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Product Description
Review
'an excellent introduction to baking' --Waitrose Food Illustrated
'(a) delicious looking book' --Easy Living
'tempting recipes, perfect for an alfresco afternoon tea with friends' --Food and Travel
'gorgeous' --Fresh Escapes
'Leila Lindholme makes cooking easy'
--The Lady
'(a) delicious looking book' --Easy Living
'tempting recipes, perfect for an alfresco afternoon tea with friends' --Food and Travel
'gorgeous' --Fresh Escapes
'Leila Lindholme makes cooking easy'
--The Lady
Product Description
A complete, basic, international baking book filled with delicious recipes for everything from biscuits, pastries and cakes to breads, crisp breads and accompanying jams and sauces. New exciting flavor combinations, such as chocolate cupcakes and toffee and pecan pie are featured alongside classics like muffins, meringues and cheesecake as well as nine different flavorings for basic sponge cakes. Recipes for brioche, fougasse from Provence, sourdough baguette and nine types of scones are mixed with healthy rolls, Danish rye bread, Leila's delicious lingonberry loaf and a whole range of tempting little cakes.
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Customer Reviews
Most Helpful Customer Reviews
9 of 9 people found the following review helpful
Format:Hardcover
I can't judge how good Leila Lindholm's book is, as there are so many mistakes in the English translation. There are many big and obvious mistakes - like 'tablespoons' insstead of 'teaspoons', for example. I have access to a danish translation, and have compared the two, and am stunned by the huge differences between them, mainly in the oven temperatures and quantities - in some cases the Danish has twice or half as much of a major ingedient as the English. I have also spotted some obvious mistakes inthe Danish version, so it doesn't seem much more reliable. So how on earth do I know what the author intended? I'm not at all sure it's worth bothering, as the only recipe that I have so far tried where the two translations agreed turned out to be very mediocre indeed - and I don't THINK it was my fault.
One other reviewer regretted the absence of one promised recipe. Any recipe using a Swedish ingredient that is hard to find elsewhere is either omitted,, or replaced with a similar sort of recipe. Understandably!
One other reviewer regretted the absence of one promised recipe. Any recipe using a Swedish ingredient that is hard to find elsewhere is either omitted,, or replaced with a similar sort of recipe. Understandably!
18 of 20 people found the following review helpful
Format:Hardcover
Let's not get away from the fact that this is a truly beautiful book. I'm a sucker for pretty pictures and I have to say that I initially bought it based on that alone. Then I started cooking....
The first recipe I tried was for high-hat chocolate cupcakes. Throughout the book, Leila tends to provide one recipe and then a number of adaptations. This isn't a problem in itself. However the cupcake method goes as follows: 1. Preheat oven. 2. Beat together eggs, butter and vanilla sugar until pale and fluffy. 3. Melt the butter, add the sour cream and coffee and blend with egg mixture. Spot the error? Yes - how do you melt the butter that is already mixed beaten in with eggs and sugar?! The solution, I believe, is to beat the eggs and sugar together, and melt the butter as step 2. Even more frustratingly, this error is repeated for the classic cup cake recipe. The second stage of the high-hat cupcake recipe requires you to make french meringue. This is a long process but worthwhile in the end. However, the 'cake' part of the recipe is for 12 cupcakes. Yet for some reason the french meringue element (you pipe the meringue on top of the cupcakes) requires 6 egg whites and 850g of caster sugar! I had french meringue coming out of my ears! Overall the cake part wasn't nice - solid and stodgy, although the topping was lovely.
The second recipe was a basic sponge, described as a 'juicy sponge'. Despite following Leila's instructions to the point, my sponge was incredibly rubbery. It was for a birthday cake, and I'm afraid that I was so disappointed that I reverted to a trusted Nigella recipe.
The next recipe was for brittle biscuits. This one worked - absolutely delicious.
The errors could have been made when the book was translated from Leila's native Swedish to English. Even so a little proof reading would have been appreciated.
The book contains sweet and savoury recipes including:
Almond butter biscuits
Blackcurrant sponge
Strawberry and rhubarb sponge
Torta della nonna (Granny's cake)
Sticky chocolate cake
American apple pie
Raspberry lemon meringue pie
Redberry trifle
Brioche pizza with berries
Elderberry squash
Lovely lemon lemonade
Foccacia in seven different ways
White toast bread
Sourdough
Classis crispbread
Chocolate truffles
Cognac bomb
Lemon curd
Butterscotch sauce
The first recipe I tried was for high-hat chocolate cupcakes. Throughout the book, Leila tends to provide one recipe and then a number of adaptations. This isn't a problem in itself. However the cupcake method goes as follows: 1. Preheat oven. 2. Beat together eggs, butter and vanilla sugar until pale and fluffy. 3. Melt the butter, add the sour cream and coffee and blend with egg mixture. Spot the error? Yes - how do you melt the butter that is already mixed beaten in with eggs and sugar?! The solution, I believe, is to beat the eggs and sugar together, and melt the butter as step 2. Even more frustratingly, this error is repeated for the classic cup cake recipe. The second stage of the high-hat cupcake recipe requires you to make french meringue. This is a long process but worthwhile in the end. However, the 'cake' part of the recipe is for 12 cupcakes. Yet for some reason the french meringue element (you pipe the meringue on top of the cupcakes) requires 6 egg whites and 850g of caster sugar! I had french meringue coming out of my ears! Overall the cake part wasn't nice - solid and stodgy, although the topping was lovely.
The second recipe was a basic sponge, described as a 'juicy sponge'. Despite following Leila's instructions to the point, my sponge was incredibly rubbery. It was for a birthday cake, and I'm afraid that I was so disappointed that I reverted to a trusted Nigella recipe.
The next recipe was for brittle biscuits. This one worked - absolutely delicious.
The errors could have been made when the book was translated from Leila's native Swedish to English. Even so a little proof reading would have been appreciated.
The book contains sweet and savoury recipes including:
Almond butter biscuits
Blackcurrant sponge
Strawberry and rhubarb sponge
Torta della nonna (Granny's cake)
Sticky chocolate cake
American apple pie
Raspberry lemon meringue pie
Redberry trifle
Brioche pizza with berries
Elderberry squash
Lovely lemon lemonade
Foccacia in seven different ways
White toast bread
Sourdough
Classis crispbread
Chocolate truffles
Cognac bomb
Lemon curd
Butterscotch sauce
18 of 22 people found the following review helpful
Format:Hardcover
I was looking forward to this book as it is also published under the title of Sweet and Savoury Swedish Baking and I particularly wanted a comprehensive Swedish baking book so I found it a big disappointment to find the majority of the recipes are not Swedish, they are mainly French, English and lots of Italian. The few Swedish recipes are found mainly in the Bread section. And although her background is Swedish-Moroccan there were no recipes with a Middle-Eastern slant either. The recipes in the book are fairly mundane and easily found in other baking books.
I found also found it irritating that her approach is to take one basic recipe such as Scones and then offer 9 variations on it. The same with Muffins and Sponge Cakes and so on and even Apple Crumble. This really means there are many fewer recipes than is at first apparent.
The publisher's blurb mentions Leila's "famous Lingonberry Cake" as part of the contents but search as I may, I have yet to locate it in this book.
The two recipes I tried were both failures; Chocolate Darlings used far too much butter and eggs and was a "sad' cake indeed. I then tried a version of the same recipe from another book and it worked perfectly! As I love apple cakes I tried the Apple Sponge, it rose beautifully and the apples did not sink as is so often the case but it was tasteless and of a strange consistency, a couple of bites and I ditched the cake.
The book is plentifully illustrated with pretty photographs of children's picnic tables, picnic baskets, children's birthday party tables, little girls daintily smudging their lips with cupcake icing and drinking Leila's homemade squash, not to mention numerous photos of Leila herself. But it's the recipes that matter and they don't impress.
This is a baking book of style over substance. Not for serious bakers hoping to find new and inspirational recipes.
I found also found it irritating that her approach is to take one basic recipe such as Scones and then offer 9 variations on it. The same with Muffins and Sponge Cakes and so on and even Apple Crumble. This really means there are many fewer recipes than is at first apparent.
The publisher's blurb mentions Leila's "famous Lingonberry Cake" as part of the contents but search as I may, I have yet to locate it in this book.
The two recipes I tried were both failures; Chocolate Darlings used far too much butter and eggs and was a "sad' cake indeed. I then tried a version of the same recipe from another book and it worked perfectly! As I love apple cakes I tried the Apple Sponge, it rose beautifully and the apples did not sink as is so often the case but it was tasteless and of a strange consistency, a couple of bites and I ditched the cake.
The book is plentifully illustrated with pretty photographs of children's picnic tables, picnic baskets, children's birthday party tables, little girls daintily smudging their lips with cupcake icing and drinking Leila's homemade squash, not to mention numerous photos of Leila herself. But it's the recipes that matter and they don't impress.
This is a baking book of style over substance. Not for serious bakers hoping to find new and inspirational recipes.
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Most Recent Customer Reviews
Scrumptious recipes!
This is a great recipe book, the carrot cake recipe in particular is very good. Beautiful pictures accompany the recipes.
Published 5 months ago by Laura
Beautiful baking book
I just love this baking book.
I cannot say anything about the appearent mistakes in translation, because I have a Dutch copy. There were no mistakes so far. Read more
I cannot say anything about the appearent mistakes in translation, because I have a Dutch copy. There were no mistakes so far. Read more
Published 7 months ago by Sabine
quite good, actually
I suppose my review will have to be taken with a pinch of salt. I confess to not having tried lots of recipes in Leila's book but the one I did try (the chocolate and olive... Read more
Published 11 months ago by gaviota
Delicious and beautiful
I bought the original Swedish edition in Helsingborg, Sweden, and although my Swedish is not quite superb (I am Bulgarian, living in Denmark), the recipies in this book are so easy... Read more
Published on 25 Jan 2010 by Slavi Thomsen
Best ever baking book
I used this book as basis for my mother's birthday tea party and made lavender dream biscuits; speedy berry cake; spanish meringues; brownie cupcakes; blueberry muffins with... Read more
Published on 16 Aug 2009 by Michelle Whall
Very Pretty New Baking Book
I heard of Leila through articles in food magazines, and when there was mention of a cookbook (in English) I pre-ordered it pronto! Read more
Published on 24 April 2009 by KM Cook Book Queen
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