The Sweeter Side of Amy's Bread: Cakes, Cookies, Bars, Pastries and More from New York City's Favori

Rating:
4/5,
Buy Now:
Amazon.com
Price:
$18.70
By:
Wiley
  • If you’re a fan of famed Manhattan bakery Amy’s Bread, you will love The Sweeter Side of Amy's Bread, a beautiful cookbook that will show you how to re-create 71 of the bakery’s favorite sweet treats. Bake Amy’s signature scones, muffins, cookies, bars, biscotti, layer cakes, and other treats in the comfort of your own home! With recipes for tasty breakfast fare like Cherry Cream Scones and Pecan Sticky Buns to delectable sweets like Double Chocolate Chip Cookies and Amy's famous "Pink Cake," this book has illustrated color photos to help you along.
  • Author:
    Toy Kim Dupree
    Binding:
    Hardcover
    Dewey Decimal Number:
    641.815
    EAN:
    9780470170748
    ISBN:
    0470170743
    Label:
    Wiley
    Languages:
    English
    List Price:
    $34.95
    Manufacturer:
    Wiley
    Number Of Items:
    1
    Number Of Pages:
    272
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2008-10-20
    Publisher:
    Wiley
    Studio:
    Wiley
    Title:
    The Sweeter Side of Amy's Bread: Cakes, Cookies, Bars, Pastries and More from New York City's Favorite Bakery
    Feature:
    Notes: Brand New from Publisher. No Remainder Mark.
    Creator:
    Aimee Herring
    Height:
    1 inches
    Length:
    10.4 inches
    Weight:
    2.59 pounds
    Width:
    8.4 inches

Recent User Reviews

  1. prtybrd
    "The Sweeter Side of Amy's Bread"
    4/5,
    Writing:
    4/5,
    Illustration:
    4/5,
    Usefullnes:
    4/5,
    Pros - good photography, traditional treats represented
    Cons - some recipes a little too complicated for home chefs
    One of the great things about living in or visiting New York City is the stunning collection of great restaurants.  But the traditional dinner spots don't have a corner on the spotlight.  More and more, the continually growing number of neighborhood bakeries are starting to get the attention they have long deserved.  It seems like every area of the city has its favorite, and people visiting the city will make pilgrimages to these tiny bakeries for a taste of their specialty items.  One of these growing bakeries is Amy's Bread, a Hell's Kitchen staple, that churns out not only great bread, but a growing list of sweet treats to entice passersby.

    Now Amy's Bread has released a cookbook with recipes for the tempting sugary confections that the bakery carries.  Those who live too far from any of Amy's three locations in New York City will find the cookbook a welcome addition to the kitchen shelf.  The cookbook is divided into several sections, including bars, cookies, and cakes, and all of the usual Amy's favorites make an appearance.  Amy even includes sections with savory items, like biscuits, and more traditional bakery goods, like muffins.

    For this review, I first chose the Zesty Lemon Bars.  These bars seem to be ubiquitous, with versions making an appearance everywhere from the boxed cake mix aisle of the supermarket to the corner bakery of any large city.  I was concerned that the bars would be good, but not quite what you would get from the actual bakery.  This seems to be a growing concern from bakeries that release cookbooks; the recipes are good, but not exactly bakery standard.  I shouldn't have worried.  The bars were bright yellow and tart, like sunshine in sugar form.  The instructions point out that Amy prefers her lemon bars on the tart side, but I thought the acid/sugar balance was perfect.

    The second recipe I tried was for Monkey Cake, a take on the traditional Hummingbird Cake.  While the list of ingredients was a little long, the cake was extremely easy to pull together, and it turned out a moist product with a tender crumb.  The little bits of pineapple and banana were a pleasant surprise in each bite.  My only complaint about the recipe was the icing.  True, the poured fondant icing (which takes more that 24 hours to complete) is the icing used in the bakery, but for most home bakers, it's a very technical and long process for what is essentially cream cheese frosting.  Most non-professionals will not notice the difference in smoothness that Amy points out between poured fondant and traditional confectioner's sugar icing, making this icing recipe a bit of overkill.

    The last recipe I tested was the Kitchen Sink Cookies.  These also had a relatively long laundry list of ingredients, but the end result was worth the work.  The cookies are delightfully chewy and not too sweet.  With only modest amounts of chocolate, the cookies almost feel like a contender for a quick breakfast with all of the oats included in the batter.  The recipe also satisfies with its instructions on turning out large 3- to 4-inch bakery style cookies that are perfectly cooked, without the centers still being doughy.

    Overall I would highly recommend The Sweeter Side of Amy's Bread.  The recipes all turn out delicious treats that mimic what is on offer at the NY stores, without, in most cases, special equipment and techniques.  The photography is bright, and the pictures are large.  This book will definitely appeal to cooks of all levels.



    Recipe: Zesty Lemon Bars

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