Each week or so (I hope), I’ll sit down with a cookbook, pick it apart, and tell you all about it. Each review will feature a rating scale from 1 to 5 cupcakes, with 1 being the worst and 5 being the best. I’ll rate each book on several criteria: presentation, illustrations, depth of information, practicality, value, permanent library, gift giving, and an overall rating.
|Rating||(1 = Worst,||5 = Best)|
|Depth of Information||Practicality|
|Gift Giving||Level of Difficulty||Average|
Presentation: How is the book laid out? Is it written in a clear, concise manner? Is it easy to use and understand? How does it look overall?
Illustrations: Are there pictures or photos? How many? Are they good pictures? In books, as well as blogs, you eat with your eyes. The pictures have to sell it for me to want to make it. Are the pictures of the finished product appetizing? Are the pictures of the process informative?
Depth of Information: Does it give good information to help me enhance and improve my baking? Is it merely a list of ingredients and directions, or does it tell me why I’m doing certain things? Is it comprehensive, or limited in concepts? It may be a book completely about cupcakes or cookies, but are there a variety of different techniques used within the book? A variety of recipes to master?
Practicality: Is this something everyone can use, or is it targeting a specific crowd? Is it something to refer to often (a go-to guide), or something that will sit on a shelf as a collector’s item?
Value: Is it worth the price the publisher suggests? Would I pay full price for it? Am I going to get my money’s worth from it with years of use?
Permanent Library: Is this something I would own? Is it worthy to sit on my shelves? Is it something I will refer to again and again?
Gift Giving: Would I give this away as a gift to a friend?
Overall: How do I feel about the book as a whole? Is it something I fell in love with? Or something I wanted to throw away?
I will also be taking the level of difficulty in the recipes into consideration. Is the book written for beginning bakers-- those that only bake on weekends or for birthday parties? Are the recipes and ideas for bakers of an average skill level—those who are comfortable baking regularly and have acquired a bit more skill, but are still learning with each batch baked (I consider myself to be part of this category), or for more serious bakers—those who are on the level of professionals?
I’ll also feature recipes that I feel to be Stand-Out Recipes. These are recipes that sound amazingly good to me. They’re the recipes that make me excited to bake them.
As I do more reviews, I'll link all the pages here, making this the main page to check out all my reviews, so keep stopping back to see what's next!