Ebook Download Zingerman's Bakehouse, by Amy Emberling
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Zingerman's Bakehouse, by Amy Emberling
Ebook Download Zingerman's Bakehouse, by Amy Emberling
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Review
Finally, master bakers Amy Emberling and Frank Carollo's Zingerman's Bakery (Chronicle, $29.95) celebrates the Michigan artisanal bakery's 25th anniversary with 65 of their most popular recipes. Delightful breads, brownies, cookies, and breads are all represented, accompanied by easy-to-follow recipes and 50 full-color photographs. For something sweet, try Ginger Jump-Up Cookies or Bakehouse Brownies. Savory? Parmesan Pepper Bread or Detroit Style Pizza. And when you're done with those, there are 61 more! --Stefanie Hargreaves , editor, Shelf Awareness for ReadersFounded in 1982, Zingerman's-a household name in Ann Arbor, MI-has grown from a single delicatessen to a thriving community of food-related businesses. One of these is Zingerman's Bakehouse, a bakery specializing in artisanal breads and pastries. To coincide with its 25th anniversary, Bakehouse co-owners Emberling and Carollo have crafted a cookbook that intimately blends the business's unique history and philosophy of service with never-before-published recipes for its best-loved baked goods. All home bakers will recognize its merit, made visible in precise recipes (e.g., Detroit-style pizza, coconut cream pie, chestnut baguettes, pecan sandies with bacon), stunning photographs, and deeply reflective storytelling. Notably, the book includes a wealth of traditional Hungarian and Jewish foods. VERDICT A stellar all-purpose baking collection for every skill level.
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About the Author
Amy Emberling and Frank Carollo are master bakers and the co-owners of Zingerman's Bakehouse. They live in Ann Arbor, Michigan.Antonis Achilleos is a food and lifestyle photographer based in New York City.
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Product details
Hardcover: 240 pages
Publisher: Chronicle Books (October 3, 2017)
Language: English
ISBN-10: 1452156581
ISBN-13: 978-1452156583
Product Dimensions:
8.5 x 1.2 x 10.5 inches
Shipping Weight: 2.3 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
94 customer reviews
Amazon Best Sellers Rank:
#15,818 in Books (See Top 100 in Books)
I lived in Ann Arbor for 6 years (up until 2011), so I spent quite a bit of time at the various Zingerman spots. There are a lot of desserts I've loved from Zingerman's, but the Hot Cocoa Cake is definitely my favorite. I've been dying to find out whether the recipe for Zingerman's Bakehouse's amazing Hot Cocoa Cake would be included in this cookbook and it is! More importantly, the recipe is easy to follow and produces a cake that tastes just like I remember. Warm and chocolatey, with fantastic chocolate chunks (use chunks, don't use chips) interspersed throughout the tender cake, it makes for a great treat with coffee, an easy crowd-pleasing chocolate cake (and it travels well), and also makes for the best breakfast slice ever.Likewise, the included recipe for challah and the very precise instructions for shaping it is worth the cost of this cookbook. The Bakehouse makes some of the best challah I've ever had, and I was able to reproduce it at home. Their recipe calls for a lot more egg (yolks) than most other challah recipes do, which along with the touch of oil helps make it so tender and golden in color.Since Amazon hasn't included the Table of Contents or Index in their preview, I'm attaching them to this review. It's true that the cookbook doesn't have that many recipes overall, but the expertise of the bakers and uniqueness of some of the recipes (like the Hungarian savory fried dough and the Transylvanian cinnamon swirl bread) more than makes up for it. Happily, this cookbook includes plenty of color photos (which the previous Zingerman's cookbook did not), while still managing to pack in a ton of information about the Bakehouse itself, how each recipe came into being, and ways you can tweak the recipe it make it your own.If you really enjoying baking desserts or breads, if you like learning more about the history of a place or a company, if you like hunting down recipes for unusual items, or if you are interested in what striving for perfection while running a thriving bakery looks like - Zingerman's Bakehouse is definitely a cookbook you should add to your library. If you aren't so interested in any of those things, but you're willing to buy a cookbook that will have the best recipe, one that's easy to follow and certain to succeed, for a few items you do want to make - Zingerman's Bakehouse is also worth adding to your cookbook library.
I bought two of these cookbooks ( gave one away}, having been to Zingerman's in Ann Arbor a few times over the years and knowing how good of a job they do there. First, this is a great cookbook with great Zingerman's recipes. But....if you are a novice baker or bread maker this may not be for you. The recipes are detailed with traditional measurements, and also measured out in grams, which is the correct way to do it. If you follow these recipes it will take you a bit of time but the results are superior to what you normally may be able to achieve. I made the crusty sesame semolina bread yesterday and it was probably one of the best loaves of bread I've made in my life. Did I need to buy special flour..yes! Did it take a bit of time...yes. Was it as good as it gets...yes!! So far every recipe I've made from here...about 5 or 6, is on the money. I would highly recommend this cookbook for the fan's of Zingerman's and those who want to invest some time and effort to get a great result.
There are some awesome recipes in this book. Some of them require ingredients that may not be readily available to everybody. There's also an awful lot of filler, essays about mission statements, Zingerman's history, customer input... Stuff that's not all that interesting except, perhaps, if you are lucky enough to actually be a store patron, and are a fanatic about their products and services. I wouldn't have purchased the book had I realized it wasn't strictly a compendium of recipes.
In the past 5 years I have taken 3 classes at the Bakehouse in Ann Arbor, although it is a 1 1/2 hour drive-one way. I love the classes and the breads I have made. So, when I saw that Zingerman's was coming out with a cookbook, I pre-ordered it. I received it today and absolutely love it.The recipes are some of the best the Bakehouse/Deli offer, it is amusing, many wonderful photos and peppered with interesting stories by the co-owners. I am very pleased with the book and can't wait to start baking!!
This book will teach you expert-level techniques for producing consistently great baking results. It's not for everyone, because this means that you will put in some extra effort. For example, the book will teach you how to use your hands to rub your butter into your flour for an amazingly tender dough (for pie crust, scones, etc.) instead of using a food processor. This technique is more time consuming and requires a bit of energy; however, the results are to die for.Another example: Many of the bread recipes (like foccacia) start with the step of making a 'poolish,' which is a liquidy starter of flour, yeast, and water, that you allow to ferment for some hours before starting the bulk of the dough. This adds time to the recipe, but the result is a depth of flavor that you don't get from faster foccacia recipes. I had never made foccacia before, but got great results the first time.If you're looking to step up your baking game, this is the book for you. I have taken in-person classes from them at the Bakehouse, and they are fantastic teachers. The book didn't disappoint.
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