Named one of the Best Cookbooks of 2020 by Food + Wine, David Lebovitz, and Delish.com, and one of the Best Baking Books of 2020 by Pastry at Home and Dallas Morning News
“Jason’s love of shaking up tradition is evident. Adding fruits to bolster flavors in familiar baked goods is groundbreaking . . . steering us to experiment, try new combinations of flavors, and expand our baking vocabulary.” —From the foreword by Martha Stewart
Jason Schreiber, one of New York City’s most influential and popular food stylists, combines aesthetic flair and flavor in 75 whimsical recipes that celebrate fruit and cake in all their festive and delicious glory.
In gorgeous photos and dozens of fresh and flavorful recipes, acclaimed food stylist Jason Schreiber shatters misconceptions about that most maligned of desserts—fruitcake—by imaginatively breaking with convention as he pays homage to the delicious combination of fruit and cake. Forget those dried artificially dyed candied doorstops that everyone regifts and passes on. Fruit Cake is a tasty epicurean tour through dozens of cakes and other pastries that use a variety of fruits, combining them with diverse fillings, as well as liquor, nuts, and more. Interwoven with the recipes are stories, anecdotes and asides that are just as charming and intriguing as the lush, full-color photos that accompany them.
Each recipe in Fruit Cake showcases one of thirty-eight fruit, whose natural sweetness and juice make desserts that are perfectly moist and sweet without being overpowering. Indulge your taste buds with his beautiful, fanciful creations, including:
Constant Cravings—cakes like Raspberry Tea Cake and Polenta Pound Cake with Spiced Mandarins that will satisfy your cravings at any hour of day
Out of Hand—finger-focused treats perfect for pocketing or dressing to impress, such as Mango Coconut Cashew Bites and Blueberry Ginger Studmuffins
Showstoppers—cakes for the spotlight that you can humblebrag about “just throwing together,” including Passionfruit Lime Pavlova and Horchata and Roasted Plum Sorbet Cake
All Rise—the next best thing to eating sumptuous creations like the Blood Orange Bee Sting Cake or Bourbon Peach Kugelhopf, and other sumptuous creations is smelling the just-risen yeasted dough
Soaked—try one slice of these decadent cakes that marinate in booze for days—whether it’s the likes of the Pomegranate Molasses Cake or the Fig, Port, and Chocolate Cake—and you’ll need a designated driver
Filled with divine desserts for all seasons, this wonderful cookbook will forever change the way you think about fruit and cake.
About the Author
Jason Schreiber honed his craft at the French Culinary Institute in New York City, but his education began years earlier in the kitchen of his childhood home in suburban New Jersey, where he churned out baked goods of all shapes and sizes. After completing his studies, Jason worked alongside celebrity cake maker Ron Ben-Israel, who taught him the importance of precision and the value of camaraderie in a professional kitchen. After five years of creating jaw-dropping cakes with Ron and his team, Jason took the plunge into the cutthroat world of
New York City freelance food styling and recipe development. Within a week, his work was featured on the cover of Martha Stewart Weddings, and with that his new career was born. He continues to contribute regularly to Martha’s magazines, books, and television shows, and has expanded his clientele to others such as Food & Wine, Real Simple, and Delish (to name a few), as well as many nationally available household brands and products. Jason lives in Brooklyn, New York, and he doesn’t have a dog, yet.
Jason’s love of shaking up tradition is evident. Adding fruits to bolster flavors in familiar baked goods is groundbreaking . . . steering us to experiment, try new combinations of flavors, and expand our baking vocabulary.
— From the foreword by Martha Stewart
There are many superlatives that can be used to describe Jason Schreiber as a person, a baker, a cake designer, an artist, and now a writer. But here’s my favorite: Jason is simply delightful. This book will not only teach you how to bake better, it will make you feel good.
— Ron Ben-Israel, cake designer and television host
This exquisitely designed cookbook offers an update to the fruit cake, that retro Christmas classic. The book’s most stunning feature is photographs of cake slices, cupcakes, and other baked goods arranged in repeating patterns and in a brown, orange, and gold color palette that offers a fitting nod to the '70s, the fruit cake's heyday.
Schreiber debuts with an inspiring collection of recipes for cakes enriched with fruit that will be a revelation for fruitcake skeptics. A sharp design comprising easy-to-follow ingredient grids and modern–vintage-feel photography adds a polished touch. This will tantalize bakers seeking a modern approach to classic desserts.
— Publishers Weekly
[A] fun, inspiring collection of cakes . . . there is something for everyone. Bakers will enjoy the quirky writing style and delicious flavors.
— Library Journal
The vibrant cakes, muffins, pastries, and sweets that fill the pages of Jason Schreiber’s new cookbook Fruit Cake will make you forget about the old doorstop studded with dried fruit and try your hand at baking something more fanciful.
— Food & Wine
Everyone loves a traditional dessert, especially during the festive season. But these creative recipes put a fresh, fruity spin on much-loved favourites. . . . Taking familiar baking recipes, Schreiber adds unexpected fillings to create flavour combinations as diverse as the stories behind them: think pomegranate molasses cake, blueberry ginger muffins and passionfruit lime pavlova.
— Stylist (UK)