WED NOV 13 / Nature's Candy with author Camilla Wynne in conversation with Natasha Pickowicz

6p 

Join us for a very special evening as we celebrate our friend Camilla Wynne's thrilling new cookbook where she dives deep on a topic we are pumped to master: candied fruit! Just in time for the holiday table, we present Nature's Candy: Timeless and Inventive Recipes for Creating and Baking with Candied Fruit. Camilla will be joined in conversation by accomplished pastry chef, cookbook author, and longtime friend Natasha Pickowicz. 

Expect a conversation with Camilla + Natasha, candy prepared by Camilla, Q + A with all of you, and a book signing. Books and beverages will be for sale on premises. Preorder and guarantee your book above.

MENU

Fruitcake Cookies

Brown Butter Biscotti with Dates, Oranges and Pecans

Mendiant Shortbread

Cherry Hazelnut Balls

ABOUT NATURE's CANDY! ◢

The definitive cookbook for candying fruit, and baking with it, filled with delicious, beautiful, and surprisingly uncomplicated recipes from Master Preserver Camilla Wynne.

In Nature’s Candy, award-winning cookbook author Camilla Wynne welcomes you into the magical world of candying fruit—the classic tradition of imbuing fruit with sugar to preserve it as a glistening confection—and tempts curious bakers to work with this fascinating ingredient in a choose your own adventure–style masterclass. Will you candy the whole fruit (cherries, anyone?) or just pieces (hello, orange peel!)? And which of Camilla’s classic and contemporary baking recipes will you select to let it shine? Will it be the Stollen Pound Cake or maybe the Ginger Cashew Caramel Corn? Or perhaps the Banana Split Blondies?
As Camilla’s previous cookbook, Jam Bake, was for baking with jam, Nature’s Candy is a game-changing cookbook for baking with candied fruit, thanks to its:

• Foundational Candying Methods: With nine streamlined techniques to candy your fruit—and a handy chart to guide you on which candied methods are best for each type of fruit—you will create artisanal, jewel-like confections in no time.

• Decadent Recipes for Bakers of All Levels: Level up your baking and confection-making by using candied fruit (and its syrup) in accessible recipes for cakes, cookies, pies, and even more fruity desserts. Enjoy Red Currant Cupcakes, Fruitcake Cookies, Candied Fig & Walnut Baklava, and many more.

• Helpful Tips, Simplifications & More: Thanks to Camilla’s FAQ section, tips, and substitutions, candying fruit is now as easy as baking cookies. And if you don’t feel like candying, don’t let that stop you baking—just follow Camilla’s helpful advice on using store-bought candied fruit instead.

With its inspired photography and design, this one-of-a-kind cookbook on how to make and put candied fruit to good use—plus the fascinating history and science behind it—will turn any baker into a candied fruit expert.

CAMILLA WYNNE  ◤ is a writer, recipe developer, and cooking teacher specializing in preserving and pastry. She has been a culinary professional for over 20 years and is one of Canada’s only Master Food Preservers. She is the author of Jam Bake, a Taste Canada Awards gold winner, also named one of the best cookbooks of 2021 by Food52. Her work has appeared in the Guardian, Washington Post, Wall Street Journal, Cherry Bombe, Los Angeles Times, Globe and Mail, and on Kitchen Projects and Saveur.com, among others. She lives in Toronto with her family and plays in the art rock band Sunset Rubdown.

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.

We can't wait to see you! Email information@archestrat.us with questions. Unfortunately, we can’t give refunds, only exchanges. We do not give Covid refunds. Thanks for your understanding.