Ottolenghi SIMPLE by Yotam Ottolenghi

Yotam Ottolenghi has been massively internationally influential in the last decade.  He has changed the way we think about food on a much larger scale than just his own work—he has influenced so many people in the food space that it actually changed the current, moving us collectively more towards vivacious herbs and middle eastern…

Ripe by Nigel Slater

This lovely dream of a book has been keeping me company for the last few weeks.  Sitting in my yard in Austin, I imagine old country houses and rolling hills, hedges draped in berries and fruit trees trained to climb walls.  The reader is quickly transported, which is good, because every few minutes I’m called…

Ready for Dessert by David Lebovitz

When did I first learn about David Lebovitz?  Was it reading his blog, davidlebovitz.com, or was it seeing his ice cream book, The Perfect Scoop?  Whichever it was, it was wonderful, and I was instantly a fan.  Even after being a follower for so long, I can still get lost on his website, spending far…

The Last Course, inspiration for the baking crowd

Interesting seasonal takes on French and American classics, advice on composing desserts, and plenty of dessert…soups!  The Last Course is a great addition to the collections of more experienced pastry makers and bakers.  Written by longtime and very influential pastry chef Claudia Fleming, it has pretty pictures, a clean design, and a focus on ingredients. …