The Sweeter Side of Amy's Bread: Cakes, Cookies, Bars, Pastries and More from New York City's Favorite Bakery - Hardcover

Scherber, Amy; Dupree, Toy Kim

Hardcover

ISBN 10: 0470170743 ISBN 13: 9780470170748

Publisher: John Wiley & Sons Ltd, 2008

Synopsis

If you’re a fan of famed Manhattan bakery Amy’s 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 bakery’s favorite sweet treats. Bake Amy’s 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.

About this title

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 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)

From the Back Cover:

"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 this edition

• Publisher: John Wiley & Sons Ltd
• Publication date: 2008
• ISBN 10: 0470170743
• ISBN 13: 9780470170748
• Binding: Hardcover
• Number of pages: 272