From The Nibble

When I found Marshmallows, I was beside myself, but still thinking on the tiny scale. I opened the book expecting a few mallow recipes, a couple of flavor variations and a handful of s’more take-offs. Thank goodness that Eileen Talanian, the author of this sticky encyclopedia, thinks bigger than I do...The first recipe I made was Honey Pear...My favorite part (everybody’s favorite part, I should clarify) was that when the marshmallows were made, they actually tasted like pear and honey. And while they were really soft and fabulous for an as-is nibble, when heated with a flame, the honey helped the cloud-like pieces caramelize for unbeatable voluptuousness.

Marshmallows are not hard to make: impressive, for sure, but not difficult...Talanian spends 22 pages teaching you everything you need to know. As always, it may be tempting to gloss past these introductory guides. But the first batch in, you’ll have a lot of “what do I?—how do I?” questions. Read the tips. They’re the closest thing to a guarantee that you won’t be 20 minutes in with a pot of bubbling sugar asking, I wonder if it’s ready...

Read the entire review:
http://www.thenibble.com/reviews/reads/cooking/desserts/marshmallows.asp.

From Forbes.com

Marshmallows: Homemade Gourmet Treats, $18.95

Other than s'mores, rice crispy treats and fluff, what exactly are marshmallows good for? If you're Pastry Chef Eileen Talanian, the answer is chocolate espresso whooopie pies, peanut butter moose and triple-threat brownies. She documents these recipes and others in the new book Marshmallows: Homemade Gourmet Treats, which includes concoctions for homemade marshmallows made with honey and lavender, chocolate chips and even champagne. For fluff, Talanian suggests ingredients like honey-star anise, cilantro and pumpkin spice. With this dessert-master's help, marshmallows will never taste plain-vanilla again.

--Lauren Sherman

From Aliza Green

Eileen Talanian has written a joyful and imaginative book about marshmallows. Who knew that you could make mango or dulce de leche marshmallows? How about honey lavender, peach, or chocolate covered marshmallows? Clear instructions, lively color photos, and recipes like Rocky Road Brownies and Baked Alaska will inspire the reader to start cooking from this book immediately.

-Aliza Green, chef, consultant, and author of eight cookbooks, including Starting with Ingredients.