Reviews
"Delicious, decadent, and velvety smooth, the Robicelli's famous French buttercream recipe alone is worth the price of this book. Such wonderful recipes! And James Joyce's Ulysses stream of conscious has nothing on Allison's stream of Brooklyn. You will laugh-out-loud and ache in pain through the love and struggles of these two great creative pastry chefs. For priceless recipes and truly inspiring moments, you have to get this book." -Shirley O. Corriher, author of CookWise and BakeWise "The Robicellis are a living legend and their baked creations are nothing short of mystical." -Cathy Erway, author of The Art of Eating In "If you ever thought all cupcakes are all the same and nothing special, you haven't tried Robicelli's. This book is a beautiful and witty love story filled with passion and amazingly delicious recipes." -Fany Gerson, author of My Sweet Mexico "This is the book for when you need to impress diplomats, TV chefs and future in-laws. Plus you learn how to make the fancy French buttercream that really pisses off other adults at your kid's party." -Siobhan Wallace, author of New York A La Cart "Bonnie and Clyde had bullets; Allison and Matt have cupcakes. That's the major difference between two otherwise old-fashioned love stories." -Doug Quint, owner of Big Gay Ice Cream "This cookbook is tender like fried chicken, sweet like buttercream, and salty like caramel sauce. It does not pussyfoot around. You'll laugh, you'll cry, and you will never make a better cupcake in your life- Take THAT, elementary-school bake-sale suckas!" -Liz Gutman, owner of Liddabit Sweets, "Delicious, decadent, and velvety smooth, the Robicelli's famous French buttercream recipe alone is worth the price of this book. Such wonderful recipes! And James Joyce's Ulysses stream of conscious has nothing on Allison's stream of Brooklyn. You will laugh-out-loud and ache in pain through the love and struggles of these two great creative pastry chefs. You have to get this book." -Shirley O. Corriher, author of CookWise and BakeWise "You need this book because it's freaking hysterical. A serious cookbook that doesn't take itself so seriously. It's absolutely genius." -Johnny Iuzzini, James Beard Award-winning pastry chef and author of Dessert Fourplay "This book is truly one-of-a-kind! No one until now has had the 'balls' (as Allison might say) to write a book like this. And I am so happy the Robicellis did." -Amanda Freitag, chef and TV personality "The Robicellis are a living legend and their baked creations are nothing short of mystical." -Cathy Erway, author of The Art of Eating In "If you think all cupcakes are the same and nothing special, you haven't tried Robicelli's. This book is a beautiful and witty love story filled with passion and amazingly delicious recipes." -Fany Gerson, author of My Sweet Mexico "This is the book for when you need to impress diplomats, TV chefs and future in-laws. Plus you learn how to make the fancy French buttercream that really pisses off other adults at your kid's party." -Siobhan Wallace, author of New York a La Cart "Bonnie and Clyde had bullets; Allison and Matt have cupcakes. That's the major difference between two otherwise old-fashioned love stories." -Doug Quint, owner of Big Gay Ice Cream "This cookbook is tender like fried chicken, sweet like buttercream, and salty like caramel sauce. It does not pussyfoot around. You will never make a better cupcake in your life- take THAT, elementary-school bake-sale suckas!" -Liz Gutman, author of The Liddabit Sweets Candy Cookbook 2014 Food 52 'The Piglet' Awards Finalist First We Feast Best New Food Books of 2013 Gluten-Free Girl's Favorite Cookbooks of 2013 , "Delicious, decadent, and velvety smooth, the Robicelli's famous French buttercream recipe alone is worth the price of this book. Such wonderful recipes! And James Joyce's Ulysses stream of conscious has nothing on Allison's stream of Brooklyn. You will laugh-out-loud and ache in pain through the love and struggles of these two great creative pastry chefs. You have to get this book." --Shirley O. Corriher, author of CookWise and BakeWise "You need this book because it's freaking hysterical. A serious cookbook that doesn't take itself so seriously. It's absolutely genius." --Johnny Iuzzini, James Beard Award-winning pastry chef and author of Dessert Fourplay "This book is truly one-of-a-kind! No one until now has had the 'balls' (as Allison might say) to write a book like this. And I am so happy the Robicellis did." --Amanda Freitag, chef and TV personality "The Robicellis are a living legend and their baked creations are nothing short of mystical." --Cathy Erway, author of The Art of Eating In "If you think all cupcakes are the same and nothing special, you haven't tried Robicelli's. This book is a beautiful and witty love story filled with passion and amazingly delicious recipes." --Fany Gerson, author of My Sweet Mexico "This is the book for when you need to impress diplomats, TV chefs and future in-laws. Plus you learn how to make the fancy French buttercream that really pisses off other adults at your kid's party." --Siobhan Wallace, author of New York a La Cart "Bonnie and Clyde had bullets; Allison and Matt have cupcakes. That's the major difference between two otherwise old-fashioned love stories." --Doug Quint, owner of Big Gay Ice Cream "This cookbook is tender like fried chicken, sweet like buttercream, and salty like caramel sauce. It does not pussyfoot around. You will never make a better cupcake in your life-- take THAT, elementary-school bake-sale suckas!" --Liz Gutman, author of The Liddabit Sweets Candy Cookbook 2014 Food 52 'The Piglet' Awards Finalist First We Feast Best New Food Books of 2013 Gluten-Free Girl's Favorite Cookbooks of 2013 "Laugh out loud funny."-- The New York Times "The funniest blogger in the Brooklyn food scene." -- Scoutmob "Best cupcakes in NYC-- seriously." -- Edible Brooklyn, "Delicious, decadent, and velvety smooth, the Robicelli's famous French buttercream recipe alone is worth the price of this book. Such wonderful recipes! And James Joyce's Ulysses stream of conscious has nothing on Allison's stream of Brooklyn. You will laugh-out-loud and ache in pain through the love and struggles of these two great creative pastry chefs. You have to get this book." -Shirley O. Corriher, author of CookWise and BakeWise "You need this book because it's freaking hysterical. A serious cookbook that doesn't take itself so seriously. It's absolutely genius." -Johnny Iuzzini, James Beard Award-winning pastry chef and author of Dessert Fourplay "This book is truly one-of-a-kind! No one until now has had the 'balls' (as Allison might say) to write a book like this. And I am so happy the Robicellis did." -Amanda Freitag, chef and TV personality "The Robicellis are a living legend and their baked creations are nothing short of mystical." -Cathy Erway, author of The Art of Eating In "If you think all cupcakes are the same and nothing special, you haven't tried Robicelli's. This book is a beautiful and witty love story filled with passion and amazingly delicious recipes." -Fany Gerson, author of My Sweet Mexico "This is the book for when you need to impress diplomats, TV chefs and future in-laws. Plus you learn how to make the fancy French buttercream that really pisses off other adults at your kid's party." -Siobhan Wallace, author of New York a La Cart "Bonnie and Clyde had bullets; Allison and Matt have cupcakes. That's the major difference between two otherwise old-fashioned love stories." -Doug Quint, owner of Big Gay Ice Cream "This cookbook is tender like fried chicken, sweet like buttercream, and salty like caramel sauce. It does not pussyfoot around. You will never make a better cupcake in your life- take THAT, elementary-school bake-sale suckas!" -Liz Gutman, author of The Liddabit Sweets Candy Cookbook 2014 Food 52 'The Piglet' Awards Finalist First We Feast Best New Food Books of 2013 Gluten-Free Girl's Favorite Cookbooks of 2013 "Laugh out loud funny."-- The New York Times "The funniest blogger in the Brooklyn food scene." -- Scoutmob "Best cupcakes in NYC- seriously." -- Edible Brooklyn, "Delicious, decadent, and velvety smooth, the Robicelli's famous French buttercream recipe alone is worth the price of this book. Such wonderful recipes! And James Joyce's Ulysses stream of conscious has nothing on Allison's stream of Brooklyn. You will laugh-out-loud and ache in pain through the love and struggles of these two great creative pastry chefs. You have to get this book." -Shirley O. Corriher, author of CookWise and BakeWise "You need this book because it's freaking hysterical. A serious cookbook that doesn't take itself so seriously. It's absolutely genius." -Johnny Iuzzini, James Beard Award-winning pastry chef and author of Dessert Fourplay "This book is truly one-of-a-kind! No one until now has had the 'balls' (as Allison might say) to write a book like this. And I am so happy the Robicellis did." -Amanda Freitag, chef and TV personality "The Robicellis are a living legend and their baked creations are nothing short of mystical." -Cathy Erway, author of The Art of Eating In "If you think all cupcakes are the same and nothing special, you haven't tried Robicelli's. This book is a beautiful and witty love story filled with passion and amazingly delicious recipes." -Fany Gerson, author of My Sweet Mexico "This is the book for when you need to impress diplomats, TV chefs and future in-laws. Plus you learn how to make the fancy French buttercream that really pisses off other adults at your kid's party." -Siobhan Wallace, author of New York a La Cart "Bonnie and Clyde had bullets; Allison and Matt have cupcakes. That's the major difference between two otherwise old-fashioned love stories." -Doug Quint, owner of Big Gay Ice Cream "This cookbook is tender like fried chicken, sweet like buttercream, and salty like caramel sauce. It does not pussyfoot around. You will never make a better cupcake in your life- take THAT, elementary-school bake-sale suckas!" -Liz Gutman, author of The Liddabit Sweets Candy Cookbook
