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    Prohibition Bakery

    5.0 1

    by Leslie Feinberg, Brooke Siem

    Hardcover

    $19.95
    $19.95

    Temporarily Out of Stock Online

    Customer Reviews

    • ISBN-13: 9781454916963
    • Publisher: Sterling Epicure
    • Publication date: 10/06/2015
    • Pages: 320
    • Sales rank: 265,319
    • Product dimensions: 6.10(w) x 8.60(h) x 1.00(d)


    Prohibition Bakery owners Leslie Feinberg, a former bartender, and Brooke Siem, a former chef, created New York City’s first alcoholic cupcake company in 2011. Since then, the Lower East Side cupcakery has garnered acclaim from Food & Wine, The Today Show, Huffington Post, BuzzFeed.com, Thrillist.com, Playboy, the Village Voice, Newsweek, the Washington Post, Serious Eats, and Maxim, among many others.

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    These 50 cupcakes have a kick! The product of Prohibition Bakery, a downtown hole in the wall, they're simply the best, the booziest treats in Manhattan. Each diminutive cake is a perfect, delicious balance of texture, flavor, and fragrance. That's why an astonishing variety of fans, from Food & Wine to Playboy, Newsweek, and Thrillist.com, have come together to heap praise upon bakers Leslie Feinberg and Brooke Siem for their creations. Make a “Dark & Stormy” (Gosling Rum, ginger beer, and lime), an  “Old Fashioned” (whiskey, bitters, orange, and a whiskey-soaked cherry), or other cupcake and you’ll become a convert from the very first bite.

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    Related Subjects

    Cookbooks, Food & Wine
    Wine & Beverages
    Baking
    Desserts
    Liquor & Spirits
    Cakes
    Cooking (Liquors)
    Cupcakes
    Cookbooks, Food & Wine
    Wine & Beverages
    Baking
    Desserts
    Liquor & Spirits
    Cakes
    Cooking (Liquors)
    Cupcakes
    Library Journal
    03/15/2016
    Booze and baking make for a playfully irreverent pairing in this cookbook from the owners of New York City's bakery of the same name. The recipes are limited to cupcakes, frostings, and fillings (plus several beverages), so readers hoping for cakes, tarts, cookies, or other sweet treats will be disappointed. Still, the authors infuse the writing with a breezy attitude that feels suitable for such a collection. The directions are straightforward and the advice on decorating and storing is sound. The book doesn't make concessions to underage consumers or teetotalers either. Instead, it unapologetically suggests frosted gems such as the boozy blueberry lemonade cupcake, or the pink lady, capped with a topping of brûléed meringue. The audience for the title may be narrower than for other baked goods cookbooks, but those who enjoy desserts on the adult side are sure to get a kick out of the 50-plus offerings in this attractive volume. VERDICT Spirited fun in a handsome package but possibly of niche appeal, this work is recommended for libraries where baking is a popular topic.—Peter Hepburn, College of the Canyons Lib., Santa Clarita, CA
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