Just as baking is a technique of developing flavors slowly, tradition is the result of developing recipes slowly. The recipes in “Warm Bread and Honey Cake”, by Gaitri Pagrach-Chandra, have taken years, decades, generations to be perfected, and represent the best that varied cultures have to offer. These are the foods that are constants in our lives, and that connect us to history and the efforts of those who came before us. Baked goods impart a sense of calm and stability; while our histories may be filled with gains and losses, our foods tell us that we endure and thrive. Ms. Pagrach-Chandra related baked goods to pampering and sheer joy, and indeed this book is a truly joyful celebration of and investigation into the world’s great baked goods, both sweet and savory.
The book provides a detailed description of basic ingredients and tools, which will be helpful for inexperienced and experienced bakers alike. It also provides a lot of inspiration. Early baking mistakes can be discouraging, but this book encourages patience and fascination, both for the recipes and the cultures that produced them. Indeed, you could spend a life slowly baking your way through this book, mastering your chosen recipe and imagining the early beginnings of its genesis.
The recipes are easy to follow and are introduced with helpful advice regarding skill level, as well as the cultural significance of the recipe and serving suggestions. The book itself is beautiful, presenting the recipes in both rustic and elegant settings, and including charming details of antique flatware and cooking utensils. All of the recipes are traditional, some of them are cozily familiar to us, some of them are discoveries of exotic delicacies that are deeply a part of far away cultures. A “drunken” apple cake from Chile, gooey and pudding-like, dating back to German settlers in Chile, stands next to Dutch apple tart, the most popular baked item of the Netherlands, traditionally served with coffee. Steamed savory buns from China share a chapter with quick cheese and parsley buns from Hungary. The book's chapters include Flatbreads; Yeast Breads, Cakes & Rolls; Cakes (fruit cakes, spice cakes, chocolate cakes, nut cakes, coconut cakes, other); Small Cakes, Pastries & Savories; and Leaf & Thread Pastries.
This is a beautifully produced book, lavish with photographs and with impeccable recipes. This is a wonderful gift item, whether it is intended to reach the coffee table or the kitchen - or both.
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