Gingerbread Book Review

Filed in Real Food by on October 27, 2015 0 Comments

Timeless Recipes for Cakes, Cookies, Desserts, Ice Cream and Candy by Jennifer Lindner McGlinn

Gingerbread by Jennifer Lindner McGlinn

As we near the end of National Cookbook Month thoughts turn to holiday cooking. Even non-bakers dust off the mixer and baking sheets around the holidays.

The all-things-pumpkin trend continues, but around this time of year cranberry, peppermint, eggnog and gingerbread flavors rise to the top also. Luckily, for we gingerbread lovers, Jennifer Lindner McGlinn wrote a book full of gingery recipes that will keep us baking all winter long.

Gingerbread isn’t new, it was published in 2009. But unlike business books, most of which are out of date by the time they hit the shelves, cookbooks remain useful and trendy for decades. Gingerbread is that kind of book. There are recipes for:

  • Ginger Cakes like Gingerbread Rum Cake and Rich Chocolate Gingerbread
  • Ginger Cookies like Old-Time Gingersnaps and Pfeffernusse (see my recipe for Sourdough Pfefferneusse here)
  • Ginger Desserts like Gingerbread Bread Pudding and Pumpkin Gingerbread Torte
  • Ginger Ice Creams and Candies like Gingerbread Ice Cream and Spiced Christmas Toffee
  • Ginger Breakfast Items like Gingerbread Pancakes and Gingerbread-Cranberry Scones

There are even sections on baking and making gingerbread houses and basic recipes like Italian buttercream and royal icing.

I personally have made several of the recipes. Last year for Thanksgiving I made the Gingerbread Pound Cake and turned it into a torte using homemade Butternut Squash Butter and Italian Buttercream for the filling. Very rich but luscious. I personally can testify that the Burgundian Spiced Caramels and the Spiced Christmas Toffee are exceptional too.

The recipes are easy to follow, there are several photos of finished products, and the head notes are informative and entertaining. The book starts with a brief history of ginger and gingerbread. Ms. McGlinn is a pastry chef, but she relays her expertise in an easily understood format. The recipes are exotic sounding and tasting, but can be followed by even novice cooks.

I highly recommend Gingerbread. You should buy your copy today! It’s a beautiful book that you will use time and again.


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About the Author ()

Renee Pottle, an freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at Find her professional food writing info at

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