Glazed, Filled, Sugared & Dipped

Glazed, Filled, Sugared & Dipped Cover

Glazed, Filled, Sugared & Dipped

Easy Doughnut Recipes to Fry or Bake at Home

By Stephen Collucci; Elizabeth Gunnison; Tom Colicchio (Foreword by)

Clarkson Potter Publishers, Hardcover, 9780770433574, 160pp.

Publication Date: August 27, 2013

Whether you think of them as doughnuts or donuts, you ll be amazed at how easy it is to make these sweet treats at home.
Dripping with chocolate glaze, bursting with sweet vanilla cream or blackberry jam filling, or simply rolled in cinnamon sugar doughnuts, however you like them, can t be beat when freshly made. And they re surprisingly easy to fry or bake from scratch.
"Glazed, Filled, Sugared &Dipped" includes recipes for classic cake and yeast-raised doughnuts as well as for zeppole, beignets, churros, bomboloni, and doughnut holes plus glazes, fillings, and sauces to mix and match. With more than 50 recipes and 50 full-color photographs, this cookbook will open up the wonderful world of homemade doughnuts to any home baker.

About the Author

TOM COLICCHIO is the chef/co-owner of New York's celebrated Gramercy Tavern, ranked New Yorkers' #1 favorite restaurant in the 2003 Zagat Survey, as well as chef/owner of Craft, the 2002 James Beard Best New Restaurant in America. Tom also received the 2000 James Beard Award for Best Chef in New York City, and a James Beard award for Best General Cookbook in 2001 for his first book, Think Like a Chef. In 2002 Colicchio opened Craftbar, a casual adjunct to Craft, CraftSteak in Las Vegas' MGM Grand Hotel, and introduced CraftKitchen, a line of olive oils and condiments imported from Calabria, Italy. In 2003, Colicchio opened 'wichcraft, next door to Craftbar in New York's Flatiron district, bringing Craft's ethic of simplicity and great ingredients to the ever-popular sandwich. He is married to a New York writer/filmmaker and is the father of 10-year-old Dante, who is a big fan of his father's veal-ricotta meatballs.