A stunning collection of 100+ fresh, uncomplicated baking recipes, More Than Cake is James Beard Award–nominated pastry chef Natasha Pickowicz's debut, and it has already been named a Best New Cookbook of Spring 2023 by Food & Wine.
Natasha says, "Burlap & Barrel spices were indispensable to the creation of my debut cookbook, More Than Cake. They snuck their way into so, so many recipes, from the pizza crackers (tomato powder) to pie dough (wild Icelandic kelp) to blueberry jam (sumac) to my signature sticky buns (smoked black cardamom). These spices don’t just enhance the recipe, they are the recipe. My baking becomes more vivid, more saturated, and more fun when I twist open a jar of these spices—and yours will too."
The 6-spice collection includes:
Sun-Dried Tomato Powder
Cured Sumac
Wild Icelandic Kelp
Smoked Black Cardamom
Five Spice
New Harvest Turmeric
SOURCING
ABOUT NATASHA PICKOWICZ
Natasha Pickowicz is a New York City–based chef and writer. She is a three-time James Beard Foundation Award finalist. Much of her pastry work explores the relationship between baking and social justice, including ongoing collaborations with seminal New York City institutions like Lenox Hill Neighborhood House, God’s Love We Deliver, the Brigid Alliance, and Planned Parenthood of Greater New York, for whom she produced a massive city-wide bake sale, raising more than $150,000 between 2017 and 2019.
Currently, Pickowicz runs the pastry pop-up called Never Ending Taste, which has been held at NYC’s Superiority Burger, Brooklyn’s the Four Horsemen, the American-Vietnamese bakery Ba. n B., the Taiwanese tearoom T. Company, Los Angeles’s Kismet, and the legendary Chino Farm in Rancho Santa Fe, California.
Pickowicz’s recipes and writing have been published in The New York Times, The Wall Street Journal, Bon Appetit, Saveur, Food & Wine, New York magazine, Cherry Bombe, and many other publications.
Follow her on Instagram at @natashapickowicz
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