Posts filed under:Cooking by the Book

(Sort Of) Cooking by the Book: Strawberry-Lemon Layer Cake (Christina Tosi recipe in Saveur)

This is not a typical Cooking by the Book post for a bunch of reasons (the recipe’s not from a book; I absolutely did not even try to follow the procedure exactly as written) but because I thought it deserved […]

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Cooking by the Book: Chocolate Whiskey Tart (Baked Elements)

The Baked NYC cookbook Baked Explorations is a favorite of mine, so I was thrilled when Shake gave me the two other books in the collection about a year ago. (There’s now a fourth, released this past fall.) I’ve made […]

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Cooking by the Book: Raspberry Crumb Breakfast Bars (Baked)

Warning: This is not your standard Cooking by the Book post because I’m going to force you to wade through some not-totally-related and longer-than-usual backstory first. But here is a pretty picture first so you know what we’ll eventually be […]

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Cooking by the Book: Bouchon Bakery Olive Oil Cake

We have a long running—about a decade—tradition with our friend, Craig, to have dinner at his house on the “Eve of the Eve” (the night before Christmas Eve). This year, our plans came together a bit later than usual, so […]

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Cooking by the Book: Brownie Pie (Momofuku Milk Bar)

A couple days before Thanksgiving, a friend texted Shake and asked, “Would you want to come over for a late Thanksgiving get-together?” “So do you?” Shake asked. “Yeah, sure, why not?” But then I realized… “Oh. We should probably bring […]

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Cooking by the Book: Birthday Layer Cake (Momofuku Milk Bar)

This is the most sprinkle-tastic birthday cake you will ever encounter. I made this because we were getting together with some friends to celebrate the memory of a dear friend we lost nearly two years ago. I volunteered to make […]

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I’ll Blog It Soon, I Swear…Momofuku Milk Bar Birthday Cake

Some of you may have seen the birthday cake I was working on last weekend. If not, check out the Sugar + Shake Facebook Page. Here is a work in progress preview photo: The real deal post is coming soon. […]

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Cooking by the Book: Freekeh Pilaf (Plenty: Vibrant Recipes from London’s Ottolenghi)

I’d like to start this post with an open letter to two dear friends of mine, with whom my relationship of late has begun to go sour: Dear Garlic and Onions, We used to be such good friends. What’s happened […]