{Book Review} The Beekman 1802 Heirloom Dessert Cookbook

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Brent Ridge and Josh Kilmer-Purcell were two Manhattanites that packed it all in and became accidental goat farmers in Sharon Springs, NY. They built a brand, 1802, named after their historic farmhouse.


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{Book Review} No Experience Necessary

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I’ve read one or two chef memoirs but this is definitely the most crazy “out there” life of a chef that I’ve ever read! Norman Van Aken takes you on a ride of his life starting when he gets out of school and spans the first twenty something years of his life in the restaurant business.


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{Book Review} Stacie Bakes

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My experience so far tells me that Americans love all things British. A British accent in America turns heads and can even win over the steely woman that works at the DMV. Just ask my husband Alex, he’s turned on his British charm on a few occasions so far! What’s not to love about Great Britain? They have the Queen, Big Ben and a lot of history. For so long I posted about bringing American baking to the UK, today I have a British baking book to introduce to the Americans.


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{Book Review} Puddin’

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This started off as a post about Clio Goodman’s Puddin’, but the more I wrote, the more it ended up being a post about how awesome pudding is. I have to thank Clio for that. Before, I was only meh about pudding. Years of pudding cups in my lunch bag as a kid had burned me out on the stuff. Clio is a trained pastry chef that studied at the Culinary Institute of America. Working as a private chef she made pudding for a client and ended up later making him her business partner in her NYC Puddin’ bar.


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{Book Review} The Macaroon Bible

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I was very excited when I saw The Macaroon Bible. I feel the humble macaroon has been overlooked in recent years in favor of the French Macaron. These two desserts may share nearly the same name but they couldn’t be more different. The macaroon is made of a coconut, egg white and condensed milk base and the French macaron is made from egg whites and ground almonds. Both desserts are undeniably delicious but you don’t need a Phd from Harvard to master the art of macaroon making (I’m not bitter that I stink at making macaroons at all…).


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{Book Review} Sweet by Valerie Gordon

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Let’s be selfish for a minute and talk just between the grown ups. Grown ups like cake too and sometimes we don’t want to share. Sweet by Valerie Gordon is complete food porn and desserts for grown ups. A SFW food porn! No shame being caught with a copy of this in public.


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