Review by Booklist Review
Simplicity is the theme for Rucker's cookbook on baking staples and classics: cookies, brownies, bundts, banana bread, and fruit and custard pies. When the pandemic sent her home from work, professional chef Rucker performed meticulous research to simplify recipes and make basic treats more fun. The chapter on banana bread, for instance, highlights 1980s-style, chocolate-marbled, and streusel-covered, to name a few of the options for bakeaholics. Creativity also seeps into the flavors Rucker offers. Brownie recipes congregate one after the next, featuring everything from rich dark chocolate to milk chocolate chip and chai-laced Abuelita brownies to a white chocolate and coconut bar. Pie fiends will find instructions for a basic vegan pie dough they can fill with modern pairings, such as blueberry lavender or white peach and passion fruit with coconut crumble. Pistachio ambrosia, vegan crème, and honey Earl Grey chess pies speak to the ultimate freedom to explore every avenue of flavor that American baking offers and that, above all, Rucker encourages with delight.
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
Rucker (Dappled) serves up a droolworthy "celebration of the unadorned joy that mixing these two simple ingredients together can bring." Her innovative, fuss-free approach to baking relies on the cold butter method, a vintage "reverse creaming method" wherein butter is mixed directly into the dry ingredients before other liquids. Pulling favorite recipes from her Fat + Flour bakery in L.A., she serves up five versions of chocolate chip cookies (chunky, soft, crispy, chewy, and vegan), confetti cake--inspired vanilla sprinkle crinkle cookies, and versatile holiday shortbread. In the chapter on dessert bars, masala chai and hot sauce add heat to "Abuelita Brownies" while more savory notes shine in lemon browned butter and rosemary bars. Rucker offers five variations on banana bread, including one made with browned butter and another with spicy streusel, while rich bundt cake flavors include vanilla coconut, blueberry and brown sugar, and sour cream pecan. Pies, made with Rucker's blue ribbon crust, feature similarly inventive flavor combinations, including apple, fig, and vanilla; blueberry and lavender; and ginger sweet potato. Vegan options also abound. Delivering on the promise of "low-effort but high-reward," this scrumptious collection belongs on every baker's shelf. (Apr.)
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Review by Library Journal Review
Rucker (author of the James Beard Award-nominated Dappled: Baking Recipes for Fruit Lovers), who is the chef and owner of Fat + Flour Bakery in Los Angeles, came up with the idea for this book when the pandemic forced her to face some tough business truths. Isolation became an inspiration to her to remove any unnecessary fussiness in her recipes to spark creativity in new ways. Reducing the number of tools and steps needed, Rucker has created a very accessible and comprehensive book. Her greatest shift began when she decided to use the Cold Butter Method (CBM), which eliminates the need to temper any fats needed for the recipes. Her edits to her recipes create streamlined results that will increase confidence in readers. From boozy banana snickerdoodle cookies and white-chocolate coconut brownies all the way to showcasing five distinct banana bread options and caramel peach pie, this outstanding baking book has something for every taste and dietary preference, all accompanied by mouth-watering photographs. An added bonus is the highlighting of vegan baked goods in every category, which were created to cope with the rising cost of eggs and butter. The recipes were developed and tested in home kitchens to ensure good results. VERDICT This tasty and approachable entry into baking will instill confidence and success. Readers will delight in finding this treasure to take home and get started.--Ron Block
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