I love cookbooks!

I love cookbooks, all kinds.  For me though, the components of a great cookbook include more than just recipes.  I want to know about the life of the author, the origin of the recipes and of course, the book needs to include plenty of quality photos!  I’m very excited to present a post by my guest blogger and colleague, Jean Moats.  As one of our Johnson & Wales University  librarians,  Jean is a great asset to the education of our students and our chefs.  I love it when Jean says ” I just got in the newest book by…….., you’ve got to take a look!”  So, I asked her to share with us the latest additions to our JWU library.

Fine French Desserts by Hubert Delorme

 

 

 

 

 

 

 

 

 

 

 

Fine French Desserts by Hubert Delorme: This book could be considered a textbook for a cook wanting to learn how to make beautiful French desserts. The first part of the book goes over basic techniques and recipes for making the different parts of the desserts. The next section is a practical guide featuring all of the needed tools. The final section, written by French pastry chefs, includes the recipes to make these stunning creations.

 

Jenny McCoy’s Desserts

 

 

 

 

 

 

 

 

 

 

 

 

Jenny McCoy’s Desserts by Jenny McCoy: Most dessert books are divided up by different types of desserts such as pies, cakes, cookies and candy.  Jenny McCoy used a fresh approach with book in organizing the recipes by seasons. If you need a spring dessert for your next party, then turn to the spring section for a lovely Blueberry-Almond Cream Tart. The recipes are easy to follow with clear instructions. McCoy includes not only desserts but also seasonally themed drinks.

 

Mast Brothers Chocolate: A Family Cookbook

 

 

 

 

 

 

 

 

 

 

 

Mast Brothers Chocolate: A Family Cookbook by Rick Mast and Michael Mast: Winner of the IACP in the Single Subject Category.  Rick and Michael Mast started  craft chocolate factory in Brooklyn  in order to produce handcrafted chocolate.  They seek to make the chocolate using best ingredients from small producers. This book includes the story of their journey along with delicious recipes.

 

Southern Italian Desserts by Rosetta Costantino

 

 

 

 

 

 

 

 

 

 

 

 

Southern Italian Desserts by Rosetta Costantino: Desserts in Italy are more than just cannoli and gelato.  Rosetta Costantino brings us the desserts of Calabria, Campania, Basilicata, Puglia and Sicily, all regions in southern Italy.  Rich delicious desserts fill the pages of this book. Costantino explains the regional history, symbolism and lore behind these desserts.

The Art of French Pastry by Jacquy Pfeiffer with Martha Rose Shulman

 

 

 

 

 

 

 

 

 

 

 

 

The Art of French Pastry by Jacquy Pfeiffer with Martha Rose Shulman: Winner of the IACP in the Baking Category.  Jacquy Pfeiffer covers the fundamentals of pastry, beginning with his life working in his father’s bakery.  The book continues with recipes for classic French pastries.  Pfeiffer includes a sidebar in the many recipes where he gives more information about a particular ingredient that is used. It is an excellent book for anyone wanting to learn the fundamentals of French pastries.

NOTE:  All of these editions are available from your favorite online book retailer OR, better yet, take a closer look at these great books in the library!

 

Jean Moats, Librarian, M L.S. from University of North Carolina at Greensboro; B.A. in Home Economics and Business from Otterbein College, M. Div. in Pastoral Ministry from Duke Divinity School; Prior to the library degree, Jean worked as a pastry chef in several local catering companies while earning a degree in Culinary Arts and Hotel/Restaurant Management from Central Piedmont Community College. She worked at Queens University of Charlotte in Technical Services Department while earning her degree in library science from UNC at Greensboro. Jean joined the library staff of Johnson and Wales University in Charlotte in August 2004. She is a liaison for the College of Culinary Arts. Other responsibilities include cataloging materials, staffing the reference desk, and teaching information literacy sessions.

Thank you Jean, for your dedication and your reviews of these fantastic books!

 

 

A good egg!

                                         

What eggs say….by JWU student Rebecca Ramey

For bakers, these are the four major food groups: flour, sugar, fat and eggs.  The  previous baking science blog posts have already given fun facts about flour, sugar and fat, so now it’s time for eggs!

Egg shell color, does it really matter?  Marketing today tells us that brown eggs are healthier than white eggs, and therefore the consumer is charged more.  Is that really necessary?  No.  White or brown, the contents are the same, and the nutrition value is the same.  The color of the shell depends on the breed of the chicken.

Brown eggs vs. white eggs

Egg parts:  Shell, membranes, air cell, egg white (albumen), egg yolk, chalazae.

Fun facts:                                                                                                                                          1. The older the egg = the larger the air cell.  When hard-boiling eggs, it is much easier to remove the shell from an older egg than from a very fresh egg.                                                      2.  The less prominent the chalazae (the twisted egg white cord that holds the yolk in place), the older the egg.                                                                                                                             3.  Worldwide, around 1.2 trillion eggs are produced for eating every year. The average person on Earth consumes 173 eggs a year. (www.britisheggweek.co.uk)

Egg composition:                                                                                                                            76% water                                                                                                                                     12% protein                                                                                                                                  10% fat                                                                                                                                             2% sugar

Functions of eggs:  structure, aeration, emulsification, flavor, color, nutritional value.                     Structure:  adding more eggs to a product will give it a firmer texture.  Example:  fudge-style brownies have relatively low egg content.  Cake-style brownies have a higher portion of eggs in the recipe.

Aeration:  whipping egg yolks or whites within the MOP of a recipe will incorporate more air into your product.  Some products are leavened solely with the whipping of eggs (example: chiffon cakes).

Emulsification:  the lecithin in egg yolks allows fat molecules and water molecules to combine more readily.

Flavor:  eggs enrich the flavor of products, giving them a more complete flavor profile.

Color:  egg yolks give an eye-appealing rich color to baked goods.  Also, the additional protein in eggs aid in the browning of the crust of breads, rolls or cookies.

Nutritional value:  eggs are jam-packed with protein, minerals and nutrients for their relatively small size.

How do we use eggs?  fried eggs, omelets, quiche, custards, meringues, soufflés, cakes, breads, cookies, muffins…..they are everywhere!

Fried eggs:  note the difference in the size of the yolks.  These were all graded as “large.”

Over-whipped meringue:  feels like styrofoam.

Perfectly whipped soft-peak meringue.

Meringue topped tartlets

Egg custard

Check out these sites:                                                                                                                    The American Egg Board  www.aeb.org                                                                                         The Canadian Egg Council  www.eggs.ca

For a more in-depth look at eggs or just about any ingredient, explore the contents of this great book by Harold McGee.

On Food and Cooking, The Science and Lore of the Kitchen, by Harold McGee

“Love and eggs are best when fresh.”  Russian proverb

A pie story

As a pastry chef at one of our country’s best culinary schools, students often ask me….what’s your favorite dessert?  I have access to the highest quality ingredients, the best equipment and some of the most respected chefs in the industry. This blog will give you a look into my work, and maybe a little glimpse of my life.

Blueberry pie.  The answer to their question includes a story, as good food should.  First, we need to drive a thousand miles to Northern Ontario. Then, on a perfectly sunny day in early July, we take our 60 year old 17′ Alumacraft to the end of Lake McFarlane.  There, up on a rocky knoll, spared from the bears, lies the perfect blueberry patch.  Once everyone has filled their buckets, swatted horse flies and mosquitoes, and avoided sunburn, we cool off in the lake.  Back at the cottage (or “camp”, as Northern Canadians call it), while the boys clean the fresh fish, my daughter and I make the pie.  In a 1947 GE electric oven, baking can be a challenge!  Good pastry, made with Tenderflake lard (yes, lard!), encases our fresh-picked wild blueberries.  We eat our dinner on the picnic table in the yard: smallmouth bass, some quinoa, a salad and…..of course, wild blueberry pie!  Farm to table, at its best.

What’s the story behind your favorite dessert?

Just pie? Really? That’s your favorite dessert??? But….you are a pastry chef!