Renowned for stunning cake designs featuring elaborate decorations delicately crafted from sugar, Food Network regular Ron Ben-Israel explains his entry in The Oxford Companion to Sugar and Sweets (rightfully about pastillage, the predecessor to modern-day sugar paste) and treats us to a behind-the-scenes tour of the day-to-day life in his 13th story New York City cake shop.
Edited by Willcox and Harriet Adsit Professor of Russian at Williams College Darra Goldstein, The Oxford Companion to Sugar and Sweets offers collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs. The Companion takes readers around the globe and throughout time, affording glimpses deep into the brain as well as stratospheric flights into the world of sugar-crafted fantasies. More than just a compendium of pastries, candies, ices, preserves, and confections, this reference work reveals how the human proclivity for sweet has brought richness to our language, our art, and, of course, our gastronomy. In nearly 600 entries, beginning with "à la mode" and ending with the Italian trifle known as "zuppa inglese," the Companion traces sugar's journey from a rare luxury to a ubiquitous commodity.
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Ron Ben-Israel is one of 265 contributors to The Oxford Companion to Sugar and Sweets.
Darra Goldstein is the Willcox and Harriet Adsit Professor of Russian at Williams College, having earned her Ph.D. in Slavic Languages and Literatures from Stanford University. She combines her love of literature with a passion for food studies, a field she helped pioneer by founding Gastronomica: The Journal of Food and Culture, which has been called a culinary New Yorker for its incorporation of photography, poetry, and art alongside thoughtful articles on all aspects of the foods we eat. She serves as the Series Editor for California Studies in Food and Culture (UCAL Press) and the Food Editor for Russian Life magazine. Goldstein is also a prolific author who has written or edited thirteen books, including four award-winning cookbooks.
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