I’m a sucker for a beautiful cookbook. Ravish my eyes with delectable photographs of glorious culinary creations, toss in the recipes so I can try to recreate them, and I am your friend for life. The author of this book says her philosophy is “bake it like you mean it:” – create desserts that are delicious and beautiful from the inside out. I can live with that.
The recipes start with meringues, a section called My Big Fat Creamsicle Meringue Moment. I adore meringue, usually floating on top of a lemon pie, but I also love her basic meringue recipe, and what she does with it. Far superior to macarons, in my estimation, are two fat fluffy meringues sandwiched around a luscious filling. You can even colour them. They look so utterly delicious I have to try it. Then there is Nut Kiss Cake, which looks like a chocolate dream, and Grand Marnier Souffle with chocolatey creme Anglaise. But let’s not get hung up on the meringues or we’ll be drooling here all day. But I can’t leave this section without admiring the sass of whoopie meringue pies filled with raspberries. I shall return.
The next section is sponge cakes, starting with an airy Citrusy Angel Food cake, a recipe possibly stolen from the gods. It is served with a dollop of marmalade on top, probably to stop it floating off the plate.The Madame Butterfly is an opera cake, a sponge flavoured with green tea and joined in layers of seductiveness – mango buttercream, white chocolate ganache and almond paste. It looks like the most beautiful thing I have ever seen. But then I am arrested b y the gorgeous dark enchantment of Rigo Jancsi Slices, named after a Gypsy violinist who persuaded a beautiful, wealthy and very married American woman to run off with him. A creation fit for a romantic legend with its heroic layers of chocolate sponge, apricot preserves and chocolate filling, topped with a crown of white buttercream. Even Nutella gets the OMG! treatment.
In the rich and decadent butter and pound cakes section, some adorable little Bundt cakes, flavoured with wine simmered pears and glazed with thin white icing, catch my eye, and pumpkin pie can’t hold a Halloween candle to a glorious Pumpkin Toffee Coffee Cake. I like the idea of making a drunk Figgy Pudding with Captain Morgan’s Spiced Rum, and sticking a pastry axe in the top. Halloween is going to be spectacular this year.
In the Cheesecakes section, the Sunshine Creamsicle Cheesecake looks divine, the mocha ricotta tower looks almost impossible to make (but if I see one in a cake shop, I’m having it), but the caramel macadamia carousel almost looks achievable. Oh, and decades after reading ‘What Katy Did at School’ and wondering what ‘crullers’ are I finally know how to make them. Easy peasy.
In the yeast section, there are recipes for brioche, pain perdu, little German doughnuts called krapfen and croissants,, as well as lots of other delights. have i tickled your taste buds yet? What I am saying is that this book is crammed with the most sumptuous dessert recipes I have ever seen, and some of them have wonderful stories as well, like the Rigo Jancsi slice. I just love it. This is my kind of cookbook.
Thanks to NetGalley for the opportunity to review this book.