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By Alan Richardson and Karen Tack
- If you are a closet cake-decorator but you don't feel up in the ranks of Duff or Colette or Martha, then grab this book and hold on to your socks, because Karen Tack and Alan Richardson will take you on a fabulous decorating ride!!
Wow, wow, and WOW! This veritable encyclopedia of "mini-cake" decorating is so fun and easy that there is absolutely no excuse for anyone to lament "they can't". With the use of food items found anywhere, you will be making the cutest, and most impressive cupcake creations you can possibly think of, and Karen and Alan will make you legendary to boot!
There are 8 chapters between the "Introduction" and the "Sources"; got those socks gripped?........
INTRODUCTION: Your text page begins the journey, and right after, you are given an impressive section of pages that visually, and with text, show you how you will make the many creations through the use of candies, cookies, and types of sugars.
CUPCAKING TECHNIQUES: This was invaluable for those who are novice cupcake bakers or wannabe's. Hints and instructions on methods for pouring batter, spreading frosting, making frosting, and melting chocolate for designs, are shown in close detail. They show you how to make "fur" for the lion cupcakes and "leaves" for flowers. This is followed by methods used to draw "bugs", people faces, and hairstyles by using melted chocolate and candies. The next section shows how you will literally build up these creations, like the bowling pin cupcakes, so instruction is shown in simple and fascinating detail. Part of the more complex designs require a grouping of cupcakes, like "corn on the cob", "rabbits in a hole", or the "alligator", and you are given an idea of the schematics involved in getting them just right!
APRIL FOOL'S THEME:
Corn on the Cob
Bagels and Lox
Buttered Popcorn
TV Dinner ("peas & carrots", "drumsticks", & "mashed potato" cupcakes!)
Spaghetti and Meatballs
Box of Chocolates
Van Gogh's "Starry Night" in frosting (he'd love it!)
PARTY ANIMALS:
March of the Penguins
Fat Cats (cats with their paws on fishbones!)
Fishbowl (you use those Pepperidge Farm fishies for this one!)
Panda-monium
Westies
Crazy Horses (this uses candy circus peanuts and wafers)
Pup Cakes (a whole bunch of poochies to choose from!)
Monarchs (what a great Spring party or bridal shower presentation!)
Shark Attack (you'll want to go into these waters!)
Old Swampy the 'Gator
HAPPY BIRTHDAY, CUPCAKE!:
When I Grow Up
Party Princess (any little girl will just LOVE these!)
Slumber Party
Big Birthday Party
Bowl Me Over (this is soooo darn cute; pins and a bowling ball!!!)
The Big Top (definitely a more time-required, but great, project)
HOSTEST with the MOSTEST:
Sunflowers (a veritable burst of green and yellow and Oreo cookies!)
Black and White Party
Play Pool (no one will mind the 8 ball!)
Baby Shower
Petit Fours (very elegant and delicate)
Garden Party ( a "garden" of carrots, peas, radishes, and cabbage)
Easter Eggs
Rabbit Holes (so unbelievably clever; Karen Tack is a genious!)
Candy Stars and Stripes Forever
Family Tree
Wedding Cake and Monograms
NIGHTMARE BEFORE THANKSGIVING:
Alien Invasion
Creepy Crawlers (almost good enough for goin' fishin')
What a Hoot
Pumpkin Patch ( absolutely adorable; Alan's photography is superb!)
Howling Werewolves
Autumn Leaves (how did they think of this great project?!)
Larry the Turkey
HOLIDAY ON ICING:
Edible Ornaments (incredible boxed "ornaments"!)
String of Delights
Snow Globes (this was sheer genius by placing the cakes on their side!)
Gingerbread Boys
Partridge in a Pear Tree (fantastic!)
Nutcracker Sweet (you'll be dancing!)
Frosting the Snowman (too darn cute!)
White Wreath (Christmas glory in white and red! Awesome!)
CUPCAKES AND FROSTINGS:
(Cake mix recipes): Pumpkin Spice, Chocolate Chunk Surprise, Chocolate Mint, Orange Spice, Banana Chocolate, Gingerbread
(Homemade recipes): Chocolate Cupcakes, Banana Cupcakes, Carrot Cupcakes, Almond Cupcakes, Lemon-Poppy Seed Cupcakes, Vanilla Cupcakes
(Frostings): Next-to-Instant Ganache (melted chocolate), Homemade Ganache, Almost-Homemade Vanilla Buttercream, Cream Cheese Frosting, Chocolate Frosting
SOURCES
OK, OK.................I have gone beyond fawning but if you're a cake decorating fool like myself, you understand the passion. My deep gratitude to Karen and Alan; you guys ROCK!
By Jeff Hertzberg MD and Zoe Francois
- I'm a foodie; the kind of person who will drive miles to a bakery, who will visit Italy when the ricotta is sweetest. I'm also a skeptic. So, when I bought this book, I didn't expect much. But, was I ever wrong. What I love is that the authors turn everything you know about bread baking upside down, and the result is the best bread you'll ever make at home. Easily.
Simply. Whenever you want. You must, however, read the introduction to the method to succeed as well as you might -- this is not a book to begin baking from the minute you buy it. But the few minutes you invest in all the suggestions pay off mightily -- how to tell when this particular kind of bread is really ready (I used to swear by an instant read thermometer -- forget that); how to dock it; how to store it, etc. The instructions are utterly clear. I've already baked ten loaves, each magnificent, and I've only had the book for a week. All kinds of breads are represented -- French loaves, ciabbata, pita, peasant -- I could go on and on. Enough for a lifetime of pleasure.
The book frequently calls for a pizza peel and baking stone. A set of the peel (or a suitable cutting board), stone (or an unglazed ceramic tile from Home Depot) and this book would make a great gift. In fact, I thought that I could cross several people off of my shopping list by buying the set or just the books for all. Unfortunately, it is already out of stock. Looks like I am not the only one who is impressed by it. I can't even give my book away and wait for a new copy because I spilled olive oil on it while making the sun dried tomato and Parmesan bread. By the way, it was delicious!
This is a great book for all cooking experience levels. The recipes are easy and the results impressive.
By Julia Child- The late Julia Child produced MANY cookbooks but this one, in my opinion, is second only to her Magnum opus, Mastering the Art of French Cooking (make sure to acquire either the 1961 edition, or the 1966 one which is a reprint and be aware that "Volume II" has nothing much to do with "Volume I" which is this one).
I'm a huge fan of Julia's common sense approach to cooking, which is also tenoned with her professional knowledge. The cookbook which I'm reviewing here represents a maturity of Julia's years of cooking knowledge, rarely found elsewhere. The book's subtitle is, "Essential Techniques and Recipes from A Lifetime of Cooking," which is significant to understanding what is to be found in the text. Only Jacques Pepin and one other rivals her in this realm: Jacques Pepin's Complete Techniques. James Beard, yet another contemporary of Julia, also produced some terrific cookbooks -- here's one of his best: Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking.
Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking is a relatively diminutive document in terms of length, only 128 pages, but every word counts in this fine edition. Here are the essential chapters:
-- Soups and Two Mother Sauces
-- Salads and Their Dressings
-- Vegetables
-- Meats, Poultry, and Fish
-- Egg Cookery
-- Breads, Crêpes, and Tarts
-- Cakes and Cookies
The simplicity of this work is astounding, given the detailed information which is conveyed. The book is brilliantly conceived, covering the chief areas of scratch cooking. I also much appreciated how the very nice photos of Julia in her studio kitchens, found throughout the book, punctuate her common sense attitude toward her art. There is a nicely organized index at the end to help you find the recipe that you need. It's tough to pin down exactly how many recipes are in here (lots!) because Julia offers us so many variations and alternatives to each of her basic dishes.
The recipes herein can be prepared by even the beginner to cooking. Julia has made it that simple for us. And when you taste her French Onion Soup (page 7) you'll come to realize why Julia was head and shoulders above the pack of television chefs which followed her. The French Onion Soup is a simple and amazing appetizer. All these recipes bear the hallmark of her apparently limitless culinary knowledge.
In summary, I have never been more pleased with a foundational cookbook and I believe that neither home cook nor the professional chef should be without a copy. Highly recommended.
By Bryan Peterson- If you are trying to learn more about how to properly use exposure (i.e. aperture, shutter speed, and ISO) this is a fantastic book to begin with. It informs for the film and digital photographer. I have been taking photos for many years, but it has only been over the past couple of years that I became more of a professional. Despite this, I still struggled to understand some of the concepts such as the difference between a good exposure and a "creatively correct exposure" and what options I had.
You learn how to expose for front-lit, back-lit, side-lit scenes, overcast skys, macro photography, motion, stationery objects, how to expose for bright scenes such as snow (grey card & 18% grey) and dark scenes such as night photography...you name it. Then Bryan Peterson tops it off with a sections on metering, special techniques and filters, and an analysis of film vs digital cameras.
Understanding Exposure not only explained the basics in a conversational manner, but is also informed me of how the pros work and how to step up my photography to a higher level.
This book has hands-on exercises that anyone can go through so that the reader has experience of all of the methods explained. Along with this, the book is FULL of color photos that show exactly what the end result could be. Where applicable, there are comparisons of before and after exposure adjustments so the reader may understand WHY they should make such changes.
Where there is a difference between adjustments for digital versus film cameras, Bryan Peterson gives you the specifics of the difference and haw to adjust for it.
It is a book every photographer should have!
By Scott Kelby - This book is of the same general length and writing style as the two prior books however, prior readers will immediately recognize some of the content used as "filler" or a bit of "fluff" here and there. For example, one of the pages/tips is dedicated to "cleaning" the item before shooting, another instructs to "remove distracting elements" from the picture...duh! Does that really constitute a tip? I think not. Likewise, there are several more tips dedicated to how to use your camera (Canon and Nikon users) for things like dust cleaning or turning off the beep...personally speaking, if I wanted that information I would simply read my owners manual.
Other less than impressive tips included using a tripod for tack sharp product shots plus some information that is basically a repurpose of content from prior books such as which essential filters to purchase or to use a neutral density filter. It is also somewhat disappointing to see that some tips consist of nothing more than 1 very short paragraph or as little as 1-2 sentences in their entirity.
Finally, the chapter on how to select the right lens is perfect for those seeking to purchase a DSLR or new to buying but most experienced users will find this a bit too simplistic for an entire chapter. Essentially it describes each lens type (ie, zoom, macro, fisheye, etc...) then when to use each. It also includes how to clean your lens, how and why to use manual focus, the difference between prime vs zoom etc...
The Good...
Having said all of the above, I still rate the book highly due to the engaging and readable format, excellent examples... and of course, what we all come here for...the actual tips. There are some good ones scattered throughout that more experienced users will likely appreciate - although far fewer than in prior books.
Overall, this book seemed more introductory in nature than the other two volume's; still, there are plenty of great reminders and always some true golden nuggets that make all the difference like getting creative with the white balance, how to get that star effect without a filter (there - you saved the cost of this entire book plus never have to hassle with that filter again just by reading that page alone!, how to create those great reflections so popular in product shots plus much more.
Bottom Line...
Good book and well worth the low price tag. Best suited for beginners but serious shutterbugs are still likely to find a few gems. Not quite up to the same standard as the first two volume's but perhaps the most useful of all three for complete novice users or those currently shopping for a camera/lens etc...
Targeted more for the general user (for example, Lensbaby coverage) rather than pro or serious camera buff but everyone is likely to find something they like that make the purchase price and time well worth the effort.
HIGHLY recommend for new users or those purchasing a new camera/lens etc...
By Paula J. Giddings
- In 1893, the "Chicago Inter-Ocean", a mainstream metro newspaper, commissioned 30 year old Ida Wells to investigate a crime. A black man, accused of murdering two white girls, had been mutilated, burned to death and left hanging from a telegraph pole. Wells made the trip, assumed the identity of the dead man's widow, tracked down eyewitnesses and published her findings in detail.
The Introduction describes the history of lynching and serves as a backdrop to Wells's crusade against lynching:
"The origin of the term "lynching," according to James E. Cutler, author of "Lynch-Law" (1905) the first scholarly text on the subject, is attributed to Charles Lynch, a Virginia justice of the peace (and brother of the founder of Lynchburg). Lynch established informal, extra-legal citizen juries during the Revolutionary War years when official courts were few and traveling to them through British-occupied territories was perilous. The common sentence for those found guilty--mostly horse thieves and Tories--was thirty nine lashes with a whip.
By the 1830s, when southern abolitionism reached its height, lynching was associated more with those who threatened the slave order. Following the Civil War, the practice became more murderous with the bloody struggle for power among northern federalists, Confederates, and newly enfranchised black men.
"However, it wasn't until 1886, when increasing numbers of rural blacks migrated to southern cities, that the number of African Americans lynched exceeded that of whites: a trend that continued even as blacks became increasingly disenfranchised; had largely eschewed their political aspirations in favor of building institutions, acquiring wealth, and eliminating ignorance; and ex- Confederates had regained control of their state governments. Both Wells and Cutler cited what were surely conservative estimates by the Chicago Tribune, which reported that 728 persons were lynched between 1882 and 1891, the majority of them African American men. The statistics further showed that less than a third had been accused of rape, much less guilty of it."
In 1893 Wells was established as a black journalist, co-editor and part-owner of the "Memphis Free Speech". A white mob seized the three black men and killed them in a railroad yard duplicating wounds suffered by three white deputies. Wells urged her black readers: "Save our money and leave a town which will neither protect our lives and property, nor give us a fair trial in the courts." Memphis blacks took her advice and departed by the thousands to the West, and those who stayed behind boycotted streetcars and quit their jobs. Business owners panicked and commerce "came to a standstill," Wells would recall with some satisfaction.
Wells used the "Free Speech" to respond to an editorial supporting lynching. The South was menaced by the "horrible and bestial propensities" of black men, whose seething ambition was to catch a white woman alone. Lynching, the paper argued, was a defensive act by noble whites protecting chaste women from depraved blacks. Wells replied that, according to her own investigations, some lynchings involved black men who were guilty of nothing more than having had consensual sex with a white woman. If lynchings were sometimes proof of a white woman's desire for a black man, Wells argued, then the future lynching of blacks by white men would lead others to draw conclusions "which will be very damaging to the moral reputation of their women."
Despite the firestorm created by her editorial, Wells continued her fight. She gave 102 lectures in Britain to bring international pressure on the U.S. She helped to introduce anti-lynching legislation in six states. Eventually, Wells married a successful Chicago attorney, had four children, wrote in defense of prisoners on death row, opened a reading room and social center in Chicago, ran for public office, and was part of a contingent that met with President Woodrow Wilson in 1913 to protest civil-service segregation.
Ida Wells Clubs opened in cities across the country, and benefactors sent money to her causes. But the women' suffrage movement generally avoided Wells because its leaders didn't want to alienate Southern women. Black ministers asked her to mute the sexual themes in her writing about lynching and women' rights, and W.E.B. Du Bois took credit for excluding her from NAACP leadership positions. Government agents investigated her for treason after passage of the Espionage Act of 1917.
This is a carefully researched biography, describing a real American heroine, and her efforts to stop a terrible crime. I found that it added a very useful dimension to Crusade for Justice: The Autobiography of Ida B. Wells.
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