Synopses & Reviews
The ultimate guide to gourmet cupcakes, featuring grown-up flavors (figs! whiskey! fried chicken!) and the delicious story of a family saved by a love of sweets
No food coloring. No fondant. No red velvet. Upscale bakery Robicelliand#8217;s has become a buzzed-about, in-demand purveyor of decidedly adult cupcakes. Nixing cutesy, pastel-colored dollops of fluff for real ingredients and rich French buttercreams, the husband and wife team have reinvented the cupcake craze for a more sophisticated palate, making each a small piece of the greatest cake ever made. Now their extraordinary recipes are available to the home cook.
Now their extraordinary recipes are available to the home cook, including:
- The Laurenzano (fresh fig cake topped with goat cheese buttercream, fig balsamic gastrique, and crisp prosciutto flakes)
- The Brooklyn Blackout Cake (chocolate cake with chocolate custard buttercream, dipped in homemade fudge and rolled in chocolate cake crumbs)
This book captures not only the Robicelliand#8217;s unique take on baking but also their edgy, unapologetically hilarious take on life, including how they survived severe economic setbacks to launch the countryand#8217;s hottest cupcake brandand#151; a venture begun with thirty dollars in borrowed quarters.
Offering both cupcake recipes and a recipe for life that calls for a stash of and#147;emergency cake,and#8221; Robicelliand#8217;s: A Love Story, with Cupcakes is a baking book like youand#8217;ve never seen before.
"Acclaimed purveyors of the 'Best Cupcakes in New York City' (according to the blog Serious Eats) and humorous bloggers Allison and Matt Robicelli (who also worked at LutÃ¨ce, a respected French restaurant in Manhattan) present a cookbook that reveals the secrets behind the obscenely delicious cupcakes at their eponymous Brooklyn bakery. The Robicellis are dyed-in-the-wool Brooklynites whose refashioned cupcakes go beyond 'glitter-enhanced pure-sugar bombs' and the 'pink and cutesy... girly aesthetic.' Their naughty-but-nice confections are miniature upscale cakes for one, with attitude and adult appeal. By way of themed 'Love Letters,' the Robicelli's pay homage to the iconic cupcake as more than a flash-in-the-pan trend and show how to fashion single servings of love through a witty narrative. Recipe notes, often R-rated, consist of tales of lovers' spats and family foibles; comic strips offer instruction; and in 'Matt Says' sidebars, bakers get tips and encouragement. Recipes commemorate people, events, and food products: an Elvis-inspired cupcake includes candied bacon and overripe bananas; a sophisticated combination of fig, goat cheese, prosciutto, and balsamic vinegar gastrique honors a favorite teacher; chocolate peanut butter pretzel cupcakes showcase a rich buttercream that demands continued tasting until 'your eyes roll into the back of your head.' Chicken 'n' waffles cupcakes are a savory nondessert option, and there are numerous booze-infused cupcakes as well. Photos are lick-the-page enticing and proof that home bakers are going to enjoy the best bleeping cupcakes their side of the Brooklyn Bridge." Publishers Weekly (Starred Review) Copyright PWxyz, LLC. All rights reserved.
About the Author
Born and raised in Brooklyn, Allison and Matt Robicelli co-own the acclaimed wholesale bakery Robicelliand#8217;s. Matt was a FDNY paramedic before sustaining injury in 9/11. He then graduated from the French Culinary Institute with honors and has served as executive pastry chef at numerous top restaurants, including Lutand#232;ce. A former caterer, line cook and pastry chef, Allison is also a humorist whose writing has appeared on Nona Brookyn, Eater, Brokelyn, and Medium, as well as on the official Robicellis.com blog, and is the creator of Nutellasagna. They both still reside in the neighborhood where they grew upand#151; Bay Ridge, Brooklyn.