1 post tagged “deconstructin desserts”
So, I'm happily ensconced in the Cookbook section of my favorite bookstore the other day. Bookstores are dangerous places for me. I generally leave with far more than I ever intended to purchase. The feel of the glossy new cover, the hidden gems of information waiting inside, the thrill of adding to my collection. I think I may be a cookbook addict and I'm not afraid to admit it, by gosh! I like to sit on the floor and go through books at my own pace. It's way more comfortable than the paralyzing, hunched over-right leaning-neck twist that one otherwise endures.
I had picked up two books. One was Elisa Strauss' new book of Kids Cakes which I was really excited about. The other was just a little Nestle's book that had some fun homey things.
And then, there it was. Demolition Desserts by Elizabeth Falkner.
OK, I admit it. I've had a huge chef crush on Elizabeth Falkner since I first read about her in (probably) Food Arts magazine maybe 10 or so years ago. Her humor and artistic sense when it came to dessert creation had me at "Retro Tropical Shag" and I've been a loyal follower of her career ever since. Her appearance as a guest judge on a racy episode of Top Chef a couple of years ago was fun and unexpected.
I had the good fortune of seeing her at a conference in San Francisco many years ago. It was at the California Culinary Academy and Elizabeth was doing a chocolate demonstration. It was quite warm in the small room where the demo was being held and she commented a couple of times on this. Suddenly, she dropped to the floor in a dead faint. Naturally we were all shocked and concerned but she came to almost immediately. Her assistants had her lay on the floor for a bit and then she stood up, took off her chef coat, and picked up right where she had left off. What a pro. I tried to talk to her after the demo but was tongue tied and star struck and said something really stupid and I'm sure she thought I was a dork. Which, by the way, I am!
Whenever I am in San Francisco, stopping by Citizen Cake is always on my list of must-do's. Once, I was driving back to San Diego from Napa Valley and made a quick detour into the city just to have breakfast there. The restaurant has gone through many changes over the years but it never loses it's allure for me.
But, back to the book. I have read it cover to cover and loved every page. Her playful, yet completely professional approach will appeal to the seasoned pastry person as well as the non-professional. She uses terms and techniques which "we" understand but goes on to explain them so as to educate the NP's as well. Crisp, beautiful closeup photographs, backstories behind many of the recipes, and her use of intriguing, unexpected ingredients make one want to run out and buy xanthan gum to whip up a batch of marshmallows! She's as interested in the humble chocolate chip cookie as she is in the uber-sophisticated Banana Foster Cane Split-pineapple sashimi, strawberry sorbet, strawberry brunoise, bananas foster with rum, cacao nib streusel, vanilla gel, melted chocolate, cilantro-mint oil, brandied cherries. Whew! The graphics and fonts are unusual but unobtrusive. Her brother's adorable illustrations in the Japanese comic manga style add to the entertainment element of the book. And those recipe titles! S'More a Palooza, Suddenly Last Summer, Lovelova, Cherries of the Corn, Cocoshok. Inspired!
Generally speaking, I buy cookbooks for inspiration. Ideas for plating, new ingredients or techniques, composition. I don't usually use the recipes. I think I'll be making an exception with this book. Elizabeth, you're the Bomb!
Oh, I almost completely forgot! See, since I've become a Worker Bee, I've also had to put myself on a tight budget. So, unfortunately, I had to make a choice between Demo Desserts, the Elisa Strauss book and the Nestle's book. I guess you know who won me over. Elisa, maybe next month, cause I STILL really want your book, too. Nestle-a brief fling that, for 7.99, I will forgo and use toward a couple of lattes while I re-read Elizabeth's book.
