Robicelli's a Love Story, with Cupcakes: With 50 Decidedly Grown-Up Recipes
320
Robicelli's a Love Story, with Cupcakes: With 50 Decidedly Grown-Up Recipes
320Hardcover
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Overview
No food coloring. No fondant. No red velvet. Upscale bakery Robicelli’s has become a buzzed-about, in-demand purveyor of decidedly adult cupcakes. Nixing cutesy, pastel-colored dollops of fluff for real ingredients and rich French buttercreams, the husband and wife team have reinvented the cupcake craze for a more sophisticated palate, making each a small piece of the greatest cake ever made. Now their extraordinary recipes are available to the home cook.
Now their extraordinary recipes are available to the home cook, including:
- The Laurenzano (fresh fig cake topped with goat cheese buttercream, fig balsamic gastrique, and crisp prosciutto flakes)
- The Brooklyn Blackout Cake (chocolate cake with chocolate custard buttercream, dipped in homemade fudge and rolled in chocolate cake crumbs)
This book captures not only the Robicelli’s unique take on baking but also their edgy, unapologetically hilarious take on life, including how they survived severe economic setbacks to launch the country’s hottest cupcake brand— a venture begun with thirty dollars in borrowed quarters.
Offering both cupcake recipes and a recipe for life that calls for a stash of “emergency cake,” Robicelli’s: A Love Story, with Cupcakes is a baking book like you’ve never seen before.
Product Details
| ISBN-13: | 9780670785872 |
|---|---|
| Publisher: | Penguin Publishing Group |
| Publication date: | 10/17/2013 |
| Pages: | 320 |
| Product dimensions: | 7.40(w) x 9.20(h) x 1.10(d) |
| Age Range: | 18 Years |
About the Author
Table of Contents
Preface VII
A Love Letter to Cupcakes 1
Why We Read Things Through Before We Bake 4
Why We Mise-en-Place Before We Bake 4
Things You Need 5
Ingredients 13
A Note About Food Coloring 27
So You Fucked Up Your Cupcakes! 28
So You Have Extra Staff 29
Buttercream Pros and Cons 30
A Love Letter to True Love 37
Dom DeLuise 43
Tarte Bourdaloue 46
Car Bomb 51
The Iona 55
A Love Letter to Bacon 61
Elvis 66
The Maltz 68
The Noah 71
A Love Letter to the East End 75
The Duckwalk 77
The North Fork 82
Red Wine & Peaches 85
Cherries Jubilee 88
A Love Letter to Bad Luck 93
Carrot Cake 99
Chocolate Peanut Butter Pretzel 102
Tres Leches 107
Tiramisu 111
Pecan French Toast 115
Butterbrew 121
A Love Letter to Christopher Guest 127
The Laurenzano 129
El Melocoton del la Muerte 134
El Guapo 139
Root Beer Float 141
Pecan Potato Chip 145
A Love Letter to Old Brooklyn Bakeries 149
Brooklyn Blackout Cake 153
Pastiera di Grano, aka Pizza Grana 157
Kiwanis 163
The Hinsch 169
A Love Letter to The Golden Girls 175
Bea Arthur 179
Estelle Getty 182
Rue McClanahan 185
Betty White 188
A Love Letter to Compromise 191
Chicken ?n' Waffles 195
Buffalo Chicken 199
A Love Letter to Columbus Day 205
Apple Maple Crisp 211
Butternut Spice 216
Pear Mascarpone 221
The Julia 224
Pumpkin Spice Latte 227
A Love Letter to Emergency Cake 231
Banana Cream Pie 235
Liddabit 238
Banana Nutella 243
Cinnamon Bun 246
Strawberry Rhubarb Crisp 251
Banana Cashew 255
S'mores 259
A Love Letter to Christmas 265
Crème Brulee 271
Chocolate Chestnut 275
The Hansel (he's so hot right now) 279
The Blatt 285
Coquito 289
Fruitcake 293
Acknowledgments 297
Index 301
What People are Saying About This
“Delicious, decadent, and velvety smooth, the Robicelli’s famous French buttercream recipe alone is worth the price of this book. Such wonderful recipes! And James Joyce's Ulysses stream of conscious has nothing on Allison's stream of Brooklyn. You will laugh-out-loud and ache in pain through the love and struggles of these two great creative pastry chefs. You have to get this book.”
—Shirley O. Corriher, author of CookWise and BakeWise
“You need this book because it’s freaking hysterical. A serious cookbook that doesn’t take itself so seriously. It’s absolutely genius.”
—Johnny Iuzzini, James Beard Award-winning pastry chef and author of Dessert Fourplay
“This book is truly one-of-a-kind! No one until now has had the ‘balls’ (as Allison might say) to write a book like this. And I am so happy the Robicellis did.”
—Amanda Freitag, chef and TV personality
“The Robicellis are a living legend and their baked creations are nothing short of mystical.”
—Cathy Erway, author of The Art of Eating In
“If you think all cupcakes are the same and nothing special, you haven't tried Robicelli's. This book is a beautiful and witty love story filled with passion and amazingly delicious recipes.”
—Fany Gerson, author of My Sweet Mexico
“This is the book for when you need to impress diplomats, TV chefs and future in-laws. Plus you learn how to make the fancy French buttercream that really pisses off other adults at your kid's party.”
—Siobhan Wallace, author of New York a La Cart
“Bonnie and Clyde had bullets; Allison and Matt have cupcakes. That's the major difference between two otherwise old-fashioned love stories.”
—Doug Quint, owner of Big Gay Ice Cream
“This cookbook is tender like fried chicken, sweet like buttercream, and salty like caramel sauce. It does not pussyfoot around. You will never make a better cupcake in your life— take THAT, elementary-school bake-sale suckas!”
—Liz Gutman, author of The Liddabit Sweets Candy Cookbook
2014 Food 52 'The Piglet' Awards Finalist
First We Feast Best New Food Books of 2013
Gluten-Free Girl's Favorite Cookbooks of 2013
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