Sugar & Spice - Softcover

Bloom, Carole

Softcover

ISBN 10: 1557882541 ISBN 13: 9781557882547

Publisher: HP Trade, 1996

Synopsis

A collection of dessert recipes features allspice, anise, cassia, cinnamon, ginger, pepper, and vanilla

About this title

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.

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.

About this edition

• Publisher: HP Trade
• Publication date: 1996
• ISBN 10: 1557882541
• ISBN 13: 9781557882547
• Binding: Paperback
• Edition number: 1
• Number of pages: 250