Robicelli's: A Love Story, with Cupcakes
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Robicelli's: A Love Story, with Cupcakes: With 50 Decidedly Grown-Up Recipes Hardcover – October 17, 2013
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Editorial Reviews
From Publishers Weekly
Starred Review. Acclaimed purveyors of the Best Cupcakes in New York City (according to the blog Serious Eats) and humorous bloggers Allison and Matt Robicelli (who also worked at Lutèce, a respected French restaurant in Manhattan) present a cookbook that reveals the secrets behind the obscenely delicious cupcakes at their eponymous Brooklyn bakery. The Robicellis are dyed-in-the-wool Brooklynites whose refashioned cupcakes go beyond glitter-enhanced pure-sugar bombs and the pink and cutesy... girly aesthetic. Their naughty-but-nice confections are miniature upscale cakes for one, with attitude and adult appeal. By way of themed Love Letters, the Robicelli's pay homage to the iconic cupcake as more than a flash-in-the-pan trend and show how to fashion single servings of love through a witty narrative. Recipe notes, often R-rated, consist of tales of lovers' spats and family foibles; comic strips offer instruction; and in Matt Says sidebars, bakers get tips and encouragement. Recipes commemorate people, events, and food products: an Elvis-inspired cupcake includes candied bacon and overripe bananas; a sophisticated combination of fig, goat cheese, prosciutto, and balsamic vinegar gastrique honors a favorite teacher; chocolate peanut butter pretzel cupcakes showcase a rich buttercream that demands continued tasting until your eyes roll into the back of your head. Chicken 'n' waffles cupcakes are a savory nondessert option, and there are numerous booze-infused cupcakes as well. Photos are lick-the-page enticing and proof that home bakers are going to enjoy the best bleeping cupcakes their side of the Brooklyn Bridge. (Oct.)
Review
“Delicious, decadent, and velvety smooth, the Robicelli’s famous French buttercream recipe alone is worth the price of this book. Such wonderful recipes! And James Joyce's Ulysses stream of conscious has nothing on Allison's stream of Brooklyn. You will laugh-out-loud and ache in pain through the love and struggles of these two great creative pastry chefs. You have to get this book.”
—Shirley O. Corriher, author of CookWise and BakeWise
“You need this book because it’s freaking hysterical. A serious cookbook that doesn’t take itself so seriously. It’s absolutely genius.”
—Johnny Iuzzini, James Beard Award-winning pastry chef and author of Dessert Fourplay
“This book is truly one-of-a-kind! No one until now has had the ‘balls’ (as Allison might say) to write a book like this. And I am so happy the Robicellis did.”
—Amanda Freitag, chef and TV personality
“The Robicellis are a living legend and their baked creations are nothing short of mystical.”
—Cathy Erway, author of The Art of Eating In
“If you think all cupcakes are the same and nothing special, you haven't tried Robicelli's. This book is a beautiful and witty love story filled with passion and amazingly delicious recipes.”
—Fany Gerson, author of My Sweet Mexico
“This is the book for when you need to impress diplomats, TV chefs and future in-laws. Plus you learn how to make the fancy French buttercream that really pisses off other adults at your kid's party.”
—Siobhan Wallace, author of New York a La Cart
“Bonnie and Clyde had bullets; Allison and Matt have cupcakes. That's the major difference between two otherwise old-fashioned love stories.”
—Doug Quint, owner of Big Gay Ice Cream
“This cookbook is tender like fried chicken, sweet like buttercream, and salty like caramel sauce. It does not pussyfoot around. You will never make a better cupcake in your life— take THAT, elementary-school bake-sale suckas!”
—Liz Gutman, author of The Liddabit Sweets Candy Cookbook
—Shirley O. Corriher, author of CookWise and BakeWise
“You need this book because it’s freaking hysterical. A serious cookbook that doesn’t take itself so seriously. It’s absolutely genius.”
—Johnny Iuzzini, James Beard Award-winning pastry chef and author of Dessert Fourplay
“This book is truly one-of-a-kind! No one until now has had the ‘balls’ (as Allison might say) to write a book like this. And I am so happy the Robicellis did.”
—Amanda Freitag, chef and TV personality
“The Robicellis are a living legend and their baked creations are nothing short of mystical.”
—Cathy Erway, author of The Art of Eating In
“If you think all cupcakes are the same and nothing special, you haven't tried Robicelli's. This book is a beautiful and witty love story filled with passion and amazingly delicious recipes.”
—Fany Gerson, author of My Sweet Mexico
“This is the book for when you need to impress diplomats, TV chefs and future in-laws. Plus you learn how to make the fancy French buttercream that really pisses off other adults at your kid's party.”
—Siobhan Wallace, author of New York a La Cart
“Bonnie and Clyde had bullets; Allison and Matt have cupcakes. That's the major difference between two otherwise old-fashioned love stories.”
—Doug Quint, owner of Big Gay Ice Cream
“This cookbook is tender like fried chicken, sweet like buttercream, and salty like caramel sauce. It does not pussyfoot around. You will never make a better cupcake in your life— take THAT, elementary-school bake-sale suckas!”
—Liz Gutman, author of The Liddabit Sweets Candy Cookbook
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Most Helpful Customer Reviews
28 of 30 people found the following review helpful
By
Amanda P.
on October 21, 2013
Format: Kindle Edition
Verified Purchase
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Yes, this is a good read, so you can curl up in a chair and read cookbooks from cover to cover. In the process, you will learn about the weirdest thing I ever put in my mouth (the Buffalo Chicken Cupcake), the cupcakes my friends have called "orgasms on a plate" (the Iona), the cupcake that features ghost chilies, and the cupcake that my husband proposed to me on (the Brooklyn Blackout.) I loved the Robicelli's cupcakes from the first time I tried them, and I am super excited about sharing their cupcakes with my friends outside of the NYC area.
In Full Disclosure: I also used to work for the Robicellis. That said, the same techniques that I learned in the professional kitchen have been lacking in most home based cookbooks, leading to many disappointments of baking. Why, when I knew the perfect cupcake existed (in the form of the Robicelli's Banana Nutella), did my home creations taste so bad?
Two reasons. 1) French Buttercream. Buy a stand mixer, buy a pot that wont dribble on you while pouring hot sugar, and make some french buttercream. Eat it with a spoon, slather it on cupcakes (or lovers), and amaze your friends with awesomesauce. (They have an american style frosting recipe in the book that is amazing for that style of frosting, but you would be completely missing out if you did not have french buttercream in your life.) Also: the frosting recipes are explained through cursing cartoon figures.
2) Melted Butter. The "creaming" method of baking really sucks, unless you do it perfectly. The melted butter/liquid oil method of cupcakes not only makes better, fluffier, and moister cupcakes, but these last longer (and you can start a stockpile of "emergency cake.Read more ›
In Full Disclosure: I also used to work for the Robicellis. That said, the same techniques that I learned in the professional kitchen have been lacking in most home based cookbooks, leading to many disappointments of baking. Why, when I knew the perfect cupcake existed (in the form of the Robicelli's Banana Nutella), did my home creations taste so bad?
Two reasons. 1) French Buttercream. Buy a stand mixer, buy a pot that wont dribble on you while pouring hot sugar, and make some french buttercream. Eat it with a spoon, slather it on cupcakes (or lovers), and amaze your friends with awesomesauce. (They have an american style frosting recipe in the book that is amazing for that style of frosting, but you would be completely missing out if you did not have french buttercream in your life.) Also: the frosting recipes are explained through cursing cartoon figures.
2) Melted Butter. The "creaming" method of baking really sucks, unless you do it perfectly. The melted butter/liquid oil method of cupcakes not only makes better, fluffier, and moister cupcakes, but these last longer (and you can start a stockpile of "emergency cake.Read more ›
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20 of 22 people found the following review helpful
By
Susan Ann Martin
on December 21, 2013
Format: Hardcover
Verified Purchase
2 Comments
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This cookbook is not for beginners. I've been cooking and baking for 45 years and I would' t attempt most of these cupcakes. I started reading it from the start and when I got to the instructions for their buttercream frosting I knew I was in over my head. Living in rural Mi I would have trouble finding a number of ingredients that they recommend. I enjoyed the stories the authors told but people who are offended by the F word and other cuss words may not like it. I'm not sure why they were included. I also felt like the authors were food snobs. I felt guilty that I love raisins in my carrot cake..lol .. I said to my husband after I finished reading it that I was glad I didn't pay a lot of money for the book.
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6 of 6 people found the following review helpful
By
SLCW
on January 31, 2014
Format: Hardcover
3 Comments
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I must confess I have only made one recipe so far and while I like the French buttercream (despite the huge amount of butter required) and the ganache topping idea for the Tiramisu cupcakes, I found the cake itself somewhat gummy in texture, although taste wise it is great. This has made me wary of trying other recipes using this same cake method. I will try the other recipes that do not use this method for the cake portion, as I would like to keep an open mind.
The French buttercream is lovely but I think it compares equally to Italian buttercream which uses egg whites and way less butter and is easier and quicker to make. For anyone looking for an easier/more economical method, I encourage you to try Italian buttercream; to me there isn't much of a difference between the French and Italian versions in terms of taste and texture. Further the quantities of the cupcakes here yield 24 per recipe, but the French buttercream can easily be used for 48 cupcakes, so I wish the authors had given a smaller quantity for the buttercream to match the number of cupcakes yielded. The authors say you can freeze the remainder but it's difficult if one has already flavoured the entire batch of buttercream specific to a particular recipe, unless you plan to make yet another batch of similar cupcakes. So to me this is a big downside.
I'm not sure if I have read/interpreted incorrectly, but I have found 2 areas that are a bit doubtful and I would dearly appreciate anyone who can help to clarify:
1. French buttercream recipe: At step 8, the authors do not specify what speed to beat the enormous amount of 1.5 pounds of butter at. They had specified all the speeds in the prior steps, so I was a bit stumped when I came to this step.Read more ›
The French buttercream is lovely but I think it compares equally to Italian buttercream which uses egg whites and way less butter and is easier and quicker to make. For anyone looking for an easier/more economical method, I encourage you to try Italian buttercream; to me there isn't much of a difference between the French and Italian versions in terms of taste and texture. Further the quantities of the cupcakes here yield 24 per recipe, but the French buttercream can easily be used for 48 cupcakes, so I wish the authors had given a smaller quantity for the buttercream to match the number of cupcakes yielded. The authors say you can freeze the remainder but it's difficult if one has already flavoured the entire batch of buttercream specific to a particular recipe, unless you plan to make yet another batch of similar cupcakes. So to me this is a big downside.
I'm not sure if I have read/interpreted incorrectly, but I have found 2 areas that are a bit doubtful and I would dearly appreciate anyone who can help to clarify:
1. French buttercream recipe: At step 8, the authors do not specify what speed to beat the enormous amount of 1.5 pounds of butter at. They had specified all the speeds in the prior steps, so I was a bit stumped when I came to this step.Read more ›
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14 of 18 people found the following review helpful
By
doyenne1
on October 17, 2013
Format: Hardcover
1 Comment
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How much do I love a Robicelli cupcake, let me count the ways. The only problem with this book is that you don't get a complimentary cupcake with your shipment. The upside is the recipes for their amazing, life-changing (no, really), transcendent, epic and entirely unique cupcakes can be found inside the pages of this book.
But there is SO much more to this book than just the recipes. The writing is crisp, clear, fresh and filled with the same passion and dedication that the Robicellis pour into their brilliant cupcakes. The story behind the couple and the cupcakes is filled with unexpected moments of hilarity, honesty, parenting moments, romance, food geekdom, cancer, goofiness, failures and the denoument: the book itself is the triumph.
You don't need to bake, like cupcakes or even have the intention to make one single recipe to enjoy this book.
The love they put in their cupcakes was clearly put into each and every word of this book and it shows. A great read and simply a great book.
Now buy it (and get the hardcover, the photos are gorgeous).
But there is SO much more to this book than just the recipes. The writing is crisp, clear, fresh and filled with the same passion and dedication that the Robicellis pour into their brilliant cupcakes. The story behind the couple and the cupcakes is filled with unexpected moments of hilarity, honesty, parenting moments, romance, food geekdom, cancer, goofiness, failures and the denoument: the book itself is the triumph.
You don't need to bake, like cupcakes or even have the intention to make one single recipe to enjoy this book.
The love they put in their cupcakes was clearly put into each and every word of this book and it shows. A great read and simply a great book.
Now buy it (and get the hardcover, the photos are gorgeous).
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