The Sweeter Side of Amy's Bread http://www.fishpond.com.au/Books/Sweeter-Side-of-Amys-Bread-Amy-Scherber-Toy-Kim-Dupree/9780470170748

Cakes, Cookies, Bars, Pastries and More from New York City's Favorite Bakery

By Amy Scherber, Toy Kim Dupree, Aimee Herring (Photographs by)

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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.

Reviews

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)