Saturday, November 07, 2009

Cookbooks: The New Best of BetterBaking.Com by Marcy Goldman

I feel as though, until now, I’ve been shuffling along in the dark. Having now experienced the flaky, buttery goodness of BetterBaking.Com, how did I ever attempt a flan or pie crust without it? This is the good stuff. So good, it’s better than anything mother ever made.

Author Marcy Goldman is a Montreal-based pastry chef who’s written for Bon Appétit, Food & Wine, The New York Times and many others. As that CV would imply, Goldman writes clearly on a topic she obviously loves: how to make baking better.

The New Best of BetterBaking.Com (Whitecap Books) includes over 200 recipes as well as Goldman’s sharp and ever-present advice. As might be expected -- and as is only right in a beautifully produced and illustrated cookbook -- the recipes are the stars, here. Hotel School Cream Cheese Rugalach. Tiramisu Cheesecake. Blackberry Wine Crunch Biscotti. Fried Parmesan Pizza Wedges. I could go on (I want to go on.) but you get the idea. Goldman’s endeavors are so successful because she pushes the envelope. That’s why The New Best of BetterBaking.Com isn’t just another baking book. It’s better.



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