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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.
Synopsis:
"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
Synopsis:
A famed New York bakery reveals the secrets of its signature pastries, cakes, and other sweet treats
Amy's Bread is a New York institution--a bakery that serves over 55,000 customers a month at its three retail locations in Manhattan and also supplies bread to more than 500 restaurants and stores. While Amy's is famous for its bread, it's also renowned for its sweeter side--scones, muffins, cookies, bars, biscotti, layer cakes, and other treats. Now, in this beautiful cookbook, Amy and her executive pastry chef show home cooks how to re-create 71 of the bakery's trademark goodies, from tasty breakfast fare such as Cherry Cream Scones and Pecan Sticky Buns to delectable sweets like Double Chocolate Chip Cookies and Amy's famous "Pink Cake." Illustrated throughout with gorgeous color photographs and complete with recipes for some of Amy's popular sandwiches and sandwich breads, this cookbook is a must for Amy's fans and home bakers everywhere.
Amy Scherber (New York, NY) is the owner of Amy's Bread, which opened its first store in 1992. Amy and her bakery are featured frequently in the print media and on television. Toy Kim Dupree (New York, NY) currently serves as the Executive Pastry Chef and General Manager of Amy's Hell's Kitchen location. Together, they also wrote Amy's Bread (978-0-688-12401-4).
Amy Scherber(New York, NY) is the owner of Amy's Bread, which opened its first store in 1992. Amy and her bakery are featured frequently in the print media and on television.
Toy Kim Dupree(New York, NY) currently serves as the Executive Pastry Chef and General Manager of Amy's Hell's Kitchen location. Together, they also wrote Amy's Bread(978-0-688-12401-4).
The Sweeter Side of Amy's Bread: Cakes, Cookies, Bars, Pastries and More from New York City's Favorite Bakery
Used Hardcover
Amy Scherber
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0 reviews
$11.95
In Stock
Product details
272 pages
John Wiley & Sons -
English9780470170748
Reviews:
"Synopsis"
by Wiley,
"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
"Synopsis"
by Wiley,
A famed New York bakery reveals the secrets of its signature pastries, cakes, and other sweet treats
Amy's Bread is a New York institution--a bakery that serves over 55,000 customers a month at its three retail locations in Manhattan and also supplies bread to more than 500 restaurants and stores. While Amy's is famous for its bread, it's also renowned for its sweeter side--scones, muffins, cookies, bars, biscotti, layer cakes, and other treats. Now, in this beautiful cookbook, Amy and her executive pastry chef show home cooks how to re-create 71 of the bakery's trademark goodies, from tasty breakfast fare such as Cherry Cream Scones and Pecan Sticky Buns to delectable sweets like Double Chocolate Chip Cookies and Amy's famous "Pink Cake." Illustrated throughout with gorgeous color photographs and complete with recipes for some of Amy's popular sandwiches and sandwich breads, this cookbook is a must for Amy's fans and home bakers everywhere.
Amy Scherber (New York, NY) is the owner of Amy's Bread, which opened its first store in 1992. Amy and her bakery are featured frequently in the print media and on television. Toy Kim Dupree (New York, NY) currently serves as the Executive Pastry Chef and General Manager of Amy's Hell's Kitchen location. Together, they also wrote Amy's Bread (978-0-688-12401-4).
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