Current Issue
BB Past Issues
A Note From Marcy
Complete Recipe Index
Subscribe to BB
Subscriber Sign In
Free BB Classics
About Us
Contact Us
When Bakers Write - Features
Scent of A Baker
Music and Dance
Product Reviews

August 2016 A Note from Marcy


  Welcome to the sunny, sweet August 2016 Issue of BB. Mellow August, mellow apricot jam, FREE Pure Apricot Jam slowly simmered to perfection, along with other treats of the season such as country-fresh FREE Blueberry Crostata

Dear Fellow Bakers and Friends,

Welcome to the August 2016 Issue of I’ve been baking and cooking up a storm in a month where most of us say it’s too hot to cook. But somehow I’ve found a way. The trick is to do a variety of things but not in huge volume. In addition to my site and cookbook work, I am now creating recipes for ‘healing’ and working with a medical company, providing culinary formulations to help with appetite, or inflammation or digestion. Since it’s both about food and healing, it is for me, a plum assignment. It combines what I know about food, health and healing into service of recipes that do just that.

Speaking of which, did you know once medicine and all things culinary were one science? The medicine man or shaman of the tribe did the honours on both fronts, or at least, anyone who was a shaman, was also a healer and knew about food (herbs, botanicals and all else) as a tonic for what ailed you. As our ancestors went from nomads to settling in, discovering fire, growing crops and mixing with other cultures and their food ways, the repertoire of food and its preparation evolved. Along with the cave man diet of iron-rich, protein packed meat, came plant source foods, grains, fruit and herbs.

And then came those chefs, those show-offs! With them, there was the arrival of the gourmets and gourmands (usually royalty or the wealthy). Soon there was a division of those who ate for pleasure and those that created food as art (and for pleasure) and those that focused on food as basic sustenance, health and a regime of better living. In that splintering of these ‘special interest groups’ there emerged medical doctors, dieticians, nutritionists, and herbalists. The food fight was on and instead of one science, the culinary world became one of many rival factions, pitting culinary pleasures against medicine and nutrition, pitting art against science. If you think back to food’s lineage, it began as a fusion of all good things. There was no bad food or ‘clean’ food. Food was, from its beginnings, nurturing, nourishing and nutritious and likely, even in ancient times, somewhat tasty.

Which brings me to the now – I love desserts but balance this with exercise, pure  ingredients and meals that are all about densely nutritious, wonderful foods. That’s why most days you’ll find me eating some sort of ‘bowl food’ because it’s vegetable and pulse (lentils, chick peas) rich, flavorful and satisfying. I also go through a few kilos of lettuces a week. But my dessert recipes? Are they not ‘clean’? Posh. Desserts aren’t for 24/7 consumption but they are a perk of life that makes things a little rosier. And don’t forget, sometimes a great dessert can be organic, oven-roasted rhubarb served atop Greek yogurt. To me there is no such thing as clean food anymore than there is dirty food. But there is naturally good, natural food and from this one can create great things.

So here’s to great food – in all its guise: inspired choices, better ingredients, and zero tolerance for bad ones as well as keeping aware of what you’re eating, where it came from and how it was grown or tended to.

Enjoy August and bon appetite – in all ways,

Marcy Goldman
Author, Master Baker

Recipe Collection for August 2016

Free Blueberry Crostata
What could be more seasonal that a fresh blueberry crostata? This never fails to impress and it's easier than regular blueberry pie but looks pastry-shop perfect each time.

Free Pure Apricot Jam
I love all homemade preserves but Apricot Jam has my heart. It's so vibrant tasting that nothing you buy could ever compare. The trick with jam, btw, is slow simmering. Don't rush it.



Spiced Plum Cheesecake
I forgot how much I love plums too! Gently spiced plum conserved, atop of pure vanilla cheesecake is mouth-wateringly good and different. A lovely cheesecake for the last month of summer.

Italian Nutella Pastries
More of a cookie than a pastry and made with Italy’s darling sweet dough, Pasta Frolla, this delicate pastry is buttery and bursting with Nutella, or as I often make them, filled with fresh apricot preserves. Outstanding!

Previous Monthly Essays from A Note From Marcy:

Essays to tickle your funny bone, wake up your inner baker, twinge on your heartstrings, or make you smile and say, ‘I’ve know the feeling; I know the place”. If you missed an essay, or a season in baking or inner sensibility, we invite you to stroll through our archived Notes From Marcy.

Printer-Friendly VersionRecommend This Page