I am an avid baker and recently borrowed this book from the library. I am a Food Scientist who has worked in the baking industry for 10+ years and this book impressed me. It states the information simply for the average baker and also delves into the chemistry and science of baking for the curious and more advanced.

Excellent explanation of how and why while also providing interesting histories behind various recipes. Attention to detail is obvious. I have baked two cakes from it already as well as two frostings and fillings. All terrific, obtaining rave reviews!

Ms. Purdy knows her stuff and knows how to present in a comfortable and inviting manner. After renewing the book 3 times I'm finally on line to buy it. Happy baking!

Unlike many cook books that are simply collections of recipes and a few photos of what the finished product should look like, Purdy's "The Perfect Cake" goes further. It is a "why" book, explaining how the different ingredients interact as you mix them then bake them. It also discusses the different qualities those ingredients have and offers advice on what you should choose and why. And perhaps more importantly, why not.

The book also gave me the confidence to experiment with some of the basic recipes. And I didn't mind eating the results, thank you very much.

I borrowed a copy of the book from my local library, learned a lot, and enjoyed it so much that as soon as I submit this review I will buy my own copy.

The Perfect Cake: 150 Cakes For Every Taste & Occasion by baking expert Susan G. Purdy is quite simply a definitive, single volume compendium designed to enable the family cook to have a wealth of delicious, imaginative, desert choices for any occasion from daily family dining to special celebratory events. Enhanced with a wealth of "tips, tricks and techniques" for everything from measuring ingredients to preparing pans for baking, the profusion of cake recipes are grouped into Butter and Shortening Cakes; Cheesecakes; Sponge and Foam Cakes; Elegant and Special Cakes; as well as Filings, Frostings, Icings and Glazes, Sauces and Syrups. Of special interest is the section on Decorating Cakes covering special effects, flavorings, and decorative techniques. Before you bake your next cake, browse through Susan Purdy's The Perfect Cake!

I have made several recipes in this book, and they do not taste low fat. They also dont have that rubber like texture that alot of healthier sweets have (she does go into detail about that among other things just before the recipes start). I am very happy with this book. Its a rainy day as Im doing this review, and she has a recipe in there for a pineapple banana cake. It takes no time at all to put it together and the smell makes the house so inviting and pleasant. I will use this book many times!

It is truly amazing how delicious these recipes are--- and easy too! I have gotten rave reviews from everyone that I have served these desserts to, and they are just astonished that they are lowfat. I would highly recommend this to any cook looking to impress (and eat healthier).

I am a chef specializing in low-fat, gourmet cuisine, and I love this book! The recipes are so yummy and so low fat. My clients can't get enough of these recipes and fortunately, I don't have to give away my secret source--so my phone keeps ringing.

Many cookbooks on baking expect that we, the reader, either have culinary degrees or have plenty of time to create masterpieces worthy of a magazine spread. They seem to think we prefer the laboriously intensive creations that run $10 a plate at the finest restaurants. If that were truly the case why are our fondest memories of the baked goods created by our mothers (and fathers)?

In Susan Purdy's "The Family Baker", Mrs. Purdy takes us into her kitchen and shows us how to recreate those childhood delights, with all the guesswork tossed out. This is a no-nonsense cookbook. That is, there is very little idle chatter and lots of good information.

At first glance, recipes seem very long and involved. What you are actually seeing is the abundance of the information she provides to make sure that the results "never-let-you down". Beyond the usual ingredient list and steps, a list of any special equipment needed, advanced preparation options, the necessary temperature and cooking time to be used, and the expected yield are provided. A "For Good Measure" box appears in many of the recipes, providing specific tips or possible adjustments to further enhance the recipe. Some recipes also end with a list of alternate versions to increase your options. Mom's Apple Pie can become an Apple-Cranberry Pie, Kentucky Bourbon Pie, Apple-Raisin Pie, or Apple-Dried Cherry Pie if the mood struck you.

One of the first recipes tried was for Pumpkin 'n' Spice Muffins. If you have a small can of plain pumpkin puree, you probably have everything to make these tasty muffins. This recipe was easy to prepare and resulted in a flavorful muffin. These are not dessert muffins. As stated in the description, they would be great for breakfast or served along side a bowl of soup. They are highly addictive.

Experienced cooks will appreciate the wide variety of recipes provide. Beginning cooks and those who want to increase their skills will love the tons of information packed into this cookbook.

I can't say enough about this book. Each recipe reminds you of the baked goods you had as a child when family got together. They are all easy to make and come out fabulous. I own many baking books but this is the best one! Try the Swedish Almond Butter Cake it is amazing.

As I flipped through this book, the recipes sounded yummy! I have tried a few and each has been better than the one I just made! The oatmeal cookies are outstanding! I will keep trying more out!

I had a ball just reading the recipes. While they all wouldn't be considered "low-fat" they are reduced-fat and would definitely curb that craving that so many of us sweet-tooths get. I found the way the author reduced the fat (without adding sugar) to be fascinating. She really knew her stuff and I look forward to trying one of the cheesecake recipes later today.

This is a great cookbook for people who love to eat desserts guilt-free. Susan Purdy does an excellent job of turning traditional favorities (like brownies) into low-fat treats. She uses rich ingredients (like dutch-process cocoa) in smaller quantities to provide flavor and low-fat ingredients (like low-fat cream cheese) to cut fat and calories. She gives a complete breakdown of the fat and calorie content at the end of each receipe. The recipes are written step-by-step and there are some pictures. Most of the recipes make a couple dozen cookies or an 8-in square pan. If I had one complaint it would be that the receipes call for a lot of very specific ingredients (for example, you are advised against substituting low-fat cream cheese and Neufatchel cream cheese). However, everyone I've shared these recipes with can't believe they are low fat.

Just reading the Table of Contents may make your mouth water: Luscious Lemon Squares, Strawberry-Rhubarb Cobbler, Key Lime Pie, Southern Sweet Potato Pie, Pear-Prune-Brandy Cake, sauces, toppings, and more! Susan G. Purdy (former student at "Le Cordon Bleu" and "L'Ecole de Cuisine la Varennes" in Paris) is a master chef, whose previous book, "Let Them Eat Cake" won the Julia Child Award. Her number one criterion for these low-fat goodies is taste: "The recipes must stand on their own and taste wonderful, not 'okay' because they are low fat."

It's an easy yet complete guide to making low-fat sweets, with cooking tips on almost every page, enumerated instructions for each recipe, and notes on advance preparation, special equipment, and time requirements.

Her recipe for the delicious and usually cholesterol-heavy Tiramasu is a wonder. Per serving, it has 341 calories (compared to 600 for her favorite non low-fat recipe), 7.8 g of fat (compared to 37 g), and 92 mg of cholesterol (compared to 243mg). Her lemon meringue recipe has half the fat and one-sixth the cholesterol of the usual by using non-fat butter, no egg yolks, and other healthy substitutions. There is a long, excellent chapter on nutrition and cooking, a list of recipes by dietary requirement (e.g., fat-free, lactose-free, reduced-sugar) and occasion (children; holidays). She includes also a humorous 4-pagesection called "quick-fix cover-up tricks" when recipes don't go as expected.

This is a fun, thorough, and delicious set of recipes. Ms. Purdy talks about the importance of reducing fat and cholesterol but never sounds preachy. There's a guide to USDA food labels (for example, she explains the meaning of "fat-free" on a label), a list of mail order suppliers, a bibliography, index, and some beautiful color pictures within the book's 389 pages. An excellent book: Highly recommended!

Sometimes it only takes one bad recipe to ruin a cookbook for me, and that's what happened with this one. Susan Purdy's apricot-walnut pie turned out to be a soggy, way oversweet mess, and I didn't use half the sugar she called for. I've been making pies a long time, and I had questions about this recipe from the get-go. Her crust recipes are good, however, although it's annoying that she never tells you, when adding an ingredient like wheat germ to a crust, whether said ingredient replaces part of the dry ingredients called for, or is added to them. Seems like a major oversight in a book that promises to clearly communicate pie recipes.

I had never made a pie before reading this book, but I was interested, so I picked up a copy. It has a lot of good recipes and advice for the price, and the sections in the beginning about the different ingredients and their roles in pie fillings and crusts were very helpful. I don't like just following the steps in a recipe. I really like to know what's going on in the bowl/pan, and her details really helped me get a feel for how the process of making a pie should work.

IF IT HAS A CRUST AND YOU CALL IT DESSERT, SUSAN G. PURDY PRESENTS IT TO YOU IN THIS COOK BOOK. SHE DISPLAYS HER ENCYCLOPEDIC KNOWLEDGE ABOUT PIES IN LOGICAL PIE-MAKING ORDER AND USES A FRIENDLY CONVERSATIONAL TONE THROUGHOUT THE BOOK. FROM CRUSTS TO GLAZES TO GREEN TOMATOE OR LEMON MERINGUE PIE, YOU WANT MAKE IT!