Frog Commissary Carrot Cake

I undertook the hardest cake I have ever made today. The carrot cake from the Frog Commissary cookbook.
It is definetely a weekend project but it turned out really great.
The cake has multiple components. Pecan cream filling, toasted coconut and a delicious vanilla cream frosting. It will get made again but probably not for a while. Highly recommend!

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Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking by Authors JOHNNY IUZZINI, Wes Martin , and Introduction Dorie Greenspan

Sugar Rush is a beautiful hardback book, that is a perfect example of what all authors should produce. For a new baker this book is a great place to start. The author has done a great job of giving us the fundamentals of baking.

This book is broken down into 9 sections.
1. Custards and Creamy Desserts
2. Eggs and Meringue
3. Caramel
4. Cakes, Cupcakes, Brownies, and Muffins
5. Cookies, Tea Cakes and Biscuits
6. Tarts, Cobblers, and Crisps
7. Yeast Doughs
8. Glazes, Frostings, Fillings, and Sauces
9. Building a Balanced Dessert

There are a lot of things to love about this book. From the foundation recipes to the great step by step photographs. I really think it would be tough to not be able to learn from this book. I can’t wait to try out the recipes in the book. Macaroons, biscuits, brioche dough, puff pastry, and vanilla cream are just a few of the recipes that I can’t wait to try.

This book will definetely be a book that I give out in the future to new bakers and cooks.

JOHNNY IUZZINI, winner of the James Beard award for Outstanding Pastry Chef was the executive pastry chef of the world-renowned Jean Georges restaurant in New York City for ten years and also the head judge of Top Chef: Just Desserts. He currently runs his own pastry and culinary arts consulting company named Sugar Fueled Inc.

“I received this book from the Blogging for Books program in exchange for this review.”

the kitchn cookbook review

From Apartment Therapy’s cooking site, The Kitchn, comes 150 recipes and a cooking school with 50 essential lessons, as well as a guide to organizing your kitchen–plus storage tips, tool reviews, inspiration from real kitchens, maintenance suggestions, 200 photographs, and much more.

“There is no question that the kitchen is the most important room of the home,” say Sara Kate Gillingham and Faith Durand of the beloved cooking site and blog, The Kitchn.

The Kitchn offers two books in one: a trove of techniques and recipes, plus a comprehensive guide to organizing your kitchen so that it’s one of your favorite places to be.

I am a frequent visitor to the kitchn website and wasn’t sure what to expect when I selected this book. It arrived today and I was quite surprised when I got into the book. I ended up spending a good hour going through the book.

There are a ton of useful tips and ideas given in the book. This would be the perfect book for a first time cook to use for setting up their first kitchen. From taking care of your kitchen to meal planning and recipes, they cover just about everything you could wonder about.

The recipes in the book aren’t mind blowing but are great for beginners. Nothing overly difficult and enough variety that I even found some things I’d like to try.

Overall I don’t know if this is a book that I would give to an experienced cook. It would however be a fantastic first book for a college student or new homeowner.

I received this book from the Blogging for Books program in exchange for this review.

The Pizza Bible by Tony Gemignani review

A comprehensive guide to making pizza, covering nine different regional styles–including standards like Neapolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian–from chef, 11-time world Pizza Champion Tony Gemignani.

Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and eleven-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza inhome kitchens. With The Pizza Bible, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.

TONY GEMIGNANI is the chef and owner of seven restaurants: Tony’s Pizza Napoletana, Capo’s, and Tony’s Coal-Fired Pizza in San Francisco, Pizza Rock in Sacramento and Las Vegas, Tony’s of North Beach and Slice House by Tony Gemignani in Rohnert Park. He’s also the co-owner of the International School of Pizza in San Francisco. Gemignani has been making pizza for over 20 years and holds an impressive set of awards.

The Pizza Bible is a book built for beginners. Filled with a lot of technique and step by step pictures. This book should help any jump head first into the world of great homemade pizza at home. I have been pretty impressed with the amount of information that is presented. Especially going as far as telling us what brands of product that we should buy to succeed.

For those who have been making pizza at home for a while I think this book will be useful for them as well. There are a wide variety of different pizzas presented in the book. Many of the pizzas I have never seen or heard of before and I look forward to giving them a try.

I would recommend this book for everyone. I think beginners will be quite impressed while more experienced cooks will still have something new to learn.
“I received this book from the Blogging for Books program in exchange for this review.”