Product Description

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.

Product Details

• Amazon Sales Rank: #108596 in Books
• Published on: 2008-10-20
• Original language: English
• Number of items: 1
• Dimensions: 1.00" h x 8.40" w x 10.40" l, 2.59 pounds
• Binding: Hardcover
• 272 pages

Features

• ISBN13: 9780470170748
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

From Publishers Weekly
Starred 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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From School Library Journal
Starred Review. Scherber opened the first Amy's Bread 16 years ago, selling wonderful artisan-style breads from a small storefront in New York City's Hell's Kitchen, and her first book, Amy's Bread, also written with Dupree, provides recipes for making the breads in a home kitchen. Today she has three shops and a huge commercial bakery that supplies breads to many of the city's best restaurants and food markets, and over the years, she and Dupree, now executive pastry chef, have added sweet treats to their offerings: Cherry Cream Scones, Double Chocolate Chip Cookies, and Coconut Cream Cake, to name a few. There are also recipes for newer savory items, including delectable Cheese Biscuits. Recipe instructions are detailed and clear, with dozens of helpful tips, and the stories about the bakery and some of its special customers are fun to read. For all baking collections.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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)

Customer Reviews

must have for all bakers
This book is new, so I've only baked 5 recipes so far, but I'm already in love. An interesting thing about the book, because the authors are professionals, is that the recipes give both weight and volume measures. So if you're a precise baker with a kitchen scale, this book has exactly what you need. If you're a little more casual of a baker like me, then you'll do fine with the traditional measures. Also worth noting is that the authors go out of their way to spell everything out in great detail. If you like the abbreviated recipe on the back of the package of chocolate chips just fine, then you probably don't need this book. If you're looking for the best cookies ever, then this book should be at the top of your list to try. I just made the Double Chocolate Chip Cookies, and that prompted me to write this review. My whole house smells like heaven, and the cookies are unbelievably good (don't skip the toasted pecans). And as good as these are, the Award-Winning Brownies recipe might be even better. Just let them chill overnight before eating, and you will be greatly rewarded.

I've tried the cakes at the Amy's Bread bakeries in New York City, and I wonder if I can get the same results at home. Based on the amazing results I've had so far with the cookie and brownie recipes, I'm thinking the answer is yes. By the way, the book is packed with color photos, so it makes a great gift.

How Sweet It Is!!!
As a lucky owner of Amy's first book, Amy's Bread, I could not wait to get my hands on her newest volume. I have not been disappointed. It is written with the same warm, engaging style and is full of recipes for the delicious sweet treats her NYC bakeries are famous for. The Cinnamon Challah Knots are heavenly. I also made the White Chocolate Cherry Chunkers. A huge hit at my house. Each recipe has an inticing intro and the whole book is filled with helpful "Tips and Techniques". There is also a quiche chapter that full of winners! This book is a must have for any lover of baked goods.....and who isn't?????

Love this book
I could not wait to try some recipes when I received this book.
I immediately made the Chocolate Biscotti recipe and brought them for
a brunch and everyone loved them. Then I made the Zesty Lemon Bars
and found another wonderful recipe. Can't wait to try the Brownies next.