{ "item_title" : "Bodega Bakes", "item_author" : [" Paola Velez", "Christina Tosi "], "item_description" : "2025 JAMES BEARD AWARD WINNER, Emerging Voice in Books ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Times, Washington Post, Bon Appetit, Food & Wine, Los Angeles Times, EATER, Delish, Latina Magazine, Tasting Table, Robb Report, The Local Palate, Library Journal, Carla Hall - A FOOD NETWORK BEST BAKING BOOK OF THE YEAR - ONE OF THE BEST BOOKS TO GIFT: The Strategist, Forbes, Domino, Chowhound, Chicago Tribune, Boston Globe A baking book bursting with joy that will have you hightailing it to the oven--and planning a trip to your local corner store. Growing up in the Bronx, Paola Velez's happy place was the bodega, a unique world full of color and flavor where the shelves were stocked with everything from M&M's to Muenster cheese to majarete (Caribbean corn pudding)--and, of course, its own cat (IYKYK). Before she was a James Beard-nominated chef, Cherry Bombe cover girl, social media darling, and cofounder of the grassroots social action network Bakers Against Racism, Paola was a bodega kid with a taste for Warheads, Hostess cupcakes, ice pops, and Malta soda. Paola's debut cookbook, inspired by these treasures and other ingredients available at corner stores everywhere, is a love letter to both her Dominican heritage and her New York City roots; its more than 100 recipes burst with distinctive flavors, inviting you to enjoy new takes on her childhood favorites and yours. Paola's combination of classical training and self-taught pastry skills means her recipes are accessible no matter your skill level. She'll be your hype girl through more ambitious projects (you can make a turnover--and a Guava and Cheese one at that), as well as more set it and forget it treats, like her Maria Cookie Icebox Cake. Whatever you do, don't sleep on her signature Thick'ems--giant cookies that are somehow crunchy and gooey--the most requested recipe in Paola's repertoire and the recipe that made her internet famous, which she shares here for the very first time. With renditions of traditional Caribbean desserts like Pineapple Empanadillas and Golden Rum Cake alongside twists on classic American treats like sticky buns and brownies, Paola's unique recipes and infectious positive spirit will help you recreate the magic of the bodega at home--BYO cat. Perfect for anyone who wants to create colorful, Instagram-worthy desserts in their own kitchens, Bodega Bakes transforms cherished Dominican snacks and New York bodega finds into irresistible baking recipes for home cooks of all skill levels. This quintessential New York book brings the flavors of the Bronx to kitchens everywhere, allowing readers to experience the city's multicultural heritage through more than 100 innovative, joy-filled recipes.", "item_img_path" : "https://covers3.booksamillion.com/covers/bam/1/45/495/237/1454952377_b.jpg", "price_data" : { "retail_price" : "35.00", "online_price" : "35.00", "our_price" : "35.00", "club_price" : "35.00", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }

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Pastry chef and social activist Paola Velez describes herself as a nerd from the Bronx who truly felt seen for the first time while watching Steve Urkel on Family Matters. In a heartfelt introduction that practically begs for a longer memoir, she calls her debut cookbook, Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store, “a mix of my classical training and love of Americana filtered through the Bronx and the islands of the Caribbean.” Velez promises that you can find most of the ingredients for her recipes inside a bodega, a place she defines as “a densely inhabited mini market where Jarritos, Cap’n Crunch, shampoo, gossip, and chopped cheeses peacefully coexist.” The book’s first section is dedicated to cookies, most importantly, her popular Thick’ems. The OG Chocolate Chip Thick’em, which Velez once sold to raise money so that disadvantaged Brooklyn girls could buy period products, uses few ingredients to great effect. (“Makes 8 Thiiiiiick cookies,” she writes.) The OGs are followed by recipes for Triple Chocolate Noir Thick’ems, Tres Leches Thick’ems and more. Velez’s casual writing is as fun to read as a cookbook gets. For example, when describing the blending process for the Matcha Thick’ems, Velez instructs readers to “pulse the mixer on and off, almost like you’re trying to jump-start a car.” Bodega Bakes also features 13(!) ways to make flan, a beginner’s guide to Dominican cakes, freezer desserts (sweet plantain gelato, anyone?) and plenty more morsels that will demand second helpings.