Alice's Tea Cup: Delectable Recipes for Scones, Cakes, Sandwiches, and More from New York's Most Whimsical Tea Spot Review

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Alice's Tea Cup: Delectable Recipes for Scones, Cakes, Sandwiches, and More from New York's Most Whimsical Tea Spot ReviewMy family ate at Alice's Tea Cup for a celebration and everything was scrumptious. I am thrilled with the book because it has all the delicious recipes I enjoyed in their tearoom. So far, I've made the molasses ginger cookies and the curried chicken sandwiches and both recipes turned out great. Their recipe ideas are very creative.
3 weeks later...Hi all, Here are some corrections to Alice's Tea Cup's new tea book...I made the pumpkin scones; they were extremely over-spiced. When I first read the recipe, the quantities of the spices sounded wrong, so I called them. A gentleman insisted the 1/4 cup each of cinnamon and ginger was the correct amount. I doubted it, but decided to give them a try since he verified the recipe. Well, the scones were totally unpalatable and I threw out the whole batch. A sad waste of money:(
This morning, I called again and tracked down the cook who actually makes the scones. She said she uses only 1 teaspoon each of the cinnamon and the ginger. I asked about any other recipe corrections and she said the curried chicken sandwiches should have chopped red apple in the recipe.
Despite the corrections, I still believe it's a book that most will enjoy, as I do. The curried chicken recipe is very good. I found you can get away without dry rubbing and baking the chicken. I made it again with leftover roasted chicken to which I added equal amounts of mayo, sour cream, and apricot preserves. Then I chopped up celery, red onion, sliced almonds and dried apricots and added those in. Finally I sprinkled on sea salt, fresh ground pepper and curry to taste. It was delicious. Alice's cook told me they add in chopped red apple so I'll do that next time.
Another update...I made the pumpkin scones with the 1 tsp each of the spices and they turned out great. Don't miss the topping, it truly adds to the scone. I had extra topping so I refrigerated it. To use it on something else, I warmed it on a very low heat and added a few spoonfuls of heavy cream...Oh my, how delicious, and it reheated really well.Alice's Tea Cup: Delectable Recipes for Scones, Cakes, Sandwiches, and More from New York's Most Whimsical Tea Spot Overview

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The Cheese Board: Collective Works: Bread, Pastry, Cheese, Pizza Review

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The Cheese Board: Collective Works: Bread, Pastry, Cheese, Pizza ReviewThere are two types of generosity that one deals with in regard to cooks, bakers and other culinary artists. The first is generosity of table where what is put before you food wise reflects time, effort, attention and care. Memorable meals, hosts and foods all show a generosity of the table.
What is harder to find is generosity of knowledge where a cook will give you their prize techniques, recipes and knowledge for no other reason then to spread knowledge and pleasure though it might dilute their "brand" or mystique. You know people who never let go of a prize recipe because it is too valuable, too precious; something to be passed on to generations.
I am happy to say that this cookbook reflects both kinds of generosity. The Collective really tries to convey the table type of generosity by providing a lot of blurbs from members and clients. Trying to give the atmosphere of a cheese shop where you and the seller spend time establishing trust and tasting models one thin cheese slice at a time.
This book displays the generosity of knowledge by providing ALL the recipes loved by customers of the Cheeseboard. I spent a fortune buying the Olive Provolone bread, zampanos and other heady bread goodness that could be bought every time I left home and returned. When I left Berkeley sometimes I would think back longingly to bread from the cheeseboard during my travels.
Now to the technical aspects. The book is definitely designed for people who have had previous experience with baking though they do show some rudimentary things like the window pane for gluten development. Still I would say that this book is not for the beginner but someone already comfortable with the bread making process.
It is not as technically exhaustive as Silverton's _Breads of La Brea Bakery_ or Rheinhart's _Baker's Apprentice_but it does provide basic ideas and recipes that are used.
Layout --
The layout is not as user friendly as I would like with clear break-out steps so it is highly recommended that you read the recipe before using because the movement of the eye is not broken with subheaders and lines.
The color of the paper is cream with use of black and red typography. It is done as a paperback that with use will become the scratch and sniff type of cookbook easily. If you bake and collect consider getting two copies because one will get quite a beating.
Recipes -
Solid gold for those who know how to bake and have the necessary equipment, like a baking stone. For those who have no patience to spend DAYS doing a sourdough starter this is not the book for you. Also, if you are a newbie to baking bread use Reinhardt's _Baker's Apprentice_ as a way better introduction since this book assumes you know what tacky and elastic dough refers to.
I recommend this book highly with its anecdotal style, generosity of knowledge for any baking collection especially, a collection specializing in the northern California food revolution. However, for those just starting the adventure of baking there are way better teaching books.The Cheese Board: Collective Works: Bread, Pastry, Cheese, Pizza Overview

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The Sweeter Side of Amy's Bread: Cakes, Cookies, Bars, Pastries and More from New York City's Favorite Bakery Review

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The Sweeter Side of Amy's Bread: Cakes, Cookies, Bars, Pastries and More from New York City's Favorite Bakery ReviewThis book is new, so I've only baked 5 recipes so far, but I'm already in love. An interesting thing about the book, because the authors are professionals, is that the recipes give both weight and volume measures. So if you're a precise baker with a kitchen scale, this book has exactly what you need. If you're a little more casual of a baker like me, then you'll do fine with the traditional measures. Also worth noting is that the authors go out of their way to spell everything out in great detail. If you like the abbreviated recipe on the back of the package of chocolate chips just fine, then you probably don't need this book. If you're looking for the best cookies ever, then this book should be at the top of your list to try. I just made the Double Chocolate Chip Cookies, and that prompted me to write this review. My whole house smells like heaven, and the cookies are unbelievably good (don't skip the toasted pecans). And as good as these are, the Award-Winning Brownies recipe might be even better. Just let them chill overnight before eating, and you will be greatly rewarded.
I've tried the cakes at the Amy's Bread bakeries in New York City, and I wonder if I can get the same results at home. Based on the amazing results I've had so far with the cookie and brownie recipes, I'm thinking the answer is yes. By the way, the book is packed with color photos, so it makes a great gift.The Sweeter Side of Amy's Bread: Cakes, Cookies, Bars, Pastries and More from New York City's Favorite Bakery Overview

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