Tom Colicchio's pastry chefs tend to write books you'll want to cook from. In 2001, Claudia Fleming released The Last Course: The Desserts of Gramercy Tavern, which instantly found a home on many a restaurant kitchen shelf, dog-eared and bookmarked next to all the pastry bags and ring molds. Now, it seems, it's time for the next round: Publishers Marketplace (subscription required) reports that Craft's pastry chef Jenny McCoy has sold her first book, called Sweets for Every Season, to be published by Rizzoli and scheduled for a spring 2013 release.
McCoy, who worked previously with Missy Robbins and Marc Forgione in New York, won a StarChefs Rising Star award earlier this year. In his three-star "renewal" review of Craft in September, Sam Sifton singled out McCoy's "exceptional" variation on the venerated S'more, put together with chocolate-peanut-butter mousse and smoked-salt sherbet.
Our own New York food honcho Adam Platt once singled out McCoy's "impeccable desserts," such as "toffee-steamed pudding bombed with fresh-made rum-raisin ice cream," calling them the "best in town."
Publishers Lunch [Publishers Marketplace]