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1 Burnside Cooking and Food- Desserts

Elizabeth Falkner's Demolition Desserts: Recipes from Citizen Cake

by

Elizabeth Falkner's Demolition Desserts: Recipes from Citizen Cake Cover

ISBN13: 9781580087810
ISBN10: 1580087817
Condition: Standard
Dustjacket: Standard
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Synopses & Reviews

Publisher Comments:

Over the past ten years, Elizabeth Falkner has transformed her bakery from a tiny space in San Francisco's Mission district to the country's ultimate dessert destination.

 

In Demolition Desserts, Elizabeth presents her favorite creations, from the cookies, brownies, and cupcakes beloved by Citizen Cake regulars to the plated desserts that have made her one of the most dynamic culinary talents of her generation.

 

Elizabeth begins with a chapter devoted to chocolate chip cookies, building from a straight-up version to the more-is-more Chocolate Chip Mania. Provocatively titled compositions like A Chocolate Tart Named Desire, S'More A Palooza, and Gingerbread Bauhaus capture Elizabeth at the top of her art, breaking down classic desserts and reconstructing them flavor by flavor. Elizabeth has adapted even her most elaborate desserts for the home kitchen, and each dessert is equipped with a detailed make-ahead timeline and a minimalist version for those pressed for time.

 

Stunning color photographs illustrate every main recipe in the book, and manga-style animation--starring Elizabeth's pastry-obsessed alter ego, Caremi--empower home cooks to go forth boldly and bake.

Review:

"San Francisco chef Falkner, a former art school student, thinks of dessert as an art form. For those who don't want to wait over an hour at her famed Hayes Valley restaurant/bakery Citizen Cake for her unique 'dessert landscapes' and stunning parfaits, Falkner has penned home-kitchen versions of her edible masterpieces. Before diving into balsamic-apple reduction, eggless lemon curd and Concord grape tapioca, Falkner primes readers on ingredients and equipment. Though most recipes include 'minimalist versions,' this book is most geared toward seasoned bakers who won't quail at suggested time lines starting a month in advance or five-page instructions for Tiramisushi — cocoa roulade sponge cake with marsala mascarpone filling and mocha-rum dipping sauce, to be consumed via biscotti chopsticks. Amateurs may prefer to spend time at the back of the book with the somewhat more manageable recipes for cupcakes and drinks. Color photographs and anime-style drawings help capture the magic of Falkner's desserts, extravagant and emblematic of her commitment to 'balance and restraint.'" Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

Over the past ten years, Elizabeth Falkner has transformed her bakery from a tiny space in San Francisco's Mission district to the country's ultimate dessert destination.

 

In Demolition Desserts, Elizabeth presents her favorite creations, from the cookies, brownies, and cupcakes beloved by Citizen Cake regulars to the plated desserts that have made her one of the most dynamic culinary talents of her generation.

 

Elizabeth begins with a chapter devoted to chocolate chip cookies, building from a straight-up version to the more-is-more Chocolate Chip Mania. Provocatively titled compositions like A Chocolate Tart Named Desire, S'More A Palooza, and Gingerbread Bauhaus capture Elizabeth at the top of her art, breaking down classic desserts and reconstructing them flavor by flavor. Elizabeth has adapted even her most elaborate desserts for the home kitchen, and each dessert is equipped with a detailed make-ahead timeline and a minimalist version for those pressed for time.

 

Stunning color photographs illustrate every main recipe in the book, and manga-style animation--starring Elizabeth's pastry-obsessed alter ego, Caremi--empower home cooks to go forth boldly and bake.

Synopsis:

In this debut collection of 65 signature dessert recipes, star pastry chef Falkner, owner of Citizen Cake, Citizen Cupcake, and Orson in San Francisco, breaks down classic desserts and reconstructs them flavor by flavor, with stunning results. Full color.

Video

About the Author

Elizabeth Falkner is the chef/owner of Citizen Cake, Citizen Cupcake, and Orson in San Francisco. She was Bon Appétit's pastry chef of the year in 2006 and was a nominee for James Beard pastry chef of the year in 2005. She has been profiled in every major American food magazine and has appeared numerous times on the Food Network, first as a featured destination on Rachel Ray's $40 a Day and more recently on Iron Chef.

Table of Contents

CONTENTS

 

Acknowledgments | ix

Introduction | 1

Ingredients, Power Tools, and Other Equipment | 8

 

1 | A Study in Chocolate Chip Cookies

 

Chocolate Chip Cookies Straight Up or with Nuts | 23

 

Chocolate2 Chip Espresso Cookies | 24

 

Chocolate Chip Cookies Version XS | 27

 

Crisp Chocolate Chip Florentine Cookies | 32

 

Chocolate Chip Mania | 35

blondies, brown sugar-chocolate chunk ice cream, chocolate2 chip espresso cookies, chipped cream, dark and white chocolate sauces

 

2 | The Chocolate Crawl

 

Tiramisushi | 43

cocoa roulade sponge cake, marsala mascarpone filling, mocha-rum dipping sauce, fruit ribbons, biscotti chopsticks

 

The Real McCoy Ice Cream Sandwich | 49

minty gelato, fudgy sandwich biscuits, dark chocolate sauce, basil-mint oil

 

CocoShok | 53

coconut panna cotta, dark chocolate sauce, walnut-caramel coconut candy, venezuelan-spiced rum-and-lime granita

 

A Chocolate Tart Named Desire | 57

warm chocolate-caramel tart, mint julep ice cream, dark chocolate sauce, pecan praline

 

S'More A Palooza | 61

malted hot chocolate, chocolate-peanut butter cream, toasted marshmallows, crushed graham crackers, peanut rice curry

 

Black on Black | 64

chocolate chibouste, wine-soaked cherries, altoids liquorice ice cream

 

3 | Fruitscapes

 

Lemon Meringue Pie = Lemon Drop | 71

eggless lemon curd, vanilla shortbread cookies, brandy caramel sauce, french meringue, basil-mint oil

 

Warm Chocolate Cake Crottin and Salad of Gianduja and Citrus | 74

warm chocolate crottin cakes, citrus, chocolate-hazelnut cream, espresso vinaigrette

 

Untitled II: Chocolate with Raspberry and Fennel Tones | 79

warm chocolate crottin cakes, shaved fennel, sweet raspberry vinaigrette, vanilla gelato

 

Upside-Down Pineapple Parfait | 80

pineapple braised with brown sugar and star anise, vanilla mochi cake, coconut cream, vanilla gelato

 

Karrot Keiki | 85

carrot caketons, cream cheese-currant-walnut balls, pear sesame salad, sesame vinaigrette

 

Lovelova (Persian Strawberry and Saffron Pavlova) | 89

saffron meringues, cardamom cream, rose-water berries, rose petals, pistachios

 

Suddenly Last Summer | 92

peaches sautéed in wine and honey, walnut-thyme streusel, sweet cream reduction, olive oil filo crisps

 

Citizen Shortcake | 97

shortcake biscuits, berries, black pepper-tarragon syrup, whipped crème fraîche

 

Apple Galettes | 99

thinly sliced apples on blitz puff pastry with almond paste and apricot glaze

 

Apple of My Eye | 105

tarte tatin apples, cheddar crumbles, cinnamon ice cream, balsamic-apple reduction

 

A Veil of Vanilla | 108

tarte tatin apples, point reyes blue cheese crumbles, pecan caramel sauce, honey semifreddo, pomegranate

 

4 | Construction zone

 

Waking Up in a City That Never Sleeps | 115

cheesecake custard, sour cream sorbet, graham cracker powder, blueberry paper

 

Gingerbread Bauhaus | 117

chipotle gingerbread, pear sorbet, pomegranate gel, royal icing shards

 

Concord Express | 121

concord grape tapioca, buttermilk panna cotta, peanut butter ice cream, caramel corn

 

PB&J | 125

peanut butter ice cream, concord grape sorbet

 

Cherries of the Corn | 127

creamy grits, wine-soaked cherries, sweet corn ice cream, popcorn, fleur de sel  

 

Spanish Quincition | 129

manchego churros, membrillo, paprika almonds, sherry gastrique

 

Bananas Foster Cane Split | 133

pineapple sashimi, strawberry sorbet, strawberry brunoise, bananas foster with rum, cacao nib streusel, vanilla gel, melted chocolate, cilantro-mint oil, brandied cherries

 

The M Word | 137

grilled figs, mastic ice cream, filo shards

 

Battleship Potemkin | 143

warm white chocolate cake with a dark chocolate center, odessa steps chocolate shortbread, chocolate ice cream, bloodshed raspberries

 

NorCal (An Homage to Laura Chenel) | 147 

chèvre rice pudding, dates, candied kumquats, pistachios, honey

 

6 | citizen cupcakes

Lemania Cupcakes | 173

buttermilk cupcakes, eggless lemon curd filling, vanilla meringue frosting, lemon zest

 

Rocky Road Cupcakes | 175

dark chocolate cupcakes, dark chocolate buttercream frosting, marshmallows, walnuts

 

Candy Bar Cupcakes | 179

brown sugar cupcakes, caramel filling, peanut butter frosting, salted peanuts

 

Sticky Toffee Cupcakes | 181

date cupcakes, toffee filling, coconut cream cheese frosting, flaked coconut

 

7 | sip this

 

Shagadelic | 187

 

Watermelon Margarita | 188

 

Violet Beauregard | 191

 

Love Letter | 192

 

Strong Hot Chocolate | 195

 

Hot Chocolate Affogato | 195

 

Indian Rose Milk | 196

 

8 | core recipes

 

FOUNDATIONS

 

Choux Paste (aka Pâte à Choux) | 200

 

Tart Dough | 200

 

Puff Pastry | 201

 

Shortcake Biscuit Dough | 201

 

Crème Anglaise | 202

 

Pastry Cream | 203

 

Eggless Lemon Curd | 204

 

Vanilla Gelato | 205

 

SUPPORTS

 

Dark Chocolate Ganache | 206

 

Dark Chocolate Sauce | 207

 

White Chocolate Sauce | 208

 

Fruit Sauce | 208

 

Wine-Soaked Cherries | 209

 

Basic Caramel Sauce | 210

 

Marshmallows 1.0 | 212

 

Graham Crackers | 214

 

ACCENTS

 

Simple Syrup | 215

 

Infused Simple Syrup | 215

 

Royal Icing | 216

 

Seven-Minute Icing and Filling | 216

 

Buttercream Frosting | 217

 

Clarified Butter | 217

 

Streusel | 218

 

Vanilla Gel | 219

 

Herb Oil | 220

 

Crème Fraîche | 221

 

 

Resources | 222

Index | 224

Conversion Charts | 230

 

What Our Readers Are Saying

Add a comment for a chance to win!
Average customer rating based on 2 comments:

Josh Hyrkas, May 23, 2008 (view all comments by Josh Hyrkas)
The illustrations were fun. The entire book (including the recipes and illustrations both) were very creative and layed out very well. The few recipes I've tried were wonderful! The main issue I have with this book though, is the beautiful ways the food is displayed in the pictures. Very creative but no home cook in their right mind would be able to recreate that look.
All in all, a very good book though and you must read her stories throughout the book!
Was this comment helpful? | Yes | No
sweet foodie, January 10, 2008 (view all comments by sweet foodie)
An inspiring, creative pastry book with a few concerns
I was skeptical of this book due to the feedback I have read of patrons at the author's eateries, especially Citizen Cake. Lots of reports of the cakes being dry and lacking good flavor combination. In addition, the slightly inflated ego she has shown sometimes on a couple of Food Network Challenges annoyed me.

However, I was won over by the utterly fun and creative the book looked and the simple fact that many cook and pastry books have recipes that do not always work, but inspire good creativity and change in your own baking, which I really like. So after I purchased the book I was immediately consumed with checking out each recipe because of the gorgeous photos, cartoon drawings and surprising flavor combinations. There is also a strong modern, minimalist look to how the desserts are presented in the photos, which is inspiring and beautiful, though sometimes a little too deconstructed, resulting in a bland,dis-passionate look -the rosebud recipe for example.

I found many of the recipes were great and produced good desserts. Some being the Lemania Cupcakes- a nice balance of tart citrus and sweet sugar and Real McCoy Ice Cream Sandwich - mint gelato with dark chocolate sauce, fudgy cookies and mint-basil oil. The basil giving a unique palate taste to mint and chocolate and the texture of the cookies is surprising and playful. The recipes can be a bit long and labor intensive, but that is to be expected. Working thru the recipes was fun and trying the unique combinations was even better.

My big problem is with the texture of many of the recipes. Some of the cakes were dry, and did not have a very fine crumb. Some of flavor combinations ended up competing with the other rather than going well together and enhancing one another. For instance, in the Lovelova recipe, the safrron was too savory an item to go with the cream, meringue, rose water and strawberries in the recipe, but the cardamon in the recipe did go well.

However, if you are looking for a very inspiring, creative, sometimes silly and pleasurable to read pastry book to I cannot recommend this enough. I would much rather read a book where ideas and limits are pushed and stretched with some results not working rather than stick to just plain jane recipes.
Was this comment helpful? | Yes | No
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Product Details

ISBN:
9781580087810
Author:
Falkner, Elizabeth
Publisher:
Ten Speed Press
Photographer:
Frankeny, Frankie
Illustrator:
Falkner, Ryan
Author:
Frankeny, Frankie
Author:
Falkner, Ryan
Subject:
General
Subject:
Desserts
Subject:
Courses & Dishes - Desserts
Subject:
Cooking and Food-Desserts
Copyright:
Publication Date:
20071031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
, Y
Pages:
240
Dimensions:
11 x 8.9 x .8 in 2.55 lb

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Elizabeth Falkner's Demolition Desserts: Recipes from Citizen Cake Used Hardcover
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Product details 240 pages Ten Speed Press - English 9781580087810 Reviews:
"Publishers Weekly Review" by , "San Francisco chef Falkner, a former art school student, thinks of dessert as an art form. For those who don't want to wait over an hour at her famed Hayes Valley restaurant/bakery Citizen Cake for her unique 'dessert landscapes' and stunning parfaits, Falkner has penned home-kitchen versions of her edible masterpieces. Before diving into balsamic-apple reduction, eggless lemon curd and Concord grape tapioca, Falkner primes readers on ingredients and equipment. Though most recipes include 'minimalist versions,' this book is most geared toward seasoned bakers who won't quail at suggested time lines starting a month in advance or five-page instructions for Tiramisushi — cocoa roulade sponge cake with marsala mascarpone filling and mocha-rum dipping sauce, to be consumed via biscotti chopsticks. Amateurs may prefer to spend time at the back of the book with the somewhat more manageable recipes for cupcakes and drinks. Color photographs and anime-style drawings help capture the magic of Falkner's desserts, extravagant and emblematic of her commitment to 'balance and restraint.'" Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , Over the past ten years, Elizabeth Falkner has transformed her bakery from a tiny space in San Francisco's Mission district to the country's ultimate dessert destination.

 

In Demolition Desserts, Elizabeth presents her favorite creations, from the cookies, brownies, and cupcakes beloved by Citizen Cake regulars to the plated desserts that have made her one of the most dynamic culinary talents of her generation.

 

Elizabeth begins with a chapter devoted to chocolate chip cookies, building from a straight-up version to the more-is-more Chocolate Chip Mania. Provocatively titled compositions like A Chocolate Tart Named Desire, S'More A Palooza, and Gingerbread Bauhaus capture Elizabeth at the top of her art, breaking down classic desserts and reconstructing them flavor by flavor. Elizabeth has adapted even her most elaborate desserts for the home kitchen, and each dessert is equipped with a detailed make-ahead timeline and a minimalist version for those pressed for time.

 

Stunning color photographs illustrate every main recipe in the book, and manga-style animation--starring Elizabeth's pastry-obsessed alter ego, Caremi--empower home cooks to go forth boldly and bake.

"Synopsis" by , In this debut collection of 65 signature dessert recipes, star pastry chef Falkner, owner of Citizen Cake, Citizen Cupcake, and Orson in San Francisco, breaks down classic desserts and reconstructs them flavor by flavor, with stunning results. Full color.
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