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.

The Williams-Sonoma Collection: Cookies

For the best cookies

Buy The Williams-Sonoma Collection: Cookies

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?

Baking Basics and Beyond

Are you pie-challenged? Does your meringue collapse after you whip it? Do you even attempt meringue? Have you ever made brownies from a box mix and claimed them as your own? If you’ve answered “yes” to one or more of these questions, know three things: 1) You are not alone. 2) You are still a good person. 3) There is hope.

Pat Sinclair’s Baking Basics and Beyond, 2nd edition, is here to help you. With over 25 years of experience as a cooking teacher and cookbook author, Sinclair knows what she’s talking about. In her easy-going, uncomplicated manner, she leads beginning bakers through step-by-step instructions for everything from scones, biscuits, and cookies to pies, custards, and cheesecakes.

Each of the 100+ recipes is written in clear, succinct prose, that’s easy to follow and many are accompanied by lovely color photographs. Don’t know what a “jelly roll pan” is or what is means “to cream” something. Not to worry. Sinclair explains. Indeed, she tells the novice baker everything they need to know from how to measure liquid and dry ingredients to how to dissolve yeast. Sinclair takes both the guess-work and the anxiety out of baking.

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

Baking and Chocolate