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The Boozy Baker: 75 Recipes for Spirited Sweetsby Lucy Baker
Stop drinking your dessert — start eating your drinks instead! Lucy Baker has compiled a mouth-watering, vision-blurring compilation of 75 recipes for spirited sweets. After tackling desserts like Donut Bread Pudding with Tennessee Whiskey Sauce, you'll be hard-pressed to continue baking without booze.
Synopses & Reviews
The Boozy Baker: 75 Recipes for Spirited Sweets is a collection of cakes, pies, tarts, cookies and more, all of which contain a healthy dose of alcohol. Home bakers will recognize classic treats such as profiteroles, peach cobbler, and spiced Bundt cake, and be delighted by the ways they are reinvented with chocolate stout, almond liqueur, and even Jagermeister. Sidebars with instructions for preparing funky cocktails add a punchy compliment to many of the recipes. In addition, brief notes provide cultural information about the alcohol used (what is Arak, anyway?), ideas for quick substitutions (no Sauternes? Riesling will do), and cooking tips (what can be made ahead and what absolutely must be devoured straight from the pan).
Whether you are a pastry perfectionist or a one-bowl beginner, a bonafide mixologist or just looking for a way to polish off a few dusty bottles, this cookbook is sure to become a favorite, its pages splattered with chocolate, sprinkled with sugar... and garnished with a twist.
About the Author
Lucy Baker is a food writer and recipe tester, and a contributing columnist for SeriousEats.com. Lucy has written articles for numerous publications, both online and in print, including Edible Brooklyn, Publishers Weekly, Popular Mechanics, and Time Out New York. She was the recipe tester for The Veselka Cookbook, and a co-writer for The Fat Witch Brownie Book. For three years, she worked as an assistant cookbook editor at HarperCollins Publishers, and she holds an MFA in creative writing. She lives in Brooklyn, NY.
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