Baking and Chocolate

Loving Nancy Silverton: Pastries from the La Brea Bakery

I have purchased a lot of cookbooks over the years and most of them are worn out. I have all sorts of books; baking (obviously), lots of ethnic books, books by famous chefs, including Nancy Silverton. I used to frequent her “grilled cheese” nights at Campanelli, back in the early 90′s and oh do I miss those early morning breakfast’s before heading off to create in my first furniture studio. Tartine in S.F. reminds me of what Campanelli used to be; intimate, delicious and casual.

I like the food at Mozza (not the wait or the crowd) and I have saved every Food and Wine Magazine that she contributed to (a particular Thanksgiving meal in 1994(?) was one of my all time favorites). My most favorite marinade for flank steak is in her book Mark Peel and Nancy Silverton at Home. Also in that book is one of the BEST Meyer Lemon Tarts, ever!!!! I have a meyer lemon tree for this very recipe.

I recently got Nancy Silverton's Pastries from the La Brea Bakery. I read it cover to cover before deciding on what to make first. I started with her scone recipe. I love making scones and have made all kinds. I like to make lots of different flavors at once and then flash freeze. This way, my kids have scones on any given morning and scones are only good when right out of the oven.

Pure Dessert: Cookbook Review

I've said it before, but I'm in awe of Alice Medrich. She was an early chocolate evangelist in the Bay Area, who brought us luscious desserts and truffles, inspired by what she had tasted and learned in France. Over the past few years she has written several terrific and award-winning books on chocolate including Bittersweet, Chocolate and the Art of Low-Fat Desserts, and Chocolate Holidays.

Her latest book is a bit of a departure, it's not just about chocolate, but an exploration into the world of high quality ingredients. The chapters in Pure Dessert are focused on the flavors of Milk, Grain, Nuts and Seeds, Fruit, Chocolate, Honey and Sugar, Herbs and Spices, Flowers and Herbs, and Wine, Beer and Spirits. Intriguing, don't you think?

Simply Sensational Cookies

Finding random emails in my in box, requesting a review(basically asking if I want “free” stuff) of a product, kitchen gadget, or cookbook always ignites my curiosity.

I get request quite often, but the reality is, is that between family, menu planning, my kid’s schedule, my consulting clients, and work, there is not much down time to sit in a chair and read a cookbook. I used to be able to do that regularly, but now when I do find myself stealing a few of those moments, I embrace them and hang on to them as long as possible.

However, when I saw what book I was being offered, it didn’t take me long to respond with an enthusiastic YES! Nancy Bagget’s new book; Simply Sensational Cookies is filled with many classics but with a twist.

And as I read through the book, there were several that I earmarked, knowing that I could convert them into a gluten free version. An added bonus to this book is that all of the photography is shot by the art and mastery of Todd and Diane.

Great recipes, mouth watering photography, and new inspiration.

Maida Heatter's Great Chocolate Desserts

Sometimes my husband reads this before he goes to sleep.

Buy Maida Heatter’s Book of Great Chocolate Desserts

Scandinavian Classic Baking

Growing up with an Italian grandmother, desserts usually meant full-bodied, booze-spiked, often savory treats including tiramisu, Italian pizzelle cookies, pignoli cookies, and pepper biscuits. The only thing I knew about Scandinavian desserts was, well, nothing. Thumbprint cookies didn't count since I thought Mrs. Claus invented them.

Not anymore. Thanks to Pat Sinclair's lovely new cookbook Scandinavian Classic Baking, I now know how to make Swedish Pepparkakor (spicy gingerbread cookies), Sandbakkels (miniature butter cookies shaped into a cup and filled with jam or cream), and Spritz (classic Swedish butter cookies made with a cookie press).

Sinclair organizes her 42 recipes into five chapters: Coffee Breads, Cakes, Cookies, Tarts, Fruit Desserts & Pastries, and Traditional Favorites. Recipes are highly detailed, so even a novice baker can feel confident attempting a new recipe. You'll find sublimely simple recipes such as orange bundt cake next to more sophisticated ones such as Scandinavian apricot almond bars.

Baking and Chocolate