Michael Krondl Bücher

Exploring the versatility of pumpkins, this book presents a diverse array of recipes that showcase their ability to enhance any meal, from soups and salads to desserts. Michael Krondl combines traditional favorites with unique ethnic dishes, celebrating the ingredient's adaptability and festive nature. Whether you're in the mood for sweet or savory, this collection offers something for every occasion, highlighting pumpkins as a delightful addition to your culinary repertoire.

From the sacred fudge served to India's gods to the ephemeral baklava of Istanbul's harems, the towering sugar creations of Renaissance Italy, and the exotically scented macarons of twenty-first century Paris, the world's confectionary arts have not only mirrored social, technological, and political revolutions, they have also, in many ways, been in their vanguard. Sweet Invention: A History of Dessert captures the stories of sweet makers past and present from India, the Middle East, Italy, France, Vienna, and the United States, as author Michael Krondl meets with confectioners around the globe, savoring and exploring the dessert icons of each tradition. Readers will be tantalized by the rich history of each region's unforgettable desserts and tempted to try their own hand at a time-honored recipe. A fascinating and rewarding read for any lover of sugar, butter, and cream, Sweet Invention embraces the pleasures of dessert while unveiling the secular, metaphysical, and even sexual uses that societies have found for it.

Focusing on the impact of spice trade, the narrative unfolds through the histories of Venice, Lisbon, and Amsterdam, showcasing how their pursuit of flavor transformed the Western diet and initiated globalization. Michael Krondl, a chef and food historian, weaves together personal anecdotes and historical accounts, engaging with Indian pepper planters and Portuguese sailors. The book reveals the darker consequences of this quest for spice, including crusades and violence, alongside the rich culinary heritage that emerged from these interactions.

The love for the donut in the United States is longstanding and deep-rooted. Gourmet donut shops have popped up in trendy neighborhoods across the country and high-end restaurants are serving trios of donuts for dessert, while Dunkin' Donuts, Krispy Kreme, and Tim Hortons have amassed a devoted following. In this captivating guide to the delectable dessert, culinary historian, chef, and donut lover Michael Krondl has put together an entertaining social history of the donut throughout the ages and from around the world. Among the interesting facts Krondl brings up are the donut's surprising role, not only as a traditional prelude to Lent, but in Hanukkah and Ramadan as well; the serving of donuts to American doughboys in the trenches of World War I; and the delivery by Red Cross Clubmobiles of essential comforts of home to World War II soldiers such as music, movies, magazines and—what else?—donut machines. Mindful that the information might have readers itching to run to their nearest bakery, Krondl also offers a baker's dozen of international donut recipes—with accompanying color photos—including those for Chocolate-Glazed Bismarcks with Marshmallow Filling, Nutella Bombolocini, Frittelle di Carnevale, and Dulce de Leche Raised Donuts with a Salty Caramel Glaze, among others.