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4 Local Warehouse Cooking and Food- Baking General
10 Remote Warehouse Cooking and Food- Baking General

Sarabeth's Bakery: From My Hands to Yours

by

Sarabeth's Bakery: From My Hands to Yours Cover

 

Staff Pick

A sure bet in a trip to New York City is a visit to one of Sarabeth's bakeries. For those of us enjoying "staycations," we now have Sarabeth's Bakery: From My Hands to Yours to bring a little fine baking to our meals. No longer do I have to dream of future trips to NYC just to have one of Sarabeth's sublime melt-in-your-mouth palmiers. And who could resist cookies called Chocolate Chubbies? Not me.
Recommended by Tracey T., Powells.com

Synopses & Reviews

Publisher Comments:

Mastering the art of baking, presented step-by-step through recipes from the legendary New York City baker. In the heart of Manhattan’s vibrant Highline District is a destination that is beloved by discriminating dessert lovers—Sarabeth’s Bakery. Sarabeth Levine offers an irresistible array of scones, muffins, croissants, cookies, and other classic desserts. This important addition to the baking book canon has been anxiously awaited by the extraordinary baker’s countless fans. It features more than one hundred inspiring recipes for her signature baked goods, ranging from unique English muffins and luscious banana cream pie with vanilla bean pastry to creamy chocolate pudding. Recipes for the perfect accompaniment to her buttery pastries—her legendary spreadable fruits—are also included. Step-by-step instructional photographs teach the baking techniques that make Sarabeth stand apart. Tips on such topics as making a decorative piecrust edge are also discussed in this user-friendly primer. The exquisite photography shows the home baker creative ways for sharing these wonders with friends and family.

TABLE OF CONTENTS

Foreword

Introduction

The Baker’s Pantry

Chapter One: Morning Pastries

Puff Pastry

Croissant Dough

Danish Dough

Apple Turnovers

Croissants

Almond Croissants

Pains au Chocolat

Pains de Matin

Pains aux Raisins

Cheese and Raisin Danish

Fruit Danish

Chocolate Babka

Brioche

Chapter Two: Muffins and More

Banana Streusel Muffins

Blueberry Crumb Muffins

Variation: Raspberry Crumb Muffins

Bran Muffins

Double Corn Muffins

Maple Muffins

Pumpkin Muffins

Currant Scones

Buttermilk Biscuits

English Muffins

Chapter Three: Beautiful Breads

Apple Cinnamon Loaf

Challah

Variation: Raisin Challah

Cinnamon Raisin Loaf

Dinner Rolls

Rosemary Focaccia

Sarabeth’s House Bread

Pain de Mie

Stollen

Viennese Kugelhopf

Chapter Four: Everyday Cakes

Mrs. Stein’s Chocolate Cake

Margaret’s Espresso Cake

Orange Chocolate Chiffon Cake

Ruby Cake

Three-Seed Cake

Chocolate Soufflé Cake

Cheesecake with Orange Marmalade Sauce

Carrot Cake

Sir Francis Crumb Cakes

Black Beauty Cupcakes

Chapter Five: Party Cakes and Company

Vanilla Génoise

Hazelnut Génoise

Chocolate Orange Cake

Pâte à Choux

Chocolate Truffle Cake

Hazelnut-Espresso Roulade

Lemon-Raspberry Cake

Raspberries and Cream Charlotte

Coconut and Mango Cake

Mille-Feuille with Summer Berries

Éclairs with White Chocolate Cream

Chapter Six: Pies and Tarts

Tender Pie Dough

Sweet Tart Dough

Almond Pastry Dough

Rustic Apple Streusel Pie

Apple Bretonne Tartlets

Banana Cream Pie

Individual Deep-dish Peach Crumb Pies

Variation: Blueberry Crumb Pies

Lemon Cream Tart with Strawberries

Lemon Meringue Tartlets

Thanksgiving Pumpkin Pie

Pecan and Bourbon Tart

Chapter Seven: Plain and Fancy Cookies

Chocolate Chubbies

Pecan Moons

Chocolate Clouds

Chocolate Marmalade Cookies

Ladyfingers

Linzer Hearts

Oatmeal-Raisin Cookies

Palmiers

Rugelach

Buttery Shortbread

Brownies

Chapter Eight: Spoon Desserts

Crème Brûlée

Orange Blossom Crème Caramel

Triple-Chocolate Chocolate Pudding

Creamy Rice Pudding

Raspberry Bread Pudding

Chocolate Orange Tiramisù

Chapter Nine: Frozen Desserts

Ice-Cream Cones

Vanilla Bean Ice Cream

Variation: Blueberry Bombe

Strawberry Ice Cream

Chocolate Velvet Ice Cream

Espresso Ice Cream

Butter Pecan Ice Cream

Butter Pecan Profiteroles

Maple Ice Cream

Frutti di Bosco Sorbet

Tuiles

Piña Colada Sorbet

Chapter Ten: Spreadable Fruits

Blackberry Jam

Chunky Apple Preserves

Billy’s Blueberry Jam

Variation: Raspberry Jam

Lemony Pear-Pineapple Preserves

Strawberry-Peach Preserves

Cherry-Plum Preserves

Chapter Eleven: Frostings, Fillings, and Sweet Sauces

Meringue Buttercream

Variation: Lemon-Rose Buttercream

Variation: Hazelnut Buttercream

Variation: Mango Buttercream

Pastry Cream

Lemon Curd

Butterscotch Sauce

Chocolate Sauce

Raspberry Sauce

Whipped Cream

Simple Syrup

Apricot Glaze

Plumped Vanilla Beans

Variation: Vanilla Dust

Sources

Conversion Charts

Index

Acknowledgements

Review:

"From her modest beginnings selling fruit spreads, jams, and preserves in specialty shops and opening a bakery café 'on what was then a distinctly inelegant Amsterdam Avenue on Manhattan's Upper West Side,' the James Beard Award-winning pastry chef's star, like her dough, continues to rise. These days, Levine focuses on growing her brand and expanding into a number of other New York neighborhoods and Key West, Fla. Now, in her first cookbook, she gives a historical overview of Sarabeth's and offers scrumptious descriptions of the baked treats she and her staff regularly make. Chapters cover morning pastries, muffins, breads, pies, cakes, and cookies in great detail. Though recipes calling for homemade puff pastry or croissant dough may prove too complicated for the average home cook, they provide a challenge to the ambitious. Sections on spoon desserts like Crème Brûlée, chocolate and bread puddings, ice creams and sorbets, and spreadable fruits (the item that helped Levine launch Sarabeth's three decades ago) add to the appeal of this handsome volume. Photos.
(c) Copyright PWxyz, LLC. All rights reserved." Publishers Weekly (Starred Review) (Copyright PWyxz LLC)

Synopsis:

This important addition to the baking book canon features more than 100 inspiring recipes for Levine's signature baked goods, ranging from unique English muffins and luscious banana cream pie with vanilla bean pastry to creamy chocolate pudding.

Synopsis:

Mastering the art of baking, presented step-by-step through recipes from the legendary New York City baker. In the heart of Manhattans vibrant Highline District is a destination that is beloved by discriminating dessert loversSarabeths Bakery. Sarabeth Levine offers an irresistible array of scones, muffins, croissants, cookies, and other classic desserts. This important addition to the baking book canon has been anxiously awaited by the extraordinary bakers countless fans. It features more than one hundred inspiring recipes for her signature baked goods, ranging from unique English muffins and luscious banana cream pie with vanilla bean pastry to creamy chocolate pudding. Recipes for the perfect accompaniment to her buttery pastriesher legendary spreadable fruitsare also included. Step-by-step instructional photographs teach the baking techniques that make Sarabeth stand apart. Tips on such topics as making a decorative piecrust edge are also discussed in this user-friendly primer. The exquisite photography shows the home baker creative ways for sharing these wonders with friends and family.

About the Author

Sarabeth Levine has earned the James Beard Award for Outstanding Pastry Chef. Her line of jams is sold in thousands of stores in the U.S. and abroad, including Whole Foods and Williams-Sonoma. She has been featured in numerous publications, including the New York Times and Bon Appétit, and has made many television appearances.

Rick Rodgers is the author of over thirty cookbooks, including the IACP-nominated Kaffeehaus.

Quentin Bacon’s photographs have appeared in many cookbooks, including Margaret Braun’s Cakewalk, as well as leading culinary magazines.

Mimi Sheraton writes for the New York Times, The New Yorker, and Vanity Fair, among other publications. Her books include The German Cookbook and a memoir, Eating My Words: An Appetite for Life.

Table of Contents

Foreword

Introduction

The Baker’s Pantry

Chapter One: Morning Pastries

Puff Pastry

Croissant Dough

Danish Dough

Apple Turnovers

Croissants

Almond Croissants

Pains au Chocolat

Pains de Matin

Pains aux Raisins

Cheese and Raisin Danish

Fruit Danish

Chocolate Babka

Brioche

Chapter Two: Muffins and More

Banana Streusel Muffins

Blueberry Crumb Muffins

Variation: Raspberry Crumb Muffins

Bran Muffins

Double Corn Muffins

Maple Muffins

Pumpkin Muffins

Currant Scones

Buttermilk Biscuits

English Muffins

Chapter Three: Beautiful Breads

Apple Cinnamon Loaf

Challah

Variation: Raisin Challah

Cinnamon Raisin Loaf

Dinner Rolls

Rosemary Focaccia

Sarabeth’s House Bread

Pain de Mie

Stollen

Viennese Kugelhopf

Chapter Four: Everyday Cakes

Mrs. Stein’s Chocolate Cake

Margaret’s Espresso Cake

Orange Chocolate Chiffon Cake

Ruby Cake

Three-Seed Cake

Chocolate Soufflé Cake

Cheesecake with Orange Marmalade Sauce

Carrot Cake

Sir Francis Crumb Cakes

Black Beauty Cupcakes

Chapter Five: Party Cakes and Company

Vanilla Génoise

Hazelnut Génoise

Chocolate Orange Cake

Pâte à Choux

Chocolate Truffle Cake

Hazelnut-Espresso Roulade

Lemon-Raspberry Cake

Raspberries and Cream Charlotte

Coconut and Mango Cake

Mille-Feuille with Summer Berries

Éclairs with White Chocolate Cream

Chapter Six: Pies and Tarts

Tender Pie Dough

Sweet Tart Dough

Almond Pastry Dough

Rustic Apple Streusel Pie

Apple Bretonne Tartlets

Banana Cream Pie

Individual Deep-dish Peach Crumb Pies

Variation: Blueberry Crumb Pies

Lemon Cream Tart with Strawberries

Lemon Meringue Tartlets

Thanksgiving Pumpkin Pie

Pecan and Bourbon Tart

Chapter Seven: Plain and Fancy Cookies

Chocolate Chubbies

Pecan Moons

Chocolate Clouds

Chocolate Marmalade Cookies

Ladyfingers

Linzer Hearts

Oatmeal-Raisin Cookies

Palmiers

Rugelach

Buttery Shortbread

Brownies

Chapter Eight: Spoon Desserts

Crème Brûlée

Orange Blossom Crème Caramel

Triple-Chocolate Chocolate Pudding

Creamy Rice Pudding

Raspberry Bread Pudding

Chocolate Orange Tiramisù

Chapter Nine: Frozen Desserts

Ice-Cream Cones

Vanilla Bean Ice Cream

Variation: Blueberry Bombe

Strawberry Ice Cream

Chocolate Velvet Ice Cream

Espresso Ice Cream

Butter Pecan Ice Cream

Butter Pecan Profiteroles

Maple Ice Cream

Frutti di Bosco Sorbet

Tuiles

Piña Colada Sorbet

Chapter Ten: Spreadable Fruits

Blackberry Jam

Chunky Apple Preserves

Billy’s Blueberry Jam

Variation: Raspberry Jam

Lemony Pear-Pineapple Preserves

Strawberry-Peach Preserves

Cherry-Plum Preserves

Chapter Eleven: Frostings, Fillings, and Sweet Sauces

Meringue Buttercream

Variation: Lemon-Rose Buttercream

Variation: Hazelnut Buttercream

Variation: Mango Buttercream

Pastry Cream

Lemon Curd

Butterscotch Sauce

Chocolate Sauce

Raspberry Sauce

Whipped Cream

Simple Syrup

Apricot Glaze

Plumped Vanilla Beans

Variation: Vanilla Dust

Sources

Conversion Charts

Index

Acknowledgements

Product Details

ISBN:
9780847834082
Author:
Levine, Sarabeth
Publisher:
Rizzoli International Publications
Photographer:
Rogers, Rick
Foreword:
Sheraton, Mimi
Author:
Sheraton, Mimi
Author:
Bacon, Quentin
Author:
Rodgers, Rick
Author:
Rogers, Rick
Subject:
Methods - Baking
Subject:
Baking
Subject:
Cooking and Food-Baking General
Copyright:
Publication Date:
20101031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
185 COLOR ILLUSTRATIONS
Pages:
306
Dimensions:
10.2 x 10 x 1.33 in 4.265 lb

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Related Subjects

Cooking and Food » Baking » General
History and Social Science » World History » General

Sarabeth's Bakery: From My Hands to Yours New Hardcover
0 stars - 0 reviews
$39.95 In Stock
Product details 306 pages Rizzoli International Publications - English 9780847834082 Reviews:
"Staff Pick" by ,

A sure bet in a trip to New York City is a visit to one of Sarabeth's bakeries. For those of us enjoying "staycations," we now have Sarabeth's Bakery: From My Hands to Yours to bring a little fine baking to our meals. No longer do I have to dream of future trips to NYC just to have one of Sarabeth's sublime melt-in-your-mouth palmiers. And who could resist cookies called Chocolate Chubbies? Not me.

"Publishers Weekly Review" by , "From her modest beginnings selling fruit spreads, jams, and preserves in specialty shops and opening a bakery café 'on what was then a distinctly inelegant Amsterdam Avenue on Manhattan's Upper West Side,' the James Beard Award-winning pastry chef's star, like her dough, continues to rise. These days, Levine focuses on growing her brand and expanding into a number of other New York neighborhoods and Key West, Fla. Now, in her first cookbook, she gives a historical overview of Sarabeth's and offers scrumptious descriptions of the baked treats she and her staff regularly make. Chapters cover morning pastries, muffins, breads, pies, cakes, and cookies in great detail. Though recipes calling for homemade puff pastry or croissant dough may prove too complicated for the average home cook, they provide a challenge to the ambitious. Sections on spoon desserts like Crème Brûlée, chocolate and bread puddings, ice creams and sorbets, and spreadable fruits (the item that helped Levine launch Sarabeth's three decades ago) add to the appeal of this handsome volume. Photos.
(c) Copyright PWxyz, LLC. All rights reserved." Publishers Weekly (Starred Review) (Copyright PWyxz LLC)
"Synopsis" by , This important addition to the baking book canon features more than 100 inspiring recipes for Levine's signature baked goods, ranging from unique English muffins and luscious banana cream pie with vanilla bean pastry to creamy chocolate pudding.
"Synopsis" by , Mastering the art of baking, presented step-by-step through recipes from the legendary New York City baker. In the heart of Manhattans vibrant Highline District is a destination that is beloved by discriminating dessert loversSarabeths Bakery. Sarabeth Levine offers an irresistible array of scones, muffins, croissants, cookies, and other classic desserts. This important addition to the baking book canon has been anxiously awaited by the extraordinary bakers countless fans. It features more than one hundred inspiring recipes for her signature baked goods, ranging from unique English muffins and luscious banana cream pie with vanilla bean pastry to creamy chocolate pudding. Recipes for the perfect accompaniment to her buttery pastriesher legendary spreadable fruitsare also included. Step-by-step instructional photographs teach the baking techniques that make Sarabeth stand apart. Tips on such topics as making a decorative piecrust edge are also discussed in this user-friendly primer. The exquisite photography shows the home baker creative ways for sharing these wonders with friends and family.
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