The Sweeter Side of Amy's Bread

( 4 )

Overview

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 ...

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Overview

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.

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Editorial Reviews

From the Publisher
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)
Publishers Weekly
Starred Review.

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 made their three New York City locations favorites among 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 using 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 or 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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Library Journal

Scherber opened the first Amy's Bread 16 years ago, selling wonderful artisan-style breads from a small storefront in New York City's Hell's Kitchen, and her first book, Amy's Bread , also written with Dupree, provides recipes for making the breads in a home kitchen. Today she has three shops and a huge commercial bakery that supplies breads to many of the city's best restaurants and food markets, and over the years, she and Dupree, now executive pastry chef, have added sweet treats to their offerings: Cherry Cream Scones, Double Chocolate Chip Cookies, and Coconut Cream Cake, to name a few. There are also recipes for newer savory items, including delectable Cheese Biscuits. Recipe instructions are detailed and clear, with dozens of helpful tips, and the stories about the bakery and some of its special customers are fun to read. For all baking collections.

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Product Details

  • ISBN-13: 9780470170748
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 10/20/2008
  • Edition number: 1
  • Pages: 272
  • Sales rank: 659,585
  • Product dimensions: 8.35 (w) x 10.30 (h) x 1.02 (d)

Meet 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 the five original bakers at Amy's Bread and currently serves as executive pastry chef and general manager of the bakery's Hell's Kitchen location, where she oversees the production of cookies, cakes, and other sweet treats.

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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.

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Customer Reviews

Average Rating 5
( 4 )
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Sort by: Showing all of 4 Customer Reviews
  • Posted May 18, 2009

    Amy's Bread Cookbook

    We love going to Amy's bakery and I was thrilled to see their recent cookbook. The receipes are excellant and the book is filled with practical tips on to successfully bake. I would highly recommend this cookbook.
    Amy's Bakery fan

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  • Anonymous

    Posted May 5, 2009

    Best cakes ever!

    One trip to Amy's Breads and you will be hooked. I couldn't wait for this book to come out. The recipes are easy to follow and turn out perfectly. I have always measured by volume not weight before owning this book. It is easy to follow and no fail. I love the stories about the customers too.

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  • Anonymous

    Posted March 16, 2009

    A Real Bakery Cookbook

    Amy thoroughly explains how to make many of the products sold in her three NYC bakeries. The recipes are given in both weight and volume which is very convenient. I have made the blondies and devils food cake with white butter cream frosting. Both tasted like they came from a professional bakery.

    I also like the more extensive King Arthur cookbooks but my results with this one are far superior in taste.

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  • Anonymous

    Posted July 23, 2009

    No text was provided for this review.

Sort by: Showing all of 4 Customer Reviews

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