Synopses & Reviews
Amy's Bread is a New York institutiona 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 sidecakes, 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 heretempting 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 bookand 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 heightsand create unforgettable sweet treats.
In this terrific companion to 1996s Amys 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); Devils 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)
If youre a fan of famed Manhattan bakery Amys Bread, you will love The Sweeter Side of Amy's Bread, a beautiful cookbook that will show you how to re-create 71 of the bakerys favorite sweet treats. Bake Amys signature scones, muffins, cookies, bars, biscotti, layer cakes, and other treats in the comfort of your own home! With recipes for tasty breakfast fare like Cherry Cream Scones and Pecan Sticky Buns to delectable sweets like Double Chocolate Chip Cookies and Amy's famous "Pink Cake," this book has illustrated color photos to help you along.
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).
"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
About the Author
launched Amy's Bread in 1992 from a small storefront in New York City's Hell's Kitchen neighborhood. Today her bakery operates out of three popular Manhattan locations, including outposts at the Chelsea Market and in Greenwich Village. In addition to her retail cafés, Amy also supplies bread wholesale to more than 300 customers, including many notable New York restaurants and food stores. Amy and her bakery have been widely praised in the media, and she has appeared on Emeril Live
, Baker's Dozen
, and other television cooking shows. Visit the Amy's Bread Web site at www.amysbread.com.
Toy Kim Dupree was one of five original employees at Amy's Bread. Today she is the Executive Pastry Chef at Amy's Hell's Kitchen location, where she oversees the production of Amy's cookies, cakes, and other sweet treats. Toy also collaborated with Amy on an earlier cookbook, Amy's Bread.
Table of Contents
Scones, Soda Bread, and Biscuits.
Muffins and Quickbread.
Yeasted Breakfast Breads.
Old Fashioned Layer Cakes.
Special Seasonal Desserts.
Starters for Breads.
Ingredients and Equipment.