Sarabeth's Bakery: From My Hands to Yours
Sarabeth's Bakery: From My Hands to Yours by Rizzoli at The Cup Cake Paradise. MPN: 9780847834082. Hurry! Limited time offer. Offer valid only while supplies last. Mastering the art of baking, presented step-by-step through recipes from the legendary New York City baker. In the heart of Manhattan’s vibrant Highline District is a destination that is beloved by discriminating dessert lovers—Sarabeth’s Bakery. Sarabeth Levine offers an irresistible array of scones, muffins, croissants, cookies, and other classic desserts. This important addition to the baking book canon has been anxiously awaited by the extraordinary baker’s countless fans. It feature
Product Description & Reviews
Mastering the art of baking, presented step-by-step through recipes from the legendary New York City baker. In the heart of Manhattan’s vibrant Highline District is a destination that is beloved by discriminating dessert lovers—Sarabeth’s Bakery. Sarabeth Levine offers an irresistible array of scones, muffins, croissants, cookies, and other classic desserts. This important addition to the baking book canon has been anxiously awaited by the extraordinary baker’s countless fans. It features more than one hundred inspiring recipes for her signature baked goods, ranging from unique English muffins and luscious banana cream pie with vanilla bean pastry to creamy chocolate pudding. Recipes for the perfect accompaniment to her buttery pastries—her legendary spreadable fruits—are also included. Step-by-step instructional photographs teach the baking techniques that make Sarabeth stand apart. Tips on such topics as making a decorative piecrust edge are also discussed in this user-friendly primer. The exquisite photography shows the home baker creative ways for sharing these wonders with friends and family.TABLE OF CONTENTSForewordIntroductionThe Baker’s PantryChapter One: Morning PastriesPuff PastryCroissant DoughDanish DoughApple TurnoversCroissantsAlmond CroissantsPains au ChocolatPains de MatinPains aux RaisinsCheese and Raisin DanishFruit DanishChocolate BabkaBriocheChapter Two: Muffins and MoreBanana Streusel MuffinsBlueberry Crumb MuffinsVariation: Raspberry Crumb MuffinsBran MuffinsDouble Corn MuffinsMaple MuffinsPumpkin MuffinsCurrant SconesButtermilk BiscuitsEnglish MuffinsChapter Three: Beautiful BreadsApple Cinnamon LoafChallahVariation: Raisin ChallahCinnamon Raisin LoafDinner RollsRosemary FocacciaSarabeth’s House BreadPain de MieStollenViennese KugelhopfChapter Four: Everyday CakesMrs. Stein’s Chocolate CakeMargaret’s Espresso CakeOrange Chocolate Chiffon CakeRuby CakeThree-Seed CakeChocolate Soufflé CakeCheesecake with Orange Marmalade SauceCarrot CakeSir Francis Crumb CakesBlack Beauty CupcakesChapter Five: Party Cakes and CompanyVanilla GénoiseHazelnut GénoiseChocolate Orange CakePâte à ChouxChocolate Truffle Cake Hazelnut-Espresso Roulade Lemon-Raspberry Cake Raspberries and Cream Charlotte Coconut and Mango Cake Mille-Feuille with Summer Berries Éclairs with White Chocolate Cream Chapter Six: Pies and TartsTender Pie DoughSweet Tart Dough Almond Pastry DoughRustic Apple Streusel Pie Apple Bretonne Tartlets Banana Cream Pie Individual Deep-dish Peach Crumb PiesVariation: Blueberry Crumb Pies Lemon Cream Tart with Strawberries Lemon Meringue Tartlets Thanksgiving Pumpkin Pie Pecan and Bourbon Tart Chapter Seven: Plain and Fancy CookiesChocolate Chubbies Pecan Moons Chocolate Clouds Chocolate Marmalade Cookies Ladyfingers Linzer Hearts Oatmeal-Raisin Cookies Palmiers Rugelach Buttery Shortbread Brownies Chapter Eight: Spoon DessertsCrème Brûlée Orange Blossom Crème Caramel Triple-Chocolate Chocolate Pudding Creamy Rice Pudding Raspberry Bread Pudding Chocolate Orange Tiramisù Chapter Nine: Frozen DessertsIce-Cream Cones Vanilla Bean Ice Cream Variation: Blueberry Bombe Strawberry Ice Cream Chocolate Velvet Ice Cream Espresso Ice Cream Butter Pecan Ice Cream Butter Pecan Profiteroles Maple Ice Cream Frutti di Bosco Sorbet Tuiles Piña Colada Sorbet Chapter Ten: Spreadable FruitsBlackberry Jam Chunky Apple Preserves Billy’s Blueberry Jam Variation: Raspberry Jam Lemony Pear-Pineapple Preserves Strawberry-Peach Preserves Cherry-Plum Preserves Chapter Eleven: Frostings, Fillings, and Sweet SaucesMeringue Buttercream Variation: Lemon-Rose Buttercream Variation: Hazelnut Buttercream Variation: Mango Buttercream Pastry Cream Lemon CurdButterscotch Sauce Chocolate Sauce Raspberry Sauce Whipped Cream Simple Syrup Apricot Glaze Plumped Vanilla Beans Variation: Vanilla DustSources Conversion Charts Index Acknowledgements Fall into Cooking Featured Recipe from Sarabeth Levine's Sarabeth's Bakery: Chocolate Chubbies I have been making this cookie for close to 30 years, and not a day goes by that we don’t make them and sell every last one. It’s the most asked for recipe in the book. What I love about these cookies is that if you eat them soon after they come out of the oven the chocolate chips are so meltingly delicious, it’s like being in chocolate heaven. --Sarabeth Levine Makes about 2 dozen cookies Ingredients 8 tablespoons (1 stick) unsalted butter, cut into ½-inch cubes 9 ounces semisweet or bittersweet chocolate (no more than 62% cacao), finely chopped 3 ounces unsweetened chocolate, finely chopped ½ cup unbleached all-purpose flour ½ teaspoon baking powder ¼ teaspoon fine sea salt 3 large eggs, at room temperature 1 ¼ cups superfine sugar 2 teaspoons pure vanilla extract 2 cups (12 ounces) semisweet chocolate chips 1 ½ cups (5 ½ ounces) coarsely chopped pecans 1 ¼ cups (4 ½ ounces) coarsely chopped walnuts Position racks in the center and top third of the oven and preheat to 350°F. Line two half-sheet pans with parchment paper. Bring 1 inch of water to a simmer in a medium saucepan over low heat. Put the butter in a wide, heatproof bowl, and melt the butter over the hot water in the saucepan. Add the semisweet and unsweetened chocolate, stirring often, until melted and the mixture is smooth. Remove the bowl from the heat and let stand, stirring occasionally, until cooled slightly but still warm, about 5 minutes. Sift the flour, baking powder, and salt together into a medium bowl. Whip the eggs in the bowl of a heavy-duty stand mixer fitted with the whisk attachment on medium-high speed until the eggs are foamy and lightly thickened, about 30 seconds. Increase the speed to high and gradually add the sugar, then the vanilla. Whip until the eggs are very thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and beat in the tepid chocolate, making sure it is completely incorporated. Change to the paddle attachment and reduce the mixer speed to low. Gradually add the flour mixture. Remove the bowl from the mixer. Using a wooden spoon, stir in the chocolate chips, pecans, and walnuts, making sure the chunky ingredients are evenly distributed at the bottom of the bowl.The dough will be somewhat soft. Using a 2-inch ice-cream scoop, portion the batter onto the prepared pans, placing the cookies about 1 ½ inches apart. Bake the cookies immediately—if you wait, they won’t be shiny after baking. Bake, switching the position of the pans from top to bottom and front to back about halfway through baking, until the cookies are set around the edges (if you lift a cookie from the pan, the edges should release easily, even if the center of the cookie seems underdone), 17 to 20 minutes. Do not overbake. Cool completely on the baking pans. (The cookies can be stored in an airtight container at room temperature, with the layers separated by parchment paper, for up to 3 days.)
Features & Highlights
White Cupcake Recipe
1.39 x 10.25 x 10.01 inches
10.1 x 1.3 x 10.1 inches
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