Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful

I seriously don't get the complaints about desserts being 'too American.' Bon Appetit is an American magazine. The author is American. Go figure. Don't blindly buy a cookbook because it looks or seems attractive, do some research on what kind of recipes the book deals with so as to make sure it's the right buy for you. Buy yourself some cup measures-which lets face it, anyone who likes to bake should have anyway as they're invaluable-and have some fun!I made the chocolate and dulce de leche bread pudding and loved it, especially the spin on such a traditionally English dessert. I've also made the apple and raisin pie/crumble which my partner LOVES. Seriously, can't keep him out of the fridge trying to get sneaky leftovers. What I also love about the book is the guidance it gives-it is a true reference book. I've always been afraid of making pie crust and after trying the aforementioned recipe my confidence has grown enormously.While I would like some more photos as other reviewers have mentioned, I don't feel that the lack of them detracts from the book that much. Plus, the book is definitely big enough as it is.All in all, a great book with recipes for everyone.

Lots and lots of recipes. Very American oriented. As mentioned in the other reviews, all measurements are US, i.e. cups, and sticks of butter, degrees Fahrenheit, etc., so the best thing to do is find conversion tables into metric and glue them to the inside cover so you have them right at hand. Bye the way, with the purchase of this book you get a free one-year subscription to Bon Appétite magazine - provided delivery is in the US, so if you have friends in America, you can give this to them as a gift (there is a coupon that needs to be sent in, the envelope postmarked no later than May 11, 2011 otherwise it is too late). All in all this book is worth the (discounted) price.IF you want the ULTIMATE pudding bible - get Alain Ducasse's "Grande Livre du Cuisine - Desserts and Pastries". Not cheap, but it actually deserves 6 or 7 stars. It is huge, every recipe is pictured and each has an assembly diagram. This is *** Michelin level stuff.

I am slowly working my way through this book and find every recipe works perfectly. I have long been an admirer of the Bon Appetit magazine so thought I would try this book. Magic !!!Wouldn't be without it now.

The Best Book of desserts

A very comprehesive recipe book especially for those who adore Desserts and Puddings.The only downside to this book is that some of the ingredients are measured in 'cups' which I find a nuisance as I have to convert cup sizes into either metric or imperail measures. Otherwise a good buy and would make a good Christmas present.

I love this cook book (as well as Bob Appetit's other cookbooks). Everything I have tried has worked well without needing modifications. It is a pain to find ingredients and things sometimes in this country but there are almost always sensible alternatives (just try googling them!). I think complaining about the fact that the book is American is a bit silly given that it IS American! Also, it provides a handy guide in the back on converting cups of flour in grams etc. I have several sets of cups and teaspoons etc. but I prefer to weigh and it's really not a problem to convert the measurements. You can also buy cups very VERY easily--they sell them at John Lewis! The recipes for the most part are fairly simple and I don't believe really need diagrams. It's always nice to look at pretty pictures of food but in terms of workable recipes--this book is great! If you can't work out how to put together a two layer cake without a diagram, I think most cooking projects are probably beyond your ability anyway!Big thumbs up!

This book is full of wonderful ideas, but all the measurements are in American format - which, I can actually live with because I brought a set of cups etc. so that it would be easier for me. However, there is a great proportion of ingrediants that you would either need to purchase in America or know the equivalents. For instance, graham crackers are used with many of the cheesecakes, but the ingrediant is listed as "9 crackers" not the weight, so it makes it very difficult to substitute.I have American friends and family, and so I'm normally quite flexible, and work quite a few things out, but this book so heavily relied on all things American, that I would warn anyone before buying it.

The majority of the receipes have no diagrams so its difficult for the end user to picture the end goal.There are also a number of desserts where the ingredients listed are bought in as opposed to home made - such as various icecreams.