Nov 18, 2017 Last Updated 6:31 AM, Nov 9, 2017

Every issue, we use Cutting Edge to give our readers notable snippets on what's new in Pastry and Baking.

Bread Toast Crumbs

Bread Toast Crumbs

In her debut cookbook, Bread Toast Crumbs: Recipes for No-Knead Loaves and Meals to Savor Every Slice (Clarkson Potter, 2017; $30), Alexandra Stafford, creator of the popular blog Alexandra’s Kitchen, demystifies the art of bread baking and shares her loaf-to-crumbs approach for what to make with the slices and heels and nubs from those loaves. Alexandra grew up eating her mother’s peasant bread – a recipe that was a closely guarded family secret – at nearly every meal. When her mother finally gave her permission to post it on her blog, the recipe was an instant sensation with her readers for its foolproof simplicity. In Bread Toast Crumbs, Alexandra shares this now-famous recipe, along with many variations in both flavor and form, including Cinnamon-Sugar Monkey Bread, Quinoa and Flax Bread, and Buttermilk Pull-Apart Rolls. With 135 recipes and more than 100 lovely photos, Bread Toast Crumbs will surprise readers as it showcases any loaf’s wonderful adaptability. Available at www.amazon.com and www.bn.com.

New Appliances from Breville

*The Smart Oven® Air: here’s the world’s first countertop oven with super convection for air frying, dehydrating and proofing, and the ability to run continuously for up to 72 hours at a temperature between 80°F and 480°F *The Perfect Press™ is a sandwich press with an open melt setting for open-faced sandwiches, plus a counterweight hinge to ensure toasting and melting without squishing. *The Smoking Gun™ Pro is a second-generation commercial version of the best-selling handheld food and beverage smoker originally designed by Breville subsidiary PolyScience Culinary. *The One° Precision Poacher™ is a precise temperature control appliance for steaming, poaching, boiling, egg cooking and sous vide cooking. *The Steam Zone™ is a steamer with independent steam control for simultaneously cooking foods that require different steaming times and power – and the ability to synchronize their completion, *The Bakery Chef™ is a stand mixer with load sensing technology, a mixing light, 12-speed control and planetary mixing action, affording superior results in half the time. *The Breville Smoking Gun™ is a second-generation consumer version of the best-selling handheld food and beverage smoker originally designed by Breville subsidiary PolyScience Culinary. For more info, visit www.brevilleusa.com.

Breville The Smart OvenBreville The Bakery ChefBreville The Steam Zone

Americas Cake Fair

Americas Cake Fair

Join cake legends Ron Ben-Israel, Duff Goldman and Mich Turner at the 2017 Americas Cake Fair. The second iteration of the biannual celebration of cake, sugar art, and chocolate will be held from October 13-15, 2017 at the Orange County Convention Center in Orlando, FL. The show will feature classes, demos, competitions, an interactive zone, and a sugar art fashion show. To exhibit and/or attend the Americas Cake Fair, visit www.cakefair.com.

CDM 2019

CDM 2019

Coupe du Monde de la Patisserie is the world’s most prestigious professional dessert competition. Club Coupe du Monde USA will hold a try-out for pastry chefs interested in competing at the 2019 Coupe du Monde at tradeshow SIRHA in Lyon, France (January 26-30, 2019). The tryout will take place on August 14-15, 2017 at the Secchia Institute for Culinary Education at Grand Rapids Community College in Grand Rapids, MI. For more information on trying out for Team USA, email Gilles Renusson (President, Team USA) at This email address is being protected from spambots. You need JavaScript enabled to view it..

Spicing It Up

The Encyclopedia
of Spices & HerbsThe Spice Companion

Two new spice books recently hit the shelves: Padma Lakshmi’s The Encyclopedia of Spices & Herbs (Ecco, 2016; $39.99; written with Judith Sutton and Kalustyan’s) and Lior Lev Sercarz’s The Spice Companion (Clarkson Potter, 2016; $40). Lakshmi’s book is a comprehensive alphabetical guide which was “inspired by her life traveling across the globe.” Illustrated with rich color photos, this reference book includes complete descriptions, histories and cooking suggestions for ingredients from basic herbs to the most exotic seeds and chilis. And no other market epitomizes Lakshmi’s love for spices and global cuisine than Kalustyan’s, the exotic spice emporium in New York City where she spent many childhood afternoons. An essential guide to any serious culinary library, The Encyclopedia of Spices & Herbs is a wonderful guide to some of the most majestic flavors on earth.

Since founding La Boîte, a spice shop in New York City, in 2009, Lior Lev Sercarz has established himself as the go-to source for fresh and unusual spices as well as small-batch custom blends for renowned chefs around the world. The Spice Companion: A Guide to the World of Spices (Clarkson Potter, 2016; $40) is Lior’s definitive guide to building flavor, with a breakdown of 102 accessible spices that will inspire readers to try bold and new spice combinations. In this A-to-Z encyclopedia of spices, Lior provides the history and origin for 102 spices, information on where to buy and how to store each one, five different pairings, three quick suggestions for use (such as adding cardamom to chicken broth), and a unique spice blend recipe and how to use it. Lior shows us how a spice as simple as black pepper transforms dishes such as steak au poivre and cacio e pepe—and how an Aleppo chile can work wonders in guacamole and chocolate chip cookies alike. With stunning illustrations of each spice, vibrant photography, and a wealth of useful tips, The Spice Companion is a must-have resource that’s as beautiful as it is informative. Both books are available from www.amazon.com and www.bn.com.

High Honor

Big HonorCedric Barberet

Cedric Barberet, chef/owner of Bistrot Barberet in Lancaster, PA, has been named a Chevalier de l’Ordre du Mérite Agricole (Knight of the Order of Agricultural Merit) by French Government Minister of Agriculture Stephane Le Foll. The honor was established in 1883, and is awarded annually to a few worthy individuals who promote French agriculture, food and culture through their work. Congratulations to Cedric, one of our 2016 Top Ten Pastry Chefs in America. To learn more about the award, visit www.agriculture.gouv.fr.

Simply

Rich Products Corporation Simply

With consumers growing ever-more mindful about the quantity and types of ingredients in their food, Rich Products Corporation is introducing a new lineup of “clean-label” dessert products and components designed to help meet the increasing demand for simpler, more recognizable ingredients. The entire line of new products falls under the label “Simply” to reflect the more minimalist, clean-label concept. The umbrella tagline developed for the new array of Simply products is equally succinct, reading: “Simply made with you in mind.” The new Simply portfolio meets Rich’s definition of Clean Label. The items contain no High Fructose Corn Syrup (HFCS), artificial colors or flavors, or bleached flour. The products also use cage-free eggs, which reflects a major shift in U.S. food manufacturing. The new line includes Simply Allen® Uniced Cakes, available in chocolate and vanilla 5-, 7- and 8-inch cupcakes and half-sheet cakes, as well as Simply Bettercreme® Whipped Icing in chocolate and vanilla, and in pre-whipped colors including pink, yellow, orange, blue and green. “A large majority of U.S. consumers believe most of the ingredients on a food label should be items they easily recognize and would use at home,” said Rich’s Courtney Erickson, Associate Marketing Manager-Shopper Marketing in the company’s In-Store Bakery & Deli Division. For information about the new Rich’s Simply line, visit www.richs.com.

Control Freak

Breville Control Freak

Breville I PolyScience has announced the release of the Control °Freak™, the world’s first controlled induction cooking system to accurately measure, set and hold every cooking temperature from 86-482°F. In head-to-head tests conducted by Breville I PolyScience, the Control °Freak consistently demonstrated that it is the most accurate commercial induction machine, offering chefs, caterers and other food service industry professionals unprecedented temperature control. In addition to a through-the-glass pan temperature sensor, the Control °Freak features a temperature probe (with a pot clip) that communicates and controls the precise temperature of water and fat-based liquids, allowing for applications such as tempering chocolate or cheese-making, which require high accuracy. The Control °Freak, which can be used with any induction compatible pot or pan (e.g. stainless steel, cast-iron) can also be controlled by “Intensity” to speed up or slow down how quickly a requested temperature is reached; hold a temperature indefinitely (72 hours with a timer), automatically “Keep Warm” (140°F) and “Stop Cooking.” The machine can also record recipe temperature programs for future use, information that can be shared with other Control °Freaks thanks to a custom USB port and stick. The Control °Freak™, which retails for $1,799 and has a two-year limited product warranty, can be purchased at www.polyscienceculinary.com.

 
 

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