October 1, 2014
Some cookbooks are essential to every well-versed cook's bookshelf. This is not one of them. But if you're a lover of madeleinesthose wee, shell-shaped spongy cookie-cakesthen this slim, lushly photographed tome is a must-have. Merely curious about these classic French pastries? Get this book and a good madeleine pan, and get in the kitchen. Morse shares her innovative one-bowl mixing technique through a variety of variations on the classic theme, from pia-colada madeleines to Gruy're-and-rosemary madeleines to Nutella-parfait madeleines. She dishes out advice on baking up batch after batch of madeleines with that characteristic domed centera sign of perfection. Along the way, you'll learn much about the history of these little tea cakes as well as indispensable information about proper tools, ingredients, and techniques.(Reprinted with permission of Booklist, copyright 2014, American Library Association.)