{"product_id":"more-than-cake","title":"More Than Cake","description":"\u003cdiv\u003eAccomplished baker, trendsetter, and pastry it girl Natasha Pickowicz has written her first cookbook, filled with recipes made for sharing and to promote community, with influences from her Chinese and California heritage; it is sure to become a modern-day classic.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cb\u003eThe sumptuous debut cookbook from celebrated baker, activist, and pastry “It Girl,” Natasha Pickowicz.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e“One of the most inspiring baking books and a stunning piece of work that every home baker needs on their bookshelf.” —Kristina Cho, author of\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003ci\u003e\u003cb\u003eMooncakes and Milk Bread\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eNatasha Pickowicz is a creative force in the world of baking. Her pastries are uniquely delicious and surprising. She’s picked up three James Beard Award nominations for her time as a professional pastry chef. Her buzzy bake sales for Planned Parenthood and other nonprofits have raised hundreds of thousands of dollars. Now she shares her recipes and baking know-how in a debut cookbook brimming with the energy, passion, joy, knowledge, and spirit of generosity that define her work.\u003c\/p\u003e\n\u003cp\u003eThe recipes are fresh and uncomplicated, drawing on the author’s Chinese and Californian heritage. She pairs nectarine and miso in a tarte tatin and makes a layer cake with olive oil, mascarpone, and fennel. Black cardamom gets tucked into pecan sticky buns, and galettes go savory with kabocha squash. Brown butter is the secret to irresistible buckwheat chocolate chunk cookies.\u003c\/p\u003e\n\u003cp\u003eAnd she’s a born teacher. Of course pastry requires a real focus on detail and technique, but the author is here at every step with invaluable tips: underbeat meringue; boil your plum stones to extract even more plum flavor; look for “first-press” yuzu juice; for the flakiest pie dough, first freeze your butter, then use a grater to get perfect shreds.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eMore Than Cake\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003emeans baking to bring people together. It calls on you to prioritize pleasure. As the author writes, “Dessert is beyond simple calories and nutrition ... It spreads delight in a way that no other kind of dish can. This is something I think people really need—it’s not optional.” It’s a philosophy to live by.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e“Natasha takes the natural yet whimsical aesthetic, unique sweet-and-savory flavor combinations, and technical mastery that have made her a pastry chef ’s pastry chef and translates them into approachable, achievable recipes for the home baker.” —Claire Saffitz, author of\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003ci\u003e\u003cb\u003eWhat’s for Dessert\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eNamed a Best New Cookbook of Spring 2023 by\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003ci\u003e\u003cb\u003eFood \u0026amp; Wine\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e,\u003c\/b\u003e\u003ci\u003e\u003cb\u003e\u003cspan\u003e \u003c\/span\u003eEater\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, and more.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eA James Beard Award Nominee\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Artisan","offers":[{"title":"Default Title","offer_id":48163262824606,"sku":"9781648290541","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781648290541-cover-b2a24720bc913ab90b27.jpg?v=1787104989","url":"https:\/\/tavolabooks.com\/products\/more-than-cake","provider":"Tavola Books","version":"1.0","type":"link"}