Prohibition Bakery – October 6, 2015 PDF Free Download

Prohibition Bakery Hardcover – October 6, 2015
Author: Leslie Feinberg ID: 1454916966

About the Author

Former bartender and editor Leslie Feinberg, along with classically trained chef Brooke Siem, created New York City’s first alcoholic cupcake company, Prohibition Bakery, in 2011. Since then, the Lower East Side cupcakery has garnered acclaim from Food & Wine, The Today Show, Huffington Post, BuzzFeed.com, Thrillist.com, Playboy, the Village Voice, Newsweek, the Washington Post, Serious Eats, and Maxim, among many others.

Hardcover: 320 pagesPublisher: Sterling Epicure (October 6, 2015)Language: EnglishISBN-10: 1454916966ISBN-13: 978-1454916963 Product Dimensions: 8.6 x 6.2 x 1 inches Shipping Weight: 1.6 pounds (View shipping rates and policies) Best Sellers Rank: #29,741 in Books (See Top 100 in Books) #151 in Books > Cookbooks, Food & Wine > Baking
I love the idea of baked goods inspired by vintage cocktails and this book offers plenty of exciting possibilities! So far I’ve only made one recipe from it (I just got it earlier this week), but I, along with my taste-testers, were all very happy with the result. I made the "Mexican Hot Chocolate" cupcakes for a gathering yesterday and everyone adored them! There are many more recipes I have doggie-eared, and I expect that I’ll be experimenting with some more soon, especially as the holiday season approaches.

This is a cookbook for people who truly love a day in the kitchen, as all recipes have numerous steps to them. In many instances, you will need to make jams, jellies, syrups, or basic infusions before even getting started with the cupcake recipes. This should by no means be a deterrent, but if you’re a single-bowl type baker, this book may not be for you.

The only criticism I have of this book is its design. I think that the publishers went a bit mad when they were planning the layout. It is a nice book to look at, but a hard book to bake from. I adore the historical photos and artwork that appear throughout the book, as well as the author introductions, which appear before almost every recipe, but the publishers laid out the book in such a way that it is hard to read while in the kitchen. It is a tall and narrow book, at a hefty 315 pages, and I found it nearly impossible to get this book to lay flat enough to work from. Most recipes continue over four pages, which means you are constantly flipping the pages. Also, they used a small font, and very large margins, over a darkish page color. I am fairly young with good eyesight, yet I found myself struggling a bit to read the ingredients list and instructions while preparing everything.
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