The Sweeter Side of Amy's Bread
Cakes, Cookies, Bars, Pastries and More from New York City's Favorite Bakery
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|Format:||Hardback, 272 pages|
|Other Information: ||Illustrations|
|Published In: ||United States, 17 October 2008|
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If you're a fan of famed Manhattan bakery Amy's Bread, you will love The Sweeter Side of Amy's Bread, a beautiful cookbook that will show you how to re-create 71 of the bakery's favorite sweet treats. Bake Amy's signature scones, muffins, cookies, bars, biscotti, layer cakes, and other treats in the comfort of your own home! With recipes for tasty breakfast fare like Cherry Cream Scones and Pecan Sticky Buns to delectable sweets like Double Chocolate Chip Cookies and Amy's famous "Pink Cake," this book has illustrated color photos to help you along.
Table of Contents
Acknowledgements. Introduction. Scones, Soda Bread, and Biscuits. Muffins and Quickbread. Yeasted Breakfast Breads. Quiche. Cookies. Bars. Biscotti. Old Fashioned Layer Cakes. Frostings. Special Seasonal Desserts. Sandwiches. Starters for Breads. Breads. Ingredients and Equipment. Index.
About the Author
Amy Scherber launched Amy's Bread in 1992 from a small storefront in New York City's Hell's Kitchen neighborhood. Today her bakery operates out of three popular Manhattan locations, including outposts at the Chelsea Market and in Greenwich Village. In addition to her retail cafes, Amy also supplies bread wholesale to more than 300 customers, including many notable New York restaurants and food stores. Amy and her bakery have been widely praised in the media, and she has appeared on Emeril Live, Baker's Dozen, and other television cooking shows. Visit the Amy's Bread Web site at www.amysbread.com. Toy Kim Dupree was one of five original employees at Amy's Bread. Today she is the Executive Pastry Chef at Amy's Hell's Kitchen location, where she oversees the production of Amy's cookies, cakes, and other sweet treats. Toy also collaborated with Amy on an earlier cookbook, Amy's Bread.
In this terrific companion to 1996's Amy's Bread, bakery owner Scherber and longtime co-worker Dupree focus on the cakes, cookies, scones and bars that have gained their three New York locations rabidly loyal customers (some profiled here, along with notable employees). Sherber and Dupree give bakers plenty of tasty ideas, emphasizing comfort food classics like Pecan Sticky Buns (presented in two versions); Devil's Food , Red Velvet and German Chocolate Cakes; Oatmeal Raisin Cookies; and a luscious, biscuit-like Strawberry Shortcake. Though some recipes can be involved, all are accompanied by thorough and encouraging directions, as well as foolproof tips on everything from dealing with temperamental ovens to the importance of cold butter in certain recipes. Success and failure are largely a matter of practicing and incorporating the techniques scattered throughout, and the authors make patient, skilled instructors. Further, every recipe provides measurements in grams, volume and ounces, helping ensure consistent results. Bakers will be hard-pressed to find a better compilation of fail-proof standards practical bakers might want to buy two copies, as the first is sure to become dog-eared and butter-stained in short order. (Oct.) RED STAR REVIEW (Publishers Weekly, October 20, 2008)
|Publisher: ||John Wiley & Sons Ltd|
|Dimensions: ||26.0 x 21.0 x 2.0 centimeters (1.18 kg)|