The Global Pastry Table Update

I want to take a moment to thank so many of you for your good wishes on the publication of my new cookbook, The Global Pastry Table.  I also want to take this opportunity to answer some questions I’ve gotten since the launch. 

Are these new recipes or a collection of pastries from your blog? 

The Global Pastry Table has 70 brand new recipes not previously published here, so there are lots and lots of delicious new pastries and desserts to explore.  There are recipes for simple everyday treats as well as pastries to grace your holiday, birthday or celebration table.

Are these recipes for advanced bakers?

One of my main goals was to make the pleasure of preparing simple and beautiful pastry accessible to as many people as possible, so the recipes are simple, straightforward and unfussy, just as you find here at my blog.  The Banana Cake with Chocolate Glaze and Chocolate Apricot Cake are probably the fanciest recipes in the book but the glazing process is a very simple one, especially if you watch a 2-minute video about how to glaze a cake posted on my Technique page on Pinterest.  Check it out, it's kind of mesmerizing!

Each tart recipe has a pastry dough that is made quickly in a food processor and then pressed into a tart pan rather than rolled so you can enjoy a Butterscotch Cream Tart or a Chocolate Nut Tart without fighting with your rolling pin.  

I think the book would also make a very nice gift for someone you know who loves to bake and would like to diversify their recipe file.  I should also note that recipes are presented with both volume and metric weights.

Are these desserts an American would know?

Yes, although I draw some inspiration from other traditions, I developed recipes in the general categories of cakes, custards, tarts, cookies and ice cream with an orientation that is distinctly American.  The Table of Contents reveals within each category pastries and desserts that are very familiar but presented in slightly new ways.  For example, there's Almond Orange Baklava Rolls that are not overly saturated with sugar or honey and maintain the crisp texture of phyllo; Florentines to which I’ve added seeds and a touch of cardamom; simple and homey Pear & Ginger Scones; a feather light Poppy Seed Cake.  In the realm of ice cream, you’re certain to recognize Pistachio Gelato and Peanut Butter Chocolate Swirl Ice Cream.  So the recipes in the book are more of an extension of the same style I try to achieve each week here at Pastry Studio. 

What if I don't own an iPad or a Kindle or a tablet?

Amazon has a free app you can download to open and read Kindle books on your PC or Mac desktop or laptop, iPhone or your Android device.  Apple is also releasing their new operating system 10 X Mavericks sometime soon and you'll be able to open and read electronic ibooks on your desktop or laptop.  And now that we have cloud technology, books are automatically pushed to all your devices.

Are you going to keep posting on your blog?

Yes, as long as I have interested readers, I’ll continue in the same fashion, posting a new treat each Friday.  The new cookbook is a manifestation of my desire for a creative stretch, so it’s in addition to the work I do here each week that also showcases the work of other pastry chefs. 

Also, if any of you are bloggers and would like to have me do a guest post, please do get in touch.  I would love to hear from you.  My email is pastrystudio @ sbcglobal.net

Let me know if you have any other questions.  I’ll be back on Friday with a really delicious pastry that disappeared in minutes - poof.  Cheers!