Reviews about this book by: J. Montlake
This is a fantastic collection of delicious tasting cakes and pastries, prepared according to the level of a fine pastry chef. You can skip some of the finer points (like roasting the nuts before you use them and sifting the flour 3 times!) if you want to speed up the prep time and aren't so particular. This is what I do. Recipes show a deep knowledge of natural ingredients and interesting combination of ingredients that I would never have thought of myself.
While some people complain that they cannot fine the fruit juice concentrate she uses, one can easily substitute any concentrated fruit juice, as she clearly explains in the brilliant introduction. I live in Israel and have had great success with the concentrates I can find here. Even die-hard sugar fans wouldn't guess that some of the cakes I have made are sugar free. A great cookbook!
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