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The sumptuous debut cookbook from celebrated baker, activist, and pastry �it girl� Natasha Pickowicz * Named a Best New Cookbook of Spring 2023 by Food & Wine, Eater, and more * A James Beard Award NomineeThe recipes are fresh and uncomplicated, drawing on the author�s Chinese and Californian heritage. She pairs nectarine and miso in a tarte tatin and makes a layer cake with olive oil, mascarpone, and fennel. Black cardamom gets tucked into pecan sticky buns, and galettes go savory with kabocha squash. Brown butter is the secret to irresistible buckwheat chocolate chunk cookies.Pastry requires a real focus on detail and technique, but the author is here at every step with invaluable tips: underbeat meringue; boil your plum stones to extract even more plum flavor; look for �first-press� yuzu juice; for the flakiest pie dough, first freeze your butter, then use a grater to get perfect shreds.
