#Restaurant classics cupcake baker

[commercerolli]

Restaurant classics cupcake baker

#Restaurant classics cupcake baker professional#

Skills Challenge: The bakers must make perfect mini fruit tarts using pate sucree or sweet pastry. Master Challenge: The bakers must make their own highly-creative take on the dessert classic, baked Alaska, using torched meringue, cake and ice cream, with strawberry as the featured flavor. Skills Challenge: The bakers are charged with making two different flavors of macarons. Master Challenge: The bakers are tasked with making a double barrel or three-tiered wedding cake for 50 people using lemon as the featured flavor. Skills Challenge: The bakers must create flawless mini upside-down cakes. One person is eliminated every week until the final episode where the final three compete for the grand prize of $25,000.ġst - Dwayne Ingraham, Executive Pastry Chef from Oxford, MSĢnd/3rd - Andy Chlebana, Pastry Instructor from Plainfield, ILĢnd/3rd - Thiago Silva, Executive Pastry Chef from Boston, MAĤth - Adalberto Diaz Labrada, Pastry Chef and Instructor from Salt Lake City, UTĥth - Cheryl Storms, Bakery Owner from San Diego, CAĦth - Brittani Brooker, Executive Pastry Chef from Charlotte, NCħth - Susana Mijares, Bakery Owner from San Antonio, TXĨth - Margarita Kallas-Lee, Pastry Chef from Los Angeles, CA

#Restaurant classics cupcake baker professional#

There are 8 professional and home bakers competing in a 6-episode baking tournament. The third season premiered on May 13, 2019. The second season of the series premiered on with Rapoport having been replaced as host by chef Scott Conant, along with a rotating lineup of special guest chefs who would serve as the third judge. The first season of the series officially premiered on Septemand it was presented by Bon Appétit magazine editor Adam Rapoport, who also served as a judge alongside Food Network chefs Jason Smith and Marcela Valladolid. Best Baker in America is an American cooking competition television series that airs on Food Network.

[pinerattack]

Restaurant classics cupcake baker

In addition to authentic bread, we carry a broad. Cruffins, French Macarons, Cupcakes, Bread Pudding, Burritos, Crossiants. NEWS Sjoerd van Leeuwen Covers L’Express France PORTFOLIO Ben Perini's Latest Portfolio Updates NEWS Sunnydale Studios Illustrates Mrs Elswood STOCK Take a Look at Carlo Giambarresi's Stock NEWS Jessie Lin Covers Madison Magazine PORTFOLIO Cooling Down with Shaniya Carrington! NEWS Cheryl Chalmers for Yale University STOCK Federico Gastaldi's Stock is Stunning! NEWS Dan Sipple's Unstoppable Stock PORTFOLIO Paige Stampatori is Keeping It Cozy NEWS Kotryna Zukauskaite for Smith College PORTFOLIO Highlighting LJ Davids' Portfolio NEWS Michael Cho Goes Back to Gotham STOCK Adolfo Valle is Making Money Moves! NEWS Marco Baccioli for Smithsonian Magazine STOCK David Pohl Makes His Mark! PORTFOLIO Back to School with Joe Anderson STOCK Benedetto Cristofani is Looking Within. Well give you the classics along with unparalleled choice when you visit Chompies Bakery restaurant. The Pantry KC Bakery & Cafe Menu offers everything from European traditions to.

[saltnsugarcakebakery]

List of 7 Best Cake Bakery and Restaurant in Lucknow

Lucknow, a city known for its rich history and culture, is also a haven for food lovers, particularly those with a sweet tooth. With an array of dessert spots blooming across the city, finding the best cake bakeries can be overwhelming. Whether you're celebrating a birthday, hosting a wedding, or simply indulging your cravings, here’s a curated list of the seven best cake bakeries and restaurants in Lucknow that you shouldn’t miss!

1. Salt 'n' Sugar

Tucked away in the bustling streets of Lucknow, Salt 'n' Sugar is a favorite destination for locals. Renowned for its luscious chocolate cakes and velvety brownies, this bakery presents an indulgent array of desserts. Their signature ‘Death by Chocolate’ and decadent red velvet cake are must-tries. Perfect for both small gatherings and lavish parties, Salt 'n' Sugar is a chocolate lover's paradise.

2. The Cup Cake Company

If a delightful cupcake is what you're after, look no further than The Cup Cake Company. This charming bakery specializes in a variety of cupcakes, embellished with whimsical frosting and flavors that range from classic vanilla to exotic red velvet and beyond. They also offer custom cakes for special occasions, ensuring that your dessert not only tastes amazing but looks breathtaking too!

3. Baker’s Lounge

Baker's Lounge stands out with its stunning cake designs and masterful baking techniques. Known for their custom cakes, this bakery can create anything from whimsical children’s birthday cakes to elegant wedding masterpieces. Their range of pastries and desserts is equally impressive, making it a perfect spot for a sweet afternoon treat or a full-fledged celebration cake.

4. The Sweet Tooth Baker

As the name suggests, The Sweet Tooth Baker aims to satisfy all dessert cravings. This cozy bakery is known for its rich flavors and creative cake designs. From classic vanilla sponge cakes to innovative fusion flavors, every bite promises a unique experience. They also provide personalized service, ensuring that your cake is perfect for your event, down to the last detail.

5. Kreams & Kookies

A hidden gem in the heart of Lucknow, Kreams & Kookies offers a delightful selection of cakes and pastries. Their famed ‘Tiramisu’ and ‘Black Forest’ cakes are absolutely heavenly, while their cookies remain a crowd favorite. The warm ambiance and friendly staff make this bakery an ideal destination for casual hangouts or cozy celebrations.

6. Dream Bakes

Dream Bakes lives up to its name with their mouth-watering desserts and imaginative cake designs. Specializing in fondant cakes and intricate pastry work, this bakery excels in creating edible art. They're particularly known for their themed cakes, which add a special touch to any celebration. A visit to Dream Bakes guarantees that you'll find something extraordinary for every occasion.

7. Just Desserts

Just Desserts is a delightful bakery that caters to all sugar cravings. Their menu is a treasure trove of sweet treats, from fluffy cheesecakes to vibrant fruit tarts. What sets them apart is their focus on using high-quality ingredients, ensuring that each dessert is not just beautiful, but also incredibly delicious. Their attention to detail and passion for baking truly shine in every creation.

Conclusion

Lucknow's cake bakeries and restaurants are a delightful blend of tradition and innovation, offering something for every palate. Whether it’s a rich chocolate cake, whimsical cupcakes, or elegantly crafted pastries you seek, these seven spots promise to satisfy your sweet cravings. Make sure to visit them for your next celebration or simply to treat yourself to a sweet escape in this vibrant city!

[computercourses2023]

HSJ Industries | Kemry - Manufacturer and supplier of high-quality sprinkles for a wide range of confectionery and culinary applications. With a rich history of excellence and innovation, Kemry sprinkles have become a trusted choice for bakers, dessert enthusiasts, and food industry professionals.

Product Offerings:

Kemry offers a diverse selection of sprinkles designed to add a pop of colour, flavour, and texture to your culinary creations. Their product line includes:

Classic Sprinkles: From vibrant rainbow jimmies to traditional chocolate and vanilla options, Kemry's classic sprinkles add a delightful touch to cupcakes, cookies, and ice cream.

Holiday and Seasonal Sprinkles: Celebrate every occasion with Kemry's holiday and seasonal-themed sprinkles, perfect for festive baking, including Christmas, Halloween, Valentine's Day, and more.

Natural and Organic Sprinkles: For health-conscious consumers, Kemry provides natural and organic sprinkles made from premium, sustainably sourced ingredients without artificial additives.

Custom Sprinkle Blends: Tailored to meet the specific needs of bakeries and restaurants, Kemry offers customised sprinkle blends to match your unique branding and creations.

Gluten-Free and Vegan Sprinkles: Catering to various dietary preferences, Kemry's gluten-free and vegan sprinkles ensure that everyone can enjoy a little extra sweetness.

Texture Variety: Choose from a variety of sprinkle shapes and sizes to complement your culinary creations.

Long Shelf Life: Kemry sprinkles have an extended shelf life, allowing you to stock up without worry.

Bulk and Retail Packaging: Available in bulk for food service and retail-friendly packaging for home bakers.

Versatile Usage: Ideal for decorating cakes, cupcakes, cookies, donuts, and more.

Key Features:

High-Quality Ingredients: Kemry sprinkles are made from the finest ingredients, ensuring a delightful taste and premium texture.

Vibrant Colours: The wide array of colours available guarantees eye-catching and visually appealing treats.

To know more visit our website-https://www.hsjind.com/

[thedisneychef]

Copycat Salted Oatmeal Cornflake Cookie – Sprinkles

Introducing the Copycat Salted Oatmeal Cornflake Cookie, a delicious and easy-to-make treat that is perfect for any occasion. This cookie is a twist on the classic oatmeal cookie, with the addition of crunchy cornflakes and a sprinkle of sea salt for a sweet and savory flavor combination. Our findings show that this recipe is a popular favorite among cookie-lovers, and for good reason. The cookies are soft and chewy on the inside, with a crispy and crunchy texture on the outside thanks to the addition of cornflakes. The sea salt adds a subtle savory note that balances out the sweetness of the cookie, resulting in a flavor that is both comforting and satisfying. Not only are these cookies delicious, but they are also very easy to make. With a simple recipe that requires only a handful of ingredients, this cookie is perfect for beginner bakers or for anyone looking for a quick and easy dessert option. Whether you're looking for a sweet snack to enjoy on a cozy night in or a delicious treat to share with friends and family, the Copycat Salted Oatmeal Cornflake Cookie is a great option that is sure to please. More Delicious Recipes You Will Love: - Make Your Own Copycat Recipe of The Grey Stuff - Croissant Berry Pudding – Sunshine Seasons - Disneyland Sweet Cornbread Recipe – Disneyland Anybody who’s visited the new disney springs knows that a new obsession has taken over the disney community…  that, of course, is sprinkles. Naturally, this cupcake cafe creates some pretty incredible baked goods, and people are waiting in lines of an hour or more just to get a taste of some of the most incredible treats on Disney property! And apparently, they’re totally worth the wait. Let’s be honest, who wouldn’t wait that long for amazing bakery treats? Alas, I’m too far away to join in the fun… And it’s killing me because it all looks so good!  So what does one do when they have a craving for the latest Disney food craze but they’re not able to experience it firsthand? MAKE A COPYCAT RECIPE AT HOME, NATURALLY! Now, I know it’s the cupcakes at Sprinkles that get a ton of buzz, but I’m obsessed with cookies right now. OBSESSED. So I had to take to the kitchen to create an at-home version of Sprinkle’s famous Salted Oatmeal Cornflake Cookies. LET ME JUST TELL YOU GUYS, THESE COOKIES ARE THE BOMB. I could not keep my husband or the kids out of these. They’re sweet, salty, and crazy crunchy… Everything that makes a perfect cookie. And the thing that’s magic about them is the longer they sit, the better, crunchier, and more irresistible these cookies become! IF THEY LAST THAT LONG, THAT IS. Conclusion Based on our research, it can be concluded that the Copycat Salted Oatmeal Cornflake Cookie is a delicious and popular recipe that offers a unique twist on the classic oatmeal cookie. The addition of cornflakes and sea salt create a sweet and savory flavor combination that is both comforting and satisfying. The cookies themselves are soft and chewy on the inside with a crispy and crunchy texture on the outside, making for a delightful eating experience. The recipe is also very easy to follow, with simple ingredients and instructions that make it accessible for bakers of any skill level. Overall, the Copycat Salted Oatmeal Cornflake Cookie is a great choice for anyone looking for a tasty and easy-to-make dessert option. Whether you're a seasoned baker or a beginner, this cookie is sure to impress with its unique flavor and texture profile. It's perfect for serving at parties or gatherings, or for indulging in as a comforting treat on a cozy night in. In addition to the delicious food and recipes, Disney World is also known for its unique dining experiences, such as character dining and themed restaurants. Whether you want to have breakfast with Mickey Mouse, dine in a replica of a sci-fi drive-in theater at Hollywood Studios, or enjoy a meal with an ocean view at the Coral Reef Restaurant in Epcot, there's something for everyone. And with the help of Recipes Today and the How to Make category, you can even recreate some of these magical dining experiences in your own home. So why not start planning your next Disney-inspired meal or dining experience today? Read the full article

[blogbychloe]

Noe Valley Bakery: A Local Favorite for Over 20 Years

Introduction

The Noe Valley Bakery has been an integral part of the Noe Valley neighborhood of San Francisco for over two decades. Additionally, This family-owned bakery, founded in 1995 by Michael and Mary Gassen, serves up freshly baked bread, pastries, cakes, and more.

With its friendly staff, delectable treats, and warm atmosphere, it has become a beloved fixture in the community. No matter what your craving is, this bakery has something for you. Try a buttery croissant, a decadent chocolate cake, or a savory sandwich on freshly baked bread.

History of Noe Valley Bakery

It was founded in 1995 by Michael Gassen and Mary Gassen, a husband-and-wife team with a passion for baking. Moreover, prior to opening the bakery, Michael worked as a pastry chef at several acclaimed restaurants in San Francisco, including Postrio and Rubicon, while Mary honed her skills as a baker and cake decorator.

Over the years, the bakery has become a beloved fixture in the community. With its dedication to quality and craftsmanship, the bakery attracts a loyal following of customers. In spite of the challenges of running a small business in a competitive market, this bakery has thrived thanks to its founders and staff's dedication and passion.

Best Four Product From Noe Valley Bakery

Bread & Pastries

In addition to its artisanal bread, they bake it in a stone hearth oven for a crispy crust and tender interior. Among the pastries you can find are croissants, danishes, turnovers, and quiches, among others.

Cakes

This bakery offers delectable cakes for every special occasion, including birthdays, weddings, and other celebrations. There is something for every taste, from classic flavors like chocolate and vanilla to exotic options like matcha and passion fruit.

Cupcakes & Cookies

Noe Valley Bakery offers a variety of cupcakes and cookies, all baked with high-quality ingredients to perfection. If you prefer a more unique flavor, such as salted caramel or lemon lavender, you can choose from classic flavors such as chocolate chip and snickerdoodle.

Holiday Desserts

As well as seasonal desserts, they have something for every holiday and special occasion. At the bakery, there is always something special to look forward to, whether it is Thanksgiving pies, Christmas cookies, or Valentine's Day cupcakes.

Top 3 Recipe From Noe Valley Bakery

Tuna Salad Sandwich

Ingredients:

1 can of drained chunked tuna

1/4 cup of mayonnaise

1/4 cup celery chopped

1/4 cup chopped red onion

2 tablespoons of capers

Add salt and pepper to taste

Bread slices

Leaves of lettuce

Tomato slices

Instructions:

Combine the tuna, mayonnaise, celery, red onion, and capers in a medium bowl. Add salt and pepper to taste.

One lettuce leaf should be placed on each slice of bread. On top of the lettuce, add a generous scoop of tuna salad.

Sliced tomatoes should be topped on the tuna salad.

Sandwiches should be covered with another slice of bread.

Enjoy your delicious Noe Valley Bakery Tuna Salad Sandwich right away!

Flourless Chocolate Cookie

Ingredients:

2 1/2 cups of sugar powder

3/4 cup of chocolate powder

1/2 teaspoon of salt

3 whites of eggs

Vanilla extract, 1 teaspoon

Chocochips, 1 cup

Instructions:

Set a parchment-lined baking sheet in the oven at 350°F and preheat the oven to that temperature.

Powdered sugar, cocoa powder, and salt should be sifted together in a large bowl.

To the dry ingredients, add the egg whites and vanilla extract and mix until smooth.

Chocolate chips should be folded in at this point.

Drop the batter onto the prepared baking sheet with a small cookie scoop or spoon, spacing them about 2 inches apart.

Cookies should be baked for 12-14 minutes, until the edges are set, but the centers are still soft.

Transfer the cookies to a wire rack to cool completely after 5 minutes on the baking sheet.

Whether you prefer cold milk or your favorite hot beverage, you will enjoy your Noe Valley Bakery Flourless Chocolate Cookies.

Carrot Cake Cupcake

Ingredients:

Flour, 2 cups

Baking powder, 2 teaspoons

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 tsp of salt

3/4 cup of vegetable oil

1 cup granulated sugar

3 eggs

2 teaspoons of vanilla extract

2 cups grated carrots

1/2 cup chopped walnuts

Cream Cheese Frosting:

At room temperature, 8 ounces of cream cheese

1/2 cup unsalted butter, at room temperature

Powdered sugar, 2 cups

1 teaspoon vanilla extract

Instructions:

Bake the cupcakes at 350°F in a muffin tin lined with cupcake liners.

Combine flour, cinnamon, ginger, nutmeg, and baking powder in a medium bowl.

The oil and sugar should be mixed well in a separate large bowl.

After adding the eggs, beat them until fully incorporated.

Add the vanilla extract.

Combine the dry ingredients with the wet mixture, adding them gradually.

Add chopped walnuts (if using) and grated carrots (if using).

Prepare the muffin tin by scooping the batter into it.

Top 3 Competitors Of Noe Valley Bakery

Tartine Bakery

In San Francisco, California, Tartine Bakery is a famous artisanal bakery. Elisabeth Pruitt and Chad Robertson founded the bakery in 2002. Aside from the bakery's famous morning buns and croissants, it's also known for its fruit tarts. Additionally, they serve freshly baked bread, sandwiches, and seasonal desserts.

With multiple locations across the country, Tartine Bakery now has locations in Los Angeles and Seoul. Many awards and accolades have been bestowed on the bakery, including being named one of the best bakeries in the world.

Sweet Passion Bakery

There is no better alternative to Noe Valley Bakery than Sweet Passion Bakery. It makes wedding cakes, birthday cakes, and other special occasion desserts for all kinds of events in South Florida, USA.

Jenny Rissone, a pastry chef and cake designer, owns and operates the bakery. The cakes Jenny and her team craft are not only beautiful but also taste delicious, thanks to high-quality ingredients and innovative techniques.

Aside from custom cakes, Sweet Passion Bakery offers cupcakes, cookies, and French macarons. As a result of its excellent customer service and attention to detail, the bakery has become a popular choice among locals for all of their special occasions.

La Mejor Bakery

Mexican-style pastries and baked goods are the specialty of La Mejor Bakery, a family-owned bakery chain. Since 1987, La Mejor Bakeries have opened multiple locations throughout California, starting in San Jose.

There's pan dulce (sweet bread), conchas (sweet buns topped with sugar shells), and empanadas (sweet or savory stuffed pastries) at the bakery. They also offer cakes, cookies, and other desserts.

The La Mejor Bakery takes pride in creating delicious and authentic Mexican pastries using high-quality ingredients and traditional baking techniques. With a taste of Mexico, the bakery has become a popular destination for sweet tooth's.

Conclusion

Noe Valley Bakery is the best bakery for fresh cakes, bread & pastries, cookies, & cupcakes. My recommendation is to visit this bakery if you live in the Noe Valley area or San Francisco.

About The Writer

Hey, this is me Chloe Blake, founder and writer at voice life media. I have 10+ years of experience in blog writing. I have worked for many brands such as medium, Forbes etc.

At voice life media, you will find premium blogs regarding Technology, Foods, Games, Travel etc.

Visit: voicelifemedia Blog: Noe Valley Bakery

[halalbakerysingapore4]

Choose the Best Cake Delivery Options

"Whybee, Singapore's best local one-way online birthday cake delivery, launched with the intention to provide the best and most fresh artisanal cakes to all at your fingertips. Also, we offer island-wide same day delivery within 60 minutes therefore you can satisfy your sweet cravings anytime, any place. Enjoy your big day and leave all the planning to us."

Of course the best cakes in the world are made locally, and that is why you need to check out the best cakes in Singapore, the country where the tradition of making local delicacies has endured for decades. Since the year 1989, when The Great Singapore Coupons Revived, there has been a revival of local manufacturing, with specialty food companies like Rossoba and Tino's Fresh Cakes coming on line, to provide you with some of the best cakes in town. You can now choose from a wide range of offerings including exquisite Singaporean specialty favorites like Papaya Tea with banana cream and honeycomb crumb topping, and the much talked about Marsala Milanese with chocolate shavings, and even decadent German chocolate cake. Some of our best cakes are freshly baked by our own personal chefs, which ensures a perfectly done product, every time. And as an added extra, our online cake delivery Singapore services now include the option to have your cakes delivered to your doorstep or directly to your intended guests' door steps! Know more best cake delivery singapore

A traditional Italian pastry is a Sicilian Mastichari, or Maltese cake. These are fluffy pastries with deep red, chocolate, or white icing. The traditional type of malti comes from the city state of Sicily in Europe. The best Mastichari comes from a village called Mastichari near Palermo. It takes over a year to make one. The local Mestrano style of cooking makes these delicious pastries really soft and therefore, perfect for eating.

There are many types of cakes available in Singapore, from the classics like English muffins and sausage rolls, and more contemporary selections such as the rainbow cakes, and even the gourmet selection of cakes. For specialty pastries, there are the traditional Italian specialty pastries, such as the Sicilian Mastichari, and the German Chocolate cake. We also have specialty cakes, such as the crumb cake from Singapore, the most popular dessert in Asia. Whatever your taste, it is easy to find the perfect choice of bakery products to suit your needs.

From our extensive menu of dessert choices, you will be able to choose the best cake delivery in Singapore at the best prices available. Whether you want a large selection size or a simple one, you can expect to get it delivered on time, and most often by the same day. If you are in Singapore visiting friends, the best desserts are not far away when you order online. Some of the best bakery operators in Singapore also offer online reservation systems, so you don't even have to leave your home to enjoy your treats.

When you come to Singapore, your food and drink choices will vary greatly depending on the time of day. Desserts are very popular all day long here, and they are served at almost every restaurant in the country. Most restaurants offer custom cake designs and other delicious desserts, including fresh fruit cupcakes, banana shake cupcakes, and ice cream cakes. However, if you order some specialty cakes online, you will have even more choice than before.

You can also look through customer reviews and see what others have to say about the particular bakery you are considering. By looking at reviews online, you will be able to get an idea of how a particular bakery produces their cupcakes, as well as how they process the ingredients. By looking at customer reviews, you will know whether or not the business is a reputable establishment, and you can easily make the best cake purchase decision. You can find a list of the top bakers in Singapore here and then visit their establishments so that you can sample some of the best recipes available.

There are many places to purchase delicious cakes in Singapore. You can either order them from a brick-and-mortar bakery or buy online. The best way to save money on your baked treats is to buy them in bulk quantities. With a large volume order, you will always have delicious cakes in your collection to enjoy for any occasion. Other great options that allow you to buy cakes in bulk are: no-order special offers, bulk orders, and no-reserve selections.

[packagingbyfrescoes]

FRESCOES

If you are in the business of sweets, cakes, chocolates, brownies or dryfruits and looking for an affordable yet attractive box packaging solution for your Food items or gifts, FRESCOES, Kolkata (Designer/ Manufacturer) is THE SOURCE FOR Ready-to-deliver CREATIVE PACKAGING.

Navayug Creations specialises in designing and production of gourmet gift boxes to suit any corporate or personal gift giving occasion. Choose from chocolate only boxes, decorative dry-fruit/ sweets trays, or try our hamper style options which will delight even the most discerning of connoisseurs. Beautifully styled with embossing and printing on paper, cardboard or wood, these gift boxes are a pleasure to give or receive.

PRODUCTS

Gift Boxes, cases, trays and platters, folding and rigid bakery confectionery packaging, cake cakesicles brownie macaron boxes, cupcake boxes, chocolate boxes, candy & sweets boxes, punch boxes, rigid boxes, paperboard boxes, plastic clear boxes, Dry Fruit Boxes, Dates Boxes, Festive Boxes, Food trays, Hamper Boxes, trays baskets Jewellery Boxes, Wedding boxes, Invitation Boxes, Gift Bags, Chocolates, wedding INVITATION cards, gift packaging, dryfruits, gift boxes, wine boxes, transparent window boxes, paper bags

DESIGN

Traditional, Modern, Classic, Trendy, Elegant, Vintage, Unique

MATERIALS

Imported high-gsm papers, fancy boards, handmade papers, cardboard, wood, acrylic, leather, fancy leather, silk, velvet fabrics, brocade, embellishments and laser-cut motifs.

APPLICATIONS

The Gift boxes are suitable for day-to-day sales, take-away, take-out, WEDDINGS, Engagement, Baby Announcement, Baby shower, Birth Ceremonies, Rakshabandhan, Eid, Diwali, Christmas, New Year, Valentine's, Birthdays, Corporate Gifting, Festivals and other functions.

PERSONALIZATION

We work with you to customise our beautiful boxes with your branding, logo and messages.

INDIA_WIDE SHIPPING

Manufactured in Kolkata, India, the boxes are high quality and durable to be shipped all over India.

TOP QUALITY

Best food grade biodegradable eco-friendly PAPERS and Cardboard is used with latest printing technology and skilled labour of West Bengal.

CLIENTS

Resellers, Sweet shops, Dry-Fruits Vendors, bakery, Caterers, Home bakers, Home-made Chocolate stores, Corporate Houses, Wedding Planners, Cakery, Patisserie, Boulangerie, Cafe, Trousseau Packers, Restaurant, premium Hotels, Retailers, Export Houses, Food consultants, Tea houses

PRICES

Affordable and Wholesale Factory Rates.

CUSTOM-MADE

For large quantity orders, design, colors and papers can be customized to suit your requirement.

STOCKS

Huge stocks of attractive bakery and gift packaging are maintained for instant delivery at your doorstep so that you can deliver your gourmet goodies safely to your customers.

DEALERS

All over india. Whatsapp for details.

CONTACT

Get in touch with us for a review of your packaging and assistance in finding the best packaging solution for your business.

To contact us call 09230088873 or email frescoes.boxes@gmail.com

[leisurelypanda]

Thundershield Concept

I'm dedicating this concept to @thors-soft-cheeks, the original plus size Thor appreciator!

Steve is an up and coming chef, just arrived in New York to be the head chef for Peggy's new restaurant. He specializes in French food and he's gained some recognition in culinary circles for his skill with flavors that just burst into your mouth. He loves cooking and he loves seeing that people enjoy his cooking. His food is often comforting and satisfying, as well as delicious.

After about a month or two of being in the area, Steve finally gets a chance to breathe. The restaurant was relatively steady, work was good, and the reviews were overwhelmingly positive. One day, a whim leads him to explore the area he's just moved to. There are some antique shops, office buildings, a tea room (which Steve plans on going to at some point), and of course, restaurants. Despite the fact that Steve is himself a chef, he finds himself curious about the competition. And even he gets tired of cooking all the time every now and then.

He finally stops when he happens upon a bakery. It's a bright, happy, colorful place, with various wares on display. Steve was expecting the usual; cakes, cupcakes, breads and the like. There were also, however, less common goods. Patisseries, opera cakes, macarons, petit fours, and more.

His stomach starts to growl in spite of himself. He walks into the store, which is bustling with people. Behind the counter, there's a broad, handsome, man with a smile as bright as the rest of his bakery. By the time Steve is at the front of the line, he hasn't even thought about what he wants to buy. The baker just smiles pleasantly at him. He's a fat man, his body round and soft. Flour was on his apron and a little on his face. His hair was tied back into a neat ponytail. He's beautiful and all Steve can think about is what it would be like to cuddle with him.

After a while, the baker asks Steve what he wants again. Steve blushes with embarrassment and orders two slices of opera cake. When Steve goes to leave, he asks the baker what his name is. The baker smiles and says, "Thor". Steve gives his name and awkwardly walks out of the store.

Going to the bakery becomes a regular occurrence. Every morning, Steve goes to the bakery and tries something different. He samples every bread, every dessert. His favorite thing, by far, is Thor's cakes. He's amazing at them, whether they're birthday cakes or more formal, classic cakes. They start talking on the slow days. Thor finds out that Steve is a chef. Steve finds out that Thor has a degree in multimedia communication, but became a baker because it was his passion. Thor finds out that Steve's parents wanted him to be a lawyer. Steve finds out that Thor is from Sweden.

One day, Steve walks into the bakery and someone new is behind the counter: a plucky young woman named Darcy. He tries not to be disappointed as he approaches the counter. Just because Thor isn't there doesn't mean that Steve can't get food. Before he can say anything, she stops him.

"You must be Steve," she says. She very noticeably checks him out. "Thor said he had something special for you in the back."

She opens the counter and leads him to the back of the shop. Thor is there, working on something new, a black forest gateau, a chocolate sponge cake with cherry filling. It looks delicious and decadent, even though it's clearly not done yet. Thor looks up and smiles at him, chocolate smudged on his face as he works on finishing the cake.

"What's all this?" Steve asks.

"This is a cake," Thor said with a cheeky grin. Steve rolls his eyes.

"I can see that," he replies. "What's it for?"

"That depends," Thor says. He steps back and Steve sees that Thor has written something on the cake with some of the red cherry filling in flowing script

Will you go out with me?

Steve blushes and looks up shyly at Thor.

"This is a bit sudden," he says.

"Well, I got tired of waiting for you to ask," Thor replies with a chuckle. Steve laughs in embarrassment.

"Guess I deserve that," he says. Thor hums, his eyes bright and playful as he looks at Steve. "I'd love to go out with you, Thor."

Thor's smile grows as he comes around the table hugs Steve. Steve has to make himself not feel Thor's gorgeous, soft body. He pulls back and cups Thor's face in his hands. He kisses the man tenderly and Thor returns it, his lips soft and his mouth tasting like chocolate and cherries, a hint of what was to come.

"Now," Steve says as he pulls back. "How about we start with that black forest gateau?"

Thor smiles and grabs two forks. "I thought you'd never ask."

[easyfoodnetwork]

The Best Cookbooks of Fall 2020

New cookbooks from Ina Garten, Vivian Howard, Yotam Ottolenghi, and more will restore some much-needed joy to cooking

For many of us, cooking has taken on a different role in our lives over the past six months. As restaurants closed, cooking — and cooking well — became essential even for those who previously spent little time in the kitchen. It also became a chore. At this point, six months into the pandemic, I’m impressed by anyone who still considers cooking a creative, joyful pastime, not just a means to food.

But here to change that is a stellar lineup of fall cookbooks, bringing with them new inspiration and new comforts, and, at last, a reason to enter the kitchen with excitement. There are anticipated titles from beloved culinary figures, whose time-saving guidance and easy meal upgrades feel especially welcome now. There are books from some of the restaurants we miss the most, offering recreations of their dishes and insights that make us nostalgic for the time before shutdowns. There are primers on international cuisines; books for the adept home cook that take a studied, even scientific approach to flavor; and books that reflect the trends of the moment, including baking books for the person who has spent hours perfecting their bread game as well as the one who feels the occasional urge to bake a cake to be eaten immediately.

I’m confident that even the most reluctant cook is sure to find at least one new cookbook among these 17 to dip a fork into. And for those for whom cooking never lost its luster, it’s a feast. — Monica Burton

One Tin Bakes: Sweet and simple traybakes, pies, bars and buns

Edd Kimber Kyle Books, out now

The philosophy of Edd Kimber’s One Tin Bakes is pleasingly minimalist: Invest in one good 9-by-13-inch aluminum pan — or “tin,” in British parlance — and bake everything in it. Kimber has published three other books since winning the inaugural season of The Great British Bake Off in 2010, but this is the first that’s themed around a specific piece of equipment, and by focusing on the versatility of a single pan, One Tin Bakes prioritizes simplicity for both novice bakers and those who already know their way around a stand mixer.

For the most part, these are not show-stopper, highly technical bakes — though some, like the “Giant Portuguese Custard Tart,” are impressive by nature. The recipes are unfussy, undemanding, and a pleasure to cook. They’re all sweet, with chapters spanning cakes, pies, breads, bars, cookies, and some no-bake desserts too. And while 9-by-13-inch sheets and slabs of baked goods are the stars of the book, Kimber’s collection also includes non-rectangular treats: rolled cakes, ice cream sandwiches, and babka buns, among others. Six months ago I might have described this book as a party baking companion — most of the recipes feed eight to 12 people — but parties are in short supply for the foreseeable future. That said, even without feeding my coworkers or friends, there is something so joyful (surface area, perhaps?) about pulling a magnificent rectangular pan of streusel-topped coffee cake or gigantic British scone from the oven. — Adam Moussa

Parwana: Recipes and Stories from an Afghan Kitchen

Durkhanai Ayubi with recipes by Farida Ayubi Interlink, out now

The story of Parwana, the popular Afghan restaurant in South Adelaide, Australia, has always been intertwined with history. Owners Zelmai and Farida Ayubi fled Afghanistan for Australia in 1987, during the Cold War, itself the result of hundreds of years of conflict. So it’s no surprise that the restaurant’s cookbook, written by Zelmai and Farida’s daughter Durkhanai Ayubi, would double as a history lesson. Interspersed between recipes are stories of the Silk Road, the Mughal empire, and the Great Game, which illustrate how because of trade, plunder, and cultural exchange, Afghan cuisine is both beloved and recognizable.

The book walks through classics like kabuli palaw, shaami kebab, and falooda (all of which, unlike so many restaurant dishes adapted to cookbooks, are incredibly achievable for the home cook) and demonstrate how Afghan cuisine both influenced and was influenced by nearly all of Asia. No matter what cuisine you’re most used to cooking, you’ll find a recipe, or even just a flavor, that feels familiar here. — Jaya Saxena

The Sourdough School: Sweet Baking: Nourishing the Gut & the Mind

Vanessa Kimbell Kyle Books, out now

The first thing to know about the sweets-focused follow-up to 2018’s The Sourdough School cookbook, the groundbreaking gut-health baking book by food writer and BBC radio host Vanessa Kimbell, is this: “It is not a book about baking,” she writes. “This is a book about understanding.” She’s right, sort of. It is not just a book about baking. It is, like its predecessor, a manifesto on the gut-brain connection — a guide to caring for the magical ecosystem within our own bodies, a fragile environment that, she says, our modern way of eating has ravaged, grimly affecting both our physical and mental health. It’s a book about science and bacteria and flour milling and fermenting and strategies for adjusting our lives in such a way to allow for four-day cupcake-making.

But then... it is also very much a book about baking. There are loads of delicious (if unabashedly healthy-looking) recipes with ingredients that prioritize your gut’s microbiome, everything from chocolate chip “biscuits” and Bangladeshi jalebis to swirly miso-prune danishes and a pudgy lemon-poppyseed cake with a hit of saffron. Nothing about these multi-day recipes is what anyone might call simple (I’ve never been so tempted to whip up my own couture flour blends), but Kimbell is as lovely a hand-holder as she is a writer, giving out lifelines like detailed schedules for each recipe, including the crucial pre-bake starter feedings so many other sourdough books leave out. She also is not above compromise, allowing for store-bought flours and dolling out assurances like, “if you are not into the scientific details, feel free to skip this entire section. I totally get just wanting to get on and bake.” A thorough reader, though, will be rewarded with a whole new way of thinking about the human body, along with a whole bunch of yummy new ways to indulge it. — Lesley Suter

The Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavors and Memories of Mexico

Mely Martinez Rock Point, September 15

Mely Martínez comes to publishing by way of the old-school world of recipe blogging on her website, Mexico in My Kitchen. Martínez was born in Mexico and traveled throughout different regions as a teacher and again later in her life, learning from local women along the way, before eventually settling in the United States. After bouncing around recipe forums, she established the site in 2008 as a way to record family recipes for her teenage son. Through the internet, she reached a far wider audience of Mexican immigrants craving their abuela’s recipes. Now, her debut cookbook, The Mexican Home Kitchen, reflects that well-traveled savvy, but it’s forgiving, too, providing helpful tips on variations of recipes and alternative methods of food preparation or ingredients.

Martínez’s book is about the basics of Mexican home cooking; recipes include comfort foods like caldo de pollo dressed up with slices of avocado and diced jalapeño and special occasion meals like mole poblano. The recipes are simple enough for people just getting into Mexican cooking, but also have a nostalgic quality that will appeal to those who grew up with homemade arroz con leche or chicharrón en salsa verde. Flipping through The Mexican Home Kitchen, I remembered my own childhood visits with my stepmother’s family, where I would sit around the table with the many other grandkids swirling Ritz crackers in steaming bowls of atole. I turned to Martínez’s atole blanco recipe on page 178, and headed to the store for some masa harina, newly inspired. — Brenna Houck

Pie for Everyone: Recipes and Stories from Petee’s Pie, New York’s Best Pie Shop

Petra “Petee” Paredez Abrams, September 22

If you’re not a pie person, then clearly you’ve never had a slice of Petra Paredez’s black-bottom almond chess pie. Growing up in a baking and farming family (her parents started northern Virginia treasure Mom’s Apple Pie Company in 1981), Paredez has considerable pie-making expertise. In 2014, she and her husband, Robert Paredez, opened their Lower East Side shop Petee’s Pie Company on a shoestring budget, and today, the sweet, sunny cafe on Delancey Street is considered one of the best pie shops in New York City.

At the heart of Petee’s Pie, the goal is simple: a flavorful, flaky, tender crust and perfectly balanced filling. Pie for Everyone teaches readers how to achieve this at home. The book begins with foundational information (how to source ingredients, the tools to buy to make pie-making easier and more efficient) followed by chapters on crusts and crumbs and pie fillings. And while there are hundreds of ways to make pie, Paredez believes in the merits of a super-buttery crust. “If you only use one of my pastry dough recipes,” she writes, “I hope it’s my butter pastry dough.”

With recipes that are both sweet and savory (including quiches), Pie for Everyone covers the shop’s year-round signature pies, like maple whiskey walnut and chocolate cream, as well as seasonal favorites, like strawberry rhubarb and nesselrode, a New York specialty consisting of chestnut custard with black rum-soaked cherries. But whether you’re a fan of Petee’s Pie or you’ve never been, bakers and pie lovers will appreciate learning from Paredez, a baker for whom pie-making is a ribbon-worthy feat every single time. — Esra Erol

Modern Comfort Food: A Barefoot Contessa Cookbook

Ina Garten Random House, October 6

There are many cookbooks that you want to read more than cook from, but Modern Comfort Food: A Barefoot Contessa Cookbook is not one of them. In her 12th cookbook, Ina Garten, the queen of timeless, expertly tested dishes, shares 85 recipes for the kinds of comfort foods we’re craving more than ever. Dedicated home cooks may already know most of these unfussy foods by heart, but with Garten’s thoughtful techniques and guidance on how to find the best ingredients, dishes like chicken pot pie soup, baked rigatoni with lamb ragu, and skillet-roasted chicken with potatoes feel new and exciting. The skillet-roasted chicken and potatoes, for example, calls for a buttermilk marinade to make the bird juicy and moist, while potatoes are cooked with the chicken jus under the chicken, on the bottom of a hot skillet, to absorb extra chicken flavor, turning two humble ingredients into a fabulous dinner.

This being a Barefoot Contessa cookbook, it also comes with all the stories and aspirational photos (including many heart-melting pictures of Garten and husband Jeffrey) that have long inspired fans to want to live, cook, and eat like Ina. But, compared to Garten’s other books, Modern Comfort Food depicts the culinary star more as a loving neighbor who will bring you chocolate chip cookies on Sundays than the imposing queen of East Hampton. In the intro to this book, Garten admits that these days, she’s a little grumpier than usual (just like the rest of us), says it’s okay if we reach for a cold martini and a tub of ice cream for dinner, and reminds us once again how she managed to capture so many hearts over more than two decades as the Barefoot Contessa. — James Park

Good Drinks: Alcohol-Free Recipes for When You’re Not Drinking for Whatever Reason

Julia Bainbridge Ten Speed Press, October 6

A lot of people feel weird about drinking nowadays. Our spending habits show it, through products like low-ABV hard seltzers, chic nonalcoholic aperitifs, or just the ongoing popularity of sober months like Dry January. Author Julia Bainbridge understands the fluid nature of this type of sobriety, which is why she subtitled her book of spirit-free drinks as “for When You’re Not Drinking for Whatever Reason.” After all, you don’t need to eschew alcohol forever in order to enjoy a thoughtfully blended drink that isn’t trying to get you sloshed.

The drinks in Good Drinks are structured by the time of day you might enjoy them (brunch accompaniment, happy hour treat, aperitif), and are as complex and innovative (and labor-intensive) as anything at a fancy cocktail bar. They call for ingredients like black cardamom-cinnamon syrup, buckwheat tea, and tomato-watermelon juice, each of which get their own recipes. There’s even a whole recipe for a dupe of nonalcoholic Pimm’s (involving citus, rooibos tea, raspberry vinegar, and gentian root). The results are festive, celebratory drinks for any occasion, so the nondrinkers need not be stuck with cranberry juice and seltzer anymore. — JS

Ottolenghi Flavor: A Cookbook

Yotam Ottolenghi and Ixta Belfrage Ten Speed Press, October 13

It’s probably a good thing Yotam Ottolenghi’s new cookbook isn’t called Plenty 3 or More Plenty More, veering the chef’s cookbook oeuvre into Fast & Furious territory. But by the London chef’s own admission, that’s a good way to understand Flavor, his newest book, which like its Plenty predecessors focuses on vegetables and all the creative ways to prepare and combine them.

Co-written with Ixta Belfrage, a recipe developer in the Ottolenghi test kitchen, Flavor presents recipes from three perspectives. The “process” chapter explores specific techniques to transform vegetables, such as charring and fermenting. “Pairing” takes an angle that will sound familiar to Samin Nosrat fans, with recipes rooted in the perfect balance of fat, acid, “chile heat,” and sweetness. And “produce” focuses on the ingredients with such complex tastes, usages, and sub-categories that they deserve examination on their own: mushrooms, onions (and their allium cousins), nuts and seeds, and sugar in fruit and booze form.

The result, in typical Ottolenghi fashion, is multi-step, multi-ingredient, and multi-hued recipes whose promised flavors leap from the page — from cabbage “tacos” with celery root and date barbecue sauce to saffron tagliatelle with ricotta and crispy chipotle shallots. Chipotles and other chiles are actually in abundance here (as well as “a lime or two in places where lemons would appear in previous Ottolenghi books,” as the intro notes) thanks to Belfrage’s roots in Mexico City. Those flavors, as well as those from Brazilian, Italian, and multiple Asian cuisines (spy the shiitake congee and noodles with peanut laab), unite with the usual Ottolenghi suspects — za’atar, star anise, harissa, labneh — to make Flavor worth the look, even for the home chef who already has Plenty and Plenty More on the shelf. — Ellie Krupnick

Xi’an Famous Foods: The Cuisine of Western China, from New York’s Favorite Noodle Shop

Jason Wang with Jessica K. Chou Abrams, October 13

The debut cookbook from the New York City restaurant chain Xi’an Famous Foods is worth picking up whether or not you have slurped the restaurant’s hand-pulled noodles. This is a book on how to operate a food business — CEO Jason Wang outlines five lessons to know before diving into the business and strips away the glamor of running a restaurant empire. It’s also a food history of the flavors of Xi’an, China. With so many layers to appreciate, Xi’an Famous Foods is a prime example of what a restaurant cookbook can be.

Much of the book reads like a TV series. It’s broken into episodes covering Wang’s challenges, failures, and successes, from his life-changing move from Xi’an to a rural town in Michigan, to his nights out in New York City’s Koreatown, to taking over his father’s business, Xi’an Famous Foods. Interspersed with these anecdotes, there are recipes for the restaurant’s fiery, mouth-tingling dishes, including Xi’an Famous Foods’ famous noodle sauce (accented with salty and spicy flavors from black vinegar, oyster sauce, fennel seeds, and Sichuan peppercorns), along with techniques for making hand-pulled noodles paired with helpful illustrations and visual references. For avid home cooks who want a challenge, Xi’an Famous Foods also provides tips on putting together the best hot pot at home, and for those who are confused at Asian groceries, there’s a list of basic pantry items with flavor notes and how they are used in cooking. And whether it’s Wang’s personal connection to a dish or its wider history that draws you in, each recipe will broaden your knowledge and appreciation of Xi’an cooking. — JP

Coconut & Sambal: Recipes from my Indonesian Kitchen

Lara Lee Bloomsbury, October 13

In the introduction of her debut cookbook, Lara Lee writes that an overflowing generosity is central to Indonesian culture; meals are shared freely between neighbors and friends. This generosity fills the pages of Coconut & Sambal, each recipe heightening the sense that as a reader, you’ve been let in on something special.

Lee, who was born in Australia, didn’t spend time in Indonesia until later in life, so early memories of Indonesian cooking come from the trips her grandmother Margaret Thali — whom Lee lovingly refers to as Popo throughout the book — would take to Australia. Each of the cookbook’s chapter introductions is deeply researched: Some recount stories of Lee’s grandmother, and others focus on the Indonesia that Lee fell in love with as she traveled across the archipelago collecting stories and recipes for this book.

The recipes that fill Coconut & Sambal demonstrate that Indonesian cuisine cannot be painted with one brush. The food of the nation — made up of more than 15,000 islands — incorporates the sharp heat of chiles, the mellow hit of fermented shrimp, the sweetness of coconut in nearly every form, and always enough rice to go around. You’ll find curries fragrant with makrut lime leaf, ginger, and turmeric, and bright ceviches adorned with thinly sliced chiles, banana shallot, and palm sugar; I was particularly drawn to a fried chicken dish (page 142), its crisp shell smashed and laced with fiery sambal. Lee explains that recipes are typically passed down orally in Indonesian culture, which makes me even more grateful for these written ones. What Lee has given readers is a gorgeous document that sets in stone food traditions passed down through generations, as well as some she’s created herself. You’ll want to dedicate an evening to turning the pages of this book, planning out feasts of green chile braised duck, Balinese roasted pork belly, and perhaps some sticky ginger toffee pudding to top it all off. — Elazar Sontag

In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean

Hawa Hassan and Julia Turshen Ten Speed Press, October 13

Recipes are almost always the main attraction in a cookbook. But In Bibi’s Kitchen, written by first-time author Hawa Hassan in collaboration with veteran cookbook writer Julia Turshen, there’s so much to enjoy before you even get to the first recipe. The book focuses on dishes from eight African countries, linked by their shared proximity to the Indian Ocean and involvement in the region’s spice trade.

Each chapter, divided by country, starts with a brief history of the region and question-and-answer-style interviews with one of the bibis, or grandmothers, who call these places home. The answers to these questions find the grandmothers speaking about the meaning of home, the gender roles in their communities, and the importance of passing on food traditions. Each interview is as beautiful and varied as the recipes that follow: kadaka akondro (green plantains and braised beef) from the home of Ma Baomaka in Ambohidratrimo, Madagascar; digaag qumbe, a Somalian chicken stew rich with yogurt and coconut milk, served with sweet banana; kaimati, crisp coconut dumplings in an ambrosial cardamom syrup, this batch cooked in Ma Shara’s kitchen in Zanzibar, but popular all along the Swahili coast. A practical advantage of collecting recipes from home cooks is that these recipes are all approachable, most calling for fewer than 10 ingredients.

In many ways, In Bibi’s Kitchen breaks ground. It pays tribute to a part of the world that has been criminally overlooked by American publishers, sharing the stories of these African countries from the perspectives of home cooks who actually live there. The book is full of intimate portraits of the grandmothers in their kitchens, captured by Kenyan photographer Khadija M. Farah, who joined these women in their homes. The result of this collaborative and ambitious effort is a collection of heartwarming photos, tidbits of history, and, of course, plenty of mouthwatering meals. — ES

This Will Make it Taste Good: A New Path to Simple Cooking

Vivian Howard Voracious, October 20

Reading through Vivian Howard’s This Will Make It Taste Good is like reading a cookbook by your real or imagined North Carolinian best friend. The design itself is cheerful, full of 1970s serif fonts and colorful badges that are reminiscent of a children’s workbook. Dishes are photographed from above, in the same style as Alison Roman’s Dining In and Nothing Fancy, often showing Howard’s hands as they work away chopping herbs or spooning chowder. The A Chef’s Life host’s goal is simple: to teach home cooks that easy meals can be exciting rather than bland.

Howard’s intended audience is the time-crunched kitchen novice, though a more experienced cook will surely find some useful tips, as well. Each section is based around a recipe that can be prepped in advance and then used throughout the week in a multitude of dishes: Among the most promising are the “Little Green Dress,” a dressing with flexible ingredients that can gussy up anything from mussels to crackers to soft-boiled eggs; the “R-Rated Onions,” which you can keep in an ice cube tray in the freezer to use at your convenience; and the “Citrus Shrine,” i.e., preserved citrus that promises to elevate dishes like shrimp cocktail and rice pilaf — you can even use it in margaritas! In any time, This Will Make It Taste Good would be a great help to those of us who prefer recipes that look and taste more complex than they are to prepare. That it happens to arrive at a moment when we’re likely all sick of the contents of our fridges and our own culinary limitations is just a bonus. — Madeleine Davies

The Rise: Black Cooks and the Soul of American Food

Marcus Samuelsson with Osayi Endolyn Voracious, October 27

“Black food is not just one thing,” chef Marcus Samuelsson writes in the introduction to The Rise. “It’s not a rigidly defined geography or a static set of tastes. It is an energy. A force. An engine.” The cookbook that follows is an invigorating, joyous, and deeply nuanced illustration of the complexity of Black foodways, one that weaves together conversations about history, artistry, authorship, race, class, and culture with 150 recipes that incorporate ingredients and techniques from around the globe.

Each of the book’s recipes was created in honor of “someone who is illuminating the space we share,” as Samuelsson writes: chefs, artists, activists, authors, and historians, all of whom are profiled by the book’s coauthor, Eater contributor Osayi Endolyn. The recipes are organized to demonstrate how culinary rituals and traditions evolve according to time, place, and cook. In the first chapter, “Next,” for example, you’ll find food that speaks of forward-thinking innovation, such as baked sweet potatoes with garlic-fermented shrimp butter, created in honor of David Zilber, the former director of fermentation at Noma. (That butter, pureed with avocado, sweet soy sauce, and fresh thyme, is not only easy to make, but so good that you can be forgiven for eating it straight from the food processor.) “Migration,” the third chapter, speaks of the American South, with recipes like spiced lemon chess pie, broken rice peanut seafood stew, and Papa Ed’s shrimp and grits, named for Ed Brumfield, the executive chef at Samuelsson’s Harlem restaurant the Red Rooster.

The Rise doesn’t claim to be an encyclopedic compendium of Black cooking; instead, it’s a celebration, one that honors the past while looking ahead, challenging assumptions even as it feeds you well. — Rebecca Flint Marx

The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes

Nik Sharma Chronicle Books, October 27

Nik Sharma begins his second cookbook by explaining that we rely on a variety of senses and feelings when we eat: sight, sound, mouthfeel or texture, aroma, taste, and even our emotions and memories. These components make up what he refers to as the “Flavor Equation,” and this concept and the role it plays in everyday cooking is the guiding principle of his book of the same name.

Following a thorough and captivating science lesson on the equation, Sharma lays out seven chapters dedicated to basic tastes and flavor boosters — brightness, bitterness, saltiness, sweetness, savoriness, fieriness, and richness — each with its own set of recipes: pomegranate and poppy seed wings exemplify brightness, roasted figs with coffee miso tahini or hazelnut flan highlight bitterness, “pizza” toast for saltiness, masala cheddar cornbread in the sweetness section, and more. Through these achievable recipes, many of which rely mostly on pantry essentials, Sharma helps readers better understand how flavor works and how to use that to their advantage to become more confident home cooks. Whatever your skill level in the kitchen, with its more than 100 recipes, illustrated diagrams, and Sharma’s own evocative photography, The Flavor Equation is an engrossing guide to elevating simple dishes into holistic experiences. — EE

Time to Eat: Delicious Meals for Busy Lives

Nadiya Hussain Clarkson Potter, November 10 (originally published June 27, 2019)

Nadiya Hussain is just like you and me. That’s the guiding principle behind her public persona, her BBC Two cooking show Time to Eat (now on Netflix), and her cookbook Time to Eat: Delicious Meals for Busy Lives. “I know what it’s like to have just one head and one pair of hands,” the Great British Bake Off winner writes in the introduction of Time to Eat, a new stateside version of her U.K. cookbook of the same title. Her book, she promises, will help you become a smarter home cook in between chores and kids, thanks to heavy use of the freezer and other time savers.

On the page, that looks like tips for prepping and freezing, recipes that leave you with enough leftovers to make a second dish, and ideas for remixes and variations. There are more than 100 recipes, divided into breakfast, lunch, dinner, dessert, and basics. Many of these dishes may be unfamiliar to American audiences — hello, kedgeree and fish pie burgers! — but the instructions are as approachable as Hussain’s on-camera demonstrations. With enough variety to keep it interesting, balanced with dishes easy enough to work into your weekly rotation of meals, e.g., eggs rolled onto tortillas, Time to Eat offers something for any home cook looking for new ideas and time-tested, time-saving methods. — Jenny G. Zhang

Fäviken: 4015 Days, Beginning to End

Magnus Nilsson Phaidon, November 11

Last December, after more than a decade of acclaim, accolades, and meals rooted in seasonality and locally produced ingredients, Magnus Nilsson closed his restaurant Fäviken in Jämtland, Sweden. In the lead-up to the closing, he told the LA Times that he wanted to focus on the restaurant, not elegies or explanations. Now, the explanation has arrived in the form of Fäviken: 4015 Days, Beginning to End, Nilsson’s latest monograph with publisher Phaidon.

Although the book covers the lifespan of Fäviken, including lookbacks at the first title Nilsson published about the restaurant, it is not an elegy. There are no laments here, but rather a thorough catalogue of all the dishes that Fäviken served, ruminations about craft and haute cuisine and sustainability, and a long-awaited account of “Why Fäviken had to close, really.” The book contains recipes for many of the restaurant’s dishes — ranging from the simple berry ice to the more demanding “Scallop I skalet ur elden cooked over burning juniper branches,” with extensive headnotes — but its purpose is not as a cookbook. It is a tome (beautifully put together, as is typical for Phaidon) that is made for fans of Fäviken’s, of Nilsson’s, and more importantly, of the way of life he espouses, one that is passionate but measured.

That is best expressed in one of the book’s final essays, one dated May 12, 2020, in which Nilsson articulates gratitude that he was able to close his restaurant on his own terms, for Fäviken would not have survived the pandemic. “If one day some years from now I wake up in the morning and feel the same burning desire to run a restaurant that I felt for many years at Fäviken, I won’t think twice about it,” Nilsson writes. “But if that doesn’t happen, that’s okay too. There are many other things to do in life.” — JGZ

A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home

Melissa Weller with Carolynn Carreño Knopf, November 17

There are people who treat baking like a hobby and there are people who treat baking as a raison d’etre, a life’s purpose. Melissa Weller’s A Good Bake is for the latter, which shouldn’t surprise anyone considering Weller’s resume, which includes creating pastry for some of New York City’s most revered restaurants, such as Per Se, Roberta’s, and her acclaimed SoHo bagel shop, Sadelle’s. Before she became an expert baker, Weller was a chemical engineer, and as such, she tackles recipes with a scientific approach, getting the fermentation, proofing, and pH balance of her dough down to, well, a science.

If you’re a quarantine baker who’s mastered sourdough and is ready for the next challenge, consider Weller’s takes on NYC classics like chocolate babka, spelt scones with raspberry jam, and even traditional hot dog buns. A Good Bake will thrill bakers who rejoice in doing things the difficult way (but note that there are beautiful and detailed photos of her process to help guide ambitious bakers through the recipe). Of course, this means that failing will hurt all the more, considering the hours (or days, even!) of work that you’ve put into your bake, but success? It will taste all the sweeter... or more savory. It depends on your tastes, and Weller expertly caters to both. — MD

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New cookbooks from Ina Garten, Vivian Howard, Yotam Ottolenghi, and more will restore some much-needed joy to cooking

For many of us, cooking has taken on a different role in our lives over the past six months. As restaurants closed, cooking — and cooking well — became essential even for those who previously spent little time in the kitchen. It also became a chore. At this point, six months into the pandemic, I’m impressed by anyone who still considers cooking a creative, joyful pastime, not just a means to food.

But here to change that is a stellar lineup of fall cookbooks, bringing with them new inspiration and new comforts, and, at last, a reason to enter the kitchen with excitement. There are anticipated titles from beloved culinary figures, whose time-saving guidance and easy meal upgrades feel especially welcome now. There are books from some of the restaurants we miss the most, offering recreations of their dishes and insights that make us nostalgic for the time before shutdowns. There are primers on international cuisines; books for the adept home cook that take a studied, even scientific approach to flavor; and books that reflect the trends of the moment, including baking books for the person who has spent hours perfecting their bread game as well as the one who feels the occasional urge to bake a cake to be eaten immediately.

I’m confident that even the most reluctant cook is sure to find at least one new cookbook among these 17 to dip a fork into. And for those for whom cooking never lost its luster, it’s a feast. — Monica Burton

One Tin Bakes: Sweet and simple traybakes, pies, bars and buns

Edd Kimber Kyle Books, out now

The philosophy of Edd Kimber’s One Tin Bakes is pleasingly minimalist: Invest in one good 9-by-13-inch aluminum pan — or “tin,” in British parlance — and bake everything in it. Kimber has published three other books since winning the inaugural season of The Great British Bake Off in 2010, but this is the first that’s themed around a specific piece of equipment, and by focusing on the versatility of a single pan, One Tin Bakes prioritizes simplicity for both novice bakers and those who already know their way around a stand mixer.

For the most part, these are not show-stopper, highly technical bakes — though some, like the “Giant Portuguese Custard Tart,” are impressive by nature. The recipes are unfussy, undemanding, and a pleasure to cook. They’re all sweet, with chapters spanning cakes, pies, breads, bars, cookies, and some no-bake desserts too. And while 9-by-13-inch sheets and slabs of baked goods are the stars of the book, Kimber’s collection also includes non-rectangular treats: rolled cakes, ice cream sandwiches, and babka buns, among others. Six months ago I might have described this book as a party baking companion — most of the recipes feed eight to 12 people — but parties are in short supply for the foreseeable future. That said, even without feeding my coworkers or friends, there is something so joyful (surface area, perhaps?) about pulling a magnificent rectangular pan of streusel-topped coffee cake or gigantic British scone from the oven. — Adam Moussa

Parwana: Recipes and Stories from an Afghan Kitchen

Durkhanai Ayubi with recipes by Farida Ayubi Interlink, out now

The story of Parwana, the popular Afghan restaurant in South Adelaide, Australia, has always been intertwined with history. Owners Zelmai and Farida Ayubi fled Afghanistan for Australia in 1987, during the Cold War, itself the result of hundreds of years of conflict. So it’s no surprise that the restaurant’s cookbook, written by Zelmai and Farida’s daughter Durkhanai Ayubi, would double as a history lesson. Interspersed between recipes are stories of the Silk Road, the Mughal empire, and the Great Game, which illustrate how because of trade, plunder, and cultural exchange, Afghan cuisine is both beloved and recognizable.

The book walks through classics like kabuli palaw, shaami kebab, and falooda (all of which, unlike so many restaurant dishes adapted to cookbooks, are incredibly achievable for the home cook) and demonstrate how Afghan cuisine both influenced and was influenced by nearly all of Asia. No matter what cuisine you’re most used to cooking, you’ll find a recipe, or even just a flavor, that feels familiar here. — Jaya Saxena

The Sourdough School: Sweet Baking: Nourishing the Gut & the Mind

Vanessa Kimbell Kyle Books, out now

The first thing to know about the sweets-focused follow-up to 2018’s The Sourdough School cookbook, the groundbreaking gut-health baking book by food writer and BBC radio host Vanessa Kimbell, is this: “It is not a book about baking,” she writes. “This is a book about understanding.” She’s right, sort of. It is not just a book about baking. It is, like its predecessor, a manifesto on the gut-brain connection — a guide to caring for the magical ecosystem within our own bodies, a fragile environment that, she says, our modern way of eating has ravaged, grimly affecting both our physical and mental health. It’s a book about science and bacteria and flour milling and fermenting and strategies for adjusting our lives in such a way to allow for four-day cupcake-making.

But then... it is also very much a book about baking. There are loads of delicious (if unabashedly healthy-looking) recipes with ingredients that prioritize your gut’s microbiome, everything from chocolate chip “biscuits” and Bangladeshi jalebis to swirly miso-prune danishes and a pudgy lemon-poppyseed cake with a hit of saffron. Nothing about these multi-day recipes is what anyone might call simple (I’ve never been so tempted to whip up my own couture flour blends), but Kimbell is as lovely a hand-holder as she is a writer, giving out lifelines like detailed schedules for each recipe, including the crucial pre-bake starter feedings so many other sourdough books leave out. She also is not above compromise, allowing for store-bought flours and dolling out assurances like, “if you are not into the scientific details, feel free to skip this entire section. I totally get just wanting to get on and bake.” A thorough reader, though, will be rewarded with a whole new way of thinking about the human body, along with a whole bunch of yummy new ways to indulge it. — Lesley Suter

The Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavors and Memories of Mexico

Mely Martinez Rock Point, September 15

Mely Martínez comes to publishing by way of the old-school world of recipe blogging on her website, Mexico in My Kitchen. Martínez was born in Mexico and traveled throughout different regions as a teacher and again later in her life, learning from local women along the way, before eventually settling in the United States. After bouncing around recipe forums, she established the site in 2008 as a way to record family recipes for her teenage son. Through the internet, she reached a far wider audience of Mexican immigrants craving their abuela’s recipes. Now, her debut cookbook, The Mexican Home Kitchen, reflects that well-traveled savvy, but it’s forgiving, too, providing helpful tips on variations of recipes and alternative methods of food preparation or ingredients.

Martínez’s book is about the basics of Mexican home cooking; recipes include comfort foods like caldo de pollo dressed up with slices of avocado and diced jalapeño and special occasion meals like mole poblano. The recipes are simple enough for people just getting into Mexican cooking, but also have a nostalgic quality that will appeal to those who grew up with homemade arroz con leche or chicharrón en salsa verde. Flipping through The Mexican Home Kitchen, I remembered my own childhood visits with my stepmother’s family, where I would sit around the table with the many other grandkids swirling Ritz crackers in steaming bowls of atole. I turned to Martínez’s atole blanco recipe on page 178, and headed to the store for some masa harina, newly inspired. — Brenna Houck

Pie for Everyone: Recipes and Stories from Petee’s Pie, New York’s Best Pie Shop

Petra “Petee” Paredez Abrams, September 22

If you’re not a pie person, then clearly you’ve never had a slice of Petra Paredez’s black-bottom almond chess pie. Growing up in a baking and farming family (her parents started northern Virginia treasure Mom’s Apple Pie Company in 1981), Paredez has considerable pie-making expertise. In 2014, she and her husband, Robert Paredez, opened their Lower East Side shop Petee’s Pie Company on a shoestring budget, and today, the sweet, sunny cafe on Delancey Street is considered one of the best pie shops in New York City.

At the heart of Petee’s Pie, the goal is simple: a flavorful, flaky, tender crust and perfectly balanced filling. Pie for Everyone teaches readers how to achieve this at home. The book begins with foundational information (how to source ingredients, the tools to buy to make pie-making easier and more efficient) followed by chapters on crusts and crumbs and pie fillings. And while there are hundreds of ways to make pie, Paredez believes in the merits of a super-buttery crust. “If you only use one of my pastry dough recipes,” she writes, “I hope it’s my butter pastry dough.”

With recipes that are both sweet and savory (including quiches), Pie for Everyone covers the shop’s year-round signature pies, like maple whiskey walnut and chocolate cream, as well as seasonal favorites, like strawberry rhubarb and nesselrode, a New York specialty consisting of chestnut custard with black rum-soaked cherries. But whether you’re a fan of Petee’s Pie or you’ve never been, bakers and pie lovers will appreciate learning from Paredez, a baker for whom pie-making is a ribbon-worthy feat every single time. — Esra Erol

Modern Comfort Food: A Barefoot Contessa Cookbook

Ina Garten Random House, October 6

There are many cookbooks that you want to read more than cook from, but Modern Comfort Food: A Barefoot Contessa Cookbook is not one of them. In her 12th cookbook, Ina Garten, the queen of timeless, expertly tested dishes, shares 85 recipes for the kinds of comfort foods we’re craving more than ever. Dedicated home cooks may already know most of these unfussy foods by heart, but with Garten’s thoughtful techniques and guidance on how to find the best ingredients, dishes like chicken pot pie soup, baked rigatoni with lamb ragu, and skillet-roasted chicken with potatoes feel new and exciting. The skillet-roasted chicken and potatoes, for example, calls for a buttermilk marinade to make the bird juicy and moist, while potatoes are cooked with the chicken jus under the chicken, on the bottom of a hot skillet, to absorb extra chicken flavor, turning two humble ingredients into a fabulous dinner.

This being a Barefoot Contessa cookbook, it also comes with all the stories and aspirational photos (including many heart-melting pictures of Garten and husband Jeffrey) that have long inspired fans to want to live, cook, and eat like Ina. But, compared to Garten’s other books, Modern Comfort Food depicts the culinary star more as a loving neighbor who will bring you chocolate chip cookies on Sundays than the imposing queen of East Hampton. In the intro to this book, Garten admits that these days, she’s a little grumpier than usual (just like the rest of us), says it’s okay if we reach for a cold martini and a tub of ice cream for dinner, and reminds us once again how she managed to capture so many hearts over more than two decades as the Barefoot Contessa. — James Park

Good Drinks: Alcohol-Free Recipes for When You’re Not Drinking for Whatever Reason

Julia Bainbridge Ten Speed Press, October 6

A lot of people feel weird about drinking nowadays. Our spending habits show it, through products like low-ABV hard seltzers, chic nonalcoholic aperitifs, or just the ongoing popularity of sober months like Dry January. Author Julia Bainbridge understands the fluid nature of this type of sobriety, which is why she subtitled her book of spirit-free drinks as “for When You’re Not Drinking for Whatever Reason.” After all, you don’t need to eschew alcohol forever in order to enjoy a thoughtfully blended drink that isn’t trying to get you sloshed.

The drinks in Good Drinks are structured by the time of day you might enjoy them (brunch accompaniment, happy hour treat, aperitif), and are as complex and innovative (and labor-intensive) as anything at a fancy cocktail bar. They call for ingredients like black cardamom-cinnamon syrup, buckwheat tea, and tomato-watermelon juice, each of which get their own recipes. There’s even a whole recipe for a dupe of nonalcoholic Pimm’s (involving citus, rooibos tea, raspberry vinegar, and gentian root). The results are festive, celebratory drinks for any occasion, so the nondrinkers need not be stuck with cranberry juice and seltzer anymore. — JS

Ottolenghi Flavor: A Cookbook

Yotam Ottolenghi and Ixta Belfrage Ten Speed Press, October 13

It’s probably a good thing Yotam Ottolenghi’s new cookbook isn’t called Plenty 3 or More Plenty More, veering the chef’s cookbook oeuvre into Fast & Furious territory. But by the London chef’s own admission, that’s a good way to understand Flavor, his newest book, which like its Plenty predecessors focuses on vegetables and all the creative ways to prepare and combine them.

Co-written with Ixta Belfrage, a recipe developer in the Ottolenghi test kitchen, Flavor presents recipes from three perspectives. The “process” chapter explores specific techniques to transform vegetables, such as charring and fermenting. “Pairing” takes an angle that will sound familiar to Samin Nosrat fans, with recipes rooted in the perfect balance of fat, acid, “chile heat,” and sweetness. And “produce” focuses on the ingredients with such complex tastes, usages, and sub-categories that they deserve examination on their own: mushrooms, onions (and their allium cousins), nuts and seeds, and sugar in fruit and booze form.

The result, in typical Ottolenghi fashion, is multi-step, multi-ingredient, and multi-hued recipes whose promised flavors leap from the page — from cabbage “tacos” with celery root and date barbecue sauce to saffron tagliatelle with ricotta and crispy chipotle shallots. Chipotles and other chiles are actually in abundance here (as well as “a lime or two in places where lemons would appear in previous Ottolenghi books,” as the intro notes) thanks to Belfrage’s roots in Mexico City. Those flavors, as well as those from Brazilian, Italian, and multiple Asian cuisines (spy the shiitake congee and noodles with peanut laab), unite with the usual Ottolenghi suspects — za’atar, star anise, harissa, labneh — to make Flavor worth the look, even for the home chef who already has Plenty and Plenty More on the shelf. — Ellie Krupnick

Xi’an Famous Foods: The Cuisine of Western China, from New York’s Favorite Noodle Shop

Jason Wang with Jessica K. Chou Abrams, October 13

The debut cookbook from the New York City restaurant chain Xi’an Famous Foods is worth picking up whether or not you have slurped the restaurant’s hand-pulled noodles. This is a book on how to operate a food business — CEO Jason Wang outlines five lessons to know before diving into the business and strips away the glamor of running a restaurant empire. It’s also a food history of the flavors of Xi’an, China. With so many layers to appreciate, Xi’an Famous Foods is a prime example of what a restaurant cookbook can be.

Much of the book reads like a TV series. It’s broken into episodes covering Wang’s challenges, failures, and successes, from his life-changing move from Xi’an to a rural town in Michigan, to his nights out in New York City’s Koreatown, to taking over his father’s business, Xi’an Famous Foods. Interspersed with these anecdotes, there are recipes for the restaurant’s fiery, mouth-tingling dishes, including Xi’an Famous Foods’ famous noodle sauce (accented with salty and spicy flavors from black vinegar, oyster sauce, fennel seeds, and Sichuan peppercorns), along with techniques for making hand-pulled noodles paired with helpful illustrations and visual references. For avid home cooks who want a challenge, Xi’an Famous Foods also provides tips on putting together the best hot pot at home, and for those who are confused at Asian groceries, there’s a list of basic pantry items with flavor notes and how they are used in cooking. And whether it’s Wang’s personal connection to a dish or its wider history that draws you in, each recipe will broaden your knowledge and appreciation of Xi’an cooking. — JP

Coconut & Sambal: Recipes from my Indonesian Kitchen

Lara Lee Bloomsbury, October 13

In the introduction of her debut cookbook, Lara Lee writes that an overflowing generosity is central to Indonesian culture; meals are shared freely between neighbors and friends. This generosity fills the pages of Coconut & Sambal, each recipe heightening the sense that as a reader, you’ve been let in on something special.

Lee, who was born in Australia, didn’t spend time in Indonesia until later in life, so early memories of Indonesian cooking come from the trips her grandmother Margaret Thali — whom Lee lovingly refers to as Popo throughout the book — would take to Australia. Each of the cookbook’s chapter introductions is deeply researched: Some recount stories of Lee’s grandmother, and others focus on the Indonesia that Lee fell in love with as she traveled across the archipelago collecting stories and recipes for this book.

The recipes that fill Coconut & Sambal demonstrate that Indonesian cuisine cannot be painted with one brush. The food of the nation — made up of more than 15,000 islands — incorporates the sharp heat of chiles, the mellow hit of fermented shrimp, the sweetness of coconut in nearly every form, and always enough rice to go around. You’ll find curries fragrant with makrut lime leaf, ginger, and turmeric, and bright ceviches adorned with thinly sliced chiles, banana shallot, and palm sugar; I was particularly drawn to a fried chicken dish (page 142), its crisp shell smashed and laced with fiery sambal. Lee explains that recipes are typically passed down orally in Indonesian culture, which makes me even more grateful for these written ones. What Lee has given readers is a gorgeous document that sets in stone food traditions passed down through generations, as well as some she’s created herself. You’ll want to dedicate an evening to turning the pages of this book, planning out feasts of green chile braised duck, Balinese roasted pork belly, and perhaps some sticky ginger toffee pudding to top it all off. — Elazar Sontag

In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean

Hawa Hassan and Julia Turshen Ten Speed Press, October 13

Recipes are almost always the main attraction in a cookbook. But In Bibi’s Kitchen, written by first-time author Hawa Hassan in collaboration with veteran cookbook writer Julia Turshen, there’s so much to enjoy before you even get to the first recipe. The book focuses on dishes from eight African countries, linked by their shared proximity to the Indian Ocean and involvement in the region’s spice trade.

Each chapter, divided by country, starts with a brief history of the region and question-and-answer-style interviews with one of the bibis, or grandmothers, who call these places home. The answers to these questions find the grandmothers speaking about the meaning of home, the gender roles in their communities, and the importance of passing on food traditions. Each interview is as beautiful and varied as the recipes that follow: kadaka akondro (green plantains and braised beef) from the home of Ma Baomaka in Ambohidratrimo, Madagascar; digaag qumbe, a Somalian chicken stew rich with yogurt and coconut milk, served with sweet banana; kaimati, crisp coconut dumplings in an ambrosial cardamom syrup, this batch cooked in Ma Shara’s kitchen in Zanzibar, but popular all along the Swahili coast. A practical advantage of collecting recipes from home cooks is that these recipes are all approachable, most calling for fewer than 10 ingredients.

In many ways, In Bibi’s Kitchen breaks ground. It pays tribute to a part of the world that has been criminally overlooked by American publishers, sharing the stories of these African countries from the perspectives of home cooks who actually live there. The book is full of intimate portraits of the grandmothers in their kitchens, captured by Kenyan photographer Khadija M. Farah, who joined these women in their homes. The result of this collaborative and ambitious effort is a collection of heartwarming photos, tidbits of history, and, of course, plenty of mouthwatering meals. — ES

This Will Make it Taste Good: A New Path to Simple Cooking

Vivian Howard Voracious, October 20

Reading through Vivian Howard’s This Will Make It Taste Good is like reading a cookbook by your real or imagined North Carolinian best friend. The design itself is cheerful, full of 1970s serif fonts and colorful badges that are reminiscent of a children’s workbook. Dishes are photographed from above, in the same style as Alison Roman’s Dining In and Nothing Fancy, often showing Howard’s hands as they work away chopping herbs or spooning chowder. The A Chef’s Life host’s goal is simple: to teach home cooks that easy meals can be exciting rather than bland.

Howard’s intended audience is the time-crunched kitchen novice, though a more experienced cook will surely find some useful tips, as well. Each section is based around a recipe that can be prepped in advance and then used throughout the week in a multitude of dishes: Among the most promising are the “Little Green Dress,” a dressing with flexible ingredients that can gussy up anything from mussels to crackers to soft-boiled eggs; the “R-Rated Onions,” which you can keep in an ice cube tray in the freezer to use at your convenience; and the “Citrus Shrine,” i.e., preserved citrus that promises to elevate dishes like shrimp cocktail and rice pilaf — you can even use it in margaritas! In any time, This Will Make It Taste Good would be a great help to those of us who prefer recipes that look and taste more complex than they are to prepare. That it happens to arrive at a moment when we’re likely all sick of the contents of our fridges and our own culinary limitations is just a bonus. — Madeleine Davies

The Rise: Black Cooks and the Soul of American Food

Marcus Samuelsson with Osayi Endolyn Voracious, October 27

“Black food is not just one thing,” chef Marcus Samuelsson writes in the introduction to The Rise. “It’s not a rigidly defined geography or a static set of tastes. It is an energy. A force. An engine.” The cookbook that follows is an invigorating, joyous, and deeply nuanced illustration of the complexity of Black foodways, one that weaves together conversations about history, artistry, authorship, race, class, and culture with 150 recipes that incorporate ingredients and techniques from around the globe.

Each of the book’s recipes was created in honor of “someone who is illuminating the space we share,” as Samuelsson writes: chefs, artists, activists, authors, and historians, all of whom are profiled by the book’s coauthor, Eater contributor Osayi Endolyn. The recipes are organized to demonstrate how culinary rituals and traditions evolve according to time, place, and cook. In the first chapter, “Next,” for example, you’ll find food that speaks of forward-thinking innovation, such as baked sweet potatoes with garlic-fermented shrimp butter, created in honor of David Zilber, the former director of fermentation at Noma. (That butter, pureed with avocado, sweet soy sauce, and fresh thyme, is not only easy to make, but so good that you can be forgiven for eating it straight from the food processor.) “Migration,” the third chapter, speaks of the American South, with recipes like spiced lemon chess pie, broken rice peanut seafood stew, and Papa Ed’s shrimp and grits, named for Ed Brumfield, the executive chef at Samuelsson’s Harlem restaurant the Red Rooster.

The Rise doesn’t claim to be an encyclopedic compendium of Black cooking; instead, it’s a celebration, one that honors the past while looking ahead, challenging assumptions even as it feeds you well. — Rebecca Flint Marx

The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes

Nik Sharma Chronicle Books, October 27

Nik Sharma begins his second cookbook by explaining that we rely on a variety of senses and feelings when we eat: sight, sound, mouthfeel or texture, aroma, taste, and even our emotions and memories. These components make up what he refers to as the “Flavor Equation,” and this concept and the role it plays in everyday cooking is the guiding principle of his book of the same name.

Following a thorough and captivating science lesson on the equation, Sharma lays out seven chapters dedicated to basic tastes and flavor boosters — brightness, bitterness, saltiness, sweetness, savoriness, fieriness, and richness — each with its own set of recipes: pomegranate and poppy seed wings exemplify brightness, roasted figs with coffee miso tahini or hazelnut flan highlight bitterness, “pizza” toast for saltiness, masala cheddar cornbread in the sweetness section, and more. Through these achievable recipes, many of which rely mostly on pantry essentials, Sharma helps readers better understand how flavor works and how to use that to their advantage to become more confident home cooks. Whatever your skill level in the kitchen, with its more than 100 recipes, illustrated diagrams, and Sharma’s own evocative photography, The Flavor Equation is an engrossing guide to elevating simple dishes into holistic experiences. — EE

Time to Eat: Delicious Meals for Busy Lives

Nadiya Hussain Clarkson Potter, November 10 (originally published June 27, 2019)

Nadiya Hussain is just like you and me. That’s the guiding principle behind her public persona, her BBC Two cooking show Time to Eat (now on Netflix), and her cookbook Time to Eat: Delicious Meals for Busy Lives. “I know what it’s like to have just one head and one pair of hands,” the Great British Bake Off winner writes in the introduction of Time to Eat, a new stateside version of her U.K. cookbook of the same title. Her book, she promises, will help you become a smarter home cook in between chores and kids, thanks to heavy use of the freezer and other time savers.

On the page, that looks like tips for prepping and freezing, recipes that leave you with enough leftovers to make a second dish, and ideas for remixes and variations. There are more than 100 recipes, divided into breakfast, lunch, dinner, dessert, and basics. Many of these dishes may be unfamiliar to American audiences — hello, kedgeree and fish pie burgers! — but the instructions are as approachable as Hussain’s on-camera demonstrations. With enough variety to keep it interesting, balanced with dishes easy enough to work into your weekly rotation of meals, e.g., eggs rolled onto tortillas, Time to Eat offers something for any home cook looking for new ideas and time-tested, time-saving methods. — Jenny G. Zhang

Fäviken: 4015 Days, Beginning to End

Magnus Nilsson Phaidon, November 11

Last December, after more than a decade of acclaim, accolades, and meals rooted in seasonality and locally produced ingredients, Magnus Nilsson closed his restaurant Fäviken in Jämtland, Sweden. In the lead-up to the closing, he told the LA Times that he wanted to focus on the restaurant, not elegies or explanations. Now, the explanation has arrived in the form of Fäviken: 4015 Days, Beginning to End, Nilsson’s latest monograph with publisher Phaidon.

Although the book covers the lifespan of Fäviken, including lookbacks at the first title Nilsson published about the restaurant, it is not an elegy. There are no laments here, but rather a thorough catalogue of all the dishes that Fäviken served, ruminations about craft and haute cuisine and sustainability, and a long-awaited account of “Why Fäviken had to close, really.” The book contains recipes for many of the restaurant’s dishes — ranging from the simple berry ice to the more demanding “Scallop I skalet ur elden cooked over burning juniper branches,” with extensive headnotes — but its purpose is not as a cookbook. It is a tome (beautifully put together, as is typical for Phaidon) that is made for fans of Fäviken’s, of Nilsson’s, and more importantly, of the way of life he espouses, one that is passionate but measured.

That is best expressed in one of the book’s final essays, one dated May 12, 2020, in which Nilsson articulates gratitude that he was able to close his restaurant on his own terms, for Fäviken would not have survived the pandemic. “If one day some years from now I wake up in the morning and feel the same burning desire to run a restaurant that I felt for many years at Fäviken, I won’t think twice about it,” Nilsson writes. “But if that doesn’t happen, that’s okay too. There are many other things to do in life.” — JGZ

A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home

Melissa Weller with Carolynn Carreño Knopf, November 17

There are people who treat baking like a hobby and there are people who treat baking as a raison d’etre, a life’s purpose. Melissa Weller’s A Good Bake is for the latter, which shouldn’t surprise anyone considering Weller’s resume, which includes creating pastry for some of New York City’s most revered restaurants, such as Per Se, Roberta’s, and her acclaimed SoHo bagel shop, Sadelle’s. Before she became an expert baker, Weller was a chemical engineer, and as such, she tackles recipes with a scientific approach, getting the fermentation, proofing, and pH balance of her dough down to, well, a science.

If you’re a quarantine baker who’s mastered sourdough and is ready for the next challenge, consider Weller’s takes on NYC classics like chocolate babka, spelt scones with raspberry jam, and even traditional hot dog buns. A Good Bake will thrill bakers who rejoice in doing things the difficult way (but note that there are beautiful and detailed photos of her process to help guide ambitious bakers through the recipe). Of course, this means that failing will hurt all the more, considering the hours (or days, even!) of work that you’ve put into your bake, but success? It will taste all the sweeter... or more savory. It depends on your tastes, and Weller expertly caters to both. — MD

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[computercourses2023]

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Holiday and Seasonal Sprinkles: Celebrate every occasion with Kemry's holiday and seasonal-themed sprinkles, perfect for festive baking, including Christmas, Halloween, Valentine's Day, and more.

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Custom Sprinkle Blends: Tailored to meet the specific needs of bakeries and restaurants, Kemry offers customised sprinkle blends to match your unique branding and creations.

Gluten-Free and Vegan Sprinkles: Catering to various dietary preferences, Kemry's gluten-free and vegan sprinkles ensure that everyone can enjoy a little extra sweetness.

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[thedisneychef]

Copycat Salted Oatmeal Cornflake Cookie – Sprinkles

Introducing the Copycat Salted Oatmeal Cornflake Cookie, a delicious and easy-to-make treat that is perfect for any occasion. This cookie is a twist on the classic oatmeal cookie, with the addition of crunchy cornflakes and a sprinkle of sea salt for a sweet and savory flavor combination. Our findings show that this recipe is a popular favorite among cookie-lovers, and for good reason. The cookies are soft and chewy on the inside, with a crispy and crunchy texture on the outside thanks to the addition of cornflakes. The sea salt adds a subtle savory note that balances out the sweetness of the cookie, resulting in a flavor that is both comforting and satisfying. Not only are these cookies delicious, but they are also very easy to make. With a simple recipe that requires only a handful of ingredients, this cookie is perfect for beginner bakers or for anyone looking for a quick and easy dessert option. Whether you're looking for a sweet snack to enjoy on a cozy night in or a delicious treat to share with friends and family, the Copycat Salted Oatmeal Cornflake Cookie is a great option that is sure to please. More Delicious Recipes You Will Love: - Make Your Own Copycat Recipe of The Grey Stuff - Croissant Berry Pudding – Sunshine Seasons - Disneyland Sweet Cornbread Recipe – Disneyland Anybody who’s visited the new disney springs knows that a new obsession has taken over the disney community…  that, of course, is sprinkles. Naturally, this cupcake cafe creates some pretty incredible baked goods, and people are waiting in lines of an hour or more just to get a taste of some of the most incredible treats on Disney property! And apparently, they’re totally worth the wait. Let’s be honest, who wouldn’t wait that long for amazing bakery treats? Alas, I’m too far away to join in the fun… And it’s killing me because it all looks so good!  So what does one do when they have a craving for the latest Disney food craze but they’re not able to experience it firsthand? MAKE A COPYCAT RECIPE AT HOME, NATURALLY! Now, I know it’s the cupcakes at Sprinkles that get a ton of buzz, but I’m obsessed with cookies right now. OBSESSED. So I had to take to the kitchen to create an at-home version of Sprinkle’s famous Salted Oatmeal Cornflake Cookies. LET ME JUST TELL YOU GUYS, THESE COOKIES ARE THE BOMB. I could not keep my husband or the kids out of these. They’re sweet, salty, and crazy crunchy… Everything that makes a perfect cookie. And the thing that’s magic about them is the longer they sit, the better, crunchier, and more irresistible these cookies become! IF THEY LAST THAT LONG, THAT IS. Conclusion Based on our research, it can be concluded that the Copycat Salted Oatmeal Cornflake Cookie is a delicious and popular recipe that offers a unique twist on the classic oatmeal cookie. The addition of cornflakes and sea salt create a sweet and savory flavor combination that is both comforting and satisfying. The cookies themselves are soft and chewy on the inside with a crispy and crunchy texture on the outside, making for a delightful eating experience. The recipe is also very easy to follow, with simple ingredients and instructions that make it accessible for bakers of any skill level. Overall, the Copycat Salted Oatmeal Cornflake Cookie is a great choice for anyone looking for a tasty and easy-to-make dessert option. Whether you're a seasoned baker or a beginner, this cookie is sure to impress with its unique flavor and texture profile. It's perfect for serving at parties or gatherings, or for indulging in as a comforting treat on a cozy night in. In addition to the delicious food and recipes, Disney World is also known for its unique dining experiences, such as character dining and themed restaurants. Whether you want to have breakfast with Mickey Mouse, dine in a replica of a sci-fi drive-in theater at Hollywood Studios, or enjoy a meal with an ocean view at the Coral Reef Restaurant in Epcot, there's something for everyone. And with the help of Recipes Today and the How to Make category, you can even recreate some of these magical dining experiences in your own home. So why not start planning your next Disney-inspired meal or dining experience today? Read the full article

[halsteadproperty]

Small Business Spotlight Series: Best Bakeries in NYC

If there is one place no one can find the self-discipline to turn down, it’s a NYC bakery. With the bakery boom in full force in NYC, there are a number of mom and pop shops, unique to each neighborhood, that people gravitate towards. From the fresh aroma of buttery goodness to the oddly soothing site of constructed confections, our agents know where to bring their clients; and even indulge themselves. Below are bakeries from all over NYC ready to make your next dessert one-of-a-kind.

CHOCnyc Inwood  4996 Broadway, New York, NY 10034

At CHOCnyc, watch the pastries being made from scratch while enveloped in the aroma of chocolate and butter. “A few of the many options are Choc’s croissants, which put all others to shame, apple strudel as authentic as any café in Vienna, and their Jubilation Cake, sold by the slice and extremely similar to what we used to call blackout cake, a NYC classic,” agent RoseAnn Herman says. “Friends have designated me the official ‘bringer of dessert’ to any get-together now that they know what we know, that CHOCnyc is the gold standard of bakeries.”  

(Recommended by RoseAnn Herman of our Riverdale office)

The Chocolate Room Park Slope 269 Court St., Brooklyn, NY 11231

Agent Joanna Mayfield Marks believes The Chocolate Room, right near Barclays Center, is a great night time dessert bar. “Friendly, adorable atmosphere with antique display cabinets and the best banana split you have ever tried,” says Marks. With brûléed bananas and brandied cherries on top, I don’t think anyone would disagree with her.

(Recommended by Joanna Mayfield Marks of our North Slope office)

Levain Bakery Upper West Side  167 W 74th St., New York, NY 10023

“Home of the best darned chocolate chip cookie in the universe,” says agent Keith Marder. Levain Bakery keeps it simple, but delectable. The most classic, yet delicious cookie lives at Levain Bakery, and every cookie on the menu is freshly baked daily. Levain is also known for other amazing items such as a baguette with butter and jam.

(Recommended by Keith Marder of our West Side office)

By the Way Bakery Upper West Side  2442 Broadway, New York, NY 10024

Gluten-free people! The best gluten free bakery, according to agent Amelia Gewirtz, is By the Way Bakery. So, just how good is it? “When I was selling a large home in the Cornwall across the street we had multiple offers - some were from buyers who were emotional (tears in eyes) saying they had to live there not just because it was a beautiful home but because it was across the street from By the Way Bakery,” says Gewirtz. She thought it was a bit dramatic, but after trying the cranberry orange baked goods and macaroons, she understood their obsession. For those in Connecticut, there is even a Greenwich location!

(Recommended by Amelia Gewirtz of our West Side office)

Aux Merveilleux de Fred West Village  37 8th Ave, New York, NY 10014

Once voted #1 bakery in New York on Yelp and BuzzFeed, Agent Kleopatra Phili has a close connection to this elegant spot. “The bakers can be seen through the picture window with their white uniforms and white hats, gingerly placing their baked goods on the shelves that line the window,” Phili says. “The sight of the confections, the aroma of the baked goods, and the bespoke interiors with an oversized chandelier remind me of Beauty & the Beast!” Aux Merveilleux de Fred puts the style and elegance into baked goods, and are known for their brioche, waffles and merveilleux.

(Recommended by Kleopatra Phili of our West Side office)

Orwashers Upper East Side  308 East 78th St., New York, NY 10075

Orwashers is the definition of chic, providing a very European, neighborhood feel. “They have a glassed-off kitchen in the back so you can watch as they make their breads fresh,” says agent Matt Martin. “It’s unlike anything I have ever seen before.” Martin’s absolute favorite is the New York Breakfast, which takes a unique spin on the classic bagel and lox combo, making theirs with dill cream cheese and topping it off with lemon zest. Other favorites include filled donuts and apple turnover.

(Recommended by Matt Martin of our Village office)

Lee Lee’s Rugelach By a Brother Harlem  283 W 118th St, New York, NY 10026

If you are walking down the quiet, tree-lined Harlem street, your nose will go into autopilot and steer you here. Alvin “Lee Lee” Smalls, owner of Lee Lee’s, arranges a mechanical fan to peek outside the door of his bakery, blowing out sweet scents of freshly baked pastries to passerby. “Lee Lee’s has the best Rugelach in town, crowd favorite in his bakery. “I love the chocolate and walnut, but the apricot is a favorite for everyone,” says agent Leanne Stella.  

(Recommended by agents Sandy Wilson, Leanne Stella and Mika R. Jones of our Harlem office)

The Corner Café and Bakery Bronx  3718 Riverdale Ave‎, Bronx, NY 10463

This busy and bustling Kosher Dairy restaurant features many delectable mealtime choices such as crispy fresh salads and tasty omelets, but be sure to leave room for dessert! According to agent Vicki Green, “you’ll find some of the most wonderful cakes and cookies on the planet.” These delectable treats include creamy strawberry shortcakes, light and fluffy chocolate mousse cake, a creamy and gorgeous custard fruit tart and mandelbread “even better than grandma’s.”

(Recommended by Vicki Green of our Riverdale office)

Silk Cakes Forest Hills  98-14 Metropolitan Ave, Forest Hills, NY 11375

Silk Cakes is one of the most unique bakeries in Queens. Owner/chef Judy Lai was inspired to create a perfect refreshing blend of East Asian and traditional Western flavors in a menu that includes everything from cupcakes and rainbow cookies to milk buns, pandan chiffon cake and seasonal lotus blossom cake. “This summer, the bakery received media attention by switching out frosting and replacing it with ice cream on their cupcakes, resulting in delicious combinations like vanilla cake topped with coconut-pandan and chocolate cake with nana chocolate bits,” agent Denise De Maria says. Silk Cakes creates beautiful customized cakes for all occasions.

(Recommended by Denise De Maria of our Forest Hills office)

Sweet Generation East Village  130 1st Ave, New York, NY 10009

Indulge in confections while supporting the social purpose of Sweet Generation. “The staff are at-risk teens and young adults who, through the experience of working at the bakery and through specially designed career workshops, are given the opportunity to learn about customer service and entrepreneurship,” says agent Vivian Ducat. “The storefront has an old-time feel, with a large case at the front, filled with delicious goods.” Sweet Generation also won ‘Best Cupcake’ by the Village Voice, a special distinction in cupcake-saturated NYC.

(Recommended by Vivian Ducat of our Harlem office)

Feel free to reach out to our agents on what exactly to buy. Many of them have meetings in these cozy spots, due to their special atmospheres. When it comes to sweets, our agents don’t mess around!  

[tripkenus-blog]

Top 10 Restaurants in Las Vegas

We’re talking about Las Vegas, so even the culinary scene has to be extraordinary, unique and, above all, surprising. There is no shortage of choices in Las Vegas when it comes to cuisines and restaurants, so you will find from refined French cuisine to the always delicious budget-friendly burgers.

It’s true that this is the place where many famous chefs, such as Wolfgang Puck and Emeril Lagasse, have found the perfect spots to open their restaurants and pamper the taste buds of guests who have the desire and budget to book a table there, but you can also find numerous casual dining establishments. If we were to consider the tourism board message regarding the culinary scene of the city, then it seems that Las Vegas is “the biggest thing to happen to food since salt”.

The Strip abounds in a variety of restaurants, and it won’t always cost an arm and a leg to have dinner here. The menus are often rich in burgers, pizza, Chinese dishes and seafood, so feel free to surprise your palate.

If you want to make sure your culinary experience will be absolutely amazing and unforgettable, you can always select to book a table at one of the top 10 restaurants in Las Vegas. Satisfaction guaranteed! Here they are:

Cugino’s Italian Deli

For authentic Italian specialties on the Las Vegas Strip, we recommend a visit to the Cugino’s Italian Deli. Situated just across the street from the University of Nevada Las Vegas, this restaurant invites guests to taste from pizza and pastas, to handmade sandwiches and mouthwatering Italian desserts. The restaurant provides also take-out and delivery.

Off the Strip – Southern Highlands

This restaurant charms its guests with a casual and relaxed ambience, and a menu that abounds in Italian and American cuisine specialties, and also plenty of vegetarian dishes such as vegan chicken Caesar salad, spicy hummus and veggie burgers. Most of the guests who had try the restaurant’s cheesecake say that it is ridiculous delicious, so you have no other option than to taste it and see for yourself if the rumors are true.

Andiamo Italian Steakhouse

Let’s stay a few moments more in the world of Italian flavors and visit the Andiamo Italian Steakhouse, a classic and elegant restaurant famous for its sumptuous steaks. Housed by the D Las Vegas Hotel, this restaurant embraces the hotel’s classical luxurious vibe, and welcomes guests to savor from hearty steaks such as Strauss American lamb and veal of Milwaukee to fresh seafood and traditional pasta, in chic vintage setting.

Del Frisco’s

A sophisticated restaurant designed to enchant even the most pretentious guests, Del Frisco’s specializes in serving USDA prime beef and Australian cold water lobster trail. However, its menu includes also appetizers, seafood, and plenty of vegetables. Although the decor is elegant, the ambience is casual and even family-friendly, being accompanied by southern style hospitality. The restaurant boasts an impressive wine list and is proud to have been awarded the Wine Spectator’s Award of Excellence from 2000 to 2013.

Fat Tuesday

Fat Tuesday is a very popular and appreciated lounge in Las Vegas that serves the largest selection of frozen drinks in the world, and is known worldwide for the fabulous 190 Octane Daiquiri. Basically, Fat Tuesday manages to bring the festive Mardi Gras atmosphere straight from Bourbon Street, along with a bit of Southern hospitality. The combinations are simply extraordinary, and you can even taste free samples to find your favorite flavors. There are plenty of Fat Tuesday locations on the Strip, so it will be very easy to refill!

Fogo de Chao

An authentic Southern Brazilian steakhouse, Fogo de Chao will surely surprise your taste buds and offer a memorable culinary experience in Las Vegas. This restaurant revolves around the gaucho way of preparing meat in Porto Alegre, Brazil, which means that the restaurant’s chefs are experts in grilling each of the 16 cuts of meat served here. The menu includes also Brazilian side dishes, a gourmet salad bar and an award-winning wine list.

Freed’s Bakery

Voted the best bakery in Las Vegas over 30 times now and having a tradition of more than 50 years, Freed’s Bakery is the place to visit whenever you’re craving for sweet homemade desserts or you’re choosing a wedding cake. A family-owned business, this bakery offers from traditional pastries and cookies to signature cupcakes and event cakes.

Vic & Anthony’s Steakhouse Las Vegas

Often voted one of the best 10 steakhouses in North America, Vic & Anthony’s is truly a place worthy of your time and appetite. Serving from classic beef dishes and chicken specialties to seafood and lobster, this restaurant is one of the most popular dining establishments in town. The menu abounds in unique appetizers such as the maple glazed quail or steak tartare, and has an eclectic wine selection. The setting follows the classically luxurious style, while the service is impeccable.

Grimaldi’s Pizzeria

This is a branch of the legendary coal-fired pizza baker from beneath the Brooklyn Bridge. The restaurant serves absolutely divine pizza in different locations in Las Vegas. With over 100 years of pizza-making tradition, Grimaldi’s is really an institution in the world of pizza, the perfect place to enjoy authentic Neapolitan pizza served with a “secret recipe” pizza sauce, homemade mozzarella and dough, and toppings such as spicy sausage, meatballs, ricotta cheese, and baby spinach and jalapenos. The menu includes also pasta and delicious desserts.

Hugo’s Cellar

The perfect setting for a romantic dinner, where ladies are greeted with a rose and welcomed to a gracious ambience, Hugo’s Cellar is a longtime favorite.  The menu is classic old-style Vegas, so guests will have a chance to order specialties made with black Angus beef, veal, lamb, duck, chicken and seafood. Salads are prepared table-side, as well as the famous flambeed desserts. Some of the most popular desserts in the menu are the cheesecake, Black Forest cake and chocolate-dipped fruits. In 2013, Hugo’s Cellar received the best gourmet room in Las Vegas distinction awarded by The Best of Las Vegas Review Journal.

Source for the featured image: Mandarin Oriental Las Vegas, one of the top 10 hotels in Las Vegas

[papersandkeyboards]

4/11-17: The Spring Break Series; Part 3: Repentance in Sin City (aka ‘Taubatan Nasuha di Kota Dosa’)

WEDNESDAY-THURSDAY, APR 13-14, 2016.

We were on a schedule. We had to arrive in Las Vegas, exactly in this hotel Treasure Island, before 7 because Eric and Karen had booked three tickets to the most famous and the largest theatrical production in the world: Cirque du Soleil.

Cirque du Soleil is a theatrical production based in Quebec, Canada. The word ‘Cirque du Soleil’ itself means ‘Circus of the Sun’ in French. It is, well, I guess you can say a circus—a contemporary circus—but boy, it is much MUCH more than just a circus.

It’s the mega-ultimate shit of all circuses.

I, for one, had heard about Cirque du Soleil somewhere in an episode of America’s Next Top Model, and now knowing that I will be watching it live thrilled me. For another, I have no hatred for circus—in fact, I think I do like circus, but can’t say a lot about it because I’ve only watched a live circus show once back in elementary.

This particular show I was watching was called ‘Mystère’, which in French means mystery. I guess Cirque du Soleil have this odd, short, unfathomable titles to most of its shows.

The show, as many circuses are, was incredibly strange. Except that this one from Cirque du Soleil was probably fifty times more strange than a regular circus. In an awesome, amazing, out-of-this-world way.

The plot and perhaps the real meaning behind the whole show itself was a mystery indeed, at least to me. Before the real stage show started, there was this man in an odd Willy Wonka-ish costume (from which we all assumed he was part of the show) just mingled and grabbed buckets of popcorn from places, talked to the audience and dumped them with a bucket full of popcorn, got pushed away by ‘security’ but came back eventually, and basically causing laughs before the stage performers took over (he did come around once in a while on the stage during the show, being an important character, I guess).

I’m not gonna spoil you the whole plot, but I can assure you with all my heart that the entire show was a mix-up of men and women in loud-colored spandex (and some in fancy dresses), different kinds of gravity-defying stunts, uniquely arranged music, and a giant baby.

Overall, the extremely strange sequence had taken breaths and pleased the eyes. Bravo.

Aside from me being an amateur circus critic for the first part of this entry, we enjoyed the performance, then enjoyed a buffet dinner, classic all-you-can-eat Las Vegas style. I shit you not, just about everything was there. Meat, vegetarian food, pasta, Japanese, soups, dessert—the buffet really lived up the name of ‘all-you-can-eat’ to more than just a budget reference.

We stayed for two nights in this Sin City, in a hotel downtown (which was not solely the center of attraction and tourists). Though the hotel was much simpler than those humongous fancy hotels along The Strip, I assume just about every hotel in Las Vegas has a casino in it. I got into my room and was surprised to found a pair of earplugs on the bedside table. Suddenly I was much more conscious of the noise outside: faint yet blaring sound of rock music and faint crowd cheering once in a while. Judging from the earplugs, the noise ain’t gonna come down anytime soon.

As what tourists do in the city of Las Vegas, the next morning we hit the blackjack table took a tour of the city—no, cross that—we took a tour of the Strip, specifically.

Las Vegas Strip, is a—well—strip, a long street of hotels and casinos and malls and all sorts of big extravagant places, most of which you should’ve seen somewhere on TV. The big hotel with the huge fountain in front of it? That’s Bellagio. The one that partly looks like an old-school Cinderella castle? That’s Excalibur. The one that looks like a big black pyramid and a Sphinx? That’s called Luxor (the Vegas version of Luxor, by the way). The one that looks like the Lady Liberty? I swear you better not believe that the real Lady Liberty is in Las Vegas.

(I wonder what might trigger this particular rule)

The Strip was absolutely crazy. Crazier even than Times Square, with all the crowd and commute and everything. The Strip was this huge area of pure extravagance and glitter sitting right smack in the middle of The Desert, the District of Nowhere, State of Nevada. Meanwhile, downtown Las Vegas was only a little bit less crazy. Las Vegas is the only city where small neon-signed chapels are spread all over the place like sprinkles, through which you can drag a stranger you meet in some hotel or casino and marry them right away.

You see, some people prefer to have their whole wedding ceremony planned for years to make everything perfect with the right place, right time, right flowers, right music, right loved ones, and of course, the right spouse; and there are people who get married in a chapel in Las Vegas that claimed Elvis Presley got married there. (feat. yer favorite liqueur)

Anyway, we hopped in one of these hop-on-hop-off double-decker tour buses that takes you around the city, not just the Strip. We had a good overview of the Strip, seeing those big malls, a humongous ferris wheel, a mini Venice, and a large statue of an M&M, among others.

After the tour, we were dropped off by the hotel and casino Circus Circus, so we walked some distance to one of the malls to get lunch.

(ps: walking almost a mile on a hot dry desert weather wasn’t so fun. but then again, Karen and Eric were so used to walking long distance I seemed like a grandma)

Then we headed to a place called The Grand Canal Shoppes, which is just another big luxurious mall in the Strip, no biggie. I remembered of this banner I saw on this very mall that resembled Venice with all its fake blue water and huge fake Roman statues, and a story from my friend, Lili, whom I met in the New York Trip.

I was telling her how excited I was to go to Georgetown Cupcake store firsthand, and there was also this bakery I saw somewhere from the bus in New York, called Carlo’s Bakery, which, if you haven’t known, also has its own reality TV show.

So she told me she went to Las Vegas for her spring break and saw this same Carlo’s Bakery somewhere there. And so, when I told her I was gonna go to LV for my spring break, she told me to go there.

And damn right I did. I dragged Karen and Eric through the mall and put us in line with many people who are also there for the same purpose, while watching a baker making sugar fondant through the bakery window.

The delicacies they offer are of course different from that of Georgetown Cupcake. I ended up buying only one pastry, hahaha. It was great.

We originally walked to the Grand Canal Shoppes with intention to go to another place, though, that went by the name of Madame Tussauds.

Let me just say that I haven’t been to such an interactive wax museum... or maybe wax museum in general.

(gpp bermimpi itu boleh y)

We continued walking forward, specifically to New York-New York. I suppose it still was a hotel and casino, essentially, but it was packed with restaurants, stores, and games around the first floor, outdoor and indoor.

(now that I think about it, if you imagine the indoor Paris area of Museum Angkut Batu, Malang, then you pretty much get the idea of what I was seeing here) (either that, or this really cool family entertainment center called KidZania that lets  kids play grown-up jobs and basically living like adults)

I spiritually dragged my host parents here because I saw a structure of roller coaster snaking around the fake statue of Lady Liberty, and I did tell them at some point that I missed riding roller coaster. Eric was on board right away, but Karen hadn’t experienced a roller coaster ride before, but she decided to join in anyway.

Needless to say, it was the first and last roller coaster ride Karen had ever taken. At least her aftermath reaction said so. As for me, I enjoyed it. Hehe. Hehehe. Maaf buk. Maap.

It was getting late, and my legs were about to be more muscular than my whole muscleless body, so we took a bus back to the hotel.

Just next to our hotel was another big attraction of Las Vegas, the second biggest street in the city: Fremont Street. Fremont St. was no less than another crazy part of the city in which multiple famous casinos and numbers of gift shops lined up under a high canopy along the street itself. It was almost like an enclosed place by itself—with the canopy effect—and high up to the ceiling was a series of ziplines.

In the day, the street looked almost like a regular premium outlet. But at night, the buildings had come as alive as the humans, as diverse as the costumes worn every night, and as bright as everyone’s spirit. The ceiling lit up its millions of LEDs, making its own attraction above the activities on the ground, and the people flying down the ziplines, making the street itself a whole different set of Las Vegas night life.

Aside from the blaring sound of bass and people singing from one end of the street, and bunches of highly creative street attraction, and some almost-naked people here and there, I went there to find what I desired the most, my passion and ambition for this whole spring break trip: cheap souvenirs.

It’s arguable that the standards of ‘cheap souvenirs’ stand differently here than in Indonesia, but I still managed to buy some cheap keychains that fit above the ‘tacky’ line but under the ‘fancy’ line with a pretty reasonable price. In a way, Fremont Street resembled the legendary street of Malioboro in the city of Yogyakarta, but with a lot more bling and a lot less horse carts.

Around the same area of the Fremont Street was another section of entertainment district called Fremont East, which was a regular street lined up with big neon signs of different shapes. It also had a whole yard of neon signs, and a big neon sculpture of a grasshopper that occasionally breathed fire.

And, oh, I guess I forgot to tell you that before we hit the street, we had dinner in this pizza place across the street from the hotel, and the place has TV screens that plays old music videos, kind of like Hard Rock Cafe, and at one point the whole cafe got Rickrolled.

.

-continues

.

[a/n]

Having the fact that I own this blog to myself, without any association to any institutions that might affect my writing one way or another, I can’t help but pitch in a few personal comments on the Sin City, as the city has left quite a distinct impression to me. However, if you wish not to meddle into my rant through the following paragraphs, feel free not to scroll down and read.

Look, I’ve been growing up in a small town. My small town is quite bland, as I’m used to it, nothing new happening and to explore each day, unlike Seattle. Needless to say, I don’t have an experience on doing things that are out of this world, but I can vouch for the fact that Las Vegas is definitely the craziest place I’ve been in.

“I thought you like big cities!” Karen or Eric might say (and they did).

Sure, I like big cities, with tall towers and busy crowd crossing the street every now and then, I like the neatness of it and various things people might sell or do to support a living or simply have fun, but sorry for all who might want to say otherwise, but I don’t like the Las Vegas way of big city.

I woke up in the morning and went down to the lobby with Eric, trying to find a place to have breakfast, which means I had to automatically go through the hotel casino which devoured pretty much the entire lobby. I surely am the type of person who would love to wake up in the morning and enjoy my free morning leisurely with a cup of milk tea or something, but instead, the view I got was the bright flickering lights and various dings and dongs from dozens of slot machines. Some had people in front of them, fixing their eyes on the numbers displayed in bright colors and tempting value. People who were there, I assume, either woke up early to dig up the slot machines or had been there all night, doing the exact same thing. And I think that’s kind of depressing.

Even in the airports. Casinos and slot machines in Las Vegas are like the equivalent of Indonesian street food vendors: where there are empty space, they will be there. McCarran International Airport LV might be quiet in the middle of the night, where there are almost no people and all the stores are closed, but the occasional ding and the everlasting bright flickering neons and rolling number display will always be there. If you scout the whole airport, I doubt you will find less than one person sitting in front of one of the machines, any day, any time.

Las Vegas was, well, loud. New York might be as loud and bright, but NYC had a different vibe to it. Las Vegas was just not the place that I would want to spend my free time in. I don’t gamble, I don’t drink, I don’t strip, I don’t have the ability to flex my body in such a way that would make me hired for Cirque du Soleil. Las Vegas was hot and deserted, not much great view besides the distinct buildings. But even those are too much it seemed overwhelming.

But then again, it’s nice to have variations of big cities in this country, isn’t it? You have New York where people go to with hopeful hearts, which is a giant melting pot like no other cities can compare to. You have San Fransicso where most people are oriented to have fun with friends or family in a nice, joyous but also calming way. You have Seattle where most people eat organic food (haha), where people can hustle and bustle in the main mall shopping area and, at the same time, having family-ish kind of fun down below in the waterfront or up north in the calming and unique neighborhoods with their dozens of funny statues and farmers’ markets. Or probably Orlando, where you can have as much fun as an adult as you are a little kid. And of course, when your interests don’t coincide with what those cities offer you, you can always go to Las Vegas. Patung Liberty dan Menara Eiffel KW super.

What I’m trying to say is, each person have a different idea of having fun and spending their free time, and this country has offered a wide range of options to do so.

But seriously, guys, Seattle is like the best city you can have. My bias stands strong on this one.

[frescoesboxes]

Chocolate box Packaging designs

FRESCOES PACKAGING

KOLKATA

If you are in the business of sweets, cakes, chocolates, brownies or dryfruits and looking for an affordable yet attractive box packaging solution for your Food items or gifts, FRESCOES, Kolkata (Designer/ Manufacturer) is THE SOURCE FOR Ready-to-deliver CREATIVE PACKAGING.

Navayug Creations/ FRESCOES specialises in designing and production of gourmet gift boxes to suit any corporate or personal gift giving occasion. Choose from chocolate only boxes, decorative dry-fruit/ sweets trays, or try our hamper style options which will delight even the most discerning of connoisseurs. Beautifully styled with embossing and printing on paper, cardboard or wood, these gift boxes are a pleasure to give or receive.

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