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Title: Leslie Mackie's Macrina Bakery and Café Cookbook: Favorite Breads, Pastries, Sweets and Savories by Leslie Mackie, Andrew Cleary ISBN: 1-57061-372-9 Publisher: Sasquatch Books Pub. Date: 01 September, 2003 Format: Hardcover Volumes: 1 List Price(USD): $29.95 |
Average Customer Rating: 4.33 (3 reviews)
Rating: 5
Summary: Breads, pastries, sweets and savories
Comment: Leslie Mackie opened the Macrina Bakery & Cafe in 1993, specializing in hearth-baked artisan loaves and rustic European pastries. An expert baker, Leslie Mackie's recipes have been featured in Bon Appetit, Sunset Magazine, and The New York Times. Now, with the assistance of Andrew Cleary, Leslie Mackie has drawn upon her expertise to compiled the Macrina Bakery & Cafe Cookbook showcasing her favorite breads, pastries, sweets and savories. From Guatemalan Hot Chocolate Bread; Raspberry Cinnamon-Sugar Bread Pudding with Nectarine Compote; Chocolate Cherry Pound Cake; and Lemon Chess Tart; to Sour Cherry Shortbread; Gingerbread Crepes with Citron Ricotta, Cranberry Compote & Vanilla Syrup; Tuscan Tomato & Fennel Soup with White Beans; and Steamed Chocolate Pudding Cake, Macrina Bakery & Cafe Cookbook is a gourmet's delight and very highly recommended for personal, professional, and community library cookbook collections.
Rating: 4
Summary: Great bread recipes
Comment: The porcini mushroom loaf is just the bread for a melted fontina sandwich. Recipes were clear, user-friendly and delicious. Not sure I would do the breakfast bread pudding again (with sausage, cranberries and goat cheese), but there are many other wonderful recipes to try. Best of all, visit Macrina in Seattle and eat for yourself! I used to stop in on the way to work or on the way home for bread; it is always a treat.
Rating: 4
Summary: Beautiful, but not a coffee table book---very helpful
Comment: As a cooking student, this book is helpful, not too fluffy with photos. It explains the care and feeding of dough starters, and how to make crusty breads at home (different than in a commercial kitchen a little). There are great non-bread recipes for salads, brunch items,soups, gnocchi, biscotti. Haven't tried many of them yet but so far, so good, money well spent, and I'm sure it will inspire recipes for my workplace.
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Title: The Metropolitan Bakery Cookbook: Artisan Breads, Pastries, and Desserts from Philadelphia's Premier Bakery by James Barrett, Wendy Smith Born ISBN: 1579547591 Publisher: Rodale Books Pub. Date: 22 November, 2003 List Price(USD): $29.95 |
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Title: The American Boulangerie: Authentic French Pastries and Breads for the Home Kitchen by Pascal Rigo, Paul Moore ISBN: 1579595278 Publisher: Bay Books (CA) Pub. Date: 01 October, 2003 List Price(USD): $34.95 |
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Title: Bittersweet: Recipes and Tales from a Life in Chocolate by Alice Medrich, Deborah Jones ISBN: 1579651607 Publisher: Artisan Pub. Date: November, 2003 List Price(USD): $35.00 |
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Title: The Bread Bible by Rose Levy Beranbaum ISBN: 0393057941 Publisher: W.W. Norton & Company Pub. Date: 01 October, 2003 List Price(USD): $35.00 |
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Title: The Secrets of Baking: Simple Techniques for Sophisticated Desserts by Sherry Yard ISBN: 0618138927 Publisher: Houghton Mifflin Company Pub. Date: 01 November, 2003 List Price(USD): $35.95 |
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