BLOG CATEGORY: Book Reviews
Karen Page and The Vegetarian Flavor Bible
After all these years of reading and feeling like I “knew” Karen Page, I hadn’t actually met her. When her first groundbreaking book, Becoming a Chef, came on the scene in 1995 I was energized and transfixed. She and her husband and collaborator Andrew…..
Turn Simple Cakes into Edible Works of Art
Amy Eilert has written a book called Cupcake Envy, which will appeal to those who like to get crafty in the kitchen with their baked goods. In fact, as you take a look at these images it is hard to tell where the…..
Celebrate Women’s History Month
March is National Women’s History Month and it is a perfect time to celebrate all the amazing recipes and baked goods that women have handed down and preserved through the centuries. In A Fine Dessert, author Emily Jenkins takes us through four centuries following four different families and…..
Bakepedia’s Choice for Outstanding Books of the Year
The year started out a bit slow but ended with a bang. A flurry of books from some well-known and loved experts in the field debuted this fall – Rose Levy Beranbaum, Dorie Greenspan and Peter Reinhart to name just a few……
A Chat with Agatha Kulaga and Erin Patinkin
Agatha Kulaga and Erin Patinkin are the authors of the new book, Ovenly, which shares the name of their Brooklyn, NY bakery. Their approach is to create desserts and baked goods that are a little sweet, a little savory with a hint of spice……
Gluten-Free Baking is Nuanced
The Everyday Art of Gluten-Freeand its author Karen Morgan have a definitive point of view when it comes to gluten-free baking. And once she brought her theory and practice to my attention it made so much sense: a cookie is not a cake nor a bagel…..
The Wait is Over: Rose Levy Beranbaum’s The Baking Bible is Here
Who else but my buddy Rose Levy Beranbaum would write a book called The Baking Bible. (There are actually other books with that title, but we think Rose has laid claim). Many a baker has been looking forward to…..
Dorie Greenspan’s New Book, Baking Chez Moi, Hits the Shelves
Many cookbooks come with quite a bit of anticipation, such as with Dorie Greenspan’s newest, Baking Chez Moi,which I have had the pleasure of baking from for the last couple of months. You can read my very in-depth interview with…..
Preserving Techniques with Sugar, Salt, Air and More
The Gentle Art of Preserving by Katie Caldesi © 2014 Kyle Books. Photography © Chris Terry. If you have been reading this area of the blog you know that I have been on a tear lately about actual, print cookbooks. Some…..
French culture is in my blood. My name, Dédé (pronounced DayDay) is French. My father lived in France for decades and was actually engaged by the OSS and later the CIA because he was an American who could speak French with no discernible foreign accent. I grew up with French…..Continue Reading •••
Everything You Want to Know About the Egg in One Book
It is rare that a cookbook will have a one-word title. While EGGby Michael Rulhman needs no other descriptor, he did come up with perfect subtitle– A Culinary Exploration of the World’s Most Versatile Ingredient. Eggs create volume and…..
Why Classic Cookbooks Matter, Buying Cookbooks
In 1979 I bought Larousse Gastronomique. I can’t tell you exactly why. I was newly arrived at college. I had grown up in a household that liked to cook and both my Mom and Dad had a smattering of cookbooks that they would refer…..
Pretty Cakes #TBT!
For this week’s Throwback Thursday #TBT we are doing a cookbook review on pretty cakes, going back to 1986. The book is Pretty Cakes. I was a fledgling pastry chef and being self-taught, cookbooks were a major source of information and inspiration. Pretty Cakes, The Art of…..
Chronicle sent me this book and as soon as I flipped through the pages I was simply floored. I get a lot of books to review, and frankly, being the cookbook hoarder that I am, it is always somewhat exciting. This book, however, is one of those that jumps out…..Continue Reading •••
In an effort to bring you the world of cookbooks and cookbook authors we have featured many over the last several months in various formats. Sometimes it is simply a recipe with a publisher’s permission line, other times we have done interviews with authors along with their insider tips, but…..Continue Reading •••
Renowned French pastry chef Francois Payard could not be more accessible and down to earth in the way he speaks about his high regard of raw ingredients, and how even desserts as simple as a dried fruit compote belong on the menu at restaurant Daniel and on your table. His…..Continue Reading •••