| Title | Rating | |
|---|---|---|
Baked Explorations: Classic American Desserts Reinvented by Matt Lewis, Renato Poliafito, Tina Rupp  |
January 16, 2011
I am totally in luuuurv with this cookbook right now. The photography is just beautiful (the best looking Monkey Bread I've ever seen on page 22). The styling is completely vintage American. The writing is thoughtful, witty and humorous. Here is an except from the Baked French Toast recipe: I wish I could say it is my deep love of comfort food that has me entrenched firmly in a casserole phase. But I fear it is just a gradual descent into laziness. I've made two recipes from this book so far. Both desserts turned out spectacular. The instructions are easy to follow and well written. First, I made Salt-N-Pepper Sandwich Cookies. A grownup Oreo if you will. The addition of white pepper to the chocolate cookie batter is ingenious and the vanilla filling tastes just like Oreo filling (only better). A final sprinkling of flaky sea salt completely elevates these cookies to the next level. I also made the Oatmeal Chocolate Chip Cake with Cream Cheese Frosting. The smell while baking was totally intoxicating. The first bite of this cake actually gave me chills. If you want to try out the cake for yourself before buying the book, you can find my version of the recipe here. On the to do list: Almond Joy Tart, Tomato Soup Cupcakes with Mascarpone Frosting, Burnt Sugar Bundt Cake with Caramel Rum Frosting and Cowboy Cookies. Enjoy! Brandon |
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The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz  |
December 17, 2010
I thoroughly enjoy making ice creams, granitas and sorbets at home. Living in San Diego, I find myself preparing frozen treats year round. Almost everything I know about ice cream making comes from this book. I've referenced The Perfect Scoop many, many times over the past few years. While I only have one recipe documented (Watermelon Sorbet), traces of David's techniques and methods can be found in many of my other dessert endevours. If you are looking to dive into the world of ice cream making, this is the book for you. Thanks! |
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December 17, 2010
I really enjoy Thomas Keller's ad hoc at home. I do not have a culinary background or education; however, I feel like I am learning real chef techniques and processes when I go through an ad hoc recipe. The book features a wide variety of delicious recipes with amazing food photography. I have featured several adaptations of ad hoc recipes inculding: Marinated Skirt Steak Having said all of that, I would highly recommend this book. Thanks! |
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