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Barnes & Noble No Color More Than Cake- 100 Baking Recipes Built For Pleasure And Community By Natasha Pickowicz
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ShareBarnes & Noble No Color More Than Cake- 100 Baking Recipes Built For Pleasure And Community By Natasha Pickowicz
The sumptuous debut cookbook from celebrated baker, activist, and pastry it girl. Natasha Pickowicz Named a Best New Cookbook of Spring 2023 by Food Wine, Eater, and more Natasha Pickowicz is a creative force in the world of baking. Her pastries are uniquely delicious and surprising. She's picked up three James Beard Award nominations …
The sumptuous debut cookbook from celebrated baker, activist, and pastry it girl. Natasha Pickowicz Named a Best New Cookbook of Spring 2023 by Food Wine, Eater, and more Natasha Pickowicz is a creative force in the world of baking. Her pastries are uniquely delicious and surprising. She's picked up three James Beard Award nominations for her time as a professional pastry chef. Her buzzy bake sales for Planned Parenthood and other nonprofits have raised hundreds of thousands of dollars. Now she shares her recipes and baking know-how in a debut cookbook brimming with the energy, passion, joy, knowledge, and spirit of generosity that define her work. The recipes are fresh and uncomplicated, drawing on the author's Chinese and Californian heritage. She pairs nectarine and miso in a tarte tatin and makes a layer cake with olive oil, mascarpone, and fennel. Black cardamom gets tucked into pecan sticky buns, and galettes go savory with kabocha squash. And she's a born teacher. Of course past
Description
The sumptuous debut cookbook from celebrated baker, activist, and pastry it girl. Natasha Pickowicz Named a Best New Cookbook of Spring 2023 by Food Wine, Eater, and more Natasha Pickowicz is a creative force in the world of baking. Her pastries are uniquely delicious and surprising. She's picked up three James Beard Award nominations for her time as a professional pastry chef. Her buzzy bake sales for Planned Parenthood and other nonprofits have raised hundreds of thousands of dollars. Now she shares her recipes and baking know-how in a debut cookbook brimming with the energy, passion, joy, knowledge, and spirit of generosity that define her work. The recipes are fresh and uncomplicated, drawing on the author's Chinese and Californian heritage. She pairs nectarine and miso in a tarte tatin and makes a layer cake with olive oil, mascarpone, and fennel. Black cardamom gets tucked into pecan sticky buns, and galettes go savory with kabocha squash. And she's a born teacher. Of course past
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