Synopses & Reviews
100 favorite cookie recipes from legendary pastry chef Franandccedil;ois Payardandrsquo;s beloved patisseries and cafandeacute;s
Third-generation pastry chef Franandccedil;ois Payard shares his favorite cookie recipesandmdash;the bestsellers at his popular New York City patisseries and cafandeacute;s, the recipes he learned from his father, and the ones he makes at home. They range from the simplest sablandeacute;s (butter cookies) to the most picture-perfect macarons, with everything in between: unassuming spice cookies, jam-filled linzers and other sandwiches, elegantly fluted and scalloped cannelandeacute;s and madeleines, cakelike financiers, and beautifully iced cutout cookies for every holiday. All adapted for home cooks and tested in a home kitchen, these treats are easy to make yet offer a taste of andldquo;Paris-meets-Upper East Sideandrdquo; luxury to anyone, anywhere.
"Who knew a dinner roll could look so beautiful? A dozen pillow-like puffs of dough, perfectly dusted with flour, one split open and topped with ample pats of butter, grace the pages of this inspiring title. The Mitchell mother-and-daughter team is behind the Napa-located Model Bakery and here, reader's will find 75 of the bakery's recipes. Chapters are broken down by Breads, Yeasted Sweets, Breakfast Favorites, Cakes, Pies and Tarts, and Cookies. Beginning bakers may feel somewhat intimidated by the lengthy instructions in recipes and by sections such as the 6-page wedding cake spread, and the noted 'pricy'-to-prepare Chocolate-Raspberry Cake, but those comfortable with a bowl and whisk will delight in the perfected Morning Bun recipe, the multigrain bread, Struan loaf, and the ideal-for-company Plum Galette. Not for the beginner, the book includes beautiful photographs with top-notch food styling, making this a favorite to keep in the kitchen, or the coffee table." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
This definitive baking guide is the much-anticipated cookbook from the Model Bakery, a mother-daughter–run baking destination with a huge local following that's been wowing the Wine Country for years. And this book of sensational artisan baked goods makes clear why there are lines out the door! Featuring 75 recipes and 60 photos, it's as luscious to look at as their most-requested breads, classic desserts, and fresh pastries—all arrayed here—are to eat. Pain au Levain, Sticky Buns, Peach Streusel Pie, Ginger Molasses Cookies, and many more glorious recipes make this a mouthwatering read and a reference gem for lovers of bread and pastry, cakes and cookies, and, of course, the Model Bakery!
100 favorite cookie recipes from legendary pastry chef Franandccedil;ois Payardandrsquo;s beloved patisseries and cafandeacute;s, including macarons, financiers, madeleines, cannelandeacute;s, and other European-style treats.
About the Author
Rick Rodgers is the author of more than 35 cookbooks and is based in New York City.
Karen Mitchell opened the Model Bakery in 1984 and lives in Napa Valley, California. Sarah Mitchell Hansen expanded the bakery to the Oxbow Public Market in 2008 and lives in Napa Valley, California.
Frankie Frankeny is a photographer and film director based in San Francisco, California.