December Thrifty - Week 3 #2 ~ Chocolate & New York Times Chefs

Chocolate Cake, published in 2001.  As the title indicates, all things chocolate in cake form. There are 150 recipes for cakes, cupcakes, tortes, brownies, cheesecakes,and one or two for tiramisu.  The dishes range from timeless classics, adaptations of forgotten favorites, interpretations of trendy recipes and a few of the author's own invention.

The first chapter focuses on ingredients, equipment and technique ~ always very useful for both the novice and skilled baker. The last chapters touch on various frostings, icings, fillings and glazes, as well as decorative techniques, garnishes and plating suggestions.

A few tried and true recipes appear on the pages ~ including cakes made with mayonnaise or one with potatoes as an ingredient. The famous "Tunnel of Fudge cake also makes an appearance.

I found several recipes I will try, especially an Orange and Chocolate Bundt cake.


The Chefs of the (NY) Times, published in 2001. Not as pretentious as one would think, many of the recipes are still sophisticated and doable by the average cook. The recipes are from 23 of the "most inspired and revered" chefs in America, although most skewer towards New York chefs. Each chapter highlights a chef with their idea or inspiration for each dish.

A few of the chefs/restaurants highlighted include French Laundry, Union Square Cafe, Gotham Bar & Grill and the Gramercy Tavern. Of course there are a few trendy recipes, including many risotto dishes, confits, foie gras and numerous dishes with a gratin finish. The only "exotic" ingredient I noticed was for tamarind, which is not that hard to find ~ I love eating tamarind candy, it's both sweet and sour at the same time!

A few stand-out recipes are a pan roasted filet mignon, crab spring rolls and French brownies made with 11 (!!) eggs. A Sicilian Christmas feast featuring all seafood dishes also looks yummy.