Best Quick Breads: 150 Recipes for Muffins, Scones, Shortcakes, Gingerbreads, Cornbreads, Coffeecakes, and More
Author: Beth Hensperger
With The Best Quick Breads, a busy schedule no longer stands in the way of fresh baked goods. Most of the recipes can be prepared in a hurry -- in less time than it takes to run to the corner bakery. This new collection of recipes from Beth Hensperger, 100 of them from her much-loved The Art of Quick Breads (now out-of-print) plus 50 brand-new creations, has favorite fare for breakfast on the run, lazy Sunday morning repasts, and elegant holiday brunches. A delightful array of savory recipes brings quick breads into all the meals of the day. Beyond the 150 breads, there are recipes for flavored syrups, sweet and savory sauces, and fresh jams and curds to add extra elegance when the occasion calls for it.
Publishers Weekly
In her no-fuss, straightforward style, Hensperger (The Bread Bible, etc.) expertly lays out the basics for making quick breads in this exhaustive, offbeat book. She offers 150 recipes in all: 100 from her now out-of-print The Art of Quick Breads and 50 brand new. Classic loaves, such as Lemon-Poppy Seed Bread, appear alongside innovative items like Fresh Orange-Oatmeal Bread and Amaretto Nut Bead. Standout muffins include Rye Muffins with Orange and Fennel, Zucchini-Basil Baby Cakes and Orange Chocolate Chip Muffins. Gingerbreads are redolent with spices and unusual ingredients such as stout and peaches. This is not to imply that all of Hensperger's recipes rely on wacky ingredient combinations. She includes plenty of staid recipes like Fresh Apple Coffee Cake and Chicken-and-Mushroom-Filled Cr pes with b chamel. But just as Hensperger expands the definition of quick breads to include pancakes, cr pes, dumplings and even latkes, she also enlarges the pool of potential quick bread ingredients to incorporate some new tastes: Autumn Persimmon Pancakes, Graham Popovers, and Soda Bread with Caraway and Drambuie. The entries sometimes border on the unorthodox (Chinatown Green Onion Cakes; Butternut Squash Gnocchi with Sage Butter), but with recipes this concise and inviting, readers are unlikely to complain. (Sept.) Copyright 2000 Cahners Business Information.|
Library Journal
Hensperger's smaller quick breads book includes 100 recipes from her earlier Art of Quick Breads, now out of print, as well as 50 new ones. In addition to quick loaves, both sweet and savory, there are waffles, dumplings, biscuits, popovers, and a variety of other easy baked goods, along with some tasty accompaniments, such as the Fruit Salsa for her Hopi Blue Corn Hotcakes. For most collections. Copyright 2000 Cahners Business Information.
Internet Book Watch
The Best Quick Breads showcases 150 outstanding recipes for breads suitable for all dining occasions. From Indian Pumpkin Bread, Cornmeal Savarins, Orange-Chocolate Chip Muffins, and Whole Wheat Waffles with Cherry Sauce, to Blueberry Cheese Crumbcake, Oat Scones with Apple-Pear Butter, Apricot and Prune Coffee Cake, and Savory Black Olive Bread, The Best Quick Breads is a welcome addition to any family's cookbook collection. Of special interest are the sections dedicated to: "Notes from the Kitchen"; "Ingredients, Techniques, and Basic Recipes", "Kitchen Equipment", and a user-friendly index.
Book review: Adobe Photoshop CS2 Classroom in a Book or The DV Rebels Guide
Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef
Author: Marco Pierre Whit
What do Mario Batali, Heston Blumenthal, and Gordon Ramsay have in common? Answer: They all survived tours of duty in the kitchen of Marco Pierre White. In the UK, White’s brilliant cooking and high-wattage antics have made him a legend: the first British chef (and the youngest chef anywhere) to win three Michelin stars, a chain-smoking, pot-throwing, multiply married culinary genius whose fierce devotion to food and restaurants has been the only constant in a life of tabloid-ready turmoil. In The Devil in the Kitchen, he tells the story of his life in food, spanning his apprenticeship with Albert and Michel Roux, his wild years in the bacchanal of 1980s Chelsea, his ferocious pursuit of the highest Michelin rating, and his “retirement career” as a hugely successful restaurateur. With cameos from the likes of Michael Caine, Madonna, and Damien Hirst, The Devil in the Kitchen leaves no dish unserved, relating the backroom antics, the blood feuds, and the passion for great food that have driven London’s greatest restaurants for decades.
The New York Times - David Kamp
… The Devil in the Kitchen is a moving, unaffected, delightfully honest book. At times it's almost sweet. The culinary memoir it most recalls is, of all things, Jacques Pйpin's Apprentice. Like Pйpin, White grew up in a family that had little but an appreciation of good food. And like The Apprentice, White's book has early moments of heartbreaking privation and loss that give way to a happy momentum — a dawning on the protagonist's part and, eventually, on that of his bosses, peers and the public, that he is preternaturally gifted at cooking.
Publishers Weekly
Reviewed byJames Oseland
The world's most celebrated chefs are divided into two opposing camps these days. In one, there are the do-gooder humanists like Alice Waters of Berkeley's Chez Panisse. In the other, there are the self-avowed holy terrors like Britain's Marco Pierre White, author of this plodding autobiography, co-written with James Steen and originally published in the U.K. in 2006 under the untoward title White Slave. An influential figure in English cooking in the 1980s and '90s, White built an empire of London restaurants that included Harveys (where he became the youngest chef—at age 28—to win two Michelin stars), Mirabelle and the Oak Room. Famous folks like Michael Caine and Prince Charles were admirers of White's smart, decadent interpretations of classic French dishes.
But while White was widely lauded for his culinary skill, it was his flamboyant temper that most frequently earned him headlines. An avowed proponent of tongue lashings (White calls them "bollockings") toward kitchen staff for all manner of infractions, the chef claims that such harsh behavior is justified in the pursuit of excellent dining. "If you are not extreme then people will take short cuts because they don't fear you," White explains. What he dubbed his "theatre of cruelty" extended beyond his kitchen. During White's glory years, getting thrown out of one of his establishments by the enfant terrible himself was considered a badge of honor by some Londoners. White recounts in the book one such eviction, of a patron who had criticized his meal: "Staring at this dwarfish, patronizing man... I found myself saying, 'Why don't you just f— off?'"
Scenes like this make upthe lion's share of The Devil in the Kitchen; indeed, after a point, they become dirge-like in their predictability. Why, I asked myself midway through this book—right around the time that my discomfort at White's antics gave way to boredom—would readers, much less diners, want to be in the company of such a gregariously antisocial character? As is the case with virtually any autobiography, the answer is that we are seeking a window into the subject's soul, no matter how, well, unsavory that subject might be. His book, unfortunately, provides no such insights, offering readers little more than a continual, atonal concerto of scuffles with customers and insults to co-workers. Please, I wanted to say to White as I was reading, stifle all that alpha male stuff and just cook. (May)
James Oseland is the editor-in-chief ofSaveur magazine and the author ofCradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia (Norton, 2006).
Copyright 2007 Reed Business InformationTable of Contents:
Off My Trolley 1Blue Skies over Leeds 5
Gambling, Greyhounds and Grief 10
I Delivered (the Milk) 17
The George 24
Black and White into Color 35
It Was Meant to Be 46
The Boss of Bosses 53
Dining with the Bear 64
Raymond Blanc: The Oxford Don 73
White-Balled 85
Coming Home 92
The Christening 101
Beautiful Doll 120
No Bill, No Mink 134
Banged Up and Butchered 148
Not a Lot of People Know This 157
The Best Thing That Ever Happened to Me 164
The Dream Becomes Reality 171
Just Another Day 184
Everything I'd Worked For 196
Blue Skies over Leeds, Again 201
Rough Seas 205
Letting Go of Status 214
Life Without the Props 221
Acknowledgments 233
Index 235
No comments:
Post a Comment