Sweeter Side of Amy's Bread

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Overview

"Step inside one of our three Amy's Bread retail cafés any morning of the week, and you'll be greeted by the pleasing aroma of freshly brewed coffee, the fragrance of toasty bread, and the sweet smell of breakfast pastries that have just been baked. On the antique, hand-painted front counter, wicker baskets are overflowing with nubbly scones, fruit-filled muffins, golden biscuits, Irish Soda Bread, and gooey Pecan Sticky Buns. At one end of the long counter are seemingly endless stacks of large, luscious-looking cookies. Squares of freshly baked brownies and blondies are displayed on trays beside rows of fanciful cupcakes. Cake stands hold six different kinds of old-fashioned layer cakes. It's a gorgeous and bountiful

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More About This Book

Overview

"Step inside one of our three Amy's Bread retail cafés any morning of the week, and you'll be greeted by the pleasing aroma of freshly brewed coffee, the fragrance of toasty bread, and the sweet smell of breakfast pastries that have just been baked. On the antique, hand-painted front counter, wicker baskets are overflowing with nubbly scones, fruit-filled muffins, golden biscuits, Irish Soda Bread, and gooey Pecan Sticky Buns. At one end of the long counter are seemingly endless stacks of large, luscious-looking cookies. Squares of freshly baked brownies and blondies are displayed on trays beside rows of fanciful cupcakes. Cake stands hold six different kinds of old-fashioned layer cakes. It's a gorgeous and bountiful selection of freshly baked products, laid out not only to tempt you, but also to display with pride the fruits of our labor.

"Our intention is to share the way we make our products at Amy's Bread and to teach you some new techniques that work well for us and that we hope will take your baking to a higher level. We think the shapes and sizes, the textures, and the flavors of our products set them apart from many others. We hope thatas you try our recipes you will discover the pleasure of baking sophisticated products that taste as good as they look."
—From Amy's Bread

Editorial Reviews

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.

Product Details

  • ISBN-13: 9780470170748
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 10/20/2008
  • Edition number: 1
  • Pages: 272
  • Sales rank: 173,590
  • 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 cafés, 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.

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.

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.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • 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.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted July 23, 2009

    No text was provided for this review.

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