Marshmallows: Homemade Gourmet Treats
by Brian on July 27th, 2009 in Cookbook Reviews, Dessert Digest 2 Comments
We are all stamped by our youth. It’s often said that if you don’t learn a second language by age twelve, it’s hopeless. Ask me to conjugate a French verb, and I’ll prove that idea.
The foods of our youth, the foods we saw as we followed Mom down the supermarket aisles, often serve as our emotional standards. Mustard? I think of French’s, pure and yellow. Bread? I did not grow up on New York rye. Sadly, it’s Wonder Bread. Carmels? Kraft, of course, and you all know they are world-class good. Marshmallows? Oh, Kraft again. I remember you could buy a bag, stash it away, and come back a year later to something that still seemed pretty decent. A bit dry, but, hey, it’s the way marshmallows are, right?
A few years ago, fresh marshmallows began to appear in Manhattan bakeries. City Bakery, for example, offers a single stack of vanilla luxury. Smooth, fresh, and rich. They aren’t cheap but what good decadence ever is?
I’ve wanted to make my own, of course, but I just had the assumption that it would be hard. There would be egg whites and complicated cooking and possibly a mess. And then, a month ago, I was walking by the cookbooks at B&N when my eye caught Marshmallows: Homemade Gourmet Treats by Eileen Talanian. I kind of remember the book actually speaking to me, “Buy me. You can do it.”
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