Ever pre-order something on Amazon and forget about it or better yet, get it a week before you expected it? Then the UPS guy drops by and SURPRISE! You’ve got a great new cookbook to spend the afternoon perusing. That’s what happened today, I spent the afternoon reading the new Top Pot Hand-Forged Doughnuts cookbook.
When I was deep in the 52 Donuts project in 2009, it was suggested to me that Seattle was where the donut scene was most lively, full of locally-owned donut shops, a donut truck/trailer and small-batch bakers crafting donuts at the farmer’s markets. I didn’t make it there in 2009 and have only tried the delicious Daring Donuts from Seattle when they were shipped to me. After thumbing through the pages of this new cookbook, I know I need to get to Seattle to visit a Top Pot doughnut shop in person.
My favorite cookbooks are those that are full of photos. I love looking at photos of food, specifically donuts. You must, too. That’s why you are here, right? This book, while not including a photo of every single recipe, has plenty of beautifully-composed donut pictures on every few pages. I really appreciate the photos of the donuts I am least familiar with in this book, the Bulleyes and Pershings.
I also enjoyed reading the history of Top Pot, the history of donuts, the explanation of donut types and the extensive glossary and list of donut-making tools. After spending just a little time reading these pages, I think most folks with a kitchen would feel confident making homemade donuts.
For my gluten-free friends, don’t fret! There are two gluten-free recipes included in this cookbook. I’m excited to give them a try soon. After writing about this month’s Ratio Rally donut feature and reading this new cookbook, I’ve got a strong urge to make donuts, lots and lots of donuts! I’m headed to the kitchen now…