Cookbook review: The Greyston Bakery Cookbook

By Tom Mentzer
Scripps Howard News Service
August 6, 2007

There's nothing better than a warm, gooey chocolate brownie. Unless it comes with a healthy dose of social consciousness, that is.

The Greyston Bakery Cookbook (Rodale Books, $26) offers just that, dishing up more than 80 recipes developed during its 25-year history of brownie-infused social action. The bakery, located in Yonkers, N.Y., is affiliated with the Greyston Foundation, which provides employment, health and social services for its surrounding community.

Of course, it takes more than brotherly love to whip up a good cake, and this book provides the necessary instruction. From a selection of basic recipes to a wide variety of cakes, tarts, cookies and bars, this is a great baking resource to have on the shelf.

Little twists on classic favorites are sprinkled throughout the book, including red velvet cupcakes with a snappy cream cheese frosting and a fresh coconut mousse cake that may just look as good as it tastes.

But there is also a batch of new creations. The Mexican hot chocolate cake sneaks some chili powder into the mix, while the drunken grape tart soaks up a cup of wine. No telling how much the baker should sip during baking.

The book is a very nice balance of tradition and modernity, much like the bakery itself. Based on ancient Buddhist tenets, the facility is located in an ultramodern space composed of aluminum and glass.

And if all the wonderful recipes aren't enough to make up your mind, consider that the bakery is the exclusive supplier of brownies for Ben and Jerry's Ice Cream. There's no telling what will happen when you drop a scoop of Chocolate Fudge Brownie Ice Cream on top of a Greyston Great Brownie. But it's sure to be a pretty tasty -- even Zenlike -- experience.

(Tom Mentzer is a freelance writer. Contact him at tom.mentzer@gmail.com.)