Courtesy of Anne Baldzikowski, Easy Artisan: Simple elegant Recipes for the Everyday Cook Cacao nibs are broken pieces of the raw cacao bean from which
Fountains of Champagne and chocolate in a room filled with roses and a string quartet may sound like the perfect Valentine fantasy, one best
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.
My visit to Devon, Somerset and London, this last October was more exhilirating than I could have possibly anticipated. At times I felt a
What’s not to love about shortbread? Buttery, slightly crunchy, fully satisfying with coffee or tea, in a lunchbox, watching TV, late night treat — in
Excerpted from Flavor Flours by Alice Medrich (Artisan Books). Copyright © 2014. Photographs by Leigh Beisch. Chestnut Jam Tart Makes 10 servings Alice says, “A
Viennese Pannetone, is a molded cake filled with currants and only loosely similar to the Italian pannetone, which is a yeasted bread. What I love
Excerpted from Flavor Flours by Alice Medrich (Artisan Books). Copyright © 2014. Photographs by Leigh Beisch. Alice says, “Too simple for words: soft, tender layers
Excerpted from Flavor Flours by Alice Medrich (Artisan Books). Copyright © 2014. Photographs by Leigh Beisch. Oat Flour Sponge Cake Serves 8 to 10 Alice
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
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
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
Excerpted from THE BAKING BIBLE, © 2014 by Rose Levy Beranbaum. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Excerpted from THE BAKING BIBLE, © 2014 by Rose Levy Beranbaum. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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.
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
Sweet Breakfast Breads with Flavored Shell-Shaped Toppings From Yucatan: A Culinary Expedition by David Sterling David says, “The Conchas I enjoyed on my first trip
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
Courtesy of Alice Medrich, Chewy Gooey Crispy Crunchy Melt-In-your-Mouth Cookies
Away from the Kitchen Untold Stories, Private Menus, and Insider Tips — Favorite Regional Chefs Reveal, Confess and Speak Out By Dawn Blume Hawkes; She
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