There has been a lot of buzz about Pastry Love online, and with good reason. It’s a very impressive set of recipes, made possible by collaboration with the many bakers and pastry chefs Ms. Chang employs. A little corner of my heart warms every time she mentions someone’s contribution. Even more than that, she talks…
Everyday Dorie by Dorie Greenspan
Dorie Greenspan is a marvel. This is a woman who has won five James Beard awards. She has written 13 cookbooks. She has a column for the New York Times, “On Dessert.” If you want to give her a go without the investment of buying a book, you can find some recipes on her website…
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…
One Good Dish by David Tanis
I loved cooking from One Good Dish: the pleasures of a simple meal. First up for me was grilled cheese in a waffle iron, a sandwich so simple I hesitate to even call it a recipe. It’s an idea—read the name, you pretty much know how to make it. That amazes me. David Tanis is…
The Last Course by Claudia Fleming
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. …
Lidia’s Favorite Recipes by Lidia Bastianich
Lidia’s Favorite Recipes, by Lidia Matticchio Bastianich and Tanya Bastianich Manuali is a down to earth, no frills, beginner friendly Italian cookbook. I thought it would be a good choice for our family of five, and that intuition proved correct. Out of ten recipes made, we were happy with them all. This is Italian comfort…
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