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Robicelli's: A Love Story, with Cupcakes: With 50 Decidedly Grown-Up Recipes (Englisch) Gebundene Ausgabe – 17. Oktober 2013

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“Delicious, decadent, and velvety smooth, the Robicelli’s famous French buttercream recipe alone is worth the price of this book. Such wonderful recipes! And James Joyce's Ulysses stream of conscious has nothing on Allison's stream of Brooklyn. You will laugh-out-loud and ache in pain through the love and struggles of these two great creative pastry chefs. You have to get this book.”
—Shirley O. Corriher, author of CookWise and BakeWise
“You need this book because it’s freaking hysterical. A serious cookbook that doesn’t take itself so seriously. It’s absolutely genius.”
—Johnny Iuzzini, James Beard Award-winning pastry chef and author of Dessert Fourplay
“This book is truly one-of-a-kind! No one until now has had the ‘balls’ (as Allison might say) to write a book like this. And I am so happy the Robicellis did.”
—Amanda Freitag, chef and TV personality
“The Robicellis are a living legend and their baked creations are nothing short of mystical.” 
—Cathy Erway, author of The Art of Eating In
“If you think all cupcakes are the same and nothing special, you haven't tried Robicelli's. This book is a beautiful and witty love story filled with passion and amazingly delicious recipes.”
—Fany Gerson, author of My Sweet Mexico
“This is the book for when you need to impress diplomats, TV chefs and future in-laws. Plus you learn how to make the fancy French buttercream that really pisses off other adults at your kid's party.”
—Siobhan Wallace, author of New York a La Cart
“Bonnie and Clyde had bullets; Allison and Matt have cupcakes. That's the major difference between two otherwise old-fashioned love stories.”
—Doug Quint, owner of Big Gay Ice Cream
“This cookbook is tender like fried chicken, sweet like buttercream, and salty like caramel sauce. It does not pussyfoot around. You will never make a better cupcake in your life— take THAT, elementary-school bake-sale suckas!”
—Liz Gutman, author of The Liddabit Sweets Candy Cookbook

2014 Food 52 'The Piglet' Awards Finalist

First We Feast Best New Food Books of 2013

Gluten-Free Girl's Favorite Cookbooks of 2013


“Laugh out loud funny.”-- The New York Times

“The funniest blogger in the Brooklyn food scene.” --Scoutmob

“Best cupcakes in NYC— seriously.” --Edible Brooklyn

Über den Autor und weitere Mitwirkende

Born and raised in Brooklyn, Allison and Matt Robicelli co-own the acclaimed wholesale bakery Robicelli’s. Matt was a FDNY paramedic before sustaining injury in 9/11. He then graduated from the French Culinary Institute with honors and has served as executive pastry chef at numerous top restaurants, including Lutèce. A former caterer, line cook and pastry chef, Allison is also a humorist whose writing has appeared on Nona Brookyn, Eater, Brokelyn, and Medium, as well as on the official blog, and is the creator of Nutellasagna. They both still reside in the neighborhood where they grew up— Bay Ridge, Brooklyn.


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Die hilfreichsten Kundenrezensionen auf (beta) 62 Rezensionen
34 von 36 Kunden fanden die folgende Rezension hilfreich
Best Cupcakes in the entire World. 21. Oktober 2013
Von Amanda P. - Veröffentlicht auf
Format: Kindle Edition Verifizierter Kauf
Yes, this is a good read, so you can curl up in a chair and read cookbooks from cover to cover. In the process, you will learn about the weirdest thing I ever put in my mouth (the Buffalo Chicken Cupcake), the cupcakes my friends have called "orgasms on a plate" (the Iona), the cupcake that features ghost chilies, and the cupcake that my husband proposed to me on (the Brooklyn Blackout.) I loved the Robicelli's cupcakes from the first time I tried them, and I am super excited about sharing their cupcakes with my friends outside of the NYC area.

In Full Disclosure: I also used to work for the Robicellis. That said, the same techniques that I learned in the professional kitchen have been lacking in most home based cookbooks, leading to many disappointments of baking. Why, when I knew the perfect cupcake existed (in the form of the Robicelli's Banana Nutella), did my home creations taste so bad?

Two reasons. 1) French Buttercream. Buy a stand mixer, buy a pot that wont dribble on you while pouring hot sugar, and make some french buttercream. Eat it with a spoon, slather it on cupcakes (or lovers), and amaze your friends with awesomesauce. (They have an american style frosting recipe in the book that is amazing for that style of frosting, but you would be completely missing out if you did not have french buttercream in your life.) Also: the frosting recipes are explained through cursing cartoon figures.

2) Melted Butter. The "creaming" method of baking really sucks, unless you do it perfectly. The melted butter/liquid oil method of cupcakes not only makes better, fluffier, and moister cupcakes, but these last longer (and you can start a stockpile of "emergency cake.")

Not only do you get the best recipes I have seen for cupcakes, you get the story of the minds behind the madness. You can make almost any cupcake flavor you want (by mixing the base, buttercream, fillings and toppings, you can make literally Millions of cupcake combinations), all while being entertained by Allison and Matt's antics, love story, crazy food ideas, and the best miniature plated desserts in portable form. These are the cupcakes I feed people when they say they don't like cupcakes, and most of them change their minds.

Lastly, every recipe has standalone parts. Don't want to eat cupcakes? You will learn how to make Buffalo sauce, hazelnut banana praline, Jameson ganache (which is currently in my fridge ready to be poured over ice cream), Port Wine Reductions, candied nuts, jams, and more. This book is about more than cupcakes, it is about how to create awesome desserts, while giving you the tools needed to make your own creations.
26 von 29 Kunden fanden die folgende Rezension hilfreich
Not easy baking 21. Dezember 2013
Von Susan Ann Martin - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
This cookbook is not for beginners. I've been cooking and baking for 45 years and I would' t attempt most of these cupcakes. I started reading it from the start and when I got to the instructions for their buttercream frosting I knew I was in over my head. Living in rural Mi I would have trouble finding a number of ingredients that they recommend. I enjoyed the stories the authors told but people who are offended by the F word and other cuss words may not like it. I'm not sure why they were included. I also felt like the authors were food snobs. I felt guilty that I love raisins in my carrot .. I said to my husband after I finished reading it that I was glad I didn't pay a lot of money for the book.
12 von 12 Kunden fanden die folgende Rezension hilfreich
Sometimes confusing 1. Februar 2014
Von SLCW - Veröffentlicht auf
Format: Gebundene Ausgabe
I must confess I have only made one recipe so far and while I like the French buttercream (despite the huge amount of butter required) and the ganache topping idea for the Tiramisu cupcakes, I found the cake itself somewhat gummy in texture, although taste wise it is great. This has made me wary of trying other recipes using this same cake method. I will try the other recipes that do not use this method for the cake portion, as I would like to keep an open mind.

The French buttercream is lovely but I think it compares equally to Italian buttercream which uses egg whites and way less butter and is easier and quicker to make. For anyone looking for an easier/more economical method, I encourage you to try Italian buttercream; to me there isn't much of a difference between the French and Italian versions in terms of taste and texture. Further the quantities of the cupcakes here yield 24 per recipe, but the French buttercream can easily be used for 48 cupcakes, so I wish the authors had given a smaller quantity for the buttercream to match the number of cupcakes yielded. The authors say you can freeze the remainder but it's difficult if one has already flavoured the entire batch of buttercream specific to a particular recipe, unless you plan to make yet another batch of similar cupcakes. So to me this is a big downside.

I'm not sure if I have read/interpreted incorrectly, but I have found 2 areas that are a bit doubtful and I would dearly appreciate anyone who can help to clarify:

1. French buttercream recipe: At step 8, the authors do not specify what speed to beat the enormous amount of 1.5 pounds of butter at. They had specified all the speeds in the prior steps, so I was a bit stumped when I came to this step. In the end, I decided to use low medium speed and the results of the cream came out great but still, it would help me and other readers if this point was clarified.

2. The Tres Leches cupcake also had me stumped. At the ingredients section, it calls for 1 can of condensed milk which is to be made into dulce de leche for both the soak and the buttercream. But as you read along, it appears that you need 2 cans of condensed milk, not 1, to make 2 batches of dulce de leche - one for the soak, and one for the buttercream. However, at the method section for the soak, it looks like you don't need dulce de leche afterall, you just need plain condensed milk mixed with cream and milk. I wanted so badly to make this recipe but because of the inconsistent instructions, I am reluctant to try. So if anyone has tried this and has managed to figure it out, I can't wait to hear from you!

And lastly I must reiterate what other reviewers had said about the cussing. Totally unnecessary. You can still have a unique and entertaining book without resorting to colorful language. If I wanted this kind of humour i would read something from the humour section. My daughter was reading through the book and I felt like I wanted to snatch it away from her in order not to expose her to the coarse language.
15 von 19 Kunden fanden die folgende Rezension hilfreich
The Best Cookbook-Love Story You Will Ever Read 17. Oktober 2013
Von doyenne1 - Veröffentlicht auf
Format: Gebundene Ausgabe
How much do I love a Robicelli cupcake, let me count the ways. The only problem with this book is that you don't get a complimentary cupcake with your shipment. The upside is the recipes for their amazing, life-changing (no, really), transcendent, epic and entirely unique cupcakes can be found inside the pages of this book.

But there is SO much more to this book than just the recipes. The writing is crisp, clear, fresh and filled with the same passion and dedication that the Robicellis pour into their brilliant cupcakes. The story behind the couple and the cupcakes is filled with unexpected moments of hilarity, honesty, parenting moments, romance, food geekdom, cancer, goofiness, failures and the denoument: the book itself is the triumph.

You don't need to bake, like cupcakes or even have the intention to make one single recipe to enjoy this book.

The love they put in their cupcakes was clearly put into each and every word of this book and it shows. A great read and simply a great book.

Now buy it (and get the hardcover, the photos are gorgeous).
4 von 4 Kunden fanden die folgende Rezension hilfreich
Loved it! 21. Oktober 2013
Von alissa - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
This book is fantastic. It is written from the heart and is much more than a cookbook with recipe after recipe. The writing is hilarious and informative and the recipes are to die for. I highly recommend this book; I have personally had several of the items in the book from both the original Robicelli's store in Bay Ridge and at the various sites around the city and look forward to trying out these recipes at home.
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