Ebook The Red Velvet Lover's Cookbook: Best-Ever Versions for Everything Red Velvet, with More than 50 Scrumptious Sweets and Treats, by Deborah
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The Red Velvet Lover's Cookbook: Best-Ever Versions for Everything Red Velvet, with More than 50 Scrumptious Sweets and Treats, by Deborah
Ebook The Red Velvet Lover's Cookbook: Best-Ever Versions for Everything Red Velvet, with More than 50 Scrumptious Sweets and Treats, by Deborah
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Customers can't seem to get enough red velvet. Like cupcakes, donuts, cake balls, and whoopie pies, red velvet creations are both homey and comforting and hip and cool. They are the latest retro-baking craze. Red velvet has conquered lots of new territory in recent years and Deborah Harroun's The Red Velvet Lover's Cookbook is the first and only book devoted to this hot topic. She has perfected the classics, as well as a host of new, inventive uses for this popular combination. In 50 recipes, and with full-color photos, Harroun has come up with all manner of red velvet donuts, waffles, pancakes, muffins, biscuits, icebox cakes, mug cakes, cheesecakes, and even a molten lava cake. Harroun also treats the reader to a dozen cookies, brownies, and bars, plus red velvet rolls and breads. Red velvet cannoli, eclairs, snowballs, churros, and truffles are the icing on the cake, and provide red velvet lovers with just about any recipe they will ever need.
- Sales Rank: #384736 in Books
- Published on: 2014-09-30
- Original language: English
- Number of items: 1
- Dimensions: 7.25" h x .50" w x 7.25" l, .0 pounds
- Binding: Hardcover
- 144 pages
About the Author
Deborah Harroun is the cook, writer, and photographer behind the popular blog Taste and Tell, which she started in 2007. Her recipes and writing have been featured in print in Every Day with Rachael Ray and online at The Kitchn, Huffington Post, Babble, and the websites of Bon Appetit and the Salt Lake City Deseret News. She appears frequently as a sweets and desserts expert on local television in Salt Lake City, where she lives with her husband and three children.
Most helpful customer reviews
6 of 7 people found the following review helpful.
Red Velvet Lovers UNITE!!! 10 stars
By Blaise Doubman
Let me start by saying OMG! I LOVED this cookbook! It simply blew me away. First – you have to LOVE red velvet to love this cookbook (obviously) and second – you need to NOT be worried about red food coloring! Ha! ;)
This book blew me away with its recipes, photographs and red velvet transformations! Every single recipe is red velvet “enhanced” and let me say – done beautifully!
The book is divided into eight categories – The Basics, Quick Breads and Breakfast Treats, Cakes and Cupcakes, Cookies, Brownies and Bars, Breads, Ice Cream and Frozen Dessert and Other Indulgences. I have several favorites from each section. I actually think there are only four or five recipes that I don’t have marked… and those will probably sound good tomorrow! ;)
I may actually start and just bake my way through the book. (I was just talking about “baking / cooking though a cookbook” in The Cookbook Junkies Facebook group – and not that many people have actually done it…) Anyways some of my favorite recipes are…
“The Ultimate Red Velvet Cake” (page 11 – and believe me – it is THE ultimate!), “Boiled Frosting” (page 16 – which reminds me of an old recipe my Grandma Barbra used to make), “White Chocolate Cream Cheese Frosting” (page 17 – and my FAVORITE!), “Glazed Fried Donuts” (page 22), “Red Velvet Waffles” (page 28), “Breakfast Biscuits with Chocolate Gravy” (page 36), “Red Velvet Cheesecake” (page 42), “Icebox Cake” (page 50), “Molten Lava Cakes” (page 53), “Red Velvet Snowballs” (page 58), “Gooey Butter Cookies” (page 62), “Cream Cheese Thumbprints” (page 71), “Seven-Layer Bars” (page 82), “Red Velvet Bread” (page 87 – YES! Bread!), “Frozen Cheesecake Pie” (page 100), “Red Velvet Truffles” (page 106), “Red Velvet Éclairs” (page 110) and “Red Velvet ‘Twinkies’” (page 120 – which would be incredible deep fried and drizzled in white chocolate…)
All in all – this cookbook will be having a permanent place in my stack of “favorite cookbooks”! I can’t express how much I love this cookbook – and yes – I’m obsessed with anything red velvet. I’m not really sure where the love came from – perhaps from (much like the author of this cookbook) from the movie “Steel Magnolia’s” which I seen when I was younger – huge Dolly Parton fan!
I highly recommend this cookbook to all of my fellow RED VELVET LOVERS!
2 of 2 people found the following review helpful.
My family loves all things red velvet and this book does not disappoint! There are so many creative recipes in here ...
By Karly Campbell
I was so excited when this book arrived! My family loves all things red velvet and this book does not disappoint! There are so many creative recipes in here that I never would have thought to try. The red velvet biscuits with chocolate gravy are AMAZING and I can't wait to try the donuts.
3 of 4 people found the following review helpful.
Not My Favorite Cookbook
By Foster Corbin
I am basing my review of RED VELVET LOVER’S COOKBOOK on one recipe, Red Velvet Bundt Cake. I just baked it. It is a far cry from what I want in anything red velvet. I baked it in a rose bundt pan so it came out perfect and beautiful. But the good times stop there. I have baked dozens of bundt and pound cakes over the years so it must be the recipe and not the baker.. The icing, always an important element of anything red velvet, should at the very least be doubled. The cake was dry and pretty much tasteless when just out of the oven although it got a little tastier in a day or so but not much. I substituted White Lily flour, since some Red Velvet wizards say that we must always use that brand since it should produce a softer cake. (I always use White Lily when I am baking the real thing.) I increased the eggs from three to four in an effort to make the cake moister to no avail. I then checked out a red velvet bundt cake on the internet that looks promising. It has three cups sugar (this one has only 2 1/3 cups) and 6 eggs and 3 to 4 tablespoons of cocoa powder. and uses vegetable oil instead of butter, and a little vinegar I suspect that would make a much tastier cake than this recipe. Finally although the author lists vanilla flavor in the ingredients for the cake, she does not tell you when and where to add the vanilla so you are on your own here. That of course is the least of things wrong with the recipe.
On the positive side, the cookbook certainly is well laid out and must have every red velvet recipe imaginable. The exact number, according to the book cover, is over 50. They are as exotic as red velvet cheesecake, red velvet donuts, red velvet eclairs and red velvet breakfast biscuits with chocolate gravy. The photographs of the finished desserts are beautiful. We can hope that this bundt cake recipe is the only bad apple in the basket. I have found bakers of red velvet cakes often to be as vain about having the definitive recipe for this much-loved dessert—and may not be willing to share the recipe-- as are cooks with their recipes for fried chicken or barbecue sauce. Given my unpleasant experience with this recipe and since I have a recipe for red velvet cake that has proven to be a winner and markedly different from the one the author provides, I am not inclined to try her recipe or any other recipe from the collection for that matter.
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