Review: The Butch Bakery Cookbook

Well, it’s fall now. You can tell by the annual signs – pumpkin recipes are everywhere, football, tailgating and the pre-Christmas cookbooks are out.  I found this out first hand last week.  I heard the familiar sound of the UPS truck bouncing through my yard.  On the porch I found a package from Wiley The Butch Bakery CookbookPublications and inside was a review copy of David Arrick’s The Butch Bakery Cookbook.

Now I’ve written more than once about my disdain for shows like Cupcake Wars but that doesn’t mean that I hate cupcakes.  Cupcakes are quite tasty.  Far from adventurous but tasty.  Well, David Arrick is doing his best to make cupcakes sexy.

At his New York laboratory the The Butch Bakery, Arrick is churning out such novel offerings as the Mojito, a rum-soaked lime cake with lime mint buttercream that’s sure to whet your whistle, the B-52 is a Kahlua-soaked Madagascar vanilla cake with Bailey’s Bavarian buttercream and the Rum & Coke is a rum-soaked Madagascar vanilla cake with cola Bavarian cream that’s a real knockout.  Apparently the thing that makes Arrick’s baking so butch is booze.  I don’t know if it’s butch, per se, but it’s certainly fun.

Arrick’s approach to the cookbook is interesting with themed chapters like “Touchdown” (Chapter 3).  The recipes are inspired by Saturday afternoons on the grid iron.  The cupcake names fit the theme like the Tailgate – a caramel filled cupcake with a salted caramel buttercream and the Defense, Defense – a red velvet cupcake with Jack Daniels cream cheese frosting.  Each chapter name is very manly.

The overall format is very well thought out with a section to make notes every few pages.  Each recipe also comes with a helpful tip called “Butch’s Baking Lesson.”  Along with the 30+ plus in-depth cupcake recipes there’s a how-to guide to creating the decorative chocolate disks that signify the Butch style.  The book was co-written by Janice Kollar and Jason Wyche’s photography is stunning.

If you are serious about your cupcakery you will love this book.  And I’m not kidding about the food porn, I foresee Wyche’s pix earning him some serious accolades during the cookbook awards season next spring.  The Butch Bakery Cookbook is also available for the Kindle.

I’m giving away a copy of The Butch Bakery Cookbook.  Last day to sign-up is 11-11-11.  To enter click HERE.

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Stuart in 80 Words or Less
Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards
2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up
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