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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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From Publishers Weekly
—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
2014 Food 52 'The Piglet' Awards Finalist
First We Feast Best New Food Books of 2013
Gluten-Free Girl's Favorite Cookbooks of 2013
“Laugh out loud funny.”-- The New York Times
“The funniest blogger in the Brooklyn food scene.” --Scoutmob
“Best cupcakes in NYC— seriously.” --Edible Brooklyn
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Top Customer Reviews
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 ›
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 ›
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).
Most Recent Customer Reviews
The author was light hearted and fun, I enjoyed trying all their crazy ideas!!' The selection is very diverse and has something for every taste... Fun party cakes!!!!Published 27 days ago by Kato Smith
You should be warned about the very offensive language in the book as I don't see it noted anywhere, but the recipes are amazing!! Read morePublished 28 days ago by Mariero
I wandered into a Barnes & Noble, bought a Cappuccino, and found this book whilst browsing. My sweet tooth kicked in and since I didn't care for the desserts in the cafe, I bought... Read morePublished 2 months ago by Mommy
I find the profanity and self-absorption extremely unappealing.Published 5 months ago by Fuzzylogic
This book is a wonderful read, even if you don't bake a single recipe. One thing however: If you're easily offended by colorful speech, don't even crack the cover. Read morePublished 5 months ago by C. LaBare
What a delightful book. I laughed out loud and learned a lot from two obviously professional chefs. Great!Published 5 months ago by Randy Marks
This cookbook, featuring glossy, beautiful photos and easy to follow recipes, reads like a comedy. Their culinary voice is unique and fresh, with truly one-of-a-kind recipes that... Read morePublished 6 months ago by Jocelyn Probasco