The Sweeter Side of Amy's Bread

The Sweeter Side of Amy's Bread

4.8 4
by Toy Kim Dupree, Amy Scherber
     
 

Amy's Bread is a New York institution—a beloved bakery that serves more than 55,000 loyal customers every month at its three Manhattan cafés and also supplies bread to many of the city's finest restaurants and food stores. While Amy's Bread is famous for its breads, it's also renowned for its sweeter side—cakes, cookies, bars, pastries, and other

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Overview

Amy's Bread is a New York institution—a beloved bakery that serves more than 55,000 loyal customers every month at its three Manhattan cafés and also supplies bread to many of the city's finest restaurants and food stores. While Amy's Bread is famous for its breads, it's also renowned for its sweeter side—cakes, cookies, bars, pastries, and other tasty bakery treats. Now Amy and her executive pastry chef show you how to re-create more than 70 of the bakery's trademark goodies in your own kitchen, from delectable breakfast and brunch fare to scrumptious snacks and luscious desserts.

You'll find all of your favorites here—tempting muffins and scones, classic cookies and bars, old-fashioned layer cakes, and many more. But Amy's Bread takes these familiar favorites to a whole new level, adding a special touch to each baked treat. You'll discover techniques that ensure ideal textures, ingredient combinations that add new flavor dimensions, and tips that guarantee picture-perfect results. The chefs in Amy's Bread's kitchens have painstakingly developed and tested every recipe in the book—and thousands of customers have already declared the finished products superb.

Illustrated throughout with more than 100 gorgeous color photographs, The Sweeter Side of Amy's Bread gives you the know-how you need to create all kinds of memorably delicious baked goods. For crowd-pleasing breakfasts, try Oat Scones with Cranberries and Walnuts, Lemon Poppy Seed Muffins, Pecan Sticky Buns, or Chocoholic Twists. For outrageously delicious snacks, treat yourself to White Chocolate Cherry Chunker Cookies, Lime Cornmeal Cookies, Gooey Coconut Dream Bars, or Toasted Hazelnut Biscotti with Citrus Zest and Pepper. And for spectacular desserts, you can't go wrong with Definitely Devil's Food Cake, Plum Upside-Down Cake, Rustic Mini Peach Pies, or the famous Amy's Bread "Pink Cake." There are even recipes for some tempting savory items, such as Cheese Biscuits and Spinach Mushroom Quiche, which are perfect for an elegant brunch.

Throughout the book, detailed tips and techniques help you perfect your baking skills, and recipe measurements given in gram and ounce weights as well as traditional dry measures help you achieve consistently excellent results. With guidance and recipes from Amy's Bread, you'll take home baking to new heights—and create unforgettable sweet treats.

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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
Pages:
272
Sales rank:
640,264
Product dimensions:
8.00(w) x 10.00(h) x 1.02(d)

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