Free Download Madeleines: Elegant French Tea Cakes to Bake and Share, by Barbara Feldman Morse
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Madeleines: Elegant French Tea Cakes to Bake and Share, by Barbara Feldman Morse
Free Download Madeleines: Elegant French Tea Cakes to Bake and Share, by Barbara Feldman Morse
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About the Author
Barbara Feldman Morse is a prize-winning baker whose recipes and writing have appeared in the Boston Globe, Oakland Tribune, Sacramento Bee, South Florida Sun-Sentinel, Bostonia Magazine, and Nob Hill Gazette.
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Product details
Hardcover: 176 pages
Publisher: Quirk Books; 1 edition (October 21, 2014)
Language: English
ISBN-10: 1594747407
ISBN-13: 978-1594747403
Product Dimensions:
7.3 x 0.9 x 7.3 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
104 customer reviews
Amazon Best Sellers Rank:
#80,687 in Books (See Top 100 in Books)
I am conflicted. This is a beautiful little book, but be sure to read the recipes carefully before baking (as always). My first attempt was the fresh lemon drop madeleines (p. 106; quite good), which called for "1 1/2 c. granulated sugar, divided." Step 3 says to put the butter and "sugar" in a bowl. How much sugar, you might ask. Step 8 then says to use 1/2 c. for a syrup. Oh, okay. She also says bottled lemon juice can be used -- oh, the horror! Lemons aren't hard to find. The pumpkin spice recipe on p. 58 has a typo; it reads "1/ c." canned pumpkin puree. The author's website attributes this to a printing error and clarifies it should be 1/3. Recipes should be tested and proofread. I will use the book with caution.
I've had these wonderful French tea cakes in France, so I knew the book would not teach me to replicate those. But I was pleasantly surprised at the variety of recipes, the easy instructions, and the joy of my friends.My first try were the Cheese Danish ... I overfilled the first molds in the pan so my finished madeleines weren't the most attractive, but still tasted great. Their appearance was much improved in my second pan when I filled molds only 3/4 full. I also made the Pina Colada (I didn't use optional white chocolate but did add chopped bits of toasted coconut pineapple marshmallow. Took both to an event today with about 40 people and my little cakes disappeared to rave reviews. I preferred the Pina Colada, but the Cheese Danish disappeared first. I saw people going back for 2nds, 3rds, maybe even stealthily grabbing a 4th!I didn't give the book 5 stars, because of the lack of measurements in grams. I prefer weight to volume measurements to bake. For some that won't effect their enjoyment of this book.I'm going to have fun experimenting with the other recipes in this great little book.
I don't like to be critical, so let me say that at the outset. For every recipe, one could probably find five more that are similar, but not the same. This cookbook writer / baker has her style.I very much looked forward to trying out the recipes in the book.The book offers a great variety of madeleines in both sweet and savory options. There are quite a few to pick from and they are ordered by categories.The book is sprinkled with quotes about sweets and chocolate which is a cute touch. Part of the issue I had with book is just poor editing. There are steps missing, measurements I think are not quite right, etc. These are things that some proofreading and a second edition could easily fix.I wish there were more photos of the finished product and the steps in the process. What does the batter look like? Was the consistency of mine right? How full should the pan cavities be? Etc.I found many of the chocolate recipes to be heavy so I lightened up in the melted chocolate.All of this said, the Tahitian Vanilla Madeleine is the most delicious cakelette I've ever made and it is a fan favorite.The one-bowl approach is a great idea and makes clean up much easier.If you want a book with Madeleine recipes that incorporate nuts, fruit, cheese, and more, this is one you may want to try.
I've had a lot of fun trying a bunch of the recipes. A lot of them are pretty similar (Madeleine + nut \ fruit), but most of them are quite tasty, and since I don't have much baking experience I may not have thought of these combinations on my own. The recipes were all very easy to put together. A couple were missing the exact point to combine the flour and wet ingredients, but nothing you couldn't guess.Favorite recipes : Lemon poppy seed, chocolate-dipped hazelnut, Kentucky Derby, Brown butter, chocolate chunk Grand MarnierI found it interesting there were savory recipes. I didn't like them as much as the sweet ones, but the salmon one and the brie-stuffed ones (when hot) were pretty solid.As others have mentioned, the chocolate Madeleines are a little too intensely chocolatey (at least for me). You need a cup of milk or unsweetened coffee to eat more than one at a time. A few recipes are too sweet for my healthy-eating parents who have been cutting down on the sugar for a long time. In general they liked the sugar cut to 75% of the original. I myself find the almond ones with the almond pastry filling way too sweet as-is. Had to cut the sugar to half on that one since the almond pastry filling is already sweet.I wish there were more photos in this book. There are none of the batters. Since the consistency can vary greatly between recipes I'm never sure if what I've done is ok. There are also very rarely photos of the non-scalloped sides of the Madeleines. I had quite a few recipes come out with no bumps, and I don't know if I messed up or that's just how the recipes were.I appreciate all the accompaniment recipes (eg chocolate mousse etc) \ serving \ presentation ideas included in the back of the book, as well as the list of baking supply vendors.
This is one of those cookbooks you'll want to just look through when you're bored (or hungry). The chocolate madeleines are amazing - and they are SO easy to make. Highly recommend. I've never made madeleines before and this book made it very easy. They're a favorite of my coworkers.
This is a really lovely cookbook. I received a Madeleines pan for a gift, and had no idea what to do with it. I love to bake, so I purchased this book and it's got loads of recipes, great photos, very clear and concise instructions and helpful hints. I've used it several times and there have been no disappointments.
I love Barbara Feldman's charming book with excellent recipes. However, on page 58 "Pumpkin Spice Madeleines" the amount of puree pumpkin is as follows: 1 / cup canned pumpkin puree. The bottom fraction is missing Is it just my copy ? Does anyone have the proper amount ?
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