A sourdough starter opens the door to a mysterious underground world in near future San Francisco. Like most Sloan stories, this requires a healthy amA sourdough starter opens the door to a mysterious underground world in near future San Francisco. Like most Sloan stories, this requires a healthy amount of suspending disbelief, but worth it. This was a very fun read, in fact I feel I should use the word "delightful." I want a spicy sandwich!
Carb nerds.. malevolent bread... I feel like giggling again.
Thanks to the publisher for providing a copy through Edelweiss....more
It's hard to rate this book because they bake the way I bake - semi-traditional, comfort-food, simple but delicious, maybe not spectacularly beautifulIt's hard to rate this book because they bake the way I bake - semi-traditional, comfort-food, simple but delicious, maybe not spectacularly beautiful or overly fancy. If that matters to you, this is not your cookbook. If you prefer whimsy and tasty treats, this is for you! I visited this bakery while in Savannah and although a bit out of the way, it was cute inside.
I had previously made their biscones and thought they were excellent, but when I made the gingerbread cupcakes with lemon cream cheese icing I was not pleased. It could be user error but I wouldn't even bring them to work, they were tough and not nearly gingerbread-like enough for me.
I still may make the salted caramel cake in this book because you make a salted caramel, add it to the cake batter and the icing, and how could that not be delicious?
Other recipes I've marked to try:
Apple Brandy Brown-Butter Cake Apple Custard Pie Butterscotch Pie Tybee Sand Dollar Cookies...more
I lived in Indiana for six years, and had easy access to Amish-grown vegetables, Amish-made cheeses and furniture, and Amish pie! There was one restauI lived in Indiana for six years, and had easy access to Amish-grown vegetables, Amish-made cheeses and furniture, and Amish pie! There was one restaurant in Northern Indiana, Das Dutchman Essenhaus, that feeds over 1,000 customers a day with Amish cuisine, mostly pie.
Why pie? I imagine because it is simple, and there are endless varieties for seasonal fruits. This cookbook is a good representation of the Pennsylvania Dutch recipes, including some very traditional ingredient-stretching recipes like one using dried apples and another using raisins.
I tried the buttermilk pie and the shoofly pie, and you can see the results on JennyBakes. I thought the shoofly pie was delicious. I took the two pies into work, and a week later neither had been completely eaten, which almost never happens. User error? I'm not sure, but take that into consideration....more
If Marisa McClellan wanted to consider another profession, I think she would take easily to perfumer. Her flavor combination ideas just in this book aIf Marisa McClellan wanted to consider another profession, I think she would take easily to perfumer. Her flavor combination ideas just in this book alone make me want to try every recipe and stock my pantry with little batches of goodness.
The recipes catching my eye the first time through: -Vanilla-Rhubarb Jam with Earl Grey -Chunky Fig Jam -Apple Pumpkin Butter -Orange Vanilla Curd
You get the idea. I've had some of these recipes marked for a year and finally had a chance to make the Vanilla-Rhubarb Jam, and instead of Earl Grey I used my Reading Envy tea which is part Earl Grey, part coconut. This is a lovely light but intricately flavored jam! I've been putting it on toast this week but will bring it to work in the form of oatmeal jam bars.
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The recipes in this book include directions for small batch canning, but the recipes aren't in great quantities, so it is just as easy to consume what is made. The idea behind small-batch preserving is to eat some, save some. Many of the recipes could also be frozen. If canning intimidates you, you could either simply not do those steps or allow McClellan to instruct you in your first attempts.
She also has a fabulous blog, Food in Jars, with additional instructions (I went to it to find out how to substitute powdered pectin for liquid in the recipe I was trying, to great success.)
Just a personal note: Marisa McClellan is the sister of Raina Rose, a singer-songwriter from Portland who I first encountered on the streets of Memphis (during an art walk) and lives in Texas. It's a small world out there in internet land, and I had followed both before knowing they were connected....more
I made the gingerbread loaf but because of user error had to throw it away (too much salt!). I made the Chocolate and Hazelnut Meringue Cake for New Year's Eve, so here are two pictures of it (apologies to David Sven who does not want to see any cake!) [image]
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The other recipes that caught my attention in particular:
Gingerbread Cheesecake Cranberry Upside Down Cake Black Forest Cake
Hmm, must be the season. The nice thing is, there are recipes for every season. There is even a cake for when gardeners have an abundance of summer squash!
The one omission I am really surprised about is that the recipe for the best cake ever, the Salted Caramel Chocolate Cake from Martha Stewart Living, would be left out of her first cake cookbook. It is a recipe I recommend to everyone and always hear rave reviews when I make it. I was sad not to see it here, but since the rest of these recipes come from the same editorial crew, this is a solid cookbook. ...more
This is a beautiful cookbook with beautiful photography, and probably my favorite of 2013. The idea of building a cookbook around winter ingredients fThis is a beautiful cookbook with beautiful photography, and probably my favorite of 2013. The idea of building a cookbook around winter ingredients for baked goods is brilliant and much appreciated. There are chapters on nuts and squashes and citrus, to name a few.
Both recipes I tried were not dishes I had seen in other cookbooks, and had interesting flavor profiles. I made the butternut squash cake twice!
Butternut squash cake: [image]
Cocoa Pomegranate Pavlova (I couldn't resist the striking color in this dish and the added ingredients of balsamic and cardamom made for a very sophisticated bite.) [image]...more
The gorgeous photography in this cookbook made me long for a neighborhood bakery like Butter Baked Goods. Since I don't live anywhere near Vancouver, The gorgeous photography in this cookbook made me long for a neighborhood bakery like Butter Baked Goods. Since I don't live anywhere near Vancouver, BC, I am very lucky to have the cookbook to help me recreate their treats.
The recipes reflect what is served in the bakery and cafe - muffins and scones, cookies, bars, cakes, cupcakes, pies and tarts, and then there are the marshmallows. Butter is famous for its marshmallows, in all flavors, and also a component in several of the recipes. Several variations are contained in this cookbook, and that is what I'm looking forward to trying the most. I'm thinking of coffee flavor! I also have my eye on the Smores Bars, which look incredibly decadent, and utilize the handmade marshmallow.
Since I bake so often for other people, and bring things to work, I like recipes that are simple. I'm particularly enamored with the bar cookie chapter, which includes the very Canadian Nanaimo bar that is a must-try when baking Canadian!
Since I received a copy of this in the fall, I immediately made the Pumpkin Chocolate Chip Blondies, which were a huge hit!
I got a copy of this cookbook from the publisher in exchange for an honest review. I wasn't keen on reviewing a one bowl baking cookbook at first, becI got a copy of this cookbook from the publisher in exchange for an honest review. I wasn't keen on reviewing a one bowl baking cookbook at first, because I feel like it's been done and I'm not that interested in trying to make something in one bowl. When I saw the author had spent several years on America's Test Kitchen, I was more interested, thinking her recipes would probably be from scratch and a higher caliber than your typical time-saving baking cookbook.
First, I made the Apple Crisp Mix-In-the-Pan Bars, because I had an abundance of apples. They were okay. I felt the bottom crust baked too quickly and mixing in a shallow 9x13 pan wasn't as easy as it would have been just to do it in a bowl. I did save a bowl.
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The recipe that made me the most excited? Mocha Valencia Cupcakes, which the author developed after Starbucks discontinued their very delicious orange mocha of the same name. These were a huge hit, with the mocha-orange moist cupcake and the very rich mocha-orange ganache to top.
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I'm not done trying recipes from this book, but I've sampled enough to recommend it as a solid cookbook spanning a lot of different types of recipes. The other pages I've marked to try:
Chocolate Monkey Banana Cupcakes with Malted Milk Ganache Peanut Butter Cupcakes with Milk Chocolate-Peanut Butter Ganache Gingerbread Cupcakes with White Chocolate Cream Cheese Frosting Warm Mix-in-a-Mug Chocolate Chip Cookie Tropical Coconut Macadamia Banana Bread (sounds so good for summer!) Brown Sugar Chocolate Chip Cake with Chocolate Ganache Orange Ricotta Cheesecake Mocaholic Hot Fudge Pudding Cake
I received a review copy of this cookbook from NetGalley in exchange for an honest review.
As someone who frequents an amazing Jewish deli in my city, I received a review copy of this cookbook from NetGalley in exchange for an honest review.
As someone who frequents an amazing Jewish deli in my city, yet has only had partial success in making my own bagels, I thumbed through this book with awe and trepidation. The author makes it LOOK easy, but many of these recipes take quite a bit of finesse - babka, rugelach, bagels. Most of the recipes in here are very traditional, but that's completely the point.
I'm happy to keep trying to perfect these recipes, and this book makes me want to try again. Many of the recipes have seasonal variations, which I thought was a nice touch. I've had dreams of the chocolate babka french toast since I saw the picture. That may be our holiday breakfast this year!
I did adapt one recipe to a lower sugar macaroon, and although they got a bit toasty, they were still tasty! [image]
Other recipes I want to try:
Open-faced Potato Knishes Hungarian Mushroom Soup Chocolate Babka (and Chocolate Babka French Toast!) Cheese Blintzes (seasonal toppings include blackberry lavender for summer and spiced pumpkin for fall) Classic Brown Sugar & Cinnamon Rugelach (for winter - chocolate and fig!) Three-Strand Braided Challah (with really great picture directions)...more
I received a review copy of this cookbook from NetGalley in exchange for an honest review.
This cookbook is very specific, focusing solely on the desseI received a review copy of this cookbook from NetGalley in exchange for an honest review.
This cookbook is very specific, focusing solely on the desserts of Southern Italy. No breads, no main dishes, no cheeses, just desserts. As a baker, I thought this was a wonderful concept for a cookbook. What usually happens is that I will go looking for Italian desserts and I'll come across gelato, ricotta cheesecake, and those fried honey balls that are from several Meditteranean cultures. The specificity of this cookbook allows for a much deeper exploration of a regional cuisine that needs more attention!
The recipes I've marked as most likely to try are a good representation of the contents:
from Sicilia: Biscotti Eureka (almond filled spiral cookies) Cuccia di Santa Lucia (wheat berry pudding served on St. Lucia day)
from Campania: Pere Mast 'Antuono Imbottite (ricotta-filled baked pears) La Coviglia al Caffe (frozen espresso mousse)
from Calabria Torta di Melee Ricotta (apple and ricotta cake, going to try this next weekend!)
from Puglia & Basilicata Dolci di Noci (walnut cookies)
The only recipe I could not even fathom is the Crostata al Gelo di Mellone, which is a watermelon pudding cake. But it sounds so strange, and looks so interesting, that I just know I'll end up making it. I'm always the most interested in the recipes I can't imagine.
The cookbook is saturated with historical context, in fact more of the pictures are of scenery than of the recipes. For me, I would have liked more pictures of the finished product, but the contextual information is fascinating and makes the cookbook very readable. ...more
I so admire Peter Reinhart - he has taught me the best way to make many breads and pizza doughs. His own diabetes battle led him to write this book. II so admire Peter Reinhart - he has taught me the best way to make many breads and pizza doughs. His own diabetes battle led him to write this book. I had to give it away because most of the recipes use 1 cup to 1.5 cups of Splenda or sucralose, powdered chemical sweetener, and this is something I just can't stand. The taste is awful and something I haven't been able to adjust to. I labored over a carrot cake recipe from this book. It baked well, it looked beautiful, but neither my husband or I could eat it.
The non-sweet recipes are okay but don't make up the majority of the book. I also think that when you are used to eating low-sugar, you don't need the sweetness level of that much sweetener! I think that element should be reconsidered or more options should be given throughout the book before I could recommend it....more
Tread carefully. I wasn't going to review this but feel I have a duty, somehow, to warn the reader.
If you are gluten-free, this cookbook will be greaTread carefully. I wasn't going to review this but feel I have a duty, somehow, to warn the reader.
If you are gluten-free, this cookbook will be great for you. While she does depend on her own gluten-free flour mix like most GF cookbooks, there is some variety with other grains, including quinoa flour, corn, and GF oats. I appreciated that variety very much since some people go GF for other reasons.
As far as sugar-free goes, however, be careful. If you are trying to cut back on carbs, are diabetic, etc., this may not be the cookbook for you. She sometimes directs you to agave, which while allegedly being lower on the glycemic index is very high in fructose and lately studies have indicated it may be even worse for diabetics than regular sugar. The sweet recipes rely heavily on coconut (palm) sugar, but other than the fact that it contains more nutrients than white sugar, it is not a low-carb ingredient. The studies out there on the nutritional impact of coconut sugar are few and most come from growers. I'd approach any new ingredient claiming to be the answer with caution.
I was hoping for actual sugar-free recipes, not recipes that substituted other forms of sugar. For those of us who are seriously trying to cut back on sugar in all its forms, natural or not, this is not a helpful book. ...more
This is a beautiful book, and a good combination of traditional recipes alongside recipes with twists to them. I loved the bakery and baking blogger fThis is a beautiful book, and a good combination of traditional recipes alongside recipes with twists to them. I loved the bakery and baking blogger features throughout the book, because it connected the recipes to people who bake every day, some of whom were familiar to me.
Because I purchased some local goat cheese at the farmers market, I jumped at the chance to make the Savory Goat Cheese Souffles. [image]
They were delicious, and I apologize that the picture can't be better because I didn't fully grease the ramekin. My tiny error did not negatively impact the taste!
Other recipes I'll try for sure include Pumpkin-Brandy Bread, Hazelnut Streusel Bread, Apricot Pistachio Tart, Dulce de Leche Cake (this is bookmarked for my birthday!!), Brown Butter Pound Cake with Fresh Fig Compote, and the Figgy Cardamom Bread. The pictures and presentation of the recipes make everything look delicious and appealing....more
This is probably a great cookbook for less confident baking vegans, because the recipes are detailed and made from ingredients most people would be abThis is probably a great cookbook for less confident baking vegans, because the recipes are detailed and made from ingredients most people would be able to find in an organic grocery. I was turned off by the number of recipes that just seemed to sub in vegan ingredients (heavily relying on vegan margarine and vegan cream cheese), without looking more outside the box and using ingredients that stand alone without trying to be something else. The lack of coconut products makes the recipes feel dated, and everything contains refined sugar, which surprised me as many vegans don't believe in using it.
I know this baker won Cupcake Wars on Food Network, but the recipe I tested (Seoul Choco Balls) resulted in dry and crumbly cookies. I think I'd focus more on the cake and cupcake recipes, since that is more what she is known for.
This isn't for the average home baker. This is more of the kind of cookbook that you buy as a fan, for your coffee table, but not to actually *make* aThis isn't for the average home baker. This is more of the kind of cookbook that you buy as a fan, for your coffee table, but not to actually *make* anything. I have pretty good skills in the kitchen but never had the energy to devote two days to trying any of the recipes before my access through NetGalley expired.
Which is a shame, because with a few tweaks, this could have been a lot more home-kitchen friendly. We home bakers don't tend to bake cakes in sheets and then cut them into circles. We have these fancy things called CAKE PANS. Etc. The whole book is frustrating like that.
Still, Momofuku Milk Bar is an experience. And you can attempt to try to have it at home with this book. If, on the other hand, you are the type to buy El Bulli: 1998-2002 just for the pictures, you would love this book....more
I will admit to being a bit skeptical. I have seen too many low-fat or low-calorie dessert cookbooks that take abundant advantage of tasteless items lI will admit to being a bit skeptical. I have seen too many low-fat or low-calorie dessert cookbooks that take abundant advantage of tasteless items like Cool Whip Free and artificial sweeteners. Instead, Marisa Churchill plays with texture and flavor and freshness and creates elegant, tasty desserts that you wouldn't even have to excuse to your guests.
First I made the Buttermilk Panna Cotta with Berries. I used local blackberries I bought at a market in Brevard, NC, that were just dying to be treated with respect. I also finally accomplished my goal of substituting agar agar powder for gelatin with a good result. Gelatin is a pretty frequent ingredient recipe throughout the book to help with mouth feel without adding fat, but as a vegetarian I don't eat it. Luckily there are sea-vegetable substitutes.
The second recipe I made was the Deconstructed Key Lime Pie. I tweaked a few things there too, since I had a whole bottle of key lime juice, I went straight (and it was tart!). I don't miss the crust. Would anyone? I also just left the gelatin out of the egg whites for the topping, since I was going to be serving it right away.
I had my eye on several recipes in the cookbook that I plan to make at a later date, and was largely constrained by a feeling of seasonality, but damn if that pear and chocolate gingerbread upside down cake from the holiday section not call my name! The recipe I have dogeared to try in the not too distant future are the strawberry-black pepper meringues.
I'm looking forward to making more out of this book, and adopting some of the tricks in some of my usual recipes. Pictures on my baking blog....more
I'm not always a fan of Martha Stewart's recipes. There, I said it. So I was surprised by this book - every recipe sounds like something I'd be exciteI'm not always a fan of Martha Stewart's recipes. There, I said it. So I was surprised by this book - every recipe sounds like something I'd be excited to make and serve, and the colorful instructions for the basics at the back of the book are the best I've seen. There are a sprinkling of gluten-free, vegan, and kosher-friendly recipes throughout the book as well, which is a nice addition. I know I will be returning to this one for ideas. Tonight, I made the roasted cauliflower hand pies. ...more
For people who need to eat gluten-free and vegan, baked goods can be one of the greatest losses. Thank goodness for the people at BabyCakes, who have For people who need to eat gluten-free and vegan, baked goods can be one of the greatest losses. Thank goodness for the people at BabyCakes, who have now written two vibrant cookbooks full of creative and satisfying recipes. I made pumpkin gingerbread pancakes loosely based on her gingerbread pancake recipe, and then wonder buns and hame/antaschen. Gluten-free baking is a challenge. The ingredients are pretty expensive and the end result's proximity to its non gluten-free equivalent depends on what kind of baked good you are going for. For things like pancakes - no sweat. For anything that would normally be fluffy and yeasty, well, you're in for a challenge. But still, I'd start here. There is even an entire chapter on donuts!...more
Doris Greenspan's cookbooks are always a pleasure, with clear instructions, thoughtful variation ideas, and little anecdotes about recipe origin that Doris Greenspan's cookbooks are always a pleasure, with clear instructions, thoughtful variation ideas, and little anecdotes about recipe origin that adds to the experience. Her baking cookbooks should be staples in every kitchen. Knowing my positive experiences, I was looking forward to this cookbook. It is everything you would want it to be. If you have Mastering the Art of French Cooking by Julia Child, this feels like a modern selection of recipes from the same kind of France-loving American heart.
I appreciate the lengths Ms. Greenspan has gone to, particularly in persisting until she had a recipe for brioche that would rival any loaf you could buy in Paris, even though nobody cooking at home in France needs to bother making their own. That is the baker's perspective on this book, but she as taken the same care with each recipe. This is one for the shelf, to pull out again and again.
I received a copy of this from NetGalley, but when my digital copy expires I am buying one for myself....more
A truly great instruction guide to a very specific baking project - the blueprints were the best part, and I made my first gingerbread house ever - itA truly great instruction guide to a very specific baking project - the blueprints were the best part, and I made my first gingerbread house ever - it just happened to be an antebellum mansion instead of a simple square that most people might try. This book helped me be fearless....more
If I could ever apprentice with a baker, Reinhart would be it. I know a lot of bakers have baked their way through this book, and I hope I can do thatIf I could ever apprentice with a baker, Reinhart would be it. I know a lot of bakers have baked their way through this book, and I hope I can do that. All I know is anything I've ever tried from it has been stellar, and his heavily photographed step by step instructions make even the most complicated process easy to grasp. ...more
I am not ashamed to say I paid full price for an autographed copy of this at Reinhart's Pie Town Restaurant in Charlotte, NC. His pizza dough recipes I am not ashamed to say I paid full price for an autographed copy of this at Reinhart's Pie Town Restaurant in Charlotte, NC. His pizza dough recipes are the reason I make pizza at home and turn my nose up to most of what I eat otherwise. You might not need this cookbook if you have the Bread Baker's Apprentice pizza crust recipe and are good at using your own creativity, but I found it instructive regarding grilling pizza, toppings balance, and ingredients....more
Although not as hefty as some other baking cookbooks, this has great recipes that are worth having it on your shelf. My only complaint is more of a peAlthough not as hefty as some other baking cookbooks, this has great recipes that are worth having it on your shelf. My only complaint is more of a personal pantry issue - I never seem to have enough sour cream on hand to make a recipe without going to the store first, so this isn't always the book I use on a sleepy weekend, but I haven't found a single recipe from here that we haven't loved....more
I kept giving this as gifts and finally asked for it for Christmas. This could be every cook's general baking cookbook - Dorie creates infallible reciI kept giving this as gifts and finally asked for it for Christmas. This could be every cook's general baking cookbook - Dorie creates infallible recipes (the perfect party cake is a great example) and all of these are crowd pleasers. ...more
Based on the PBS series, this cookbook combines two of the best voices to have in your head - Julia Child and Dorie Greenspan - as well as all the bakBased on the PBS series, this cookbook combines two of the best voices to have in your head - Julia Child and Dorie Greenspan - as well as all the bakers who joined her on the program. I have made simple recipes from here but where it excels is to help you through the complicated processes like laminate doughs, brioche, and wedding cakes. An essential baking cookbook....more
I really like the perspective of Karen DeMasco and Mindy Fox in The Craft of Baking, where the baker is urged to make their own versions of the recipeI really like the perspective of Karen DeMasco and Mindy Fox in The Craft of Baking, where the baker is urged to make their own versions of the recipes they have provided. In general, the recipes are creative and a little trendy, which is good for a baker like me who doesn't simply want one more chocolate chip cookie recipe. You will find 'salted' and 'browned butter' spins on recipes, as well as some custards that I can't wait to try making. Since the recipes are so varied, you might find yourself needing a different sized dish or an extra ingredient, but I think it goes along with the spirit of the book to adapt the recipes to fit your kitchen and your pantry. I've made nougat, coffee cake, and carrot cupcakes with mascarpone whipped cream, all to great results....more
Nick Malgieri is a legend, and his instructions have guided me through buche de noel and other seemingly complicated recipes, so I was ecstatic when tNick Malgieri is a legend, and his instructions have guided me through buche de noel and other seemingly complicated recipes, so I was ecstatic when this book came out. I haven't tried a single recipe that I didn't like or hasn't worked, and I appreciate some of his time-saving techniques (like a cake where he questions needing to separate the eggs, woohoo!). You can see some of the recipes in action at jennybakes.com...more
Jenny (Reading Envy)
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