Knickerbocker Glory: A Chef's Guide to Innovation in the Kitchen
The book Knickerbocker Glory: A Chef’s Guide to Innovation in the Kitchen and Beyond by food industry veteran Matthew Robinson (with food writer and recipe developer Andrea Lynn).
It's a “teach a person to fish” answer to today's recipe boom:
“Give a person a recipe, and they can cook one dish. But teach a person a basic recipe and to do a little innovating, and they can cook hundreds of dishes. This has the potential of unleashing an immense amount to creativity and innovation in the world of food and eating. Plus, it gets more people engaged in cooking and makes the results more personal.”
Knickerbocker Glory (available Sept. 2013 in paperback & ebook) is both a guide to creating masterpiece desserts and a resource for becoming more innovative in the culinary and real world. Using a basic recipe — a British layered ice cream dessert known as The Knickerbocker Glory—and encouraging some out-of-the-box thinking, Matthew shows readers how innovation can be applied to achieve "wow" moments on the plate.
The book includes 30 recipes for Knickerbocker Glory variations such as White Chocolate Pretzel, Chai Tea, A Date with a Fig, Pumpkin Spice and The Black & Tan. It is also a primer on basic dessert elements like pie crust, fruit compote, dulce de leche, ice cream, Italian meringue, whipped cream and sponge cake.
In his book, Robinson gives readers a look into the creation process, both in and outside of the kitchen using real world culinary examples and tips he picked up from his experience in the food industry.
SAMPLE CHAPTERS:
After looking through this wonderful book, I was inspired by the illustration and ideas. I love to get creative and the recipes are wonderful. It's a little time consuming to get all the stuff together, but in the end it's worth it because it makes everyone smile. Who doesn't love sweets and desserts? I can't decide which is my favorite one. What I like about this book is that everything was easy to follow.
ABOUT THE AUTHORS
Matthew Robinson has spent 17 years in the food industry as a scientist, spokesperson, and product developer. He is the founder of exCLAIM International, a nutrition science and claims strategy consultancy that helps clients turn the complexities of science and new innovations into communications that are compelling and beneficial to the consumer and health care professional. He is also creator of TheCulinaryExchange.net, an up-and-coming destination for information regarding innovation in the culinary arts. Robinson has an M.S. from The University of Georgia in Nutrition Science and is a graduate of the professional culinary program at The French Culinary Institute.
Andrea Lynn is a food writer and recipe developer. Her recipes have been featured by Serious Eats, Chile Pepper Magazine, Better Homes & Gardens’ bookazines, Kiwi magazine’s cookbook, Allergy-Friendly Food for Families and others. She has edited and tested recipes for MarthaStewart.com, Art Culinaire, Chile Pepper Magazine and cookbooks like Made with Love, Food52.com and many cookbook authors. She is the author of two other cookbooks, The I Love Trader Joe’s College Cookbook and The Artisan Soda Workshop.
Disclosure: I received a complimentary copy of the mentioned book from the PR firm or publisher in exchange of my review. Any expressed opinions are my own and personal thoughts. No other compensation was given.
It's a “teach a person to fish” answer to today's recipe boom:
“Give a person a recipe, and they can cook one dish. But teach a person a basic recipe and to do a little innovating, and they can cook hundreds of dishes. This has the potential of unleashing an immense amount to creativity and innovation in the world of food and eating. Plus, it gets more people engaged in cooking and makes the results more personal.”
Knickerbocker Glory (available Sept. 2013 in paperback & ebook) is both a guide to creating masterpiece desserts and a resource for becoming more innovative in the culinary and real world. Using a basic recipe — a British layered ice cream dessert known as The Knickerbocker Glory—and encouraging some out-of-the-box thinking, Matthew shows readers how innovation can be applied to achieve "wow" moments on the plate.
The book includes 30 recipes for Knickerbocker Glory variations such as White Chocolate Pretzel, Chai Tea, A Date with a Fig, Pumpkin Spice and The Black & Tan. It is also a primer on basic dessert elements like pie crust, fruit compote, dulce de leche, ice cream, Italian meringue, whipped cream and sponge cake.
In his book, Robinson gives readers a look into the creation process, both in and outside of the kitchen using real world culinary examples and tips he picked up from his experience in the food industry.
SAMPLE CHAPTERS:
- What Would a Chef Do?
- Just What is Innovation?
- A Recipe for Innovation
- The Knickerbocker Glory: A Model for Innovation
- Rules Were Meant to Be Broken
- Formulate: Organizing Themes with Mise en Place
- Ideate: Getting Ideas on Paper
- Create: Getting Ideas Off Paper and into Reality
Using Knickerbocker Glory Recipes
After looking through this wonderful book, I was inspired by the illustration and ideas. I love to get creative and the recipes are wonderful. It's a little time consuming to get all the stuff together, but in the end it's worth it because it makes everyone smile. Who doesn't love sweets and desserts? I can't decide which is my favorite one. What I like about this book is that everything was easy to follow.
ABOUT THE AUTHORS
Matthew Robinson has spent 17 years in the food industry as a scientist, spokesperson, and product developer. He is the founder of exCLAIM International, a nutrition science and claims strategy consultancy that helps clients turn the complexities of science and new innovations into communications that are compelling and beneficial to the consumer and health care professional. He is also creator of TheCulinaryExchange.net, an up-and-coming destination for information regarding innovation in the culinary arts. Robinson has an M.S. from The University of Georgia in Nutrition Science and is a graduate of the professional culinary program at The French Culinary Institute.
Andrea Lynn is a food writer and recipe developer. Her recipes have been featured by Serious Eats, Chile Pepper Magazine, Better Homes & Gardens’ bookazines, Kiwi magazine’s cookbook, Allergy-Friendly Food for Families and others. She has edited and tested recipes for MarthaStewart.com, Art Culinaire, Chile Pepper Magazine and cookbooks like Made with Love, Food52.com and many cookbook authors. She is the author of two other cookbooks, The I Love Trader Joe’s College Cookbook and The Artisan Soda Workshop. Disclosure: I received a complimentary copy of the mentioned book from the PR firm or publisher in exchange of my review. Any expressed opinions are my own and personal thoughts. No other compensation was given.
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