One great cookbook: Natasha Pickowicz’s ‘More Than Cake’
The power of pastry brought to inspired life
You want the recipes in a cookbook to work. All the more so in a baking cookbook. This is the obligatory minimum.
A proper cookbook should also swell your imagination and expand your kitchen confidence. Natasha Pickowicz’s “More Than Cake: 100 Recipes Built for Pleasure and Community” succeeds on all counts, supplying both inspiration and a grounding sense of the altruistic ways in which baking can bind.
Baking for good
Pickowicz is a longtime pastry chef turned writer who for years has harnessed her baking prowess and that of her restaurant-world pals to raise money for a variety of charitable organizations through bake sales. She takes the “for pleasure and community” part of the book’s subtitle seriously. “Creating recipes is a loving, community-based act in constant communion with our world,” she writes in the book’s introduction. “Baked goods are part of my commitment to community building.”
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
And so, for example, Pickowicz devotes an entire chapter to “modern layer cakes” — shareable creations to delight and encourage communing with either your loved ones or the people in your community at large. The chapter is formatted as a choose-your-own-adventure. Select a cake base, say, a black sesame chiffon cake. Then a soak for that base, like maple and vanilla milk. Fill it with, for example, sweet and spicy hazelnuts and frost it with Italian espresso buttercream. There are 21 of these base items, so the permutations are, well, you do the math: near-endless.
Flavor, considered
That wild menagerie of layer cake foundations is simply the door leading to a wonderland under the pastry-kitchen stairs. Pickowicz’s carrot cake is striated with coconut flakes; she tops her pine nut sablé cookies with a smear of funky Taleggio cheese; she transmutes miso soup into a danish; rose water and mezcal are conjoined in a deeply, darkly caramel flan.
Whether you’re baking a toasted vanilla bean pound cake for nibbling across a week yourself or blowing it out for a party with a caramel chocolate chip ice cream bombe, “More Than Cake” offers a solution for endless occasions. “Baking brings me closer to my parents, friends and my neighbors,” Pickowicz writes. “Baking is more than cake.” This book is ready to prove that to you, if you let it.
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
Scott Hocker is an award-winning freelance writer and editor at The Week Digital. He has written food, travel, culture and lifestyle stories for local, national and international publications for more than 20 years. Scott also has more than 15 years of experience creating, implementing and managing content initiatives while working across departments to grow companies. His most recent editorial post was as editor-in-chief of Liquor.com. Previously, he was the editor-in-chief of Tasting Table and a senior editor at San Francisco magazine.
-
Political cartoons for January 19Cartoons Monday's political cartoons include Greenland tariffs, fighting the Fed, and more
-
Spain’s deadly high-speed train crashThe Explainer The country experienced its worst rail accident since 2013, with the death toll of 39 ‘not yet final’
-
Can Starmer continue to walk the Trump tightrope?Today's Big Question PM condemns US tariff threat but is less confrontational than some European allies
-
Ultimate pasta alla NormaThe Week Recommends White miso and eggplant enrich the flavour of this classic pasta dish
-
In Okinawa, experience the more tranquil side of JapanThe Week Recommends Find serenity on land and in the sea
-
The 8 best spy movies of all timethe week recommends Excellence in espionage didn’t begin — or end — with the Cold War
-
Scoundrels, spies and squires in January TVthe week recommends This month’s new releases include ‘The Pitt,’ ‘Industry,’ ‘Ponies’ and ‘A Knight of the Seven Kingdoms’
-
One great cookbook: Sara Kramer and Sarah Hymanson’s ‘Kismet: Bright, Fresh, Vegetable-Loving Recipes’the week recommends The beauty and wonder of great ingredients and smart cooking
-
Luke Larsson’s prawn and pomelo saladThe Week Recommends Pomelo-sweetened prawns meet spicy dressing and herbs in a sharp Thai salad
-
Courgette and leek ijeh (Arabic frittata) recipeThe Week Recommends Soft leeks, tender courgette, and fragrant spices make a crisp frittata
-
A modern ‘Lord of the Flies,’ a zombie sequel and Jodie Foster’s first French-speaking lead role in January moviesthe week recommends This month’s new releases include ‘The Plague,’ ‘28 Years Later: The Bone Temple’ and ‘A Private Life’
