Sweet Invention: A History of Dessert
Michael Krondl
Language: English
Pages: 426
ISBN: 161373655X
Format: PDF / Kindle (mobi) / ePub
From the sacred fudge served to India's gods to the ephemeral baklava of Istanbul's harems, the towering sugar creations of Renaissance Italy, and the exotically scented macarons of twenty-first century Paris, the world's confectionary arts have not only mirrored social, technological, and political revolutions, they have also, in many ways, been in their vanguard. Sweet Invention: A History of Dessert captures the stories of sweet makers past and present from India, the Middle East, Italy, France, Vienna, and the United States, as author Michael Krondl meets with confectioners around the globe, savoring and exploring the dessert icons of each tradition. Readers will be tantalized by the rich history of each region's unforgettable desserts and tempted to try their own hand at a time-honored recipe. A fascinating and rewarding read for any lover of sugar, butter, and cream, Sweet Invention embraces the pleasures of dessert while unveiling the secular, metaphysical, and even sexual uses that societies have found for it.
Extreme Cuisine: The Weird & Wonderful Foods that People Eat
Cooking with Ancient Grains: 75 Delicious Recipes Quinoa, Amaranth, Chia, and Kaniwa
Perfect Pies & More: All New Pies, Cookies, Bars, and Cakes from America's Pie-Baking Champion
Gluten-Free on a Shoestring Bakes Bread: Biscuits, Bagels, Buns, and More
Sugar: A Global History (Edible Series)
The Complete Vegetarian Cookbook
Culices [aspics]; rice ground to flour, then boiled, Sweet Invention_interior_FINAL.indd 45 7/19/11 3:56 PM 46 SWEET INVENTION and after sweeten’d with sugar-candy and rose-water, to be eaten cold. The flour of rice, mingled with sweet almonds, made as small as they could, and with some of the most fleshy parts of hens, stewed with it, and after, the flesh so beaten into pieces, that it could not be discerned, all made sweet with rose-water and sugar-candy, and scented with Ambergrease;.
An adaptation of Turkish yufka since the Turks ruled Hungary for over 150 years following the battle of Mohács in 1526. But in the fourteenth century, Hungary was nowhere near the Ottoman frontier, and though the results are not dissimilar, the technique for making the two kinds of dough are entirely different. It would be rash to infer too much from a single recipe, especially since it comes from an Italian source, but I wouldn’t be too surprised if strudel dough wasn’t invented independently.
To give the Sicilians credit for one of humanity’s Sweet Invention_interior_FINAL.indd 157 7/19/11 3:56 PM 158 SWEET INVENTION finest creations, offer one of their own as the inventor. Bernardo Buontalenti was a well-known Florentine architect, set designer, and engineer who worked for the ruling Médicis. Early biographical sketches report that he was in charge of supplying the city with ice and snow in the late 1500s and reputedly worked out a way to keep them from melting during the.
Custards and mousses, though they were still some way off from crème caramel. Still, one would be hard-pressed to call any of the Ménagier’s sweet dishes dessert in the modern sense. As in Italy, they are served right beside the meat and fish dishes, which were themselves sometimes showered with sugar. Yet even while there is Sweet Invention_interior_FINAL.indd 178 7/19/11 3:56 PM L et T hem E at C ake 179 seldom a course made up entirely of sweet dishes, the term des‑ sert (here spelled.
God prayed to all over India for good fortune and success. He is instantly recognizable for his elephant head and fat belly. Ganesha is notorious for his sweet tooth. Inevitably you’ll see him holding at least one modaka or even a towering plateful of them in one of his palms. The modaka is a steamed (or fried) rice-flour dumpling stuffed with a mixture of unrefined sugar and coconut. One of the many anecdotes told about baby Krishna is how the elephant god introduced the tubby toddler to this,.