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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 ...
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.
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.
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.
Scones, Soda Bread, and Biscuits.
Muffins and Quickbread.
Yeasted Breakfast Breads.
Old Fashioned Layer Cakes.
Special Seasonal Desserts.
Starters for Breads.
Ingredients and Equipment.
Posted May 18, 2009
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
Posted May 5, 2009
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.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted March 16, 2009
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.
Posted July 23, 2009
No text was provided for this review.