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Entries tagged with 'bake the book'

Bake the Book: Pear Frangipane Croustade

Emma Kobolakis Post a comment

Bridging the gap between summer and fall, Pie's recipe for pear croustade takes a Pithivier-style filling that's gooey and nutty, adding piles of pear slices and wrapping it all in layers of flaky pastry. More

Bake the Book: Mrs. White's Treacle Pie

Emma Kobolakis 1 comment

Super sweet and super simple, treacle tart is a classic UK dessert made from little else but syrup, breadcrumbs, and lemon zest. Pie presents a lattice-topped version. More

Bake the Book: Cherry Custard Jalousie Pie

Emma Kobolakis Post a comment

The slits cut in the top of this Pie are modeled after window blinds, but instead of sunlight, cherry-studded custard peeks its way through. More

Bake the Book: Peach and Apricot Amaretti Pie

Emma Kobolakis 2 comments

What to do when you've binged all you can on sweet stone fruit, yet have a bunch left over? Try a pie. This recipe takes peaches, apricots ,and amaretto and swaddles them in a sweet short pastry crust dusted with crushed amaretto cookies. More

Bake the Book: Pie

Emma Kobolakis 155 comments

Boggiano, a writer and food stylist who has honed her craft in various outlets of British food media, has composed a charming, artful homage to that savory or sweet treat so integral to the UK eating experience. From creations like Cherry Custard Jalousie, Pear Frangipane Croustade. and the tooth-achingly indulgent Treacle Pie, follow along as we make the titular treat. More

Bake the Book: Brainwash (Old English Cider Sorbetto)

Emma Kobolakis Post a comment

There's a solid cup and a quarter of hard cider in each batch of this recipe from The Ice Creamists'. A little lemon gives this sorbetto a tart twist. More

Bake the Book: Cold Sweat (Chile, Ginger, and Lemongrass Ice Cream)

Emma Kobolakis 2 comments

In this recipe, the Ice Creamists' takes the spice of chili, the bite of ginger, and the zest of lemongrass and blends it up with sweetened cream. More

Bake the Book: The Custardy Suite (Italian Crema Ice Cream)

Emma Kobolakis 2 comments

"Eggtacular" may not be listed in the dictionary, but grammar be damned, that's exactly what this ice cream is. Rich and custardy with a silky melt, The Ice Creamists' mixes yolks, sugar and milk to make The Custardy Suite. More

Bake the Book: Lenin and Lime (Gin & Tonic Sorbetto)

Emma Kobolakis 3 comments

Developed for The Ice Creamists' "Dictators of Cool" collection, this sorbetto takes the classic cocktail, fluffs it up, and freezes it for a dessert that's downright revolutionary. More

Bake the Book: The Ice Creamists

Emma Kobolakis 209 comments

With the kind of high-gloss photos you'd expect to see in a fashion spread and a lascivious attitude reminiscent of punk, The Ice Creamists is a unique celebration of glorious, glorious ice cream. More

Bake the Book: Popcorn Chive Blossom Cupcakes

Emma Kobolakis 1 comment

Soaking popcorn in milk and cutting blossoms from stems seem unlikely steps to make cupcakes, but Cooking With Flowers uses both to create these dainty desserts. More

Bake the Book: Pansy Rhubarb Galettes

Emma Kobolakis Post a comment

Looking like little pansy-sprinkled purses, these galettes from Cooking With Flowers combine tart rhubarb with flower-flavored sugar. They bake up individually, so you don't have to share. More

Bake the Book: Hollyhock Clafoutis

Emma Kobolakis 4 comments

Hollyhocks, a mildly-flavored member of the mallow family, has roots once used to make marshmallows. They're the unexpected ingredient in this light yet satisfying cherry-studded dessert from Cooking With Flowers. More

Bake the Book: Cooking with Flowers

Emma Kobolakis 81 comments

Cooking With Flowers is an eye-popping book of more than 100 recipes featuring edible blossoms in various preparations. More

Bake the Book: Canelés de Bordeaux

Emma Kobolakis 7 comments

A caramelized, mahogany exterior and custardy white insides are what makes a canelé a canelé. Le Pain Quotidien Cookbook provides a recipe plus tips on how to season silicon molds. More

Bake the Book: Plum Quinoa Cakes

Emma Kobolakis Post a comment

Summer is officially here, and plums will start popping up on fruit stands everywhere. Rather than chomping them down raw, savor their sweetness with Le Pain Quotidien Cookbook plum quinoa cakes. Make a couple batches for summer morning breakfasts on the go. More

Bake the Book: Banana Pastis Pie

Emma Kobolakis 1 comment

Slices of caramelized banana coated in anise liqueur laid down on a pillow of puff pastry possess sophisticated flavor for a process so simple. Le Pain Quotidien Cookbook provides a recipe for an open-faced "pie" that's sure to be consumed faster than it takes to bake. More

Bake the Book: Chia Seed Porridge

Emma Kobolakis Post a comment

The jewel juice of blood oranges and the gelatinized crunch of chia seeds come together in this Le Pain Quotidien porridge. Fresh, cool, and perfect for summer. More

Bake the Book: Le Pain Quotidien Cookbook

Emma Kobolakis 149 comments

The recipes in Le Pain Quotidien Cookbook are as appealingly simple as the restaurant's menu. It's a doubly excellent cookbook for summer; once for the ingredients, and once for the effort you won't need to expend. More

Bake the Book: Lemonade Jelly with Basil

Emma Kobolakis 1 comment

When the summer heat cranks lemonade cravings to Pavlovian levels, try these jelly squares from Bakeless Sweets. They're a delightfully jiggly version of the drink itself, made earthy with the addition of fresh basil. More

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