The Complete Magnolia Bakery Cookbook: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen

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Overview

• Solid backlist titles: The books in hardcover have netted 150,000 total, and each continues to net approximately ten thousand per year..

• Updated package: Magnolia Bakery Cookbook and More from Magnolia are integrated into a new format (paperback with flaps) that includes a fresh design, a new introduction, and a new cover..

• Nationally recognized brand: The bakery, which made a memorable appearance on Sex and the City , was sold in 2007 and there are now three New York City locations, all of which regularly have lines that stretch out the door and down the block..

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More About This Book

Overview

• Solid backlist titles: The books in hardcover have netted 150,000 total, and each continues to net approximately ten thousand per year..

• Updated package: Magnolia Bakery Cookbook and More from Magnolia are integrated into a new format (paperback with flaps) that includes a fresh design, a new introduction, and a new cover..

• Nationally recognized brand: The bakery, which made a memorable appearance on Sex and the City , was sold in 2007 and there are now three New York City locations, all of which regularly have lines that stretch out the door and down the block..

Product Details

  • ISBN-13: 9781439175644
  • Publisher: Simon & Schuster
  • Publication date: 11/3/2009
  • Pages: 240
  • Sales rank: 35,133
  • Product dimensions: 7.50 (w) x 9.00 (h) x 0.90 (d)

Meet the Author

.

Allysa Torey and Jennifer Appel are the founders of the Magnolia Bakery in New York City, which now has two additional stores. In 1999 Jennifer Appel left to open Buttercup Bake Shop, which has two locations in Manhattan, where she resides with her husband Hernan and her daughter Isabel. Allysa Torey sold Magnolia Bakery in 2007, and currently lives with her son Wilson Henry in upstate NY, where she spends her time writing, cooking, gardening, and taking long walks through the hayfields with her collies Sam, Daisy and Honey.

Read an Excerpt

Introduction

When we first opened the Magnolia Bakery, we imagined a cozy, old-fashioned shop where people could come for a cup of coffee and something sweet. We expected our customers to include some local regulars and lots of neighborhood families. We thought we'd close at seven each evening so we could go home and make dinner. We never expected that Magnolia would turn into a city-wide hangout, much less that on weekend nights there would be lines out the door!

The Magnolia Bakery came into being over a brunch conversation during which Jennifer and I expressed for the umpteenth time our mutual frustration with our jobs and lifestyles. We finally decided that something would be done about it and opened up a wholesale baking business in early 1996. We soon received very positive feedback from our customers. When a retail space became available in our favorite neighborhood, we grabbed the opportunity. New York City's West Village seemed ideal. It was low-key and family-oriented, a place where we could do what we loved where we loved it. Over the course of two months and with the help of an adept construction crew, we transformed an empty shell into a warm cozy kitchen.

Our customers would stop by as much for the feel of the store as they did for the desserts. With its vintage American decor and desserts, customers often told us that walking into the bakery was just like stepping back in time to their grandmother's kitchen. They would come in for a slice of cake and end up with a little piece of their childhood. Over the years, people have wanted to meet us to say thanks for making the red velvet cake they remembered from church picnics or the banana pudding just like their mom used to make. While the business itself was fast paced and hectic at times, our original aim and values remained the same: we simply did everything the oldfashioned way, using the best and freshest ingredients, and took the time to produce delicious homemade treats.

A few years into business together, Jennifer left Magnolia to open up her own bakery, The Buttercup Bake Shop in midtown Manhattan. After the publication of The Magnolia Bakery Cookbook, many people suggested that I do a second book. While working full time at the bakery, the idea of writing another cookbook seemed impossible. Finally, after putting together a committed staff at the shop, I was able to move full time to my country house, and I could really consider the idea, knowing that I would have the time and energy necessary to write the book I wanted to write. I created the recipes for More From Magnolia in an old-fashioned style, but with new ideas and different combinations of ingredients to keep things interesting and fun.

As the unexpected popularity of our cupcakes grew, the bakery got busier and busier and the lines got longer and longer. After ten wonderful years at Magnolia, I decided to sell the business to stay home full time with my growing family. The new owners have opened more Magnolia Bakeries and continue to be successful.

This collection of recipes brings together all of the recipes in both Magnolia cookbooks — classic American desserts reflecting the sensibilities of the bakery and my home.

Allysa Torey

Introduction copyright © 2009 by Allysa Torey

Customer Reviews

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Sort by: Showing all of 10 Customer Reviews

  • Posted February 20, 2010

    Wonderful!

    It's great to be able to produce professional quality cupcakes and duplicate their famous iceing! Love the cookbook and perfect for gift giving!

    2 out of 3 people found this review helpful.

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

  • Posted March 20, 2011

    Great cookbook!

    I'll be honest, I had Magnolia Bakery cupcakes in NYC and I thought they were overrated... too much frosting and overly sweet (and believe me, I have the biggest sweet tooth of anyone I know). However, I love baking/cooking and I saw this cookbook, the good-sounding recipes inside, and I thought I'd give Magnolia a second chance. I made the right decision! I've only made three recipes in here so far but they have all turned out fantastically. The recipes do yield huge portion sizes, but the more the merrier right? Just today I made the Lemon Vanilla Bundt Cake for my grandma and I had to cut it in half because I knew she wouldn't eat the whole thing by herself. Happy baking!

    1 out of 1 people found this review helpful.

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  • Posted March 4, 2010

    more from this reviewer

    love it

    Got this book for 13 yrs old daughter for christmas, she loves to bake
    and she has made about 3 recipe from this book, delicious,so glad i got his book for her she's so happy.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted December 12, 2011

    Very Disappointed

    Bought this book after hearing all the hype about the bakery. Thought I would give the recipes a go at home. Wish I had seen this book before buying (bought on line) because the unhealthy quantities of butter and sugar in the recipes would have scared me off. Don't get me wrong I don't count desserts in a balanced diet but come on, we don't need to go overboard with butter and sugar. Made the Vanilla Lemon Cake and after my husband and I each had a slice, throw out the rest. Disappointed.

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  • Posted September 6, 2011

    A Disappointment

    I am a serious lover of baking and after hearing so much about Magnolia Bakery, I decided I had to see what all the hype was about. In short, this book disappointed me. Case in point, to make their "Famous Banana Pudding", they tell you to use instant vanilla pudding mix! It's actually included in the list of ingredients! Gee thanks Magnolia Bakery, I didn't know I could just buy a boxed pudding mix! Thank God I spent the $19.99 to find that out! Come on! Anybody can give you a recipe like that. But, when you buy a cookbook by a famous bakery you expect a little bit more. At least I did.

    Next, has anybody read the ingredients for these desserts, or more specifically, the QUANTITIES of the ingredients listed??? Their Creamy Vanilla Frosting calls for 4 STICKS of butter and makes enough for ONE 9 inch cake! Add that to the 2 sticks used for the batter, and you have a cake with 6, count 'em, 6 sticks of butter in it. In ONE cake. Or, for example, their Vanilla Buttercream that calls for up to 10 CUPS of powdered sugar to frost ONE 3 layer 9 inch cake! There are plenty of delicious recipes out there that don't call for such ridiculous amounts.

    Besides that, all of the recipes that I have tried have been pretty mediocre. It's like the book offers little that is new or interesting. No special tips or ideas that grab your attention. It just repeats the recipes that almost any at-home baker has already heard about, and in a way that is sure to have you 10 lbs heavier by the end of your first cake.

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    Posted August 26, 2010

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    Posted April 13, 2010

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    Posted October 20, 2010

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    Posted April 17, 2010

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    Posted December 12, 2010

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