Who doesn't like an amazing homemade brownie or a luscious carrot cake topped with perfect cream cheese frosting? Seriously, life is just too short to waste time on recipes that take too much time and aren't really worth it in the end.
Imagine my joy in finding this cookbook that compiles simple and delicious recipes from some of the world's most renowned bakers. Welcome to 50 Things to Bake Before You Die: The World's Best Cakes, Pies, Brownies, Cookies, and More from Your Favourite Bakers, Including Christina Tosi, Joanne Chang, and Dominique Ansel.
AT A GLANCE
Food enthusiast and author Allyson Reedy divides the 50 recipes into five categories: Cookies (with Daniel Boulud's recipe for Madeleines); Cakes; Pies/Tarts; Things You Eat With Your Hands; and Things You Probably Shouldn't Eat With Your Hands (think tiramisu or a soufflé).
Interestingly, Reedy chose to leave out baking and prep times in the recipes, saying: "For one, they're never accurate." I won't argue with that - goodbye false expectations. Instead, by omitting the time requirements, Reedy gently encourages you to read the entire recipe first before starting on it, and then taking the time you need to execute the dish. Pretty smart, I thought.
THE ROAD TEST
It's hard to pass up a recipe that describes galette as "easier than pie". Hence, the decision to try out the simpler Blueberry Galette compared to its more demanding pie cousins was an easy one to make. Staying in the Pies/Tart category, Majed Ali's twist on cheesecake with labneh and a granola crust instead of classic cream cheese and graham crackers was quite interesting too.
This story is from the August - September 2022 edition of Epicure Singapore.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the August - September 2022 edition of Epicure Singapore.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
Raising The Bar (And Beyond)
Precision Japanese techniques and revolutionary cocktail techniques by well established mixologists are employed to create the finest drinks for their guests.
Secrets of the Orchards
Le Chocolat Maxime Frédéric at Louis Vuitton features the finest ingredients sourced from Normandy and other parts of France.
Passion For Hanwoo
Is Korean hanwoo overtaking Japanese wagyu as the best beef in the world? Find out why meat aficionados can't get enough of Korea's star ingredient, and what makes it so good.
Preserving Quality in A Bottle
Master blender Patrick Leger shares about benefits of technology alongside sustainability efforts in the vineyards and distillery today.
Tokyo's Dining Revival
From Michelin-starred establishments to casual chic dining, Tokyo never ceases to amaze with its host of food offerings.
West-bound
An ultra-luxe stay topped with sublime gourmet creations and Western Australian wines await at The Ritz-Carlton, Perth.
Contemplative Experience
Takahashi aims to be an oasis of tranquillity that presents an exceptional fine dining omakase experience in Singapore. Located at 4 Mohamed Sultan Road, this is the first international outpost of Chef Jun Takahashi of Sushi Takahashi in Ginza Tokyo. The restaurant here is helmed by head chef Rinto Sasagawa, Takahashi's dedicated protégé of eight years.
Languorous Sundays at Loloan
Captivating ocean views and sublime culinary offerings make brunches at Loloan Beach Bar and Grill a must on the weekends.
A Taste of History
Discover the unique flavours of Cambodian cuisine as Raffles Grand Hotel d'Angkor launches multi-course Khmer tasting menus at 1932, its fine dining establishment
Future Proofing
Penfolds senior winemaker, Steph Dutton, shares her views on technology sustainability, future proofing in winemaking, and transferring knowledge to the next generation of winemakers..