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This is an excellent cookbook and having tried at least 70% of the recipes at least once, I can say the flavors are unique and unlike the standard variations of many of these types of recipes. When produced correctly these recipes will startle and delight everyone that you share the final products with.
However, caveat emptor: you must, must, must read each recipe at least twice-through before attempting to make each cake, and I would say making notes in the margins is essential, both before and during preparation. For some reason the author and/or the editor decided that it wasn’t necessary to emphasize timing considerations in the introduction to each recipe and they can be considerable. Many recipes include “ingredients” which actually depend upon adjunct recipes provided in the back of the book. Also, some of the ingredients can be quite exotic and you have to be open to exploring more available alternatives (good luck finding and affording mamey fruit anywhere north of the Rio Grande!). While studying each recipe in anticipation of making, you have to really think through your time management and create your own plan before diving in.
That said, the ideas here are brilliant and the flavors are spectacular and I cherish this cookbook, but it could easily produce more tears than joy if you don’t study first. This is definitely not for beginners.
Baked the polenta citrus cake, it I so good! Moist nice texture. The way he writes is.fun and simple to.follow I also.baked another cake but made some substitutions and it was also very good! Made subs bc I didn't have all ingredients. I love this book!