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The Amish Cook's Baking Book (Englisch) Gebundene Ausgabe – 20. Oktober 2009

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Über den Autor und weitere Mitwirkende

Together with editor Kevin Williams, Elizabeth Coblentz founded "The Amish Cook" newspaper column and later coauthored the column's namesake inaugural cookbook. Today, Lovina Eicher, Elizabeth's daughter, pens the column that continues to share Amish culture, tradition, and recipes with a nationally syndicated audience of more than 130 newspapers throughout the United States. Lovina lives in Michigan with her husband, Joe, and their eight children. Kevin lives in Ohio.

Together with editor Kevin Williams, Elizabeth Coblentz founded "The Amish Cook" newspaper column and later coauthored the column's namesake inaugural cookbook. Today, Lovina Eicher, Elizabeth's daughter, pens the column that continues to share Amish culture, tradition, and recipes with a nationally syndicated audience of more than 130 newspapers throughout the United States. Lovina lives in Michigan with her husband, Joe, and their eight children. Kevin lives in Ohio.

Online:


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twitter.com/theamishcook

Kundenrezensionen

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Amazon.com: 4.0 von 5 Sternen 53 Rezensionen
13 von 13 Kunden fanden die folgende Rezension hilfreich
1.0 von 5 Sternen errors ruin book for me 15. Dezember 2013
Von Rock Princess - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I am a novice baker who happens to enjoy Amish culture so this book was attractive to me. I have to say the handful of reviews that brought up the errors in this book gave me pause, but I went ahead and purchased it considering it had more reviews than bad. I now wish I had listen to my gut feeling and those reviewers who actually used the recipes and mentioned the errors.

I will first start off with the good. It is an attractive book with wonderful photos, stories, and plenty of yummy sounding old fashioned recipes. I've made the pumpkin cake, brownies, and peanut butter cookies and had success with them. I also made the basic frosting which I didn't particularly like. It was more of an icing used on cinnamon rolls and not something I'd want on a cake.

Now for the bad and the reason I am disappointed enough in this book to give it a one star.

I went to make the old fashioned ginger cookies because I wanted to make them as part of cookie packages I am putting together for Christmas gifts. The dough seemed far too soft for cookies, but the book specifically points out that the dough may seem soft and not to add more flour. It then mentions it needs to be refrigerated for at least two hours. I figured it would be fine after two hours, but it still appeared far too soft and mushy. So I let it remain for another 2 hours.

It still did not appear right, but I decided to go ahead and bake them anyway. Well, my gut instinct was correct because they came out as flat as crepes and did not resemble a cookie at all. The molasses also overwhelmed the cinnamon and ginger.

I wondered what could have possibly went wrong. I was curious about this recipe because it calls for 2 cups of buttermilk and I had never heard of buttermilk in ginger cookies, but like I said I am a novice. So I decided to look up other ginger cookie recipes on the internet and none of the recipes I found contained buttermilk or as much wet ingredients as this recipe. Also this recipe seemed to contain much more molasses (1 1/2 cups) compared to any other recipe I saw. For example one highly rated recipe called for only 1/4 cup of molasses and no buttermilk. I did some googling and found one ginger cookie recipe that contained buttermilk, but it called for 9 cups of flour while the one in this book only lists 5 1/2 cups of flour.

So I ended up adding more flour. While that did the trick to make it resemble an actual cookie, it still did not come close to the classic ginger cookies I wanted.

This recipe is so bad and so off that I cannot believe the author ever used this recipe before because the recipe as written does not produce anything similar to a cookie.

That is why this book gets a 1 star from me. I understand people are human, but I don't understand how a recipe this off makes the grade unless they simply do not care. It ended up being a waste of time, ingredients, and money.
1 von 1 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Mouthwatering recipes, excellent photography and an invitation into the Amish lifestyle! Buyer beware: printing outsourced. 16. November 2013
Von Cookie - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
Lovina Eicher's book is more than just a compilation of recipes, it is an invitation into the Amish community and their way of life. When I first received this book, it was difficult to put it down because the recipes where mouthwatering and the underlying story of the Amish lifestyle interesting. Imagine my dismay when the book was lost, two days after receipt, during a fall cleaning frenzy. I searched for two weeks hoping the book would resurface, when it didn't I ordered a second copy.

To those who may be put off by other reviewers' comments that some recipes are inexact with regard to flour, do not let this prevent you from purchasing the book. Although baking is more of an exact science than cooking, because the former relies upon chemical reactions, in bread baking there is a range of flour that may be used because it absorbs moisture and depending upon the weather conditions when you bake, you may need more or less flour. Generally, a recipe yielding two loaves of bread will utilize 5 to 7 cups of flour. If weather conditions are very dry, you will use less flour. Conversely, if there is significant moisture in the air, such as rain or humidity, you will need to use more flour. After kneeding, a properly prepared dough will have the texture of a baby's bottom. For those bakers without children, the dough should have the texture of a body part containing underlying fat, such as a thigh.

The book is printed on high gloss paper, which showcases the photogography of both the recipes and Amish life. Be aware that no faces appear in photographs, which in accordance with Amish rules. My one concern is that the printing was outsourced to China. The second copy arrived with a loosely bound front cover, making me qustion where the quality assurance was before this book was imported. For this reason, I gave the book four stars. If the front cover binding had been tight, I would have given it five stars.
1 von 1 Kunden fanden die folgende Rezension hilfreich
1.0 von 5 Sternen Big errors 11. Mai 2016
Von Lucy Ricardo - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
This book is full of errors. It makes me wonder if any of these recipes were tested. For example- the butterscotch pie. The recipe contains salt TWICE. It has the baker adding eggs directly to boiling sugar water- no mention of tempering. What would happen when you add eggs directly to boiling liquid? They would scramble! The "butterscotch" custard wound up tasting like doughy nothing. I saved it by adding chocolate chips and creating a "chocolate cream pie". Just horrendous though. Haven't had one successful recipe out of this book and I'm a professional baker.
1.0 von 5 Sternen Unreliable 26. März 2016
Von SLCS - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I am an experienced home baker and ordered this book after looking at it in a bookstore. The recipes looked good, easy, and homey. I have tried several recipes from this book with poor results. As other reviewers have noted, there seem to be lots of mistakes. The pat-a-pan pie crust turned out greasy and, frankly, disgusting. The butterscotch brownies were too thin and hard as a rock when baked as directed--I think perhaps the pan size was wrong. Buttermilk brownies were wet in the middle even when overbaked to the point of being inedible around the edges. Save your time and money and skip this book!
1.0 von 5 Sternen Pictures are nice, but the book is riddled with errors 30. August 2016
Von Lorraine Sevich - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I am an experienced baker. I tired the recipe for Double Cinnamon Bread. Big mistake - the recipe called for 8 cups of flour for one 9 x 5 loaf pan, and 1/2 stick of butter to spread over the rolled out dough. Both glaring errors. I kept on thinking I should make this into 2 loaves, but I followed the recipe. Why on earth weren't these recipes tested first? Pictures are nice, but the book is riddled with errors. Don't waste your money on this book. Shame on the publishers for of the glaring errors.
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