{"product_id":"sarabeths-bakery-isbn-9780847834082","title":"Sarabeth's Bakery","description":"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.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTABLE OF CONTENTS\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eForeword\u003cbr\u003eIntroduction\u003cbr\u003eThe Baker’s Pantry\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eChapter One: Morning Pastries\u003c\/b\u003e\u003cbr\u003ePuff Pastry\u003cbr\u003eCroissant Dough\u003cbr\u003eDanish Dough\u003cbr\u003eApple Turnovers\u003cbr\u003eCroissants\u003cbr\u003eAlmond Croissants\u003cbr\u003ePains au Chocolat\u003cbr\u003ePains de Matin\u003cbr\u003ePains aux Raisins\u003cbr\u003eCheese and Raisin Danish\u003cbr\u003eFruit Danish\u003cbr\u003eChocolate Babka\u003cbr\u003eBrioche\u003cbr\u003e\u003cbr\u003e\u003cb\u003eChapter Two: Muffins and More\u003c\/b\u003e\u003cbr\u003eBanana Streusel Muffins\u003cbr\u003eBlueberry Crumb Muffins\u003cbr\u003eVariation: Raspberry Crumb Muffins\u003cbr\u003eBran Muffins\u003cbr\u003eDouble Corn Muffins\u003cbr\u003eMaple Muffins\u003cbr\u003ePumpkin Muffins\u003cbr\u003eCurrant Scones\u003cbr\u003eButtermilk Biscuits\u003cbr\u003eEnglish Muffins\u003cbr\u003e\u003cbr\u003e\u003cb\u003eChapter Three: Beautiful Breads\u003c\/b\u003e\u003cbr\u003eApple Cinnamon Loaf\u003cbr\u003eChallah\u003cbr\u003eVariation: Raisin Challah\u003cbr\u003eCinnamon Raisin Loaf\u003cbr\u003eDinner Rolls\u003cbr\u003eRosemary Focaccia\u003cbr\u003eSarabeth’s House Bread\u003cbr\u003ePain de Mie\u003cbr\u003eStollen\u003cbr\u003eViennese Kugelhopf\u003cbr\u003e\u003cbr\u003e\u003cb\u003eChapter Four: Everyday Cakes\u003c\/b\u003e\u003cbr\u003eMrs. Stein’s Chocolate Cake\u003cbr\u003eMargaret’s Espresso Cake\u003cbr\u003eOrange Chocolate Chiffon Cake\u003cbr\u003eRuby Cake\u003cbr\u003eThree-Seed Cake\u003cbr\u003eChocolate Soufflé Cake\u003cbr\u003eCheesecake with Orange Marmalade Sauce\u003cbr\u003eCarrot Cake\u003cbr\u003eSir Francis Crumb Cakes\u003cbr\u003eBlack Beauty Cupcakes\u003cbr\u003e\u003cbr\u003e\u003cb\u003eChapter Five: Party Cakes and Company\u003c\/b\u003e\u003cbr\u003eVanilla Génoise\u003cbr\u003eHazelnut Génoise\u003cbr\u003eChocolate Orange Cake\u003cbr\u003ePâte à Choux\u003cbr\u003eChocolate Truffle Cake \u003cbr\u003eHazelnut-Espresso Roulade \u003cbr\u003eLemon-Raspberry Cake \u003cbr\u003eRaspberries and Cream Charlotte \u003cbr\u003eCoconut and Mango Cake \u003cbr\u003eMille-Feuille with Summer Berries \u003cbr\u003eÉclairs with White Chocolate Cream \u003cbr\u003e\u003cbr\u003e\u003cb\u003eChapter Six: Pies and Tarts\u003c\/b\u003e\u003cbr\u003eTender Pie Dough\u003cbr\u003eSweet Tart Dough \u003cbr\u003eAlmond Pastry Dough\u003cbr\u003eRustic Apple Streusel Pie \u003cbr\u003eApple Bretonne Tartlets \u003cbr\u003eBanana Cream Pie \u003cbr\u003eIndividual Deep-dish Peach Crumb Pies\u003cbr\u003eVariation: Blueberry Crumb Pies \u003cbr\u003eLemon Cream Tart with Strawberries \u003cbr\u003eLemon Meringue Tartlets \u003cbr\u003eThanksgiving Pumpkin Pie \u003cbr\u003ePecan and Bourbon Tart \u003cbr\u003e\u003cbr\u003e\u003cb\u003eChapter Seven: Plain and Fancy Cookies\u003c\/b\u003e\u003cbr\u003eChocolate Chubbies \u003cbr\u003ePecan Moons \u003cbr\u003eChocolate Clouds \u003cbr\u003eChocolate Marmalade Cookies \u003cbr\u003eLadyfingers \u003cbr\u003eLinzer Hearts \u003cbr\u003eOatmeal-Raisin Cookies \u003cbr\u003ePalmiers \u003cbr\u003eRugelach \u003cbr\u003eButtery Shortbread \u003cbr\u003eBrownies \u003cbr\u003e\u003cbr\u003e\u003cb\u003eChapter Eight: Spoon Desserts\u003cbr\u003e\u003c\/b\u003eCrème Brûlée \u003cbr\u003eOrange Blossom Crème Caramel \u003cbr\u003eTriple-Chocolate Chocolate Pudding \u003cbr\u003eCreamy Rice Pudding \u003cbr\u003eRaspberry Bread Pudding \u003cbr\u003eChocolate Orange Tiramisù \u003cbr\u003e\u003cbr\u003e\u003cb\u003eChapter Nine: Frozen Desserts\u003c\/b\u003e\u003cbr\u003eIce-Cream Cones \u003cbr\u003eVanilla Bean Ice Cream \u003cbr\u003eVariation: Blueberry Bombe \u003cbr\u003eStrawberry Ice Cream \u003cbr\u003eChocolate Velvet Ice Cream \u003cbr\u003eEspresso Ice Cream \u003cbr\u003eButter Pecan Ice Cream \u003cbr\u003eButter Pecan Profiteroles \u003cbr\u003eMaple Ice Cream \u003cbr\u003eFrutti di Bosco Sorbet \u003cbr\u003eTuiles \u003cbr\u003ePiña Colada Sorbet \u003cbr\u003e\u003cbr\u003e\u003cb\u003eChapter Ten: Spreadable Fruits\u003c\/b\u003e\u003cbr\u003eBlackberry Jam \u003cbr\u003eChunky Apple Preserves \u003cbr\u003eBilly’s Blueberry Jam \u003cbr\u003eVariation: Raspberry Jam \u003cbr\u003eLemony Pear-Pineapple Preserves \u003cbr\u003eStrawberry-Peach Preserves \u003cbr\u003eCherry-Plum Preserves \u003cbr\u003e\u003cbr\u003e\u003cb\u003eChapter Eleven: Frostings, Fillings, and Sweet Sauces\u003c\/b\u003e\u003cbr\u003eMeringue Buttercream \u003cbr\u003eVariation: Lemon-Rose Buttercream \u003cbr\u003eVariation: Hazelnut Buttercream \u003cbr\u003eVariation: Mango Buttercream \u003cbr\u003ePastry Cream \u003cbr\u003eLemon Curd\u003cbr\u003eButterscotch Sauce \u003cbr\u003eChocolate Sauce \u003cbr\u003eRaspberry Sauce \u003cbr\u003eWhipped Cream \u003cbr\u003eSimple Syrup \u003cbr\u003eApricot Glaze \u003cbr\u003ePlumped Vanilla Beans \u003cbr\u003eVariation: Vanilla Dust\u003cbr\u003e\u003cbr\u003e\u003cb\u003eSources \u003cbr\u003eConversion Charts \u003cbr\u003eIndex \u003cbr\u003eAcknowledgements\u003c\/b\u003e\u003cb\u003eForeword\u003cbr\u003eIntroduction\u003cbr\u003eThe Baker’s Pantry\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eChapter One: Morning Pastries\u003c\/b\u003e\u003cbr\u003ePuff Pastry\u003cbr\u003eCroissant Dough\u003cbr\u003eDanish Dough\u003cbr\u003eApple Turnovers\u003cbr\u003eCroissants\u003cbr\u003eAlmond Croissants\u003cbr\u003ePains au Chocolat\u003cbr\u003ePains de Matin\u003cbr\u003ePains aux Raisins\u003cbr\u003eCheese and Raisin Danish\u003cbr\u003eFruit Danish\u003cbr\u003eChocolate Babka\u003cbr\u003eBrioche\u003cbr\u003e\u003cbr\u003e\u003cb\u003eChapter Two: Muffins and More\u003c\/b\u003e\u003cbr\u003eBanana Streusel Muffins\u003cbr\u003eBlueberry Crumb Muffins\u003cbr\u003eVariation: Raspberry Crumb Muffins\u003cbr\u003eBran Muffins\u003cbr\u003eDouble Corn Muffins\u003cbr\u003eMaple Muffins\u003cbr\u003ePumpkin Muffins\u003cbr\u003eCurrant Scones\u003cbr\u003eButtermilk Biscuits\u003cbr\u003eEnglish Muffins\u003cbr\u003e\u003cbr\u003e\u003cb\u003eChapter Three: Beautiful Breads\u003c\/b\u003e\u003cbr\u003eApple Cinnamon Loaf\u003cbr\u003eChallah\u003cbr\u003eVariation: Raisin Challah\u003cbr\u003eCinnamon Raisin Loaf\u003cbr\u003eDinner Rolls\u003cbr\u003eRosemary Focaccia\u003cbr\u003eSarabeth’s House Bread\u003cbr\u003ePain de Mie\u003cbr\u003eStollen\u003cbr\u003eViennese Kugelhopf\u003cbr\u003e\u003cbr\u003e\u003cb\u003eChapter Four: Everyday Cakes\u003c\/b\u003e\u003cbr\u003eMrs. Stein’s Chocolate Cake\u003cbr\u003eMargaret’s Espresso Cake\u003cbr\u003eOrange Chocolate Chiffon Cake\u003cbr\u003eRuby Cake\u003cbr\u003eThree-Seed Cake\u003cbr\u003eChocolate Soufflé Cake\u003cbr\u003eCheesecake with Orange Marmalade Sauce\u003cbr\u003eCarrot Cake\u003cbr\u003eSir Francis Crumb Cakes\u003cbr\u003eBlack Beauty Cupcakes\u003cbr\u003e\u003cbr\u003e\u003cb\u003eChapter Five: Party Cakes and Company\u003c\/b\u003e\u003cbr\u003eVanilla Génoise\u003cbr\u003eHazelnut Génoise\u003cbr\u003eChocolate Orange Cake\u003cbr\u003ePâte à Choux\u003cbr\u003eChocolate Truffle Cake \u003cbr\u003eHazelnut-Espresso Roulade \u003cbr\u003eLemon-Raspberry Cake \u003cbr\u003eRaspberries and Cream Charlotte \u003cbr\u003eCoconut and Mango Cake \u003cbr\u003eMille-Feuille with Summer Berries \u003cbr\u003eÉclairs with White Chocolate Cream \u003cbr\u003e\u003cbr\u003e\u003cb\u003eChapter Six: Pies and Tarts\u003c\/b\u003e\u003cbr\u003eTender Pie Dough\u003cbr\u003eSweet Tart Dough \u003cbr\u003eAlmond Pastry Dough\u003cbr\u003eRustic Apple Streusel Pie \u003cbr\u003eApple Bretonne Tartlets \u003cbr\u003eBanana Cream Pie \u003cbr\u003eIndividual Deep-dish Peach Crumb Pies\u003cbr\u003eVariation: Blueberry Crumb Pies \u003cbr\u003eLemon Cream Tart with Strawberries \u003cbr\u003eLemon Meringue Tartlets \u003cbr\u003eThanksgiving Pumpkin Pie \u003cbr\u003ePecan and Bourbon Tart \u003cbr\u003e\u003cbr\u003e\u003cb\u003eChapter Seven: Plain and Fancy Cookies\u003c\/b\u003e\u003cbr\u003eChocolate Chubbies \u003cbr\u003ePecan Moons \u003cbr\u003eChocolate Clouds \u003cbr\u003eChocolate Marmalade Cookies \u003cbr\u003eLadyfingers \u003cbr\u003eLinzer Hearts \u003cbr\u003eOatmeal-Raisin Cookies \u003cbr\u003ePalmiers \u003cbr\u003eRugelach \u003cbr\u003eButtery Shortbread \u003cbr\u003eBrownies \u003cbr\u003e\u003cbr\u003e\u003cb\u003eChapter Eight: Spoon Desserts\u003cbr\u003e\u003c\/b\u003eCrème Brûlée \u003cbr\u003eOrange Blossom Crème Caramel \u003cbr\u003eTriple-Chocolate Chocolate Pudding \u003cbr\u003eCreamy Rice Pudding \u003cbr\u003eRaspberry Bread Pudding \u003cbr\u003eChocolate Orange Tiramisù \u003cbr\u003e\u003cbr\u003e\u003cb\u003eChapter Nine: Frozen Desserts\u003c\/b\u003e\u003cbr\u003eIce-Cream Cones \u003cbr\u003eVanilla Bean Ice Cream \u003cbr\u003eVariation: Blueberry Bombe \u003cbr\u003eStrawberry Ice Cream \u003cbr\u003eChocolate Velvet Ice Cream \u003cbr\u003eEspresso Ice Cream \u003cbr\u003eButter Pecan Ice Cream \u003cbr\u003eButter Pecan Profiteroles \u003cbr\u003eMaple Ice Cream \u003cbr\u003eFrutti di Bosco Sorbet \u003cbr\u003eTuiles \u003cbr\u003ePiña Colada Sorbet \u003cbr\u003e\u003cbr\u003e\u003cb\u003eChapter Ten: Spreadable Fruits\u003c\/b\u003e\u003cbr\u003eBlackberry Jam \u003cbr\u003eChunky Apple Preserves \u003cbr\u003eBilly’s Blueberry Jam \u003cbr\u003eVariation: Raspberry Jam \u003cbr\u003eLemony Pear-Pineapple Preserves \u003cbr\u003eStrawberry-Peach Preserves \u003cbr\u003eCherry-Plum Preserves \u003cbr\u003e\u003cbr\u003e\u003cb\u003eChapter Eleven: Frostings, Fillings, and Sweet Sauces\u003c\/b\u003e\u003cbr\u003eMeringue Buttercream \u003cbr\u003eVariation: Lemon-Rose Buttercream \u003cbr\u003eVariation: Hazelnut Buttercream \u003cbr\u003eVariation: Mango Buttercream \u003cbr\u003ePastry Cream \u003cbr\u003eLemon Curd\u003cbr\u003eButterscotch Sauce \u003cbr\u003eChocolate Sauce \u003cbr\u003eRaspberry Sauce \u003cbr\u003eWhipped Cream \u003cbr\u003eSimple Syrup \u003cbr\u003eApricot Glaze \u003cbr\u003ePlumped Vanilla Beans \u003cbr\u003eVariation: Vanilla Dust\u003cbr\u003e\u003cbr\u003e\u003cb\u003eSources \u003cbr\u003eConversion Charts \u003cbr\u003eIndex \u003cbr\u003eAcknowledgements\u003c\/b\u003e\"New York’s own baking legend even shares the recipe for her strawberry-peach preserves — the better to smear on your warm challah or pumpkin muffins.\" ~\u003ci\u003eNew York Times\u003c\/i\u003e, \"Best Culinary Books of 2010\"\u003cbr\u003e\u003cbr\u003e\"Year's Best Cookbooks Round-up: 'For more serious bakers, the first cookbook by Sarabeth Levine, \u003ci\u003eSarabeth’s Bakery\u003c\/i\u003e (Rizzoli, $39.95), offers careful explanations and detailed photographs invaluable for puff pastry and a host of other fundamentals.' \" ~\u003ci\u003eNew York Times,\u003c\/i\u003e Dining Section\u003cbr\u003e\u003cbr\u003e\"Sarabeth Levine is finally letting us in on her baking secrets. The more than 100 recipes from the famed Sarabeth's Bakery vary from the everyday (but still awesome) Chocolate Chubbie Cookie, to the more complex homemade Babka. The recipes seem to be gently handed over to the reader, as if Sarabeth is giving them just to you. And with tons of lovely photography, you could spend hours poring over this hefty volume, as I did. In addition to the fabulous baked goods, the book has Sarabeth's recipes for her world-famous marmalades and jams. So if you don't want to give away the book, you could make, and give as gifts, the apricot-orange marmalade that helped launch Sarabeth's career. This gorgeous book might be the ultimate gift for all the bakers on your list, including you.\" ~\u003ci\u003ePhiladelphia Inquirer\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"We recommend making some room on your shelf for this must-have tome.\" ~\u003ci\u003eLadies' Home Journal\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"...stunner of a book\" ~Barnes \u0026amp; Nobles Book Club Blog\u003cbr\u003e\u003cbr\u003e\"In this decadent tome\u003ci\u003e Sarabeth's Bakery: From My Hands to Yours\u003c\/i\u003e (Rizzoli New York) she shares her award winning recipes that will appease your palate-- each and every time... Certain to inspire both experienced home cooks and those just starting out in the kitchen, each recipe is designed to ensure the dessert preparation process is as enjoyable as the finished result... a must for dessert enthusiasts!\" ~Le Petite Blog\u003cbr\u003e\u003cbr\u003e“This baking book is one of the best, most user-friendly, complete books on the market…. \u003ci\u003eSarabeth’s Bakery \u003c\/i\u003eis truly complete, encompassing just about everything in anyone’s baking repertoire.” ~ San Francisco Book Review\u003cb\u003eSarabeth Levine\u003c\/b\u003e has earned the James Beard Award for Outstanding Pastry Chef. Her line of jams is sold in thousands of stores in the U.S. and abroad, including Whole Foods and Williams-Sonoma. She has been featured in numerous publications, including the \u003ci\u003eNew York Times\u003c\/i\u003e and \u003ci\u003eBon Appétit\u003c\/i\u003e, and has made many television appearances. \u003cbr\u003e\u003cb\u003e\u003cbr\u003eRick Rodgers\u003c\/b\u003e is the author of over thirty cookbooks, including the IACP-nominated \u003ci\u003eKaffeehaus\u003c\/i\u003e. \u003cbr\u003e\u003cb\u003e\u003cbr\u003eQuentin Bacon’s\u003c\/b\u003e photographs have appeared in many cookbooks, including Margaret Braun’s \u003ci\u003eCakewalk\u003c\/i\u003e, as well as leading culinary magazines. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eMimi Sheraton\u003c\/b\u003e writes for the \u003ci\u003eNew York Times, The New Yorker\u003c\/i\u003e, and \u003ci\u003eVanity Fair\u003c\/i\u003e, among other publications. Her books include \u003ci\u003eThe German Cookb\u003c\/i\u003eook and a memoir, \u003ci\u003eEating My Words: An Appetite for Life.\u003c\/i\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":46300273508581,"sku":"NP9780847834082","price":39.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780847834082.jpg?v=1767736117","url":"https:\/\/k12savings.com\/products\/sarabeths-bakery-isbn-9780847834082","provider":"K12savings","version":"1.0","type":"link"}