Bests & Worsts Reviews from Amazon

I really wanted to like this book. The idea is cute and everyone loves tiny bites. I don't know if the fault is with the authors or the editors but this book has a ton of errors. The very first recipe lists triple the amount of mozzarella you need for the caprese skewers if you actually read the directions. For the mini corn dogs (or any recipe where you are going to fry toothpicks or skewers) soak the toothpicks first. The photo doesn't match - you can tell those corn dogs were skewered after frying, which doesn't match the directions. The Boston Cream Cakes look delicious. However they weren't made with the pans in the directions. The instructions have you bake 2 x 9 inch round cakes and then cut out little rounds from the cooled cake with a cookie cutter. The cakes in the photo were baked in tiny pans (popover pan possibly, or other specialty pan). You can tell because every outer piece is perfectly golden brown and showing no crumb. If it was cut out if a larger cake you wouldn't see dark edges, it would only be the lighter inside. The fried apples pies have odd wording in the instructions. The last sentence of step 1 is "place pies in the refrigerator and chill 30 minutes". Easy enough but at this point you don't have pies, you have two slabs of dough, one with little mounds of filling. Are you supposed to chill the dough before rolling out, or does it mean put the dough slabs on cutting boards and chill (which to me would dry it out)? Or do you chill the completed pies before frying? If I was making this I would have rolled out the dough right on my counter top, making transferring it a bit difficult. A lot of the recipes are fried, which is fine, but they are all then "serve immediately". I will tell you that frying tends to make a mess and it's not what I want to be doing while trying to welcome guests. It's fun for an informal gathering of friends but may not work in some situations. I don't expect to be able to duplicate cookbook photos when I cook at home. I'm not a professional chef or food stylist. However I get frustrated when photos are obviously doctored and I have NO chance of achieving the expected results from following the recipe. That just sets you up for failure. This book has far too many errors and misleading photos to be of any use to me. I didn't analyze every recipe for errors, just read through ones that sounded or looked especially good and these were the things that jumped out at me.