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Bake It Like You Mean It: Gorgeous Cakes from Inside Out + Surprise-Inside Cakes: Amazing Cakes for Every Occasion--with a Little Something Extra Inside
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Détails sur le produit

  • Relié: 252 pages
  • Editeur : Stewart, Tabori & Chang Inc (1 mars 2013)
  • Langue : Anglais
  • ISBN-10: 1617690139
  • ISBN-13: 978-1617690136
  • Dimensions du produit: 22,9 x 23,4 x 3,6 cm
  • Moyenne des commentaires client : 2.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: 70.948 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Format: Format Kindle Achat vérifié
where is the pictures showing how to make things? A lot of words only! Some of the cakes doesn't even have picture!
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142 internautes sur 149 ont trouvé ce commentaire utile 
Bake it like YOU mean it, and please don't follow the instructions! 22 avril 2013
Par eistaxi2008 - Publié sur
Format: Relié
This is my first review on But I was so disappointed with the results, that I had to dhare my expiriences with the recipes. BILYMI is sure a perfect Coffee table book, with beautiful photos, mouthwatering recipes, extraordinary flavour combos, helpful notes and photo tutorials and amazing Cakes. It's a very inspiring Book, If you want to impress. But If the recipes don't work, a Book doesn't worth the money for me! I have so many Books on my shelf, some are good, others amazing, some ok, but this one...I don't know. I tested a few recipes so far, and after spending hours on them, I didn't have only one good result. I would say that I'm an advanced baker, so after the disappointing results, I started checking the recipes. I have never seen a Book with so many errata like this before! The metric conversions in this Book are a disaster: Sugar, Flour, Cake Flour, no difference in weight with sifted or unsifted Flour...If you weigh your ingredients please don't follow the suggested amounts in this Book! Also there is a very confusing note in this Book regarding the Conversion charts: the author says that 1cup of superfine Sugar=8oz. 1cup granulated Sugar=7oz. This is important, as the amount of Sugar affects the taste and structure of a Cake. But in her recipe the metric equivalent is 7oz. I don't unterstand why the author mentions this, but doesn' t apply it in her recipes. And although the sugar "generally used in this superfine Sugar...", it appears in only 1recipe. Ok, maybe this is a standard conversion chart, but if a book offers metric conversions, they have to be accurate in order to get good results. Well, typos happen, and what differs a good recipe from a Bad One, consists of a lot more then only an accurate amount of ingredients: it should have an equilibrated combo of straightforward and easy to follow techniques, and of the right ingredients and equipment. BILYMI doesn't have all this. It has typos in ingredients, techniques and amounts. Here are some examples I found after reading, or testing recipes:

1)Green Mountain Tiramisu': the instructions says that for the Ladyfingers batter you have to sift the Flour over the creamed egg yolks, and then to fold in the egg whites. I followed the instructions and ended up with a curdled mess. So I checked other recipes, changed my procedure and had a creamy batter. But the result of the finished Cake layer was awful: dry and hard. And this wasn't a matter of taste. So I rechecked other recipes, skipped the suggested Bread Flour and Cornstarch in BILYMI and took all purpose Flour instead. But 2oz less. The layer was airy but very thin, only 1/2 inch. I would suggest to bake the batter in a jelly roll Pan, instead of the recommended half sheet Pan. Because in my opinion there isn't enough batter for a half sheet Pan.
2) Strawberry-Meyer Lemon Chiffon Cake: The Cake was wonderful, but the Buttercream was more like Butter than a smooth Cream. The author doesn't tell that you probably don't need the whole 1pound Butter. Learning by doing: approx. hhalf the amount is enough.
3) Chestnut Slices: good results, but only because I doublechecked the recipe. the metric conversion of Cake Flour is wrong. 1cup=140g. 120g would be the right conversion. Compared to this the metric conversion for all purpose Flour=120g. That means that 1cup cake Flour weighs more than 1cup all purpose Flour. Typo!
4) Malakofftorte a La Raymo: this recipe is a disaster! Ingredients: 1-1/3 cup Bread Flour=185g. 35g!!! is the right conversion. This is a difference of 5oz. You can imagine the results...I Don't know how it's possible, but with only two eggs in the batter, you can pipe-attention please- 15 three inches long Ladyfingers+(OMG) 3 eight inch Cake rounds. And now the instructions"...trace 6 eight inch rounds on parchement papers...and pipe 4 Cake rounds with the batter? Why trace 6? Two are just for fun! And the surprise comes at the end: you need only 3 Cake rounds to assamble the Cake???? Typo!
5) Pyramide Cake: the instruction says to "put the Almond paste to the batter...", but uuuppsss...where is it? It's not listed in the ingredients. Skip it. Typo!
6)Aztec Chocolate creme fraiche Pound Cake: such a nice glaze listed in the ingredients, but you at the end you only need to dust the Cake with Cacao. Skip the glaze!
7) Even the Cake on the front cover has a Typo: the Ganache listed in the ingredients, is only mentioned at the end of the instruction: "....fill a Pastry bag with the remaining Ganache and pipe hearts. ..: After googling the recipe, I found out that you have to spread the Ganache (and not the Buttercream as the recipe suggest!) on the Cake layers, so it can act as glue for the Chocolate roulade.Typo!
I don't know If the other recipes work, and honestly I'm totaly annoyed of testing it. The title of the Book for me sounds so sarcastic now: Bake it like you mean it. That means: Do whatever you want, but Don't trust my instructions, because they aren't accurate. If you want good results, Don't buy this Book. If you want some inspiration, look at the pictures and Skip the recipes. I wouldn't buy this Book again!
25 internautes sur 25 ont trouvé ce commentaire utile 
Warning: An ERRATA sheet that'll make your head spin! 7 juin 2013
Par pie_panned - Publié sur
Format: Relié Achat vérifié
Super disappointing after the success and ease of use of all of Gesine's other books. Her publishers really fell down on the job. Or her test kitchen people or SOMEBODY! A cookbook coming from the caliber of chef that she is should not have an ERRATA a page long plus a link to a PDF they can keep adjusting as more issues become clear. Wait for a second printing because they have a long way to go with this one before everything is right. In fact, I daresay purchasers of the first printing ARE the test kitchen people!
16 internautes sur 16 ont trouvé ce commentaire utile 
Corrections for the errors 28 avril 2013
Par M. Grotzky - Publié sur
Format: Relié Achat vérifié
As I said earlier (see paragraph 3 below), it's easy to find the corrections. Now it's easier still -- when my copy arrived, the errata sheet was right there on a loose sheet in the front of the book. I'm leaving the directions below in case someone gets or has a copy without the corrections.

For the reader reviewer who made the German Chocolate cake -- no corrections appear on the errata page -- it looks as if they didn't catch the problem with this recipe. It might be interesting to compare this recipe to the original -- nothing is better than the original cake recipe, the one that calls for separating the eggs.

Former version of this review:
Several of these reviews mention errors. To find corrections, google "Bake it like you mean it errata" without the quotes. Look for the Abrams book site. As these reviewers indicate, there are quite a few problems -- a full page of fine print, easily printable. Reviewers have caught so many of the errors that the contents of the errata page look quite familiar. Now that I have the corrections, I think I'll buy the book.
7 internautes sur 7 ont trouvé ce commentaire utile 
For the professional 12 mai 2013
Par Customer - Publié sur
Format: Relié Achat vérifié
A good book for professional bakers but not for the home cook. I enjoyed looking at the photos of completed cakes but this is not for the amateur baker.
11 internautes sur 13 ont trouvé ce commentaire utile 
Wish it had been proof read better. 26 mai 2013
Par Michelle A - Publié sur
Format: Relié Achat vérifié
This book is ok....they should inform you that there is an extensive editing page placed loosely in the front of the book that indicates all the mistakes throughout this book. You can't follow any recipe until you go to the editing page to check for corrections. Why send a book to print with so many mistakes? And why not tell the customer so they are aware before purchasing? I would not have bought it knowing all the extra work to double check for corrections. Perhaps that is why they don't tell you... Also I don't like that the recipes are not with the correct find a picture of a cake but need to search for the recipe that goes along with it. I may still return it...
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