Used book store score today.
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Enjoy! I bought a few of her books used, and enjoy reading them, though I end up looking at recipes online.
I have a birthday this year (duh), and here’s what’s coming:
https://www.barnesandnoble.com/w/the-nordic-baking-book-magnus-nilsson/1128322616
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The Hoosier Mama Book of Pie.
Currently offered for free to members of Kindle Unlimited, I so liked the book after reading the first couple of pages of the digital version, I bought the hardback. A lot of great tutorials with photographs of the process (I find the photos so useful). I also appreciate how the sections are divided by season. I will be baking pie tomorrow!
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We’ve been away for the week. One of of our trips out from our base in Hereford was to Hay-on-Wye, a small town on the Welsh side of the River Wye. It’s known for its many secondhand bookshops. There’s about 20 - some selling a wide range of books, other specialising in a particular subject (there’s a poetry shop and another dealing in murder mystery books. We went in most of the general shops We came away with two bags full including four cookbooks, which all look as though they’ll be an interesting read. And more for the read than the cooking from, I suspect.
How America Eats. Clementine Puddleford. 1960
Radio Times Step by Step All Colour Cookbook. John Tovey. 1990
Arabian Flavours. Salab Jamal (translated from the original Spanish by Elfreda Powell. 1999
Curries & Bugles - a cookbook of the British Raj. Jennifer Brennan. 1990
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I just ordered Rose’s Ice Cream Bliss
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I have a few recipes copied out of that book and using liquid sugar was a game changer.
What is liquid sugar?
Glucose Syrup. It is used in many of her recipes and contributes to that smooth texture I want in ice cream. No ice crystals…
oh. Thank you! I have a tub of that because Christina Tosi’s baking books use it.
Rose uses sweetened condensed milk for the same purpose in some of the recipes too. Of all the ice cream books I’ve read, this one was the most helpful. Happy ice cream making!
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Thanks! So far I’ve used recipes from Bravetart and The Perfect Scoop.
David’s Perfect scoop was my starting point. He’s terrific at so many things!
@mig has raved about the berry ice creams from that book.
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My wife just d/l this one after her friend made the Honey Apple Cake.
What’s for Dessert, Claire Saffitz.
Any other recipes from it HO’s endorsing?
In another vein, this is a terrific guidepost for all the good things that make cocktails so interesting and fun.
The brown butter cream cheese frosting is a game-changer.
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Thanks!
I couldn’t find that recipe anywhere in the index. What page is it on? Ťhxs.
Oh shoot, I read your post too fast. That recipe is actually in Saffitz’s previous book, Dessert Person. Sorry for the mosditect!
