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Okay, so it’s no secret that I love to bake.  I love desserts and I always make tons of them during an given week.  I picked up this cookbook over at William Sonoma.  I have to say the price was worth it, even if all I got was  my dad’s favorite dessert recipe ever, Caramelized Pumpkin Flan.  My dad absolutely loves anything custard and well, he was blown away by this one.  He keeps telling me that I need to make it again, I plan to on my next visit home.  It is truly a great dessert, especially around Thanksgiving, stay tuned at the end of this review for the full recipe. 

This cookbook is a great one.  The chapters include cookies, bars & confections, cakes, cupcakes & cheesecakes, pies & tarts, custards, mousses & puddings, frozen desserts, fruit desserts, and basic recipes & techniques.  I think one of the best chapters in the book is the basic recipes & techniques section.  This is an absolute life safer for those just starting out.  They give you step-by-step techniques for making pie and tart crusts, making frozen desserts, and a really great glossary.  They have a great section on all the kinds of chocolate and techniques for working with them. 

I am a fan of fruit desserts, so I really enjoy that chapter.  I also inherited the custard gene from my dad, so I really love that section.  I think this is a great resource for anyone interested in trying out some new desserts.  The book contains both classic recipes and interesting new twists, so it’s a great resource for the first time dessert baker.  Without further ado, Jim’s favorite dessert ever, Caramelized Pumpkin Flan. 

Caramelized Pumpkin Flan (from Williams Sonoma’s Desserts Cookbook)

• 3/4 cup sugar
• 1 1/2 Tbs. water
• 3/4 cup light (single) cream
• 1/2 cup pumpkin puree
• Grated zest of 1 small orange
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• Pinch of ground nutmeg
• Pinch of salt
• 2 eggs, lightly beaten
• 1/2 tsp. vanilla extract

Preheat oven to 325° F.

In a small saucepan over low heat, combine 1/2 cup of the sugar and the water, stirring until the sugar dissolves.  Raise the heat to high and cook without stirring until the liquid is caramel colored and has a faintly burnt aroma, 6-8 minutes; do not allow to burn.  Remove from the heat and pour carefully into four 1/2 cup (4 oz) custard cups or ramekins, tilting them to coat the bottoms and sides.  Set aside.

In a saucepan over medium heat, warm the cream until small bubbles form along the edges of the pan; do not allow it to boil.  In a bowl, combine the pumpkin, the remaining 1/4 cup sugar, the orange zest, cinnamon, ginger, nutmeg, and salt.  Stir to mix well, then stir in the eggs.  Mix in the warm cream, a little at a time.  Stir in the vanilla until smooth, and pour into prepared dishes.  Place in baking pan and pour hot water into the pan until it comes halfway up the sides of the cups.  Cover the pan with aluminum foil.

Bake until set and knife inserted in the center of the flan comes out clean, about 45 minutes.  Carefully remove from the water bath and let rest on a wire rack for about 30 minutes, then cover and chill well. 

At serving time, run a knife around the inside edge of each dish and invert each flan onto a small individual plate or into a shallow bowl, allowing the caramel at the bottom of the cup to drizzle over the top of the flan.  Serve at once.

Serves 4.

Well, in my never ending quest for more things food I picked up a copy of the latest Food & Wine.  I have to admit, I am a foodie, but not a wine drinker, so some of this magazine may be lost on me.  To start I really enjoy the indexes that this magazine includes - one for all of the recipes and one for all of the wines.  I really think it is great that they link the wines to a recipe in the issue.  I think this is a really great feature for anyone just starting out trying wines.  It’s one of those simple little features that many people would miss if they were just looking through the magazine at a bookstore.  Like most food magazines this one is littered with ad after ad.  A feature they include that many magazines include is a section on what is going on at their web site.  They are doing a poll this month of your favorite food tv personalities - so, if you are interested in putting your two cents in, you may want to go check it out. 

The magazine has sections like news & notes, travel, restaurant trends, reality tv, shopping, kitchens, technology, well-being, tasting and testing, and chef recipes.  For any of Julie Powell’s fans (of Julie and Julia fame), they include a section on Julie’s video experiment on youtube.com.  This month’s issue also includes a huge celebrity chef recipes section with recipes from famous chef’s like Giada, Nigella, Lidia Bastianich, and Mario (to name a few).  The wine of the month is pinot noir, they give you options for good wine at all price levels.

All and all, I think this is a well laid out magazine.  The articles are interesting.  I would say if you were new to wine then this may be the magazine for you. 

This book is a classic.  I have the revised and updated version.  I love this book, if you have a question about food science this book mostly likely has the answer.  When I want to know about why ingredients respond to different cooking techniques in different ways then I check this book out.

Harold McGee researched everything.  This books is so interesting.  It is broken down into the following sections - milk and dairy products, eggs, meat, fish and shellfish, edible plants, a survey of common vegetables, a survey of common fruits, flavorings from plants: herbs and spices and tea and coffee, seed (grains, legumes, and nuts), cereal dough and batters, sauces, sugars, chocolate, and confectionery, wine, beer and distilled spirits, cooking methods, and four basic food molecules.  This book clearly has a little of everything in it.  This book even has a section called the chemistry primer.  If you want to know the whys and whats of cooking then this resource is perfect for you.  If I have a question on anything from cooking technique to ingredient information this is the first place I go. 

If you have any interest in understanding your ingredients better or knowing more about food science, then I definitely suggest you pick this book up and add it to your library.

Let me start by saying this book is not like a lot of the other cooking books you will read.  It’s an interesting idea.  This books is written by a hunter, a man whole loves to hunt and kill his own food.  The premise of the book is very interesting - making every dish in Auguste Escoffier’s Le Guide Culinaire.  Escoffier is one of the great chefs in history.  This book was written in 1903 when a few more exotic ingredients were still in use.  The author made it his mission to work through the whole book and utilize the ingredients as they were listed without substitution, but alas there were points when he indeed needs to substitute.  The cast of characters are interesting and varied.  They include his dad (a hunter at heart, just like him), his vegetarian girlfriend (who is thinking about giving up vegetarianism), and a bunch of friends who go with him on his crazy journey.  He travels across the country in search of all the necessary ingredients to make the ultimate meal.

I have to say that while the concept was interesting the execution was less so.  There was something very foreign to me in the author’s mindset.  He didn’t seem like the typical hunter I had known, who hunted for the sake of putting food on the table, he seemed to get a much great thrill out of it than that.  There was a tone to the book that took away from the major points that could have been made.  The fact that humans need to reconnect with the food supply could have been a major point in the story, but only came across as a side note.  All in all, it’s an interesting read, but not nearly as good as many of the other cooking books I have read and definitely not for everyone.

 The last week has been a really tough one here at deglazing, but one great thing came out of it.  I have the chance to start fresh with this blog.  I got the chance to read some books that I have been meaning to finish and I really have enjoyed taking the time to think about food and not so much writing.  I hope this site provides you with interesting information and conveys the passion I have for food.  I am always open to suggestions and love to hear from you, so please drop me a line.

So, what about the books?  Well, one of the books I got a chance to complete was Michael Ruhlman’s first book on the CIA, The Making of a Chef.  I have to tell you in advance I really enjoy his work, I absolutely loved his second book on cooking, The Soul of the Chef and I look forward to reading The Reach of the Chef.  I think these books are great for people who are truly passionate about food and want to learn what it’s like to be in a professional kitchen. 

This book is the first and sets the stage for the others, in one way or another.  The premise of the book is fascinating and engaging.  Michael actually worked in these kitchens, he took the classes and knew the students.  If you ask me, there is no better way to get inside culinary school.  You get a first hand account of the mistakes and triumphs of being a culinary student.  I love that Ruhlman delves into both innate and learned skills.  

The thing that comes across most clearly to me from this work and the second book is the level of perfection chefs try to attain.  I love the idea that somewhere in the world there is a “perfect” pie and a good cook is always trying to master the technique that will create the “perfect” form.  The other thing that comes out clearly in Ruhlman’s works is the need to know more, that no chef truly understands everything there is to know about cooking, but they must try to learn more in order to cook better.  In that vein I recently picked up a copy of Harold McGee’s On Food in Cooking in hopes of learning more about the science of good food.  This book is part of the foundation for CIA student learning.  I will let you know what I learn from it. 

Michael’s books give you a clear view of what it’s like to be on the front lines.  I love his openness and his desire to learn about food just as much as if he were a budding chef.  He allows you to see what it is really like, no holds barred.  The life of the chef is far less glamorous than most expect, but far more rewarding then many people can imagine.

I recently started reading Fine Cooking Magazine and I have to say I love it.  This is a great publication with lots of useful tips and tricks that work for both beginners and advanced home cooks.  These folks do a very thorough job with equipment reviews, cookbook reviews, and recipes.  I particularly love any magazine that takes the time to test out products and give me their reviews.  This month’s issue had an excellent article on garlic presses.  The kitchen staff tested out the presses and chose winners in a couple of price points.  I think this is a really smart way to look at equipment, sure we all want the best equipment for our kitchens, but sometimes we need a cheaper alternative. 

I really enjoy how the magazine includes a recipe index in the beginning to make searching easier for you.  This magazine also contains a chart on nutritional information for all of the dishes at the back of the issue.  You don’t see that often, in fact I think it’s the only magazine I get that breaks it down like that.  I particularly like this feature and I think it helps the at home cook make more informed choices on dinner. 

This magazine is filled with information on ingredients and methods for cooking.  In this issue alone, they tackle how to fillet a fish and how to make creme brulee step-by-step.I really enjoy the reviews of cookbooks. (This issue included a review of Jamie’s Italy and Baking by Dorie Greenspan.)  I think it’s great they not only review regular cookbooks, but baking cookbooks as well.  Overall I think this is a great magazine, well laid out with a ton of useful information.  The subscription price is a little high at $30 for a year, but with all that you learn for it definitely worth the price.   

 I really enjoy this magazine, even though it is not entirely devoted to food.  I often find the articles pertain to the kitchen in one way or another.  This magazine, is however, a little on the pricier side as far as monthly magazines go, at $4.75 an issue.  I think the price is fair for all the information you get each month.  You can get a subscription for $20.

The magazine is nicely laid out with beautiful photos and interesting articles.  I really enjoy the ask Martha section and the food and entertaining section.  I will say some of the craft sections are a little, well a lot over my head in terms of skills needed to complete them.  I admire the handy work, but when I look at it I think I would have better luck building a space shuttle.  Foodies will no doubt enjoy the What’s For Dinner section with the headline - a meal for 4 in an hour.  This section contains nice cutout recipe cards and beautiful photographs with tips on preparing the meal in an hour.  Like most higher end food magazines there is a recipe index at the back for quick reference.  I really enjoy this feature as I am often searching for old recipes that I saw months ago. 

All in all I really enjoy this magazine.  I like the fact that it contains lots of information on all things home, but it also contains as many, if not more recipes as most of the normal food magazines. 

 Quick Vegetarian Pleasures is another book by Jeanne Lemlin.  I picked up a copy of this book after working my way through Vegetarian Classics.  I really enjoyed Vegetarian Classics and just assumed that I would love this book as much.   It did receive a James Beard Award, but sadly I did not enjoy this book as much.  The recipes in this book are indeed quick, but it seems to me the flavors were lacking as a result.  A perfect example is the stuffed potato recipes in the two books.  In Vegetarian Classics, Jeanne has recipe for an absolutely delicious Spinach and Feta Cheese Stuffed Baked Potato.  This dish is a wonderful balance of flavors.  The spinach and feta are a classic mix, think Spanikopita (or Spanakopita).  In Quick Vegetarian Pleasures the stuffed potato recipe is a Cheesy Stuffed Potato with muenster and cheddar.  The ingredients and flavors are far less interesting than the Spinach and Feta Stuffed Baked Potato.

There is one category where Jeanne always gets it right and that is desserts!  For a person who cooks mostly healthy food, she definitely knows how to make a decadent dessert.  I highly recommend any of the dessert recipes in either of these books.  Jeanne is also usually pretty good with breakfast items, although I prefer the breakfasts in Vegetarian Classics.  I guess, there is a reason why some things are classics.  If I were to suggest picking up one of these two cookbooks, it would be Vegetarian Classics.  The recipes may take more time, but the flavor pay off is definitely worth it.

Anyone who reads this site knows that I love Bon Appetit magazine, well I also love the Bon Appetit cookbook.  During the holidays they were selling copies that had free magazine subscriptions.  I loved that!  If you already had a subscription then it was extended.  Okay, enough about buying the book, let’s talk about the book itself.

This cookbook contains 1,200 recipes.  It is huge.  It would take a really long time to work through the whole book, but it sure would be worth it.  The book contains sections on breakfast and brunch, appetizers, soups and stews, salads, sandwiches and burgers, pasta and pizzas, rice, grains, beans, meatless main courses, meats, poultry, fish and shellfish, potatoes, vegetables, breads, jams and condiments, cakes, pies and tarts, custards and puddings, fruit desserts, frozen desserts, cookies, brownies and candy, and drinks.  See what I mean, I wasn’t kidding about how many recipes there are.  There are color photos, but they are few and far between.  Some of the techniques are shown in drawings, like trussing a chicken. 

The desserts section is a wonder with such treats as chocolate-espresso lava cakes and toffee cheesecake with carmel sauce.  The recipes range from quick and easy to very advanced.  It’s a great cookbook if you just can’t decide what to make for dinner.(with all of these options you still may have a hard time deciding)

I know there are lots of different opinions on Martha Stewart out there, but one thing I know for sure is the woman knows how to bake.  Evidence of the baking ability of Martha and/or her kitchen staff is found in Martha Stewart’s Baking Handbook.  This little book is a gem for anyone interested in starting out baking or trying more advanced techniques.  The book is broken down into simple baking goods, cookies, cakes, pies, tarts, cobblers, and crisps, yeasted baked goods, and pastries.  This book is very informative.  It opens with general baking tips - such important tips as, the proper way to measure flour and prepping the ingredients before you start.  The book then introduces you to general baking equipment with photos and explanation of each tool.  The next section is probably the best one in the book for people just starting out.  This section is the general baking techniques section, which I think is an invaluable resource.  This section shows you how to measure ingredients, pack brown sugar, fold in egg whites, whip cream, and the list goes on and on. 

The rest of the book introduces you to a number of great recipes for everything from biscuits to pate a choux.  The beginning recipes are easier to do, the recipes get harder as the book progresses (and hopefully your skills do too).  This cookbook is filled with beautiful photos of all the recipes.  There are more photos for the more difficult skills like making your on puff pastry (not that too many people have time to make their own puff pastry, but it’s there if you want to try it).  This book is a great resource for anyone who loves to bake or wants to learn how.