- Gebundene Ausgabe: 160 Seiten
- Verlag: Andrews McMeel Publishing (9. September 2014)
- Sprache: Englisch
- ISBN-10: 1449450326
- ISBN-13: 978-1449450328
- Größe und/oder Gewicht: 23,4 x 1,8 x 23,4 cm
- Durchschnittliche Kundenbewertung: 1 Kundenrezension
- Amazon Bestseller-Rang: Nr. 125.916 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Extreme Brownies: 50 Recipes for the Most Over-the-Top Treats Ever (Englisch) Gebundene Ausgabe – 9. September 2014
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"My family descended on Connie’s brownies like crazed people coming off a juice cleanse. They are unlike any confection I’ve ever had. Hanging out in that space between a rich pudding and fudge, her brownies are really something I’d like to eat alone, in small bites, possibly in bed." (Vivian Howard, chef/co-owner of Chef & the Farmer)
"If you've ever tasted one of Connie Weis' brownies, grab a napkin. Her new cookbook, "Extreme Brownies," is certain to elicit a mighty Pavlovian response." (Lorraine Eaton, Virginia Pilot)
Über den Autor und weitere Mitwirkende
Connie's passion for food landed her a job in the specialty food business as the merchandise manager/buyer for the Taste Unlimited stores in southern Virginia. She has been an executive pastry chef, director of food development, restaurant consultant, food editor, and has appeared on the TODAY show with Kathie Lee and Hoda to do a cooking segment with her brownies.
Besides cooking and baking, Connie's interests include organic gardening, with the plants started in her greenhouse fed by eggshell (from brownies) enriched compost. She currently participates as a part-time vendor at the Old Beach Farmers Market with her business, Brownies & S'more in Virginia Beach, Virginia, where she resides with her husband Don.
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Ich habe mir das Buch nach Ablauf der Aktion gekauft, weil die Rezepte wirklich alle gelingen und für jeden Brownie Geschmack etwas dabei ist.
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There are photos of each creation and they are gorgeous. I love when someone can introduce new brownie and blondie recipes that I haven't seen before which is hard to do because I've seen them all - AND look like an elegant dessert to boot.
When I brought the tray of snickering brownies out, there were oohs and aahs. I gave a small plate to my neighbors who raved as well as to my babysitter and her family. My babysitter's mom - said that H said they were the best brownie she ever made...."thanks for that" -- I think she was a little offended. (I uploaded an image here -- see on main page).
Will be going to this book for more great "best brownies ever" creations in the future!
For the milk chocolate mac brownies, I couldn't find the Mauna Loa chocolate covered mac nuts, and I didn't feel like ordering them. So I substituted plain roasted macadamia nuts. Otherwise I followed the recipe as given. My 69-year-old mother said, "This is the best brownie I have ever had." Let me tell you, my family has a serious sweet tooth. That is really saying something.
But one recipe success could be a fluke, right? So I made the snickering brownies. They might be the best brownie I'VE ever had. Every layer is really tasty...together it is really a snickers bar on top of a brownie. It was a bit time consuming to make, but nothing about it was difficult. Connie gives very clear, concise directions. I was super impressed when I took my out of the pan, cut them up, and saw that they looked exactly like the picture! Awesome!
Something about her brownie base recipes...they are seriously fudgy but still with a dense cake texture. Indescribably good. If you think you may make brownies even once in a while, BUY THIS BOOK. You won't be sorry.
I do recommend a -small- metal offset spatula for spreading batter and toppings with these recipes. The medium offset spatula I usually use for cakes is awkward to fit into the size of pan the author calls for.
Extreme Brownies is a baking cookbook that includes fifty recipes for some of the most delicious sounding brownies I've ever seen in my life. Just saying.
This book is divided into sections. The beginning and tail sections are filled with helpful tips on how to buy ingredients, cut and store brownies, convert measurements and more. The recipe themselves are split into to parts, brownies and blondies. That's a huge plus for me, because while I do love brownies (I wouldn't have picked this up if I didn't!) I don't like chocolate overdose. I like that blondies are offered for those of us who want to ease off the chocolate now and then.
I do wish there had been more pictures. I'm an extremely visual person when it comes to cooking and baking, and when something is as pretty as these gourmet-styled brownie, it would have been helpful to see how each one is supposed to look. While I do understand that color prints are expensive, I'd pay the extra money.
That being said, the pictures that were included were stunning. Even the more simple sounding brownies looked incredible, and would impress at any party. The ingredients range from all types of candies and chocolates to different fruits and even some unexpected spices. My only complaint about the ingredients was that there are so many that have marshmallows in them, something of which I'm not a huge fan. But, I'll just leave those out when I make them.
There are very few recipes in this book that I do not want to try. And I really appreciated her handy tips on how to easily find fractions or switch ingredients. Some of the ones that I'm most excited to try are Red, White, and Blueberry White Chocolate Blondies, Montmorency Tart Cherry Black Forest Brownies, and Spicy Cinnamon Baja Brownies.
All in all, this is a super approachable book that anyone who loves dessert can appreciate. Thanks to Netgalley and Andrews McMeel Publishing for my copy in exchange for my honest review.