{"product_id":"the-violet-bakery-cookbook-isbn-9781607746713","title":"The Violet Bakery Cookbook","description":"\u003cb\u003eA design-forward cookbook for sweet and savory baked goods from London's popular Violet Bakery that focuses on quality ingredients, seasonality, and taste (as opposed to science) as the keys to creating satisfying, delightful homemade pastries, tarts, sweets, and more.\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003eViolet is a jewel box of a cake shop and café in Hackney, east London. The baking is done with simple ingredients including whole grain flours, less refined sugars, and the natural sweetness and nuanced hues of seasonal fruits. Everything is made in an open kitchen for people to see. Famed for its exquisite baked goods, Violet has become a destination.\u003cbr\u003e\u003cbr\u003e Owner Claire Ptak uses her Californian sensibility to create recipes that are both nourishing and indulgent. With a careful eye to taste and using the purest ingredients, she has created the most flavorful iterations of classic cakes, as well as new treats for modern palates. Over 100 recipes include nourishing breakfasts, midday snacks, desserts to share, fruit preserves, and stylish celebration cakes.\u003cbr\u003e\u003cbr\u003e This book is about making baking worth it: simple to cook and satisfying to eat.12. \u003ci\u003eIntroduction\u003c\/i\u003e\u003cbr\u003e 42. \u003ci\u003eMorning\u003c\/i\u003e\u003cbr\u003e 74. \u003ci\u003eMidday\u003c\/i\u003e\u003cbr\u003e 102. \u003ci\u003eAfternoon\u003c\/i\u003e\u003cbr\u003e 156. \u003ci\u003eEvening\u003c\/i\u003e\u003cbr\u003e 196. \u003ci\u003eParty party\u003c\/i\u003e\u003cbr\u003e 224. \u003ci\u003eThe Violet pantry\u003c\/i\u003e\u003cbr\u003e 256. \u003ci\u003eNotes on foraging\u003c\/i\u003e\u003cbr\u003e 260.\u003ci\u003e Index\u003c\/i\u003e\"Unlike so many baking and pastry books, which are merely eye candy, this one includes nourishing and intriguing recipes like Loganberry and Geranium Jam; Sweet Potato, Coconut, Date and Rye Muffins; and Roasted Quince. Its homespun aesthetic will make this a fixture on your kitchen counter.\" \u003cb\u003e—Georgia Pellegrini, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eThe Wall Street Journal\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\"While the recipes in her book are unusual and inventive, they’re also incredibly tasty.\" \u003cb\u003e—Cree LeFavor, \u003ci\u003eNew York Times \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"\u003ci\u003eViolet Bakery\u003c\/i\u003e promises to be a doozy: at her uber-popular London bakery, pastry chef Claire Ptak serves up all the beautiful cakes and biscuits anyone could ask for.\" \u003cb\u003e—Paula Forbes, \u003ci\u003eEpicurious \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Pastry Chef Claire Ptak has hit the nail on the head with her London bakery serving up delightful treats that have garnered a cult following (in that ever so civilized British way) in the UK and beyond.\" \u003cb\u003e—Meghan Markle, The Tig \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Ms. Ptak, a pastry chef who once worked at Chez Panisse, applies a modern, seasonal and decidedly Californian sensibility to the proper British baked goods in her London bakery. [...] They are just the kind of intriguing yet unfussy sweets I can see making all year long as the different ingredients come in and out of season.\" \u003cb\u003e—Melissa Clark, \u003ci\u003eNew York Times \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Claire is one of my all-time favorite cake-makers, and all her baking is seasonal, beautiful, achievable, real, and of course, totally delicious.” \u003cb\u003e—Jamie Oliver\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“A work of beauty. These gorgeous recipes are lovely and nourishing—you’ll want to stay home baking all day.” \u003cb\u003e—April Bloomfield\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"...I found Claire Ptak's new book, \u003ci\u003eThe Violet Bakery Cookbook\u003c\/i\u003e, to be a breath of fresh air. Claire's philosophy? Flavor first, without exception. Yes, she offers recipes that are gluten-free, vegan, and made with foraged ingredients, but her book doesn't fit any one of these schools of thought. Claire bakes for flavor.\" \u003cb\u003e—Meredith Swinehart,\u003ci\u003e Gardenista \u003c\/i\u003e\u003c\/b\u003e\u003cb\u003eCLAIRE PTAK\u003c\/b\u003e, a California Native, worked as a pastry chef for Alice Waters at Chez Panisse before moving to London. She staged in restaurants including Moro and St. John before starting Violet, her cake stall on Broadway Market. Claire opened the Violet bakery in 2010. Claire is also a food writer and stylist whose work includes Ottolenghi’s \u003ci\u003eGuardian\u003c\/i\u003e column, as well as writing for \u003ci\u003eObserver Food Monthly\u003c\/i\u003e, \u003ci\u003eJamie Magazine\u003c\/i\u003e, \u003ci\u003eKinfolk\u003c\/i\u003e, and \u003ci\u003eVogue\u003c\/i\u003e. In 2018 Claire was selected to bake the royal wedding cake for Prince Harry and Meghan Markle.Morning\u003cbr\u003e\u003cbr\u003eMornings at Violet are my favorite time. I am a morning person; I always have been. I love anything baked in the morning for breakfast, and I would easily eat cake for breakfast every day if I didn’t know any better. I do keep a jar of my quinoa granola at home and love to serve it with a good goat’s or sheep’s milk yogurt as much as with cow’s milk yogurt. Many days I simply have a banana or a piece of sourdough or rye toast for my own breakfast. Sometimes it’s a boiled egg. At Violet we serve generous slices of sourdough with salted butter, seasonal jam, and raw almond butter with sea salt. We get a cold-pressed almond butter from Cornwall that is so sweet and almondy that I prefer it to a toasted variety.\u003cbr\u003e\u003cbr\u003e My favorite recipe in this section is possibly the cinnamon bun—a quick and easy bun that melts in your mouth. Every Sunday my friends Sylvia and Jo and I get cinnamon buns and coffees from the bakery and head up to Hackney Marshes with our dogs. A long walk in the wild fields that are also home to many of the ingredients I like to forage for is the perfect way to end the hectic London week.\u003cbr\u003e The recipes in this section are a selection of breakfast items from across a year at Violet. I have included my favorite fruit and muffin or scone pairings from each season, but you can of course substitute here and there where appropriate, depending on what is best at the market. \u003cbr\u003e \u003cbr\u003e\u003cbr\u003eBuckwheat, apple, and crème fraîche scones\u003cbr\u003e\u003cbr\u003eBuckwheat flour is one of my favorite flours to bake with. It has a very strong flavor, so it works best when mixed with other flours. It is also gluten free. In this recipe I’ve added a combination of spelt and oat flours to bolster the buckwheat. Spelt and oat are flavorful, but when mixed with buckwheat, they take a backseat. The spelt has enough gluten to carry the scones and yet leave them with a very appealing crumbly texture. The grated apple is sweet and moist and marries perfectly with the crème fraîche. For more on flours, read my pantry section (see page 224).\u003cbr\u003e\u003cbr\u003e\u003ci\u003eMakes 12 large scones\u003c\/i\u003e\u003cbr\u003e 150g (1½ cups) fine spelt flour \u003cbr\u003e    (see page 40), plus more for rolling \u003cbr\u003e 100g (⅔ cup) whole grain spelt flour\u003cbr\u003e 175g (1⅔ cups) oat flour\u003cbr\u003e 225g (1⅓ cups plus 2 tablespoons) \u003cbr\u003e    buckwheat flour\u003cbr\u003e 1½ teaspoons baking soda\u003cbr\u003e 1 tablespoon baking powder\u003cbr\u003e ½ teaspoon cinnamon\u003cbr\u003e 2 teaspoons salt\u003cbr\u003e 100g (½ cup) light or dark \u003cbr\u003e    muscovado sugar\u003cbr\u003e 1 tablespoon orange zest\u003cbr\u003e 1 teaspoon lemon zest\u003cbr\u003e 250g (1 cup plus 1 tablespoon) \u003cbr\u003e    cold unsalted butter, cut into \u003cbr\u003e    1-cm (½-inch) cubes \u003cbr\u003e 300g (1¼ cups) crème fraîche\u003cbr\u003e 500g (18 ounces) grated apple \u003cbr\u003e    (5 or 6 tart apples such as \u003cbr\u003e    Discovery, Gravenstein, Cox’s \u003cbr\u003e    Orange Pippin, or Granny Smith)\u003cbr\u003e 1 egg beaten with 2 tablespoons  \u003cbr\u003e    milk, for the egg wash\u003cbr\u003e\u003cbr\u003ePreheat the oven to 200°C\/390°F (180°C\/355°F convection). Line a baking sheet with parchment paper.\u003cbr\u003e\u003cbr\u003e Combine all the dry ingredients in a mixing bowl along with the zests and whisk together well. Using a pastry cutter, the back of a fork, or a mixer, cut in the cubes of butter until they are the size of large peas.\u003cbr\u003e\u003cbr\u003e Stir together the crème fraîche and grated apple. Mix this into the flour and butter mixture until it barely holds together. Turn out on to a flour-dusted surface and pat roughly into a square. Let the dough rest for 5 minutes, then flatten it to about 2.5cm (1 inch) thick with a rolling pin. Fold it in half so that you have a rectangle. Then fold it in half again into a small square. Let it rest for 7 minutes, then roll it into a square about 4cm (1½ inches) thick. \u003cbr\u003e\u003cbr\u003e Use a sharp knife to cut the square into three long pieces. Cut each log into two and then each square into two triangles. Place on the lined baking sheet (or wrap in plastic wrap and store in the freezer), brush with the egg wash, and bake for about 35 minutes, or until golden brown. \u003cbr\u003e These are best eaten on the day you bake them.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46300172157157,"sku":"NP9781607746713","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607746713.jpg?v=1767742090","url":"https:\/\/k12savings.com\/products\/the-violet-bakery-cookbook-isbn-9781607746713","provider":"K12savings","version":"1.0","type":"link"}