Word: chef
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Unrefined and organic varieties come in many different colors and crystal shapes. There are dark, rich gooey browns, sticky blonds and even fine-grain off-white varieties. They may be new to Americans, but they have been available in Europe for decades. British chefs like cookbook author Nigella Lawson and Jamie Oliver, host of the Food Network's The Naked Chef, have regularly used them in their sweet and savory recipes. Lawson applauds their arrival in America, saying "If you bake, you're really limiting yourself by using just white or brown sugar. And if you're an adult with...
...restaurants are also eschewing conventional white and brown sugars and favoring varieties that are less refined and chemical-free and subsequently easier on the environment to produce. "I make a real effort to buy legitimate brown sugars as opposed to those that are dyed," says Mary Canales, pastry chef at Chez Panisse in Berkeley, Calif., which has a reputation for supporting small organic farmers and using minimally processed ingredients. Canales suggests using large-crystal demerara to add a crunchy topping to muffins or cookies; she also recommends dark brown muscovado as the perfect complement to simple baked fruit...
Goehrend's theory can be put to the test at Boule in Los Angeles, where bite-size pastries offer big rewards. While diet consciousness is far from Michelle Myers' mind, the pastry chef and candymaker has modeled her artful patisserie after the neighborhood versions she visited in Paris during her tenure at Le Cordon Bleu. But specialty sugars have added a whole new dimension to her baking. There are little gems, such as her dainty financier cake made with pineapple muscovado jam; brioche that sparkles with demerara sugar; and kouing-aman, a buttery, caramelized cinnamon-flake pastry...
TAPAS: A TASTE OF SPAIN IN AMERICA/ JOSE ANDRES At his seven Washington restaurants, chef Andrés is famed for serving fantastical avant-garde cuisine. But in his first book he focuses on the small plates of his native Spain. The croquetas, crab-filled cherry tomatoes, artichokes sauteed with ham and gazpacho explained here are more accessible to the everyday cook than, say, his foie gras cotton candy, but they're almost as fantastic...
SARA'S SECRETS FOR WEEKNIGHT MEALS/ SARA MOULTON Moulton is best known as a TV chef and executive chef at Gourmet magazine. But she's also a mom committed to regular family meals. In this book she streamlines the process of getting dinner on the table quickly and without sacrificing flavor. Most can be whipped up in less than 45 minutes. She offers breakfast for dinner (a superior egg, bacon and cheddar biscuit sandwich), innovative hearty soups (cauliflower chorizo) and fancier options like pepper-crusted steak with blue cheese sauce...