Read Bon Appetit Desserts Online
Authors: Barbara Fairchild
Bon Appetit Desserts (181 page)
Savannah Bee Company
: This Georgia-based company sells honeycomb and eight kinds of fantastic artisanal honeys, from the common orange blossom variety to the ethereal tupelo honey. (And for cooks who can’t get enough of the wildflower and tupelo varieties, the company offers those in 5-pound bottles.)
912-234-0688 /
savannahbee.com
Adriana’s Caravan
: Adriana’s carries a staggering array of spices and extracts, as well as exotic ingredients that can be tough to find, like pomegranate molasses.
800-316-0820 /
adrianascaravan.com
Penzeys Spices
: Penzeys carries hundreds of different spices, both whole and ground, so you’re sure to find what you’re looking for.
800-741-7787 /
penzeys.com
The Spice House
: A specific baking spices category helps narrow down the spice options quickly. The store also carries other kinds of flavorful ingredients, such as orange-flower water.
847-328-3711 /
thespicehouse.com
Amazon.com
: Potato starch, stand mixer, cake decorating supplies, a bicycle to ride to the market—whatever you need, it’s on Amazon.
amazon.com
Davidlebovitz.com
: David Lebovitz, a frequent
Bon Appétit
contributor, honed his pastry skills at the legendary Chez Panisse. Today, he lives and writes—and bakes—in Paris. His Web site includes lots of helpful tips, as well as a link to his own
amazon.com
store, where you’ll find a collection of products (ice-cream machines, ingredients, gadgets) that Lebovitz really likes.
davidlebovitz.com
Fante’s Kitchen Wares Shop
: A comprehensive resource for everything from aprons to zesters.
800-443-2683 /
fantes.com
Kitchen Krafts
: This shop focuses on hard-to-find tools and ingredients. Cherry pitter? Check. Cake turntable? Of course.
800-776-0575 /
kitchenkrafts.com
Surfas
: A Culver City, California-based restaurant supply store that’s open to the public, Surfas is a great source for ingredients (like high-quality chocolate chips) and equipment (such as heart-shaped baking pans).
877-641-2661 /
culinarydistrict.com
Sur La Table
: Sur La Table’s online Professional Baking Shop has product collections organized by dessert type, so you can choose gear specifically for cakes (or cookies or pastry). The store is also a good resource for decorating supplies, including sparkling sugars and edible gold and silver leaf.
800-243-0852 /
surlatable.com
Williams-Sonoma
: A good resource for everything from pans, fluted pastry cutters, and gadgets to baking staples like vanilla extract.
877-812-6235 /
williams-sonoma.com
metric conversion formulas
| To Convert | Multiply |
|---|---|
| |
| Ounces to grams | Ounces by 28.35 |
| Pounds to kilograms | Pounds by .454 |
| Teaspoons to milliliters | Teaspoons by 4.93 |
| Tablespoons to milliliters | Tablespoons by 14.79 |
| Fluid ounces to milliliters | Fluid ounces by 29.57 |
| Cups to milliliters | Cups by 236.59 |
| Cups to liters | Cups by .236 |
| Pints to liters | Pints by .473 |
| Quarts to liters | Quarts by .946 |
| Gallons to liters | Gallons by 3.785 |
| Inches to centimeters | Inches by 2.54 |
| Volume | |
|---|---|
| |
| ¼ teaspoon | 1 milliliter |
| ½ teaspoon | 2.5 milliliters |
| ¾ teaspoon | 4 milliliters |
| 1 teaspoon | 5 milliliters |
| 1¼ teaspoons | 6 milliliters |
| 1½ teaspoons | 7.5 milliliters |
| 1¾ teaspoons | 8.5 milliliters |
| 2 teaspoons | 10 milliliters |
| 1 tablespoon (½ fluid ounce) | 15 milliliters |
| 2 tablespoons (1 fluid ounce) | 30 milliliters |
| ¼ cup | 60 milliliters |
| ⅓ cup | 80 milliliters |
| ½ cup (4 fluid ounces) | 120 milliliters |
| ⅔ cup | 160 milliliters |
| ¾ cup | 180 milliliters |
| 1 cup (8 fluid ounces) | 240 milliliters |
| 1¼ cups | 300 milliliters |
| 1½ cups (12 fluid ounces) | 360 milliliters |
| 1⅔ cups | 400 milliliters |
| 2 cups (1 pint) | 460 milliliters |
| 3 cups | 700 milliliters |
| 4 cups (1 quart) | .95 liter |
| 1 quart plus ¼ cup | 1 liter |
| 4 quarts (1 gallon) | 3.8 liters |
| Weight | |
|---|---|
| |
| ¼ ounce | 7 grams |
| ½ ounce | 14 grams |
| ¾ ounce | 21 grams |
| 1 ounce | 28 grams |
| 1¼ ounces | 35 grams |
| 1½ ounces | 42.5 grams |
| 1⅔ ounces | 45 grams |
| 2 ounces | 57 grams |
| 3 ounces | 85 grams |
| 4 ounces (¼ pound) | 113 grams |
| 5 ounces | 142 grams |
| 6 ounces | 170 grams |
| 7 ounces | 198 grams |
| 8 ounces (½ pound) | 227 grams |
| 16 ounces (1 pound) | 454 grams |
| 35.25 ounces (2.2 pounds) | 1 kilogram |
| Length | |
|---|---|
| |
| ⅛ inch | 3 millimeters |
| ¼ inch | 6 millimeters |
| ½ inch | 1¼ centimeters |
| 1 inch | 2½ centimeters |
| 2 inches | 5 centimeters |
| 2½ inches | 6 centimeters |
| 4 inches | 10 centimeters |
| 5 inches | 13 centimeters |
| 6 inches | 15¼ centimeters |
| 12 inches (1 foot) | 30 centimeters |
To convert Fahrenheit to Celsius, subtract 32 from Fahrenheit, multiply the result by 5, then divide by 9.
| Common Ingredients & Their Approximate Equivalents |
|---|
|
| 1 cup uncooked white rice = 185 grams |
| 1 cup all-purpose flour = 140 grams |
| 1 stick butter (4 ounces • ½ cup • 8 tablespoons) = 110 grams |
| 1 cup butter (8 ounces • 2 sticks • 16 tablespoons) = 220 grams |
| 1 cup brown sugar, firmly packed = 225 grams |
| 1 cup granulated sugar = 200 grams |
recipes
Engin Akin
Katherine Anastasia
Pam Anderson
Nancy Baggett
Mary Corpening Barber
Karen Barker
Melanie Barnard
Barrington Brewery, Great Barrington, Massachusetts
Bridget Batson, Hawthorne Lane, San Francisco, California
Anna Bruni Benson
Mary Bergin
Sondra Bernstein
Lula Bertran
Lena Cederham Birnbaum
Carole Bloom
Susan S. Bradley
Frank Brigtsen
Buttersweet Bakery, Atlanta, Georgia
Lynn Buzza, Soul Kitchen, Chicago, Illinois
Cafe Paradiso, Cork, Ireland
Canyon Southwest Cafe, Fort Lauderdale, Florida
Andrew Carmellini
Kathleen Carroll
Cascadia, Seattle, Washington
Mary Cech
Lauren Chattman
Melissa Clark
Sally Clarke
Eugene I. Cleary
Jayne Cohen
Cat Cora
Lane Crowther
Leila Cuttino
Christine Dahl
Sanford D’Amato
Jane Spector Davis
Robin Davis
Janet Hazen de Jesus
Karen DeMasco
Lori Zimring De Mori
Kirsten Dixon, Riversong Lodge, Yentna River, Alaska
Brooke Dojny
Crescent Dragonwagon
Alain Ducasse, Mix, THEhotel at Mandalay Bay, Las Vegas, Nevada
Jill Dupleix
Philippe Duret, Auberge du Moulin Hideux, Belgium
Elizabeth Ellis
Extraordinary Desserts, San Diego, California
Elizabeth Falkner
Tarla Fallgatter
Susan Feniger
Claudia Fleming
Janet Fletcher
Hiroshi Fukui, L’Uraku, Honolulu, Hawaii
Gale Gand, Tru, Chicago, Illinois
Tasha Garcia and Julie Taras, Little Giant, New York, New York
Michelle Gayer-Nicholson, Trotter’s To Go, Chicago, Illinois
Jason Gibbons, Zelo, Minneapolis, Minnesota
Todd Goddard
Debbie Gold
Rozanne Gold
Marcy Goldman-Posluns
Bill Granger
Dorie Greenspan
Lauren Groveman
Nancy Grubin
David Guas
Ken Haedrich
Gabrielle Hamilton
Tariq Hanna, Sucré, New Orleans, Louisiana
Angela Hartnett
Susan Haskell
Julie Hasson
Pierre Hermé
Ginny Leith Holland
Jill Silverman Hough
Jesse and Matthew Hufft
Il Giardino di Luca, Dei Dogi Hotel, Venice, Italy
Jamie’s Restaurant, Pensacola, Florida
Kimball Jones, Wente Vineyards Restaurant, Livermore, California
Terry and Peter Kagan
Karen Kaplan
Jeanne Thiel Kelley
Kristine Kidd
Elinor Klivans
Abigail Langlas, Alan Wong’s, Honolulu, Hawaii
Sue Lawrence
David Lebovitz
Shari Ledwidge
Rita Leinwand
Dave Lieberman
Charles P. Loan
LocoPops, Durham, North Carolina
Lori Longbotham
Emily Luchetti
Lucia Luhan
Deborah Madison
Nick Malgieri
Andrew Mandolene
Pamela Mazzola
Janet Taylor McCracken
Lori McKean
Michael McLaughlin
Alice Medrich
Ree Millan
Mary Sue Milliken
Jinx and Jefferson Morgan
Selma Brown Morrow
Eleanor Moscatel
Dawn Murray
Rebecca Naccarato
Debby Maugans Nakos
Norma at the Wharf House, St. James, Jamaica, West Indies
Nottoway Plantation, White Castle, Louisiana
Nancy Oakes
Jill O’Connor
Beatrice Ojakangas
Old Manor Estate and Hotel, Gingerland, Charlestown, Nevis, West Indies
Pichet Ong, Spice Market, New York, New York
Alex Palermo
Rochelle Palermo
Sal Passalacqua, Dimaio Cucina, Berkeley Heights, New Jersey
Sylvia Pease
Pesce Blue, Portsmouth, New Hampshire
Christine Piccin
Anna Pump
Jamie Purviance
Susan Quick
Susan Richardson
Mary Risely
Tori Ritchie
Rick Rodgers
Douglas Rodriguez
Betty Rosbottom
Rosie’s Bakery, Cambridge, Massachusetts
Michael Rosloff
Jocelyne Roux
Amelia Saltsman
Sally Sampson
Patricia Cohen Samuels
Sanders 1907, Grand Forks, North Dakota
Cathy Sandrich
Roberto Santibañez
Savory Faire, Montesano, Washington
Richard Sax
Michele Scicolone
Sarah Patterson Scott
Scratch, Durham, North Carolina
Alex Seidel, Fruition Restaurant, Denver, Colorado
Anita Sharp
Marie Simmons
Maria Helm Sinskey
B. Smith
Michael Smith
Allen Susser
Sweet Lady Jane, Los Angeles, California
The Sweet Pea Bakery & Catering, Phoenix, Arizona
Maureen Tatlow
Sandy Soto Teich
Sarah Tenaglia
Mary Jo Thoresen
Town Hall, San Francisco, California
Trattoria da Fagiolino, Cutigliano, Italy
Trois Pommes Patisserie, Brooklyn, New York
Harriett Tupler
Julia M. Usher
Vanilla Bake Shop, Santa Monica, California
Cyndi Verger
