PASTRY QUEEN PARTIES: ENTERTAINING FRIENDS AND FAMILY, TEXAS STYLE
Filed under Cookbooks
No one captures big-hearted, big-hatted Texas hospitality like Rebecca Rather–a beloved Hill Country author, restaurateur, and hostess with a growing national reputation. Read more
THE PASTRY QUEEN: ROYALLY GOOD RECIPES FROM THE TEXAS HILL COUNTRY’S RATHER SWEET BAKERY & CAFE
Filed under Cookbooks
REBECCA RATHER has worked as a caterer and baker for 15 years, first for a couple of upscale Houston catering companies and then as the executive pastry chef for a group of high-end Houston restaurants. Then, while overseeing research and development for the Austin-based Schlotzky’s Corporation, she studied with renowned artisan baker Daniel Leader. Rather opened her own bakery, Rather Sweet Bakery, first in Austin in 1999. In 2000, she moved the bakery to a larger yet more intimate setting about an hour west of Austin.
In The Pastry Queen, Rather takes the best of the Lone Star State—pecans, peaches, pralines, chiles, dulce de leche, German sausage—and turns out treats that taste like home, only better than anything homemade ever tasted before. There are the Bacon-Cheddar Scones, the Texas High Hairs Tarts (the only big hair Rather has ever had!), Fourth-of-July’s Fried Pies, Turbo-Charged Brownies with Praline Topping, pillowy Kolaches (yeasted buns with savory fillings), dulce de leche, German sausage—and turns out treats that taste like home, only better than anything homemade ever tasted before. Self-taught, Rather’s 150 utterly original recipes reflect her made-with-love-from-scratch philosophy and are guaranteed to get everyone fixin’ to bake.
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