From Publishers Weekly
Throughout this otherwise lively new collection of wholesome, sophisticated baked goods, Magid uses the word "organic" like a cudgel-seemingly every ingredient is prefaced with the word. Though the term gets tiresome, Magid presents a measured argument for organic eggs, flours and sugars in her creations (though, puzzlingly, she has no problem with food coloring) as well as sourcing suggestions. In 60 recipes, Magid offers up crowd-pleasers like oatmeal raisin cookies and flourless chocolate almond cake, as well as homemade variations on childhood all-stars like Girl Scout Thin Mint cookies and Hostess Sno-balls. Grown-ups will swoon over her Lovely Lemon Cake with marshmallow frosting, Minty Strawberry Shortcakes and her Chocolate Love Blossom-a multilayer chocolate cake filled with vanilla whipped cream and/or a red currant curd, and covered with a rich ganache. Though the titles may sound ambitious, most recipes are more than manageable; Magid even includes an easy recipe for no-bake honey peanut dough to keep the kids busy.
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“With this cookbook, Magid upends many conventional recipes, and she offers recipes that promise attractive organic desserts… Her greatest contribution is a handful of cookie and cupcake recipes specifically designed to discourage children’s overconsumption of ubiquitous, industrial, mass-produced sweets.” (Booklist)
“There’s nothing crunchy about these stylish desserts.” (New York Times)
“Magid attempts to re–invent the way we think about organic baked goods. Instead of dense, bland nut loaves, she offers Carrot Cake with Cream Cheese–Lemon Zest Frosting, Double Ginger Cookies, and Goldies, her organic take on Twinkies. Magid’s style combines vivid colors, delicate details, and a serious dose of whimsy.” (Epicurious.com)
“Organic and Chic is bound to change the way you think about organic baking. [Magid’s] innate sense of style shines through in all her confections, from a super–sophisticated Lotus Cake…to vegan Double Ginger Cookies, and her organic twists on junk food, including irresistible gold–dusted ‘Twinkies’ and silver ‘Ring–a–Dings.’” (BookPage)