Carol Bloom, a world-class European-trained pastry chef, has created more than 100 desert recipes featuring the world's most flavorful spices. Each entry includes a descriptive and historical profile of a spice, as well as everything you need to know to create scrumptious desserts such as Anise Biscotti, Spicy Hazelnut Cookies, Gingerbread and more.
Book Description
Editorial Reviews
From Publishers Weekly
Pastry columnist for America On-Line's Electronic Gourmet Guide, Bloom demonstrates how favorite spices (e.g., nutmeg, cinnamon and pepper) and those less familiar (rosewater and saffron) can transform desserts into memorable creations. Grouping recipes by predominant spice and flavoring (e.g., anise, cardamom, ginger and sesame seeds), Bloom includes directions for tortes, wafers, pies and even ice creams. With a few exceptions (e.g., Allspice-Ginger Wafers and Cardamom Butter Nut Balls), this collection is geared toward experienced cooks and pastry chefs who have access to well-equipped kitchens and full pantries. These cooks will better navigate the labor-intensive process of assembling such sophisticated delicacies as Allspice Torte, Phyllo Caramel Cups, Chocolate-Hazelnut Crostata, Lemon-Mace Roll and Saffron Ice Cream. Notes on the history and characteristics of each spice, plus growing and storing instructions round out each chapter; a list of mail-order sources is also included.
Copyright 1996 Reed Business Information, Inc.
Copyright 1996 Reed Business Information, Inc.
From Library Journal
From the woman who gave us Rosie's All-Butter Fresh Cream Sugar-Packed Baking Book (LJ 12/15/91) now comes dozens of delicious, mouthwatering cookies. Organized by type?Chewy Crunchy, Crispy Chumpy Sandwiched Together, etc.?Rosenberg's delectable recipes range from Fresh Ginger Crisps to Peanut Butter Topped Brownies to Baby Cheesecakes. An essential purchase for any baking collection. Jaffe, the retired CEO of a wholesale baking business in California, decided that the cookbook he really wanted was a collection of the one best basic recipe for classics from cheesecake to brownies?and so he set out to write it. Here are clear and uncomplicated recipes for traditional favorites from Devil's Food Cake and Coconut Cream Pie to Peanut Butter Cookies and Blueberry Muffins. Novice bakers will find Jaffe's sensible, no-nonsense approach reassuring, and although Jaffe says he's a purist?no chocolate chips in his cheesecake?other experienced bakers may have fun developing their own variations of his good, basic recipes. For most collections. Bloom, a former pastry chef and author of The International Dictionary of Desserts, Pastries, and Confections (LJ 3/15/95), loves spices. Of course, cinnamon, ginger, and allspice are common in baked goods and other desserts, and she does include Double-Ginger Shortbread and Almond Cinnamon Stars. But she also has Black Pepper Biscotti, Cardamon Quick Bread, Saffron Rice Pudding, and dozens of other recipes featuring spices more commonly used in savory dishes. Recommended for most baking collections.
Copyright 1996 Reed Business Information, Inc.
Copyright 1996 Reed Business Information, Inc.
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More About the Author
I graduated from the University of California, Berkeley with a degree in Fine Arts. While deciding whether to go to graduate school in Art History or Dance I traveled to Europe where I experienced incredible desserts and pastries. That's when I decided that I wanted to be a pastry chef. I studied pastry and confectionery arts at La Varenne in Paris and Le Cordon Bleu in London. I've also served an apprenticeship in a fabulous pastry shop in Venice,Italy and have worked at 5 star hotels in Lausanne, Switzerland and San Francisco, CA. I've also worked in top restaurants in Southern California and have had my own business making desserts and cakes for small restaurants, cafes, and individuals. For many years I made wedding and special occasion cakes. For close to 30 years I've been teaching my art to others, specializing in demystifying complicated techniques so everyone can make fabulous desserts, pastries, and confections at home. I enjoy creating desserts for my books to share with everyone. And, I'm always happy to hear from my readers with questions and successes.
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Most Helpful Customer Reviews
5.0 out of 5 stars
Fabulous, one of my favorite desert books,
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This review is from: Sugar & Spice (Mass Market Paperback)
I am the type of cook who tends to add an extra teaspoon (or more) of cinnamon to a recipe, or throw in some cloves and ginger even if they're not called for. This book is a godsend for people like me, who like multi-dimensional desserts with a lot of character. A favorite is the Spicy Pumpkin Roulade with walnuts and candied orange peel, and for summer there are Mace biscuits with lemon curd and berries. There are a million that sound amazing that I haven't tried. Beware, though; a beginner would not be able to handle a lot of these recipes. I went to pastry school so I feel very comfortable, and an experienced home baker would be fine. There are some very intricate recipes with fussy fillings, etc, all well worth it but requiring patience. I LOVE this cook book!
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