The backstory for this project began about three years ago with my deep interest in the increasing globalization of our tables. We can readily see that the modern kitchen reflects traditions and recipes from all over the world, especially now that we have greater access to quality ingredients to create and build upon regional global cuisine. When I set out to write a cookbook, I wanted to convey some of the promise of these cross-cultural currents we experience in our everyday lives within the beautiful realm of pastry. So I took what I believe are some of the most interesting and delicious ideas and influences and wove them into this new collection. I call on both Old World traditions and New World approaches to convey what I think of as the global kitchen, a place where we can enjoy these creative resources.
There are new recipes for chocolate lovers as well as plenty of fruit, spice, nuts and desserts that incorporate olive oil. They represent my reverance for international style, such as a tender Rum Cake with Spiced Butter Rum Glaze made with browned butter, melt-in-your-mouth Chocolate Walnut Financiers, cool and creamy Almond Toffee Semifreddo, Chocolate Garam Masala Cookies for a complex bite of spice, crisp Poppy Seed Rugelach, Maple Custard that worships the northeast, a rich everyday Dark Cocoa Cake, Brown Sugar Crème Fraiche Ice Cream with Balsamic Syrup that brings out all the best flavor notes, a refreshing Zabaglione Ice Cream with Coffee Granita…….. and much, much more.
This is a book for people who love to be in their kitchens, who love to have their hands in the flour, creating beautiful and delicious morsels without a lot of fuss. Many things can be made in a food processor, tart doughs are pressed rather than rolled and bench notes are there to guide you. The style of the book will feel very familiar because from start to finish, I produced it entirely on my own. After three long years in development, I’m excited to share the fun and adventure in this cookbook.
In addition to my family and friends who prodded, tasted, loved and cheered me on every step of the way, I want to especially thank all of my readers for your constant inspiration and creativity, your many generous emails and gracious support. This was a very long, pretty crazy, definitely joyful, super exhausting but very satisfying experience and one I will never forget.
Visit The Global Pastry Table website for more information, including a detailed Table of Contents, recommendations for essential pastry tools, an example of my workflow and some background on the cover. And please share with your family and friends!
To see some of the photos from the book:
The Global Pastry Table gallery
purchase The Global Pastry Table
iBookstore for the iPad
iBookstore for the iPad
Note: The iPad version of the book was created with Apple iBooks Author sofware. It contains more photos and utilizes Apple multi-touch technology.
The Kindle/Kindle Cloud version was created using Amazon’s file standards.
They differ in the following way:
iPad: 144 pages (landscape) and 191 images
Kindle 302 pages (portrait) and 128 images
It's available in 51 countries.
Don't own an iPad? Good news is on the way. Starting with the new OS X Mavericks update due out early this fall, Apple is bringing its reading app to the Mac so you'll be able to read any iBook on your desktop or laptop computer. iBooks will be fully functional with all the interactive features produced with iBooks Author.
You can also purchase the Kindle version to read on the desktop of your computer or laptop if you have Windows 8, 7, XP or Vista or on a Mac or any Android tablet. You just need to download the free app.