Philadelphia food writer Eileen Talanian just wrote a marshmallow cookbook. Marshmallows: Homemade Gourmet Treats is skedded for a March release from Gibbs Smith and includes recipes for dishes like:
• Blood Orange, Rosemary and Zinfadel fluff
• Toasted Coconut marshmallows
• Honey and Cardamom marshmallows
• Champagne marshmallow wedding cake
Talanian, a restaurant consultant, previously wrote dessert cookbook Chewy Cookies and helped develop the pastry line for Xando/Cosi and worked on banquet catering for the Philadelphia Eagles, the University of Pennsylvania, Swarthmore College and others. More information can be found at her website and press release follows after the jump.
MARSHMALLOWS: NOT JUST FOR S’MORES ANYMORE!
New Book Unveils Gourmet Marshmallow Recipes For Home Cooks.
PHILADELPHIA, PA - In March 2008, expert pastry chef Eileen Talanian will introduce Marshmallows: Homemade Gourmet Treats (Gibbs Smith, Publisher, February, $16.95), an exciting 128- page book that demonstrates easy techniques and recipes to create homemade marshmallows in dozens of sweet and savory flavors. The book will feature over 125 recipes with step-by-step instructions ranging from the classic s’mores to the uncommonly delicious blood orange, rosemary and zinfandel fluff.
It’s no secret that Americans love marshmallows—more than 90 million pounds are consumed each year. They are commonly enjoyed in ice cream, cookies, fudge, candy bars, and s’mores. However, marshmallows are gaining new cachet as an upscale gourmet treat. The best part is they are incredibly easy to make! The Washington Post notes: “Freshly made marshmallows are a popular sweet treat in upscale restaurants these days. Folks who encounter them are usually highly impressed having no idea that so long as a sturdy stand mixer is on hand, a home cook can easily prepare these simple candies.” (August 1, 2007).
For those who think marshmallows are only a sweet treat, there are myriad savory recipes for meal accompaniments to dishes such as shrimp skewers, burgers, grilled chicken breasts and roasted pork tenderloins. Along with a variety of tantalizing recipes, Marshmallows supplies readers with helpful sections on ingredients, equipment, tips, techniques, a history of the marshmallow and more.
Recipes include flavors like raspberry crème de cassis, toasted coconut, lemon, honey and cardamom, chocolate ancho chile, chocolate-speckled banana fluff, confetti crispy rice treats, fluff and chocolate-dipped strawberries. In recent months, homemade marshmallows have been featured on Martha Stewart, Oprah, Food Network, Country Living, Chocolatier and Bon Appetit.
Eileen Talanian is an entrepreneurial pastry chef who has served on the Philadelphia chapter board of directors of both the American Institute of Wine and Food and Les Dames d’Escoffier International. She’s a highly sought-after restaurant consultant, providing innovative dessert menu guidance to many upscale and quality-conscious restaurants and corporations. Also author of Chewy Cookies: America’s Comfort Food, Eileen lives in Pennsylvania with her husband and two children. Visit her web site at www.howthecookiecrumbles.com.
Founded in 1969, Gibbs Smith, Publisher specializes in beautifully illustrated lifestyle books on topics ranging from design and architecture to business. Additional cookbooks from Gibbs Smith, Publisher, include S’mores: Gourmet Treats for Every Occasion and The Flying Biscuit Café Cookbook.