Free PDF , by Sarah Mitchell Hansen
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, by Sarah Mitchell Hansen
Free PDF , by Sarah Mitchell Hansen
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Product details
File Size: 16139 KB
Print Length: 208 pages
Publisher: Chronicle Books LLC (September 17, 2013)
Publication Date: September 17, 2013
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B00CUSQPOA
Text-to-Speech:
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Amazon Best Sellers Rank:
#228,475 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Kindle edition - This edition is easy to read and is well illustrated. This is the first cookbook I have purchased in the Kindle format. I was a little apprehensive about it after reading some of the other reviews. The recipes are easy to follow and the measured ingredients appear in ounces and kilograms. Not all variations of the recipes are illustrated, but all basic recipes are illustrated. The table of contents easily directs you to the different recipe sections. The recipes are fabulous and each recipe lists the equipment you need. The author stresses the need for quality ingredients and provides the product names and sources for purchasing them. This information isboth practical and thorough, especially regarding flour types. I love this cookbook! Be warned, while some of the recipes assemble relatively quickly, others require some time. None of the recipes are back-breaking or highly stressful to make. Just enjoy the process!
We visited the Model Bakery on our trip to Napa 3 years ago. Since that time, we have longed for anything close to their phenomenal cinnamon rolls and sticky buns.NYC bakeries not even close. Food Network recipes falling short one after the other.Then we got word about their new cookbook. We preordered, and in our first weekend, made and devoured our first batch of cinnamon rolls. They were fantastic and as good as we remember having at the bakery.This Connecticut family is very happy and cannot wait to move on to those sticky buns.
If you are a novice baker, this book isn't for you. Having said that, considering this was written by a professional baker, the recipes are easily followed by a seasoned baker and/or someone who wants to up their skill level.
The croissants worked wonderfully for me, I've made them several times and each time they get better. Looking forward to trying other recipes. Only reason this doesn't get 4 stars is that I want a picture with each recipe. I'm a visual learner and I really needed to see for example, what the Danish should look like.Just made the English muffins. They tasted fabulous, everyone loved them, but they don't look like the cover of the book. I'm going to see if I can get a welder to make me some 4' rings and try again.
This book has been so wonderfully researched and written as to put it well into the "if I could only have one book" category. The author, who operates a large bakery, emphasizes simple, fresh, high quality ingredients, good basic equipment and sound techniques to reproduce her commercial success in the home kitchen. Her attention to effective time and space management is particularly noteworthy. I have never read a better cookbook.
Worth it for the plum galette recipe alone. We have eaten at the Model Bakery a few times, so I was excited to find a cookbook for their recipes. I am used to writing all over my recipes, so I had to get used to baking from recipes on my laptop, but I liked that I could bookmark it as a favorite and add my comments electronically. It's a brave new world!
Bought the book for the English Muffin recipe, but first tried the Chocolate Rads cookies. Made for my husband's Easter basket. Wow! If you are looking for a molten chocolate cookie, this is it. Can't wait to try the muffins.
Don't hesitate: Buy this book.Many baking cookbooks are encyclopedias of a thousand or more of recipes; in contrast, The Model Bakery Cookbook features a limited selection of 75 recipes, with the key difference that these are the time-proven recipes actually used in this famous Napa Valley bakery. A majority of the recipes in the book are accompanied by beautiful photographs, well-written step-by-step preparation instructions, helpful tips for the home baker, and explanations as why certain ingredients (e.g. butter versus oil) are called for in particular recipes. These recipes are the obvious result of 30 years of trial and effort as evidenced by words to the effect of, "if you're thinking about reducing the amount of sugar in this recipe, be warned: we've tried" and "you can freeze this", "when you're at the grocery store, don't confuse Marzipan with Almond Paste", and so forth. To me, a neophyte baker, reading these hints is like standing in the Model Bakery's kitchen as the baker reveals their secrets of the trade. In fact, about a fourth of the book is instructional and advisory in nature -- and I love it!At the request of my preteen daughter, the first thing I made from the cookbook were pecan encrusted Sticky Buns -- which are about the best danged things I've ever tasted. Prior to this cookbook, my level of kitchen skill was about sufficient to fry an egg and flip pancakes on Sunday mornings; now, thanks to the well-written and detailed explanations in this cookbook, I was kneading up a batch of schnecken dough like I'd been doing it all my life... this cookbook made it so easy!My only criticism, echoing that of other reviewers here, is that the type size is way too small when it comes to fractions; I literally needed a magnifying glass to read whether the recipe called for 1/3, 1/2, or 2/3 of a cup of this or that -- a major oversight by the authors and publisher Chronicle Books. The font size issue notwithstanding, the recipes in here are treasures.My daughter loved the Sticky Buns. At this moment, she's flipping the pages deciding what dad's going to make her for breakfast next Sunday. I secretly hope she chooses the English Muffins which look amazing!
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