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| BOOK REVIEW |
Reviewed by Cindy Sanchez Fran Gage, the author of Bread and Chocolate, has determined the "the DNA of desserts". This DNA consists of only four ingredients that Gage feels are predominate in most dessert recipes: sugar, almonds, eggs, and butter. From these four basic ingredients an abundant variety of desserts are possible. The book is broken down into fours sections by, you guessed it, "the DNA of dessert". Each section begins with an intriguing essay that provides information on the title ingredient; where to find it, origins, and folklore. Each section then concludes with appropriate recipes. These recipes are from an experienced cook and neophytes to the kitchen may find some of them a bit daunting. But, it is worth the final treat to make the attempt! While I feel that flour is also a much used ingredient I cannot dismiss the fact that almonds, whether whole, or as paste or as extract is found in many dessert recipes. This wonderful cookbook could only have been made better if photographs were provided for selct recipes. Sample Recipe: The following recipe is copyrighted by Fran Gage 2002. Dates Filled With Chocolate Cream And Almonds 48 (10 ounces) pitted dates 1/4 cup (2 ounces) heavy whipping cream 4 ounces bittersweet chocolate, finely chopped 48 (2 ounces) whole blanched almonds Cut one side of the dates from top to bottom to expose the space that housed the pit. Bring the whipping cream to a boil in a small pan. Remove it from the heat. Add the chopped chocolate, and let sit for 5 minutes. Whisk the chocolate into the cream until it is smooth. Let sit at room temperature until it thickens slightly, about 10 minutes. If you are adept at piping with a paper cone, use one to fill the pit spaces in the dates with chocolate cream, or fill them with a teaspoon. Nestle an almond, flat side down, on top of the chocolate. Refrigerate the dates, but bring them to room temperature before serving to heighten the taste of the chocolate. Found on page 115. Hardcover: 256 pages (2002) Publisher: North Point Press; ISBN: 0865476098 Purchase Info |
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Let's Get Cooking!
