Cookbook Review: Martha Stewart's Cake Perfection

Martha Stewart has done it again, and this time, it’s lucky number 97.

A companion book to last year’s Cookie Perfection, Martha Stewart’s Cake Perfection is all about elevating the cakes that we know and love to new heights. In this cookbook, you’ll find it all: helpful how-tos on pretty piping techniques, mix-and-match filling combinations, genius decorating hacks, mouth-watering cake recipes, and a LOT more!

The Good: While it may feel like the cake cookbook concept has been done a thousand times before, Stewart and her team have done a fantastic job of keeping recipes fresh, and presenting them in a new way. I also like that the team really seems to know their audience: most ingredient lists feature relatively inexpensive items that can be easily found at any local supermarket or big box store.

The Bad: While I’ve made note of at least a dozen recipes I want to try, I’ve only made one cake so far: the lemon-olive oil cake, which I LOVED. The only issue I had was with the layout of the recipe, as well as the extra baking equipment that was required. In order to ensure that the cake was light and fluffy, the recipe called for separating 5 egg yolks and whites and mixing them simultaneously using two electric mixers. I only own one, so I had to mix one bowl by hand. To me, this wasn’t a big deal since I routinely mix things by hand, but it might pose a challenge to someone who only bakes occasionally and won’t think of alternative mixing methods. The other little note I have is that I wish the recipe had specifically called for the exact attachments needed for the mixers. The directions say to “use an electric mixer,” but don’t say to specifically use the whisk attachment. Though it might seem unnecessary, it’s extremely important to spell out every instruction and not make assumptions about a baker’s skill level.

Bottom Line: Just as Martha Stewart's Cookie Perfection became a major member of my growing cookbook library last year, I predict Cake Perfection will be a go-to resource for me in the upcoming baking season. The lemon-olive oil cake, topped with DELICIOUS homemade mascarpone whipped cream (a total game changer!!) and macerated berries, was a HUGE HIT in my house, and fairly simple to make once all the prep work was done. There’s a reason that Martha Stewart is one of the best in the business: she knows how to give the people exactly what they want. Let them (make and) eat cake!

Buy Martha Stewart’s Cake Perfection HERE!

*I’ve received a free copy from Clarkson Potter in exchange for a free and unbiased review.

Cookbook Review: Ottolenghi Flavor

Ottolenghi: a name that has become synonymous with the latest iteration of the plant-based diet revolution. Perhaps you know Yotam Ottolenghi as the restauranteur with popular eateries all over London, or as the prolific cookbook author with seven bestsellers to his name, or as the occasional television and film personality. However you’ve come to know him, of two things we can be certain: the man knows vegetables, and he knows flavor.

Of the many chefs to come before him pushing for vegetables to be the star of the show rather than the sidekick, Ottolenghi has by far gotten the closest to making plants seem appealing to the meat-eating masses. Perhaps it’s because he’s learned that in order to convince someone to give up animal proteins in favor of adopting a more vegetarian lifestyle, you must not push for them to quit cold turkey. It’s about making vegetarian dishes so aesthetically pleasing, so full of flavor and gustatory power that whatever you place before them on a plate becomes simply irresistible. And if you thought Ottolenghi’s bestsellers Plenty and Plenty More - both veggie-centric tomes in their own right - were stars, get ready for his latest future bestseller Flavor, a true showstopper.

Clocking in at over 300 pages, Yotam Ottolenghi’s Flavor is packed to the gills with innovative recipes - all vegetarian - that will help you re-imagine what can be achieved with what you find in the produce aisle.

The Good: I cannot think of a more apt and appropriate title for this book than Flavor, as it lives up to that name and more. This book isn’t about boiling a potato here or blanching some kale there. What Ottolenghi has managed to do is take the humble vegetable that you’ve eaten a million times, and completely transform it to the point that it’s barely recognizable. Every aspect of this book, from the condiments down to the garnishes, has been meticulously thought-out. The efforts it clearly took to create this true love letter to vegetables is incredibly impressive.

The Bad: This is not a book for the occasional vegetarian. The recipes in Flavor are impressive and eye-catching for their flavor combinations, but when you start to break down ingredient lists and recipe directions, you begin to see that many of Ottolenghi’s offerings are deceptively complex. While it must be said that the outcome is usually worth it, the recipes in this book would not work on busy weeknights without some well-thought-out prep beforehand.

Bottom Line: While I applaud Ottolenghi and Ixta Belfrage for what must’ve been a real labor of love, this book is not one that I will be reaching for very often. The photography is gorgeous, and there really is a recipe for everyone, but what I have found with Ottolenghi books is that sometimes dishes are more complicated (and ingredient lists more expensive) than they need to be. Ottolenghi, in my humble opinion, is one of the best of the best when it comes to vegetarian cooking, but in times like these, simplicity makes a bigger impact.

Find Flavor by Yotam Ottolenghi and Ixta Barfage HERE.

*I’ve received a free copy from Ten Speed Press in exchange for a free and unbiased review.

Cookbook Review: Dessert Person

Claire Saffitz rose to fame in 2017 as the host of the hit Youtube series, Gourmet Makes, where the audience watched in awe as she took beloved junk foods like Oreos, Cheez-Its, and Twinkies and attempted to recreate them from scratch by the end of the video. Fans may have come for the weekly challenge (always more complicated than the last) but stayed for Saffitz’s thoughtful, creative energy and regular banter with fellow BA Test Kitchen personality, Brad Leone. Three years later, Saffitz is ready to cement her status as a household name in the food world, but this time, it’s with her debut book, Dessert Person, in stores now.

I’ve been following Claire Saffitz since 2013 when I first got a subscription to Bon Appetit Magazine. Her recipes were always sophisticated, unique, and, most importantly, approachable which made me, a new baker hungry for the next challenge, eager to take on any recipe that she developed. When I caught a glimpse on her personal Instagram feed a few months ago of the types of recipes to be expected in her upcoming book, I knew that this one, above all the other phenomenal books that have made their way into the world this season, would be one that I 100% wanted on my shelf.

What I’ve noticed about cookbooks written by recipe developers, especially those who work for magazines or other food media outlets, is that there is always more mindfulness when it comes to the abilities and resources of the average home chef. Time, budget, and experience are taken into account more, and no details, even the minor ones, are left unprinted. Saffitz’s Dessert Person is no exception to this observation. In fact, she makes it a point to ensure every aspect of the recipe is accounted for, from the way the final product should look and feel, to the time, special equipment, and skill level strongly suggested for each project. Dessert Person, with its in-depth, step-by-step visual guides, beautiful photography (shot by former BA staff photographer, Alex Lau), and breath-of-fresh-air approach to confectionery classics both new and old, is by far one of the best books of 2020.

The Good: In true Saffitz style, Dessert Person is a book full of recipes that will introduce you to, but not overwhelm you with, new ingredients and flavor combinations. All of the recipes feature ingredients and equipment lists that can be easily fulfilled locally and are fancy without breaking the bank. I also love that at the top of every recipe, in addition to the total time it will take, Saffitz has included a rating system from 1-5 indicating the recipe’s difficulty level, often with an explanation as to why a certain recipe was rated the way it was. That’s a helpful feature not often seen in cookbooks.

The Bad: So far, the only thing I don’t like about Dessert Person is the amount of page-flipping the reader has to do to make sure they have all the ingredients needed to even begin the recipe they want to try. For example, the Meyer Lemon Tart on page 104 calls for only four ingredients, but two out of the four ingredients, the Meyer Lemon Curd and Sweet Tart Dough, are located on different pages and have their own ingredient lists and directions. It makes sense to outline the recipes in the book this way since the Sweet Tart Dough is featured multiple times and needs to be centrally-located so that recipes aren’t long and repetitive, but it’s still a pain to have to flip all over the book just to get everything I need to make one pie.

Bottom Line: Longtime readers of Bon Appetit might be greeted with some familiar faces like Babkallah, but Saffitz has done an amazing job of crafting a book full of new and exciting recipes with attention-grabbing photographs to match. There is no doubt in my mind that this book will be an instant bestseller, and a sweet reference guide for bakers worldwide.

Recipes of note (so far):

• Kabocha Turmeric Tea Cake

• Spiced Persimmon Cake

• Cinnamon Sugar Palmiers

• Gateau Basque

• Cranberry-Pomegranate Mousse Pie

• Pistachio Pinwheels

Buy Dessert Person by Claire Saffitz HERE!

*I’ve received a free copy from Clarkson Potter in exchange for a free and unbiased review.

BOOK REVIEW: Breaking Breads: A New World of Israeli Baking

I feel like I've said this before, but it bears repeating: I am a cookbook lover. You know this about me. But one thing that I am not is a cookbook hoarder. I don't have the space for it. But more than that, I've realized that my life has to be about more than just collecting. The books the adorn these shelves must be able to earn their keep. So last Spring, I took a long, hard look at my bookshelf and made some tough decisions. I went through each cookbook that I have accumulated in the past four years. If I loved it for the pictures, but hadn't marked any recipes, it had to go. If I bought it, read it once, then literally forgot that I had it, it had to go. If I hated it because the recipes were completely inconsistent, out it went. And so on. The process took a bit longer than I thought that it would, but in the end, it felt like a well-needed cleanse. I had donated books that were perfect, but not necessarily perfect for me, and freed up beloved real estate on my shelves. This left room for my absolute favorite time of the year: Fall Cookbook Season!  And number one on the list of new titles for Sydney's Library? Breaking Breads!

You may know Uri Scheft as the owner of Breads Bakery, or you may be more familiar with what he has made so popular both in New York, and with literally every online food publication: chocolate babka. People lose their minds over it, and you'll see tons of recipes all over the place trying to replicate it, but there's nothing better than the real deal, so now you can make it in your jammies in the comfort of your own home forever.

Uri was born in Israel, but moved all the way across the world to Denmark during his formative years. This blending of two cultures (mixed in with the handful of cultures from countries that he's lived in as an adult) gives his writing and recipes a sense of well-roundedness that is sometimes very hard to come by. For many, it will be an introduction to spice blends and flavor combinations that will both surprise and entice them.  For me, that's the sign of a real winner. And you know I love me some fresh bread, so it's like a win-win.

Let's get this out of the way first: this book is not for beginners. Nor is it, I'm afraid, for bakers with very little patience. For starters, bread is never quick and it makes you wait. For hours. And hours. And Uri, who is truly an artist, not only wants your bread creations to taste good, but he also pushes and encourages you to become your own resident bread artist at home. It is challenging, it is sometimes confusing, and it's also very delicious. And while the instructions can seem a little daunting (and at times you may feel like you have completely lost your will and ability to finish the project), Uri gives very detailed step-by-step instructional photos to help keep you on track. I needed those. Desperately.

I also enjoy that this book has tons of variety. Of course the core of this book is bread (flatbreads, challahs, babkas, etc), but you've also got cookies, hummus, and  great recipes for things like preserved lemons and babaghanouj. After completing a five-hour recipe for bread, you will want to take advantage of something quick and relatively easy to ease yourself back into the kitchen.

So, if you've made it this far, let me break it down for you:

The Good: This book is going to teach you how to make bread, or else. You will learn about yourself, and learn about your strengths and varying levels of patience. I also love how absolutely thorough and thoughtful Uri was when writing this book. It's got everything from proper bread storage tips, to words of encouragement, to alternative designs and creations for when you want to deviate a little from the recipe. Every question is covered.

The Bad: There's nothing bad about this book, really. One thing that I wish had been included was bolded estimates at the top indicating  how long each recipe would take altogether. Of course, I understand that each kitchen is different so therefore proofing times will be different, but a ballpark number  would've been so wonderful. I also wish that some instructions had been explained a little bit clearer, but I have always been able to soldier on and put something tasty on the table.

Overall: This was a book that I was so excited about, and my expectations were totally exceeded. Almost every recipe in this book has been bookmarked for further endeavors in the DD kitchen. This is my favorite book of Fall 2016, and I urge you to buy it for every patient baker you know. Once they've got it in their hands, encourage them to make the Sticky Pull-Apart Cinnamon Challah Braid (pg. 56), because it is my favorite and I need more people to talk about it with for hours and hours.

You can buy it here!

P.S. HAPPY THANKSGIVING, GUYS!!! I have 100000 pies to make.

Currently Reading: Homemade Decadence

Homemade Decadence, written by Joy Wilson of "Joy the Baker" fame, is a book that I've been waiting for with bated breath since the release of her first book, The Joy the Baker Cookbook, all the way back in 2012. And the wait, by all accounts, was totally and completely worth it!

Initial Thoughts: 

The cover design is beautiful and inviting. Also, the idea of a pretzel crust is inspired and will definitely indulge anyone with salty-sweet cravings. And the pictures inside are just as beautiful with easy-to-follow recipes and funny stories to go along with each one.

REVIEW: 

Joy Wilson is fun. And this cookbook, just like its predecessor, feels like a true extension of the food blogger we've all grown to love. It's colorful, it's vibrant, and it's entirely unpretentious in the most sophisticated of ways. Homemade Decadence encourages you to get creative in your kitchen, and really connect with the world around you. It shows you that fear of failure has no place in the kitchen, so embrace the weird combinations that come to mind. You never know when one day you'll meet a concoction that changes your life. You deserve fancy, out-of-the-box desserts every single day (without necessarily needing a special occasion), and the written words of JTB are there to help guide you. There's everything in this book from cocktails, to doughnuts, to uniquely flavored ice creams, and tons of treats in between. And if you're looking for new ways to re-invent your toast, never fear, because Joy's got a whole page dedicated to it. Breakfast is a serious business after all.

If you're a fan of JoytheBaker.com, you'll be happy to see some true classics (Lemon Poppyseed Pancakes are now a go-to at my house) as well as loads of new recipes to go along with them (Hello, "Ultimate Pancake Syrup!"), and the exact same amusing conversational tone that makes Joy one of the best bloggers and authors out there. Homemade Decadence is a total win in my book.

Recipes on My "To Try" List: 

Blueberry Pancake Muffins w/ Maple Glaze, Blackberry Pie Cookies, Church Party Peach Cobbler, Brown Sugar-Raspberry Cheesecake, and Lavender-Lime Cucumber Spritzers.

BUY Homemade Decadence HERE