It’s that time again for one of my favorite posts of the year – the baking cookbook roundup!
I’m guessing that everyone is in holiday shopping mode, so if you’re still looking for a gift for your favorite baker, or maybe for your own bookshelf, there’s a great selection of baking cookbooks looking for an eager home. Some of my favorites from this year are listed in the sidebars to the right of this post, but let’s take a look at some of the latest releases – there’s truly something for every taste. May you all never run out of bookshelf space!
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Tags:art of french baking·baking style·cookbook·cooking light·cooking with chocolate·culinarian·dolci·gobba gobba hey·karen krasne·macarons·pierre herme·review·sweet invention
image from Field Guide to Candy
A few weeks back, I was invited to be a judge for TasteTV‘s Best Toffee in North America Competition. A whole boxful of toffees delivered to my door? Yes, please!
Those of you who are curious about the difference between toffee, English toffees, and buttercrunch, feel free to see my older post on buttercrunch. I became quite obsessed with untangling the various monikers of this candy while researching my candy book, if you couldn’t tell.
These days, most buttercrunch is marketed simply as “toffee”; I only saw one brand out of thirteen that was labelled “English toffee” (Which may perhaps provide some comfort to poor Brits trying to find their version of the candy abroad). For that reason, I will refer to all the candy I sampled for the competition as toffee, to avoid confusion. I will maintain, though, my abiding love for the word “buttercrunch”. If I ever make and sell my own version, I’ll call it buttercrunch, and probably confuse the heck out of everyone.
So how does one determine the best toffee?
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Tags:buttercrunch·cinda's toffee·judge·malibu toffee·review·tastetv·toffee·toffee talk·toffeeology
My first trip to Hong Kong that I remember happened when I was in fourth grade. (My very first time to Hong Kong, I was only a few months old, and therefore have no memories of that trip – a shame, as my maternal grandmother passed away shortly afterwards). When I went again as a fourth-grader, my mother took my sister and I down to the twisty streets of Yau Ma Tei and stopped at a streetside cart where a elderly man was spooning batter into what looked like a handheld waffle maker held over a charcoal grill. In a few seconds he turned out a golden, bubbly sheet into a paper cone and handed it to me.
This was my introduction to eggettes, a classic Hong Kong street food. Like most street food, they taste best seconds after they’ve been handed to you by the vendor. Crisp on the outside, soft and fluffy on the inside, it’s like bubble wrap made of cake, and pulling off the individual “eggs” affords a satisfaction akin to popping the little bubbles on bubble wrap. The Chinese name, daan jai or gai daan jai, literally translates to “little eggs”, which is what the treat resembles, although somewhere along the way someone came up with the much catchier name “eggettes.” Eggettes became one of my and my sisters’ favorite things to eat in Hong Kong, and every time we’ve returned, we keep one eye open for a eggette stall every time we step outside.
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Tags:daan jai·eggettes·hong kong·mom·review·williams sonoma