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.
and#8220;Delicious, decadent, and velvety smooth, the Robicelliand#8217;s famous French buttercream recipe alone is worth the price of this book. Such wonderful recipes! And James Joyce's Ulysses
stream of conscious has nothing on Allison's stream of Brooklyn. You will laugh-out-loud and ache in pain through the love and struggles of these two great creative pastry chefs. You have to get this book.and#8221;
and#8212;Shirley O. Corriher, author of CookWise and BakeWise
and#8220;You need this book because itand#8217;s freaking hysterical. A serious cookbook that doesnand#8217;t take itself so seriously. Itand#8217;s absolutely genius.and#8221;
and#8212;Johnny Iuzzini, James Beard Award-winning pastry chef and author of Dessert Fourplay
and#8220;This book is truly one-of-a-kind! No one until now has had the and#8216;ballsand#8217; (as Allison might say) to write a book like this. And I am so happy the Robicellis did.and#8221;
and#8212;Amanda Freitag, chef and TV personality
and#8220;The Robicellis are a living legend and their baked creations are nothing short of mystical.and#8221;and#160;
and#8212;Cathy Erway, author of The Art of Eating In
and#8220;If you think all cupcakes are the same and nothing special, you haven't tried Robicelli's. This book is a beautiful and witty love story filled with passion and amazingly delicious recipes.and#8221;
and#8212;Fany Gerson, author of My Sweet Mexico
and#8220;This is the book for when you need to impress diplomats, TV chefs and future in-laws. Plus you learn how to make the fancy French buttercream that really pisses off other adults at your kid's party.and#8221;
and#8212;Siobhan Wallace, author of New York a La Cart
and#8220;Bonnie and Clyde had bullets; Allison and Matt have cupcakes. That's the major difference between twoand#160;otherwise old-fashioned love stories.and#8221;
and#8212;Doug Quint, owner of Big Gay Ice Cream
and#8220;This cookbook is tender like fried chicken, sweet like buttercream, and salty like caramel sauce. It does not pussyfoot around. You will never make a better cupcake in your lifeand#8212; take THAT, elementary-school bake-sale suckas!and#8221;
and#8212;Liz Gutman, author of The Liddabit Sweets Candy Cookbook
2014 Food 52 'The Piglet' Awards Finalist
First We Feast Best New Food Books of 2013
Gluten-Free Girl's Favorite Cookbooks of 2013
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.