One Sweet Cookieby Tracey Zabar is a delectable collection of cookie recipes from New York’s best chefs, pastry chefs, and bakers. Cookies are the perfect end to a wonderful meal from one-bite meringues and macaroons that melt in your mouth to linzers and tuiles that are the ultimate fanciful confections.
Tracey Zabar has selected distinctly original cookie recipes from seventy-five of the very best culinary talents in Manhattan. Some are the chefs’ personal recipes, while others are the signature creations of top restaurants such as Le Cirque, Eleven Madison Park, Gramercy Tavern, Artisanal and City Bakery. This irresistible array of more than ninety cookie recipes for the home baker includes butterscotch and oatmeal cowboy cookies from Chef Mario Batali and his son Benno; coconut macaroons from master baker Sarabeth Levine; a chocolate chip cookie invented by Chef Todd English of Olives that combines his children’s favorite chocolate flavors with walnuts; Chef Jason Weiner of Almond’s rugelach; and Eli Zabar’s tempting buttery sugar cookies. There are also international cookies-Jammy Dodgers from England, wedding cookies from Puerto Rico, Kipferl from Austria, and Lamingtons from Australia.
This beautifully photographed book will not only appeal to discriminating dessert lovers but also to fans of New York City’s culinary scene, the cookie-swap aficionado, and the bake-sale maven.
Cakes range from the traditional that your grandmother might have made (well, your grandmother maybe, not, unfortunately, mine) such as English Trifle and Black Forest Cake, to cakes based on cocktails. The emphasis here is on fun – cake shots! – and tasty. Recipes are easy to follow and most include 2-3 variations. Also, each cake includes information on how much alcohol remains after baking – lightweight, feeling it and totally tipsy – as well as suggestions for appropriate special occasions and accompanying cocktails.
Of course, you will need to bake responsibly when including alcohol – you’d have to eat a lot of cake to get tipsy (although I suppose it’s within the realm of possibility) but you should be considerate of teetotalers and those with alcohol issues. The real goal here is to have fun, in the kitchen and with friends.
Really? I need to talk you into looking at this book? Because, who isn’t ready for dessert, especially the delectable desserts presented here?
Ready for Dessert by David Lebovitz is arranged by type of dessert – Cakes; Pies, Tarts and Fruit Desserts; Custard, Souffles and Puddings; Frozen Desserts; Cookies and Candies; and Basics. You’ll find a lot of standard favorites with interesting flavor twists, ideas for variations, and storage tips (as if these desserts are going to last long enough to need to be stored!)
A sampling of recipes in this book: Watermelon-Sake Sorbet, Apple-Frangipane Galette, Chocolate Orbit Cake, Passion Fruit Pound Cake, Cheesecake Brownies, and Nectarine-Berry Cobbler with Fluffy Biscuits.
That’s just the tip of the iceberg. I dare you to look through this book and not find something you must make, and make as soon as possible.
Fed up with a Hollywood lifestyle of “doing lunch”, massive traffic jams and insincere relationships, Gesine Bullock-Prado abandoned all the things that are supposed to make you happy – money, designer clothes, access to famous stars – and escaped to the Green Mountains of Vermont. There she found peace and happiness by following her true passion – baking.
In 2004 Gesine and her husband Ray opened Gesine Confectionary in Montpelier, Vermont largely on the popularity of her macaroons. Expecting to start small and build by word-of-mouth, they were overwhelmed by the long lines that snaked out the door on opening day – maybe it was the fact that Gesine’s sister, movie star Sandra Bullock, was helping at the register?
Star gazing might have brought people to the shop at first but the sweet, luscious treats bring them back again and again. Pies, sticky buns, croissants, scones and cakes of all description guarantee a slew of return customers. Customers become regulars, who become friends and consultants and the empty existence of their former Hollywood life becomes a distant memory. Not everything is perfect – there are setbacks and frustrations, bad employees and unreasonable demands – but mostly it is a dream come true.
Each chapter of Confections of a Closet Master Baker – written in a wry, straightforward voice – finishes with a delectable recipe. Gesine’s stories of her beloved family and memories of her hated Hollywood job ring clear and true. For anyone who longs to drop out of the rat race and follow their passion – or for anyone that loves to eat – this is a must read!
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