- Gebundene Ausgabe: 320 Seiten
- Verlag: Avery (17. Oktober 2013)
- Sprache: Englisch
- ISBN-10: 0670785873
- ISBN-13: 978-0670785872
- Vom Hersteller empfohlenes Alter: Ab 18 Jahren
- Größe und/oder Gewicht: 19,4 x 2,5 x 24,1 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 573.239 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
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 Robicellis.com 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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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.
The flavors sound awesome. I eat with my eyes and so the peanut butter-bacon-banana cupcakes, a la Elvis, are enough to hook me in. Oh, that's not enough for you? How about cupcakes featuring blueberry port wine from LONG FREAKING ISLAND, where I am from and currently live? Your dulce de leche cupcakes, cinnamon roll cupcakes, blackout cupcakes, chicken n waffles cupcakes (wtf?) all make appearances.
I have made two of the recipes so far (dulce de leche and carrot cake) and only two despite dreaming about cupcakes, because the recipes are really involved. Each step requires 5+ ingredients and there are so many components - the cake, the filling, the buttercream, the sugar syrup/wash, the garnish. My lord it's an entire meal in one cupcake. The cakes also turned out kind of dense too, despite my following the instructions to the letter. Maybe it's a personal preference. Also, their American buttercream recipes stink, go somewhere else for a good buttercream recipe.
You know what this means? Time to visit their bakery in Brooklyn, ASAP.
I'm a beginner cupcake maker (from hand mixing box recipes to a donated hand mixer to just recently making recipes from scratch with a stand mixer).
I wasn't so much interested in the book for the stories (as cute as they are), but I love the recipes. The directions are very clear and easy to follow that I decided my first cupcakes would be the chicken and waffles. They came out AMAZING! Such a tasty combination. I've also done the Elvis and next will be the Noah. I get so many compliments on the cupcakes. Hope one day there will be a volume 2.
There is profanity, but I swear like a sailor so I think this book is pretty mild. I wouldn't have children read the book, but I don't think that was their intended audience.
These cupcakes are delicious and elaborate, but still completely doable for the home cook. I have made the peanut butter pretzel cupcakes and the tiramisu cupcakes so far (have had the book for 3 days). They did not disappoint! The buttercream recipe is a must have. Buy the book just for this. It is insanely good and will change the way you think about frosting cupcakes. This book will appeal to absolutely anyone. But it really speaks to those of us taking home baking to the next level with fabulous ingredients and traditional techniques.