Sweets for my sweet; February brings a luscious collection of bakes goods and sweet sensations. Here are five of the month’s best
Joy Wilson describes herself as “Author, photographer, donut enthusiast” and this month marks the release of her new book Joy the Baker Homemade Decadence. The self-taught and now professional baker and food photographer (who also blogs at joythebaker.com) has a pretty sweet life, pun well and truly intended. Homemade Decadence is packed full of easy-to-make, totally delectable cake, pie, brownie, cookie and scone recipes. There’s something to entice even the smallest sweet tooth in this collection.
If you’ve never heard of a ‘cronut’ then it’s likely you’ve also not heard of Dominique Ansel, the creator of this croissant-doughnut hybrid. The French-born pastry chef who now owns Dominique Ansel Bakery in New York, United States has a string of awards to his name and now he has Secret Recipes from the cult New York Bakery. Bakers of varying skill levels can try their hand as some of Ansel’s most coveted recipies with this book, including the cronut.
Jo Ann Gardener and her husband Jigs (I wonder if that’s short for something …) have been farming in Canada and the United States for nearly 40 years with a focus on simple and sustainable living. Her book Old-fashioned Jams, Jellies and Sweet Preserves is an updated edition that will take you back to basics. In among the horticultural lessons of the pages there are also 75 recipes for preserving, baking and cooking. This is proof that knowledge can also be a delicious thing.
Those with special dietary requirements don’t have to miss out on the sweet side of things. Tamara Jane’s Gluten Free Treats Vegan & Dairy Free Options is full of recipes that are both tasty and satisfying, made using fresh, raw ingredients. The treats are quick to prepare, which is likely to suit those with a busy lifestyle, and if you’ve never tried ‘raw’ before then prepare to be surprised at how energised and satisfied you might feel by making a few minor adjustments to your cooking routing.
If cakes and cookies aren’t your thing, perhaps the delicious, frozen goodness of gelato is more your style. The Art of Making Gelato has everything you need to know to be able to make gelato and sorbetto at home. Chef and gelato officianado Morgan Moran shares 50 recipes including traditional chocolate and strawberry flavours as well as mimosa flavoured and biscuit flavoured gelato. There are a great many things I miss about travelling through Italy and the smooth and creamy delights of a cool gelato is definitely one of them.