Reviews by Kristina Sepetys
One of the most recognized and beloved pastry treats, the doughnut dates back over 2000 years and can be found in a variety of jelly-covered, frosting-dipped, and sweetened forms throughout the world. In this delightful and toothsome guide to all things doughnut, Michael Krondl, culinary historian and chef, presents an entertaining history of the doughnut across time and cultures. Krondl also offers a mix of recipes and color photos of the more international varieties like Chocolate-Glazed Bismarcks with Marshmallow Filling, Nutella Bombolocini, Frittelle di Carnevale, and Dulce de Leche Raised Donuts with a Salty Caramel Glaze.
Doughnut shop owner Kamal Grant shares step-by-step instructions for making creative, delicious doughnuts in your home kitchen. You’ll find simple, clear, well-photographed doughnut-making techniques, including rolling the dough, cutting, hand shaping, frying, and more. Experiment with dough formulas for yeast doughnuts, cake doughnuts, gluten-free, funnel cakes, fritters, biscuit-style doughnuts, and pie crusts to fry paired with a variety of creative glazes, ices, and fillings. Try the Tangy Orange Chocolate (yeast-raised), Kentucky’s Best (with bourbon icing and apple butter filling), or Nutty Buddies (with maple icing, almonds, and pecans).
Despite the flour and sugar, doughnuts need not be off-limits to those eating gluten-free or paleo. A self-trained chef who has successfully battled an autoimmune disease with the paleo diet, Danielle Walker offers recipes to tempt eaters of all stripes. Her innovative, accessible recipes (with beautiful accompanying photographs) include delicious, vibrant paleo food from appetizers to desserts. Walker has re-engineered many of her favorite comfort foods without grains, gluten, or dairy in her first cookbook. A special children’s section serves up amusing, wholesome dishes. Find recipes for Zucchini Bread, Vanilla-Almond Granola, Spiced Pumpkin Muffins, and many savory dishes.