You won’t believe how much chocolate is in these cookies.
Are you looking for a can’t-miss chocolate cookie to bake this holiday season?
Look no further than this beaut.
This is one of the most chocolatey cookies I’ve ever had.
Consider: There are 1 3/4 pounds of chocolate in them — and only 1/2 cup flour.
Leave it to Pastry Chef Belinda Leong of San Francisco’s incredible B. Patisserie to come up with these decadent delights.
A dusting of cinnamon completes this anise semolina cake from Aziza that’s perfect for the holidays.
Drum roll, please: My debut cookbook, “San Francisco Chef’s Table,” (Lyons Press) arrives next week.
Available easily on Amazon, it makes for a perfect holiday gift without having to trudge to the mall on Black Friday, too.
The cookbook features spotlights on 54 of the San Francisco Bay Area’s top restaurants, along with 70 of their signature recipes.
To rev up your taste buds, I thought I’d tell you about some of the recipes you’ll find in the book:
Something a little different for dessert on Thanksgiving.
Nope, it’s not pumpkin pie.
Not sweet potato, either.
Use your 20-20 vision and you’ll realize it’s actually carrot tart.
Those of you who have followed me long enough know that I am not a pumpkin pie fan. I love almost everything else that’s pumpkin, though, if that makes any sense. So, every Thanksgiving, I try to offer up something that is decidedly not pumpkin pie.
“Vanilla Carrot Cream Tart” fills the bill perfectly. It’s from the new “The Chefs Collaborative Cookbook: Local, Sustainable, Delicious Recipes from America’s Great Chefs” (Taunton Press), of which I received a review copy. It’s written by Portland, Ore.-pastry chef turned food writer, Ellen Jackson, and members of the Chefs Collaborative.
The non-profit organization was founded in 1993 by a few visionary chefs, including John Ash, Rick Bayless, Susan Feniger, Nora Pouillon, Michael Romano and Alice Waters. Their goal was to encourage employees, diners and other chefs to join the food revolution promoting sustainable, organic, local and smart eating choices.
The cookbook includes 115 recipes from member chefs, including Jesse Cool, Dan Barber, Vital Paley and Hugh Acheson. There are handy sections explaining meat labels, the raw milk debate, and GMOs.
The carrot tart recipe is from Phoebe Lawless of Scratch Baking in Durham, NC.
A mosaic of squid draped over a warm potato puree gets the smoke treatment from Chef Raul Sillero of El Cellar de Can Roca.
Last week brought together culinary superstars from all over the globe to the annual “Worlds of Flavor” conference at the Culinary Institute of America at Greystone in St. Helena.
We’re talking everyone from Thomas Keller of the French Laundry to Maxime Bilet, co-author of “Modernist Cuisine” to Josep Roca of El Celler de Can Roca in Spain — all there to discuss and demonstrate how technology and travel have combined to create “Kitchens Connected,” the theme of this year’s event.
Here were some of my favorite moments of the conference:
I’m still in a daze about it — but thrilled to announce — the publication of my first cookbook, “San Francisco Chef’s Table” (Lyons Press), which will be released in early December.
The book spotlights 54 of the Bay Area’s top restaurants and their signature recipes, along with gorgeous photos by Craig Lee, the former photographer for the San Francisco Chronicle’s Food section.
Craig and I will be signing copies of the book at upcoming events with some of the chefs featured in the cookbook. We hope you’ll be able to join us to share in the excitement. Mark you calendar now: