Cuisine to culture, ecology to economics, local to global, books expand our awareness and give us the tools for change. Whether the books reviewed here are directly related to the tropics or not, they have been chosen for their power to nourish our bodies, expand our minds and elevate our spiritual wisdom. Through empowering ourselves and others, we can create the change we wish to see.
It is up to us to heal and transform ourselves and our world. As author and inspirational speaker, Gail Larsen, so wisely says, “If you want to change the world, tell a better story!”
If you have a book that you believe will speak to our readers, please let us know. If you are the author, please send or arrange for a copy for us to review.
In 2011 I went to Italy and Greece with some dear friends. We had a marvelous time eating our way from one region to the next. I especially enjoyed the Coastal areas of Italy where lemons are the big thing. When I say big, I mean lemons that weigh a kilo. Big!!
When I’m exploring an unfamiliar cuisine or planning a trip, and even when I discover a new author, I immerse myself with information in order to better understand the context of the food, the place, the author. By doing this I develop a sense of connection – whatever it is I’m learning about, it’s no longer abstract.
Courtesy of David Lebovitz, My Paris Kitchen; Ten Speed Press; 2014
I grew up on apricots, both fresh and dried as well as apricot desserts. David had never had fresh apricots until he went to France, at which time he “got it” about how amazing they are when they’re baked. If you haven’t used fresh apricots in desserts, you’re in for a wonderful treat!
Courtesy of David Lebovitz from My Paris Kitchen; Ten Speed Press
David Lebovitz is a master dessert maker and a good instructor as well. Although his recipe didn’t include vanilla, a little bit can only enhance the coffee and cream.
The first time I had Nutella was in a very unlikely place — on the island of Tahiti! Tahiti, being a French Protectorate, means that all kinds of delicious European treats are readily available in markets except on some of the smaller islands. Also, fresh baguettes are delivered several times a day to even lowly gas station convenience stores! It was crazy wonderful.
At any rate, I was staying at a pension where they provided natural alarm clocks for everyone in the form of a band of semi-wild chickens. Fortunately, they also served breakfast, which included the aforementioned baguettes along with a variety of jams and Nutella.
Excerpted from Flavor Flours by Alice Medrich (Artisan Books). Copyright © 2014. Photographs by Leigh Beisch.
Chestnut Jam Tart
Makes 10 servings
Alice says, “A jam tart seems like a relaxed, simpler-to-make linzer torte, with an Italian accent instead of a German one. A jam tart is called fregolata in Italian, and it’s pretty and festive and giftable, too. I thought it fitting (and extra delicious) to swap the usual shortbread crust for a chestnut crust. The dough is quick to make by hand and is then pressed flat into a tart pan with no worries about the sides since the dough forms its own edge as it bakes. Any jam will do for the topping, but the prettiest and most flavorful are red fruits like cherry, plum, raspberry, blackberry, or even strawberry. The jam is topped with crumbled bits of dough and sliced almonds and pushed into the oven to do its own thing.”
Flavor Flours by Alice Medrich (Artisan Books). Copyright © 2014. Photographs by Leigh Beisch
Whenever I need inspiration for a special dessert or a good cookie recipe, I reach for one of Alice Medrich’s books. When Flavor Flours came out I was excited to review it, but I had no idea how much I wanted and needed this book until I recently received a copy.
Alice Medrich is truly a culinary visionary and trend setter. As a young woman she lived in Paris and was given some chocolate truffles. Intrigued by the flavor and uniqueness of the confection, which was essentially unknown in the US at that time, she returned to Berkeley, California and made truffles for sale. The truffles she designed became known as “California Truffles.”
Excerpted from Flavor Flours by Alice Medrich (Artisan Books). Copyright © 2014. Photographs by Leigh Beisch.
Alice says, “Too simple for words: soft, tender layers of oat flour génoise are filled with preserves, whipped cream, and fresh berries. Team strawberry preserves with fresh strawberries, or pair them with apricot or peach preserves instead. In winter, swap the berries for diced bananas. It will be hard not to eat leftovers for breakfast—but there’s nothing wrong with oats and fruit for breakfast.”
Excerpted from Flavor Flours by Alice Medrich (Artisan Books). Copyright © 2014. Photographs by Leigh Beisch.
Oat Flour Sponge Cake
Serves 8 to 10
Alice says, “Oat flour turns a plain-Jane sponge cake into something elegant with the subtle but distinct flavors of butterscotch or toffee. The crusty edges I picked off my first oat flour sponge cake were delicious with my coffee.”
Long before the California food revolution began, my mother was given one of these dazzling tarts as a gift. It was a predecessor of the exceptional chocolate desserts that emerged in the 1980s. We were impressed by the simplicity of ingredients and the deep, rich, creaminess of the tart.
At some point in the 1990s, the recipe was featured in Gourmet magazine, complete with raspberry coulis and a glaze, both of which are optional. It became a regular in my repertoire for special events, and when I launched my online business I featured it in my chocolate section.
Whether you are a seasoned home baker, a beginner or a professional, when a new book by Rose Levy Beranbaum comes out, pay attention! Rose is the undisputed Diva of Desserts, with ten exceptional books on baking, and a very popular blog, Real Baking with Rose.
Her newest book, The Baking Bible, shines a welcoming beam of light on the best in the world of baking: Bread, cakes, pies, tarts, pastries, and confections.
Rose is known throughout the culinary industry for her meticulous attention to detail, her extensive research and testing of ingredients, and her precise instructions for each recipe she creates. She has raised the bar by encouraging home bakers to measure ingredients carefully by weighing them. She lists both the US standard system of ounces and pounds, and the International metric system, the preferred standard of most professional bakers, in each of her recipes, and she tests her recipes extensively so you don’t have to. Followed properly, her recipes are a no-fail proposition. This alone is reason for a standing ovation!
Rose Levy Beranbaum is the undisputed Diva of Desserts. In her latest book, The Baking Bible, Rose shares her experience and expertise on baking, including The Golden Rules of Cake Baking. Here are her Top Ten Foolproof Baking Tips from Rose. There are many reason why I recommend The Baking Bible, but all of the tips and advice she offers are reason enough if you are a serious baker.
Excerpted from THE BAKING BIBLE, © 2014 by Rose Levy Beranbaum.
Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
My friend Janet Sawyer is an exceptional woman who magically makes a 24-hour day stretch exponentially. She claims she has always been project-oriented, but my assessment is that she’s in love with the world and embraces ideas and opportunities that speak to her as remarkable and warrant further consideration. Once she commits to something new, she’s in 110%!! Having just spent three weeks with Janet in England, I have experienced firsthand her joie de vivre and how nothing pleases her more than an exciting challenge.
Years ago Earl Darny was the pastry chef at Bay Wolf Restaurant in Oakland, one of my favorites in an area filled with amazing restaurants. Earl gave me this recipe saying, “This is one of my favorite cookies.” He later went on to open his own bakery.
I finally made them for the first time this afternoon; they’re fairly addictive.
When David Sterling’s book, Yucatan: Recipes from a Culinary Expedition, arrived at my door, my jaw literally dropped. As I removed the packaging to reveal this 564 page (6-1/2 pound) gem, I could barely believe my eyes. It is absolutely stunningly beautiful!
Helado de chocolate mexicano
From Yucatan: Recipes from a Culinary Expedition, by Chef David Sterling
David says, “When I eat this memorable and rich ice cream, I am always reminded of what the Mayas must have experienced when they were spiritually transported by chocolate. Since there are no recipes for chocolate desserts in regional cookbooks, I based my formula for this ice cream on what we know of the Maya and, later, Aztec recipes for the chocolate beverage
It’s hard to imagine anyone who doesn’t like cheesecake. There are several camps, however, regarding which type of cheesecake is best. Some of us like thick, satiny super creamy cakes; others like drier, fluffier cakes. A third camp loves the savory version — no sugar but lots of delicious cheese — and yet another faction especially likes flavored cheesecakes — pumpkin, chocolate, blueberry — the list is endless. Finally, there’s a really big camp filled with those devotees who love any version. Just bring it on!!
Although cheesecake’s a snap to assemble, things can easily go south during the baking process. Cracked top anyone? Leaks dripped on the oven floor? Lopsided? Oh well…
Away from the Kitchen
Untold Stories, Private Menus, and Insider Tips —
Favorite Regional Chefs Reveal, Confess and Speak Out
By Dawn Blume Hawkes; She Writes Press; 2014
Baked Ricotta Custard with Cherries in Port Wine with Star Anise
Away from the Kitchen by Dawn Blume Hawkes;
Recipe by Chef Gail Gand
The natural sweetness of the port is enough for this light dish, and the frozen sour cherries are perfect when fresh fruit is not available.
