In Demolition Desserts, Elizabeth presents her favorite creations, from the cookies, brownies, and cupcakes beloved by Citizen Cake regulars to the plated desserts that have made her one of the most dynamic culinary talents of her generation.
Elizabeth begins with a chapter devoted to chocolate chip cookies, building from a straight-up version to the more-is-more Chocolate Chip Mania. Provocatively titled compositions like A Chocolate Tart Named Desire, S'More A Palooza, and Gingerbread Bauhaus capture Elizabeth at the top of her art, breaking down classic desserts and reconstructing them flavor by flavor. Elizabeth has adapted even her most elaborate desserts for the home kitchen, and each dessert is equipped with a detailed make-ahead timeline and a minimalist version for those pressed for time.
Stunning color photographs illustrate every main recipe in the book, and manga-style animation--starring Elizabeth's pastry-obsessed alter ego, Caremi--empower home cooks to go forth boldly and bake.
|Product dimensions:||8.90(w) x 11.00(h) x 0.80(d)|
About the Author
Read an Excerpt
Dessert for me is an art form. My usual approach is to take a classic--apple pie, carrot cake, tiramisu--and rethink it. The initial image that comes to mind is wonderful and comforting, but then I always ask myself the same question: How can I turn this dessert upside down and come up with a new way to look at it and eat it? Other times, I will create a dessert that is entirely new, sometimes building it around one extraordinary ingredient or an unfamiliar flavor combination. I am inspired by all kinds of things, from exotic sugars to architecture to song lyrics, and I think of desserts as whimsical, fun, wild, stunning, exciting, and, of course, delicious.
In the pages that follow, you will learn how to make many of my favorite desserts. My hope is that they will inspire you to think creatively and begin building your own dazzling desserts.
I come from a creative family. My father is a painter, my mother has always been a creative multitasker and a great cook, one brother is a musician and composer, and my other brother, whose illustrations grace this book, is an illustrator, actor, and performer. My dad exposed me to the works of the modernists, such as Rothko, Stella, Still, Klein, Lichtenstein, Calder, and Diebenkorn, at an early age. And then there was Julia Child. My mother and I would watch her shows together, and I especially loved how Julia took her cooking seriously but kept her sense of humor. If you combine the works of the modernists with Julia Child and the influences of every American kid growing up in the seventies--the Beatles, the Moody Blues, Pink Floyd, Snickers bars, and the television show ZOOM--you get an idea of how the creative part of my brain works.
Growing up in Southern California, I imaginedmyself directing movies some day. When I began to focus on experimental filmmaking, I moved to the Bay Area to attend the San Francisco Art Institute. I produced installations and films built around audience participation, including Black Espresso, Black Sorbet, a film scene–dessert experience that I created for the audience.
While still in school, I worked part-time at the originalWilliams-Sonoma store on Sutter Street in San Francisco.My coworkers and I would skim through all the new cook-books when they came in. Julia Child, Marion Cunningham, and James McNair all came into our store. It was a totally different celebrity scene than I was used to, but I was into it. I was dining in some of the hottest restaurants of the time--Stars, Chez Panisse, Zuni, Monsoon, Rosalie's, and Eddie Jacks--and before long I was leaning toward cooking as a profession.
After graduating in 1989, I worked in a small filmproduction company during the day, and at night washeddishes and plated croques-monsieur and Caesar salads at Café Claude, a French bistro in downtown San Francisco. The café bought many of its desserts wholesale, and when I offered to make the apple tart, cheesecake, and bread pudding, as well as the chocolate mousse andcrème caramel, my offer was quickly accepted. The response was great. A month or so later, when chef Julia McClaskey left, I was given her position, and I ran with it for a year.
During that same time, I worked as a stagiaire at Masa's, the famed four-star French restaurant headed at the time by chef Julian Serrano. My friend Daniel from Masa's, who had his coffee at Café Claude every morning before heading to work, mentioned one day that there was an opening in pastry. I immediately ran up the hill and asked Julian for the job. I worked for one year--an amazing year--at Masa's alongside pastry chef Alicia Toyooka, who had been hired by founding chef Masa Kobayashi.
The early 1990s was an exciting time to work in restaurants in the Bay Area. While California cuisine was taking hold in the rest of the country, chefs in San Francisco were looking abroad for inspiration, incorpo-rating ingredients and techniques from foreign cuisinesinto their cooking. Elka, a restaurant opened by Elka Gilmore and Traci Des Jardins in the Miyako Hotel inJapantown, was one of the first restaurants to serve Pacific Rim cuisine, a then-new term for food rooted in a California-Mediterranean style but influenced by Asian kitchens. After dining at Elka, I decided I had to find a way to work there. At that point, I had been one of Alicia's assistants for a year, and I was anxious to learn more and move up. But there was no place for me to go at Masa's. So I called Traci, introduced myself, and told her how amazing I thought her food was. I then showed up with sketches of my desserts, a sample menu, and somedesserts for Traci to taste, and I got the job. At Elka, I was able to experiment with many Japanese ingredients and aesthetic concepts, which I am still drawn to in my work today.
When Traci opened Rubicon in San Francisco's Financial District, the first California venture for New York–based restaurateur Drew Nieporent, I went with her. During my three years there, I learned a great deal from Traci about balance and restraint. I was also able to stagiaire with François Payard at Daniel in New York and spend every free moment working stints with Mary Cech, a pastry chef who made a huge impression on me when she was at San Francisco's Cypress Club. Mary introduced the architecture that had begun to appear in East Coast desserts to West Coast restaurant kitchens.
At Rubicon, I honed my skills and pushed myself and my team to create inventive desserts. My recipes started to reflect my interest in different cultures and abstract ideas. Titles began playing an important role on our menus, too. They were a way to sell the desserts through intrigue and suggestion, rather than just by listing what was in them. Names like A Chocolate Tart Named Desire and Baked Hawaii gave diners familiarframes of reference while making it clear that they should expect something different and original.
Customers began asking me to make cakes for their birthdays and weddings. Soon, I was making so many cakes outside of the restaurant that I thought someone needed to open a bakery, a great bakery, in San Francisco.
In 1997, I opened the original Citizen Cake along with my pastry chef, Sara (Cameron) Ko, who I had begun working with at Rubicon. The original Citizen Cake location was on an obscure corner in San Francisco's South of Market neighborhood. Not surprisingly, the bakery proved a drastic shift, moving from plating desserts to making cakes, breakfast pastries, and breads that needed to hold up in a display case. Plus, Sara and I had to become early-morning bakers, rather than late-night dessert makers.
Two years into it, I was feeling that our location wastoo small and too remote, so we moved to Grove Street inHayes Valley, near City Hall, where we are today. In the process, we grew to be a full restaurant and pâtisserie serving breakfast pastries; cakes, cupcakes, and cookies to go; ice cream; brunch, lunch, and dinner; and--traveling full circle--my plated desserts. I love thinking about the architecture of cakes and the simplicity of shortbread cookies, but plated desserts are my favorite expression of pastry, because they give me the freedom to juxtapose components with different textures and temperatures.
In the ten years I have owned Citizen Cake, I have constantly shaped and reshaped my style of cuisine. Often a regular customer who has tried lots of our desserts will say, "Elizabeth, I miss Pokemon's Purse. Any chance you'll bring that back?" Pokemon's Purse was a dessert I created after my first trip to Japan. It is a rich chocolate cake neatly wrapped in a thin layer of vibrant yellow mochi to look like a purse, with Spanish peanuts on top. When you cut through the ever-so-slightly-crisp mochi, you get a hit of warm chocolate cake and a kind of Snickers bar effect from the peanuts. I liked it too, but Pokemon's Purse in its original form had its moment (as did Pretty in Peach, with its peaches, cardamom froth, and peach sorbet; or Blueberry Hill, which was a very cool combination of sautéed blueberries and corn with corn crumbles and bacon ice cream).
Although my staff and I look back on past creations fondly, we also want to keep moving forward. If Pokemon's Purse ever reappears on our menu, chances are it will take a different form, because every day in the kitchen we learn more, discover more flavors to play with, come up with new ideas we want to try. I think of the Elvis Costello album This Year's Model, and that same notion applies. I believe that our desserts get even better as they evolve, and the constant process of discovery is the best part of my work.
This book is a compilation of my past creations (in some cases updated to suit my taste today), as well as some of the most recent desserts from Citizen Cake. I purposely start with a chapter devoted to chocolate chip cookies to demonstrate how even something so basic and iconic can be taken in many directions. The progression from classic chocolate chip cookie recipe to the book's first plated dessert, Chocolate Chip Mania, is a snapshot of my creative process.
If you have some basic cooking or baking experience, try making the major desserts as they are written and photographed, with all of the components. If you aren't as comfortable in the kitchen, you can start with the "minimalist version" that accompanies most of the recipes. I have written the recipes so that you can prepare the desserts the same day you will be serving them. But some advance planning can take the pressure off, particularly when making the multicomponent desserts, so I have provided a make-ahead timeline when appropriate. For every dessert in this book, think balance and restraint: a five-component dessert works only if you use a light touch with each component.
The Core Recipes chapter at the end of the book provides the raw materials for you to assemble your own pastry creations. I hope you will forge your own dessert-making path, putting together the components exactly the way you like and drawing from the rest of the book, other sources, and your own inspiration. Consider any mistakes part of the process of discovery. In fact, sometimes mistakes turn out to be better than what you set out to create. The cook who made the first fallen chocolate soufflé cake didn't start out thinking that the cake would fall, but what came out of the oven was fabulous.
Since we are on the topic of being bold, I want to introduce an ambitious little baker, Caremi Keiki, who is going to appear on some of these pages. Caremi Keiki has big ideas. She wants everyone to know that dessert is necessary in our lives. "People smile when they see dessert coming, and that's important," she says.
Caremi likes to make larger-than-life sculptures from dessert ingredients. Sometimes she gets carried away, literally, and while she is quite clever and a bit of a show-off, I'm fully behind her point: always have as much fun making dessert as eating it.
Since junior high school, I have made chocolate chip cookies at least once a week, always tinkering with the ingredients to see how the cookies would change. During my student council days, I would go home during the lunch break, bake a batch, and then carry back warm cookies to the meetings.
I grew up in the eighties, when cookie shopswere springing up all over--Mrs. Field's, Famous Amos, and David's cookies were all popular. Every time I took a bite out of one of those boutique chocolate chip cookies, I would think, "I can do better than this," and I'd go home and make another batch of cookies to see how I could improve them. My youngest brother, Ryan (who did the illustrations for this book), called me Libba. When I began making ice cream sandwiches from the chocolate chip cookies I baked, my other brother, Jason, christened them "Libwiches." These days when I visit my brothers, all they ask for is my cookies.
A cookie might seem tame compared to some of the other desserts in this book, but a well-made chocolate chip cookie is a work of art. While the recipe for this American icon has only a few ingredients, their quality and how they are combined can change the taste and texture of the cookie. In the following recipes, you will see how I start with a single concept and take it in a few different directions, before finally deconstructing it and transforming the idea into the more-is-more plated dessert appropriately named Chocolate Chip Mania (page 35).
Here are a few tips to keep in mind as you make cookies:
–Start with unsalted butter that has been allowed to soften at room temperature but is still cool to the touch. If the butter is too warm, the cookies may bake up thin and have a slightly greasy appearance.
–Once the dough is made, chill it in the refrigerator for 30 minutes. Cookie dough (and pie dough) benefits from chilling because it relaxes the gluten that developed as you made the dough, resulting in a better texture once it is baked. If you want to chill it longer--say overnight--you can, but 30 minutes is fine.
–Try to handle the chilled dough as little as possible when shaping the cookies. At our bakery, we use a 1-inch scoop to plop cookie dough onto the baking sheets. It gives us cookies with a consistent shape and it is superfast (we made 142,000 drop cookies in 2006, so speed is essential). At home, I usually spoon the dough onto the baking sheet. If you like to shape each cookie by rolling it into a ball between your palms, you can, but keep it quick, because cookie dough is easily overworked.
–The cookie doughs in this chapter will keep in the freezer for a couple of months. To freeze, divide the dough in half, roll each half into a log about 1 inch in diameter, and wrap well in plastic or parchment. You don't have to thaw the dough before baking, though it is easier to slice if you let it sit at room temperature for 20 to 30 minutes. Slice the log into chunks 11/2 to 2 inches wide, place on parchment-lined baking pans, and bake for 2 to 3 minutes longer than specified in the recipe.
–I like bittersweet chocolate, but it is not easy to find in chip form, so I chop chocolate bars into chip-sized chunks. But you can use standard chocolate chips in any of these recipes.
–Every cookie in this chapter makes a great ice cream sandwich. See steps for making ice cream sandwiches in the Real McCoy Ice Cream Sandwich (page 50).
Table of ContentsCONTENTS
Acknowledgments | ix
Introduction | 1
Ingredients, Power Tools, and Other Equipment | 8
1 | A Study in Chocolate Chip Cookies
Chocolate Chip Cookies Straight Up or with Nuts | 23
Chocolate2 Chip Espresso Cookies | 24
Chocolate Chip Cookies Version XS | 27
Crisp Chocolate Chip Florentine Cookies | 32
Chocolate Chip Mania | 35
blondies, brown sugar-chocolate chunk ice cream, chocolate2 chip espresso cookies, chipped cream, dark and white chocolate sauces
2 | The Chocolate Crawl
Tiramisushi | 43
cocoa roulade sponge cake, marsala mascarpone filling, mocha-rum dipping sauce, fruit ribbons, biscotti chopsticks
The Real McCoy Ice Cream Sandwich | 49
minty gelato, fudgy sandwich biscuits, dark chocolate sauce, basil-mint oil
CocoShok | 53
coconut panna cotta, dark chocolate sauce, walnut-caramel coconut candy, venezuelan-spiced rum-and-lime granita
A Chocolate Tart Named Desire | 57
warm chocolate-caramel tart, mint julep ice cream, dark chocolate sauce, pecan praline
S'More A Palooza | 61
malted hot chocolate, chocolate-peanut butter cream, toasted marshmallows, crushed graham crackers, peanut rice curry
Black on Black | 64
chocolate chibouste, wine-soaked cherries, altoids liquorice ice cream
3 | Fruitscapes
Lemon Meringue Pie = Lemon Drop | 71
eggless lemon curd, vanilla shortbread cookies, brandy caramel sauce, french meringue, basil-mint oil
Warm Chocolate Cake Crottin and Salad of Gianduja and Citrus | 74
warm chocolate crottin cakes, citrus, chocolate-hazelnut cream, espresso vinaigrette
Untitled II: Chocolate with Raspberry and Fennel Tones | 79
warm chocolate crottin cakes, shaved fennel, sweet raspberry vinaigrette, vanilla gelato
Upside-Down Pineapple Parfait | 80
pineapple braised with brown sugar and star anise, vanilla mochi cake, coconut cream, vanilla gelato
Karrot Keiki | 85
carrot caketons, cream cheese-currant-walnut balls, pear sesame salad, sesame vinaigrette
Lovelova (Persian Strawberry and Saffron Pavlova) | 89
saffron meringues, cardamom cream, rose-water berries, rose petals, pistachios
Suddenly Last Summer | 92
peaches sautéed in wine and honey, walnut-thyme streusel, sweet cream reduction, olive oil filo crisps
Citizen Shortcake | 97
shortcake biscuits, berries, black pepper-tarragon syrup, whipped crème fraîche
Apple Galettes | 99
thinly sliced apples on blitz puff pastry with almond paste and apricot glaze
Apple of My Eye | 105
tarte tatin apples, cheddar crumbles, cinnamon ice cream, balsamic-apple reduction
A Veil of Vanilla | 108
tarte tatin apples, point reyes blue cheese crumbles, pecan caramel sauce, honey semifreddo, pomegranate
4 | Construction zone
Waking Up in a City That Never Sleeps | 115
cheesecake custard, sour cream sorbet, graham cracker powder, blueberry paper
Gingerbread Bauhaus | 117
chipotle gingerbread, pear sorbet, pomegranate gel, royal icing shards
Concord Express | 121
concord grape tapioca, buttermilk panna cotta, peanut butter ice cream, caramel corn
PB&J | 125
peanut butter ice cream, concord grape sorbet
Cherries of the Corn | 127
creamy grits, wine-soaked cherries, sweet corn ice cream, popcorn, fleur de sel
Spanish Quincition | 129
manchego churros, membrillo, paprika almonds, sherry gastrique
Bananas Foster Cane Split | 133
pineapple sashimi, strawberry sorbet, strawberry brunoise, bananas foster with rum, cacao nib streusel, vanilla gel, melted chocolate, cilantro-mint oil, brandied cherries
The M Word | 137
grilled figs, mastic ice cream, filo shards
Battleship Potemkin | 143
warm white chocolate cake with a dark chocolate center, odessa steps chocolate shortbread, chocolate ice cream, bloodshed raspberries
NorCal (An Homage to Laura Chenel) | 147
chèvre rice pudding, dates, candied kumquats, pistachios, honey
6 | citizen cupcakes
Lemania Cupcakes | 173
buttermilk cupcakes, eggless lemon curd filling, vanilla meringue frosting, lemon zest
Rocky Road Cupcakes | 175
dark chocolate cupcakes, dark chocolate buttercream frosting, marshmallows, walnuts
Candy Bar Cupcakes | 179
brown sugar cupcakes, caramel filling, peanut butter frosting, salted peanuts
Sticky Toffee Cupcakes | 181
date cupcakes, toffee filling, coconut cream cheese frosting, flaked coconut
7 | sip this
Shagadelic | 187
Watermelon Margarita | 188
Violet Beauregard | 191
Love Letter | 192
Strong Hot Chocolate | 195
Hot Chocolate Affogato | 195
Indian Rose Milk | 196
8 | core recipes
Choux Paste (aka Pâte à Choux) | 200
Tart Dough | 200
Puff Pastry | 201
Shortcake Biscuit Dough | 201
Crème Anglaise | 202
Pastry Cream | 203
Eggless Lemon Curd | 204
Vanilla Gelato | 205
Dark Chocolate Ganache | 206
Dark Chocolate Sauce | 207
White Chocolate Sauce | 208
Fruit Sauce | 208
Wine-Soaked Cherries | 209
Basic Caramel Sauce | 210
Marshmallows 1.0 | 212
Graham Crackers | 214
Simple Syrup | 215
Infused Simple Syrup | 215
Royal Icing | 216
Seven-Minute Icing and Filling | 216
Buttercream Frosting | 217
Clarified Butter | 217
Streusel | 218
Vanilla Gel | 219
Herb Oil | 220
Crème Fraîche | 221
Resources | 222
Index | 224
Conversion Charts | 230
Most Helpful Customer Reviews
Cannot wait to make every one of Falkner's unique desserts! If you are a sweet eater, here is the Holy Grail !!!
'Aaahaahaa!!!' cries the author's spike-haired cartoon alter-ego, as she motorikes through a meringue mountain in one of several comic strips scattered through this freewheeling cookbook. Ms Falkner is clearly a little bonkers. But that's all to our good. The owner of San Francisco's famed Citizen Cake cafe, Falkner has a reputation for quirky, delicious desserts. Not everything in this eye-popping book is fancy-shmancy, though. For every high-concept combination, such as manchego cheese churros with quince paste paprika-dusted almonds and sherry gastrique, there's a good old-fashioned American-style showstopper, such as buttermilk cupcakes bustling with lemon curd and peaks of vanilla meringue icing. Some creations even bridge the two, such as a mouth-watering 'peanut butter and jelly' parfait of tapioca pearls infused with concord grape juice, layered with peanut butter ice cream, buttermilk panna cotta and crunchy caramel-coated popcorn. Simple and complex, variations of each dessert are given, to accommodate home cooks with less or more time and gumption. Falkner also addresses all the ingredients and tools in the modern pastry chef's arsenal, from blowtorches through to xantham gum, explaining clearly how to wield them to achieve different textures and effects. This is a perfect buy for home cooks keen to know how the pros create and plate the multi-component desserts that are de rigueur nowadays.
I was skeptical of this book due to the feedback I have read of patrons at the author's eateries, especially Citizen Cake. Lots of reports of the cakes being dry and lacking good flavor combination. In addtion, the slightly inflated ego she has shown sometimes on a couple of Food Network Challenges annoyed me. However, I was won over by the utterly fun and creative the book looked and the simple fact that many cook and pastry books have recipes that do not always work, but inspire good creativity and change in your own baking, which I really like. So after I purchased the book I was immediately consumed with checking out each recipe because of the gorgeous photos, cartoon drawings and surprising flavor combinations. There is also a strong modern, minimalist look to how the desserts are presented in the photos, which is inspiring and beautiful, though sometimes a little too deconstructed, resulting in a bland,dis-passionate look 'the rosebud recipe for example'. I found many of the recipes were great and produced good desserts. Some being the Lemania Cupcakes- a nice balance of tart citrus and sweet sugar and Real McCoy Ice Cream Sandwich - mint gelato with dark chocolate sauce, fudgy cookies and mint-basil oil. The basil giving a unique palate taste to mint and chocolate and the texture of the cookies is surprising and playful. The recipes can be a bit long and labor intensive, but that is to be expected. Working thru the recipes was fun and trying the unique combinations was even better. My big problem is with the texture of many of the recipes. Some of the cakes were dry, and did not have a very fine crumb. Some of flavor combinations ended up competing with the other rather than going well together and enhancing one another. For instance, in the Lovelova recipe, the safrron was too savory an item to go with the cream, meringue, rose water and strawberries in the recipe, but the cardamon in the recipe did go well. However, if you are looking for a very inspiring, creative, sometimes silly and pleasurable to read pastry book to I cannot recommend this enough. I would much rather read a book where ideas and limits are pushed and stretched with some results not working rather than stick to just plain jane recipes.