Baking
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Eat The Love
Vanilla Bean & Blood Orange Panna Cotta with Orange All Spice Carmel Sauce and Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free)
Baking Obsession
These chocolate cubes at the bottom are actually Alice Medrich’s “Chocolate deception” cake that I failed to unmold and extracted in two pieces.
Baking and Books
Thank you for visiting Baking and Books! Although I no longer post new content here, I received so many recipe requests when I initially closed the site that I’ve decided to re-open it so you can access the recipe archives.
Pastry Studio
It’s March! And it looks like the atmosphere is determined to deliver more rain and snow. So naturally that conjures up thoughts of a cozy meet-up of spice and pears and that soother of all souls, chocolate.
I have got to tell you something: I’ve removed Leila Lindholm’s book from my favorite cookbooks list – I’d placed it there because of the beautiful photos and delicious-looking baked goods, but then, reading the recipes thoroughly, I noticed that they seemed a little strange. It suddenly hit me: it must be a translation problem, an idea confirmed by the customer review section at Amazon (which I should have read before buying the book, right?).
Technicolor Kitchen
When I lived in San Francisco, the baking community was a very friendly group and we all mingled easily. One of the people who I particularly admired and liked was Emily Luchetti , who was also a pastry chef and cookbook author. Her desserts were known for their stunning simplicity, which highlighted bold flavors as well as local ingredients, and whose recipes walked a balance between home-style and sophisticated. And even more importantly, she tends to like two of my favorite things – chocolate and caramel – and she uses them frequently. Emily’s newest book is The Fearless Baker , a book of 175 easy-to-make desserts that won’t intimidate anyone.
David Lebovitz