Montreal chef’s book takes on pies, cakes, buns
Imagine the chance to take a baking class or two in your own kitchen given by a master pastry chef. She would demonstrate to you her baking secrets, techniques and the importance of using the best ingredients available.
“She” is Marcy Goldman of Montreal, who has earned the title “maverick baker” for her over-the-top, decadent, grand and gooey baked goods. And she gives her sweet and savoury treats wonderful names, such as Hot Buttered Popcorn Bread, Cheesecake Truffle Bombs and Red River Valley Bread.
These and 217 more recipes for bread, biscotti, pies, cakes, muffins, pizzas, buns and other goodies encourage readers to don an apron and spend a few hours in the kitchen with Goldman’s latest book, A Passion For Baking (Oxmoor House, shown right).
“I just saw that there were amazing techniques that I follow that can be distilled down to people in a simple way and marry it to the trends of the day,” says the mother of three sons, all of whom have grown up on her baking — “not an Oreo in sight,” she says with a giggle.