Review: Only 3 Stars
Rating: 3 out of 5
Date: 04 7, 2013
Have these recipes appeared previously in copyrighted books, magazines or websites? I ask because certain recipes give only the fat content rather than the full nutritional information, and certain recipes show prep time and cooking time. If they weren't borrowed from other works, then why don't they ALL have complete nutritional info and prep and cooking time? And if they were borrowed from other works, where's the permission info; i.e., used with permission from...?I suggest that When a recipe says 10 - 12 servings and then shows calorie count and nutritional info at the end, how do you know whether the counts are given for 10 servings or 12? Or when the ingredients specify 1 - 1.5 cups blueberries, are the counts given for 1 cup or 1.5 cup? And it would be nice if the author would show the SIZE of the serving, i.e., 1 cup or 3-inch slice (of a pie) or 2 x 3-inch slice (of a cake), etc. And when a cake recipe says in the notes, Make as cupcakes instead, the author should include instructions regarding baking temperature and time, because not everyone knows they need to bake cupcakes for a shorter time and/or at a different temperature.Also, about the cover recipe: it says in the Tips section, You can also substitute silken tofu for the cream cheese instead of the cream cheese... What's wrong with that sentence? (Hint: repetition. And on the Simple Berry Custard Pie, the line under the title talks about a decedent flavor; presumably the author means a decadent flavor? I could go on, but the upshot is, the author really needed a good professional proofreader/copy editor rather than relying on spellcheck or her friends.