to either take for granted things that professionally trained bakers would know but home cooks might not or just doesn't utilize these tricks herself, such as blending your cornstarch with the sugar to prevent clumps or tempering of eggs into warm liquid. She also never suggests using a water bath to cool your pudding which would be the quickest and safest way to cool your pudding as opposed to just plunking it in the fridge.
Quite a bit of the book is taken up with accompaniments to puddings, such as graham crackers, marshmallow fluff and then ways to deploy your puddings, such as in parfaits or as cake or pie fillings. I, personally, would have liked to have seen more of a variety on the custard recipes than all the formulas for parfaits and cake fillings but do think those sections will be helpful for folks who are new to the kitchen or are new to making desserts. Is this book appropriate for a beginning cook? I think so, one who is looking to expand on their skills. Pudding and custards take a bit of patience to make but very few tools so it is great for someone who doesn't have an expansive array of kitchen tools who wants to create some nice desserts. Experienced cooks and chefs might find this tome a bit light on material but if you are a pudding fan who usually only makes vanilla or chocolate this might be a good book to explore.