No Bake Makery
Books & Books
Coral Gables, FL
May 30, 2013
Cristina Krumsick used to work for OUTLOUD Multimedia. Now 1,300 miles away, the recently-married New Yorker has a double identity: a publicist during the day and a sweet-tangy-sometimes-salty-
It was a dark and stormy night…when Krumsick had an idea for a company that would make bite-sized delicacies, and then sell them for just a few cents each. She started out with only three choices on the menu, but with attention grabbing names like “Nutter Lover,” “Cookie Truffle,” and “Coocoo For Coco,” it’s no surprise that now, about two years later, Krumsick has had a book published with tips and ideas galore: No Bake Makery.
Launched on May 9th, No Bake Makery includes recipes for over 80 teeny tiny irresistible treats. The catch – and just about the complete jaw-dropping part about it – is that not a single one is baked. Oh yeah. Wipe that sweat off your forehead and hit the books, rookie. This publicist’s easy to make – yet mouth-wateringly delicious – recipes made it big, and have even been featured on the Rachael Ray Show (which, by the way, Krumsick admits was “super scary,” since Rachael Ray doesn’t book guests that have never been on TV).
At her second book signing at Coral Gables’s Books&Books, the energy was high as Krumsick and the audience shared a couple of genuine laughs, wine, and a few suggestions on how her customers can perfect some of the techniques from her book – all while she welcomed her audience’s ideas for new or different flavors.
To check out some of Cristina Krumsick’s confection, you may purchase the book at your nearest bookstore, or visit www.nobakemakery.blogspot.com.
“Cristina’s recipes are fun, easy to make, and wildly addictive. This is a ‘baking’ book you will want to crack open in the middle of a steamy summer’s day.” -Matt Lewis and Renato Poliafito, authors of Baked, Baked Explorations, and Baked Elements.
“No bake, no fake, great taste.” -Daily Candy.
“Everything you may think you know about desserts is a lie.” -Me.
Photos by Mike Hernandez