Miette: Recipes from San Francisco's Most Charming Pastry Shop Hardcover – Jun 8 2011
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About the Author
Meg Ray is chef and owner of Miette and Miette Confiserie. She lives in Oakland, California.
Leslie Jonath is the author of several cookbooks, crafting, and children's books. She lives in the San Francisco Bay Area.
Frankie Frankeny is one of Entertainment Weekly's 100 Most Creative People in the United States" and a frequent photographer for Chronicle Books. She lives in San Francisco."
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From Chronicle Books directly, the errors are as follows:
On Page 48, in the recipe for Butter Cake, the sugar measurement should read "1 cup (7 ounces) sugar."
On Page 55, in the recipe for Double Chocolate Cake, the sugar measurement should read "2 ' cups (16 ounces) sugar."
On Page 72, in the recipe for Chocolate Chiffon Cake, the flour measurement should read "' cup (4 ounces) flour."
On Page 77, in the recipe for Yellow Cupcakes, the sugar measurement should read "1 1/3 cups (9.5 ounces) sugar."
On Page 92, in the recipe for Lemon Tea Cake, the flour measurement should read "2 ' cups (12.5 ounces) flour."
On Page 94, in the recipe for Honey Tea Cake, the flour measurement should read 2 2/3 cups (13 ounces) flour" and the sugar measurement should read 1 1/2 cups (10.5 ounces) sugar."
On Page 96, in the recipe for Banana Bread with Nutty Streusel: The sugar called for in the ingredient list under the Nutty Streusel heading should be "1/4 cup (2 ounces) brown sugar." In the ingredient list under the Banana Bread heading, the sugar measurement should read "1 1/2 cups (10.5 ounces) sugar."
On Page 105, in the recipe for Pate Sucree Tart Shell, the flour measurement should read "3 1/3 cups (16.5 ounces) flour."
On Page 128, in the recipe for Thumbprint Cookies, the sugar measurement should read "1/2 cup (3.5 ounces) sugar."
On Page 130, in the recipe for Chocolate Chip Cookies, the sugar measurement should read 1 1/3 cups (9.5 ounces) sugar."
On Page 133, in the recipe for Peanut Butter Cookies, the sugar measurement should read 1/2 cup (3.5 ounces) sugar.Read more ›
This was clearly very disappointing as an updated copy should have been released in October (and mine came October 7th). This morning I decided to call Amazon customer service and had them tell me that the .com and .ca website are two separate website and that the only thing I could do is return the book. I want this book, but corrected! How can amazon justify that shoppers of .com receive a corrected book, while shoppers of .ca just have to deal with it?! To make matters worse, we even pay more on .ca even though our dollar was worth over a year!
First of all, I can't possibly understand how a book can be printed with so many errors but what makes me even more frustrated is that amazon will only take care of its American customers. Very disappointing. I usually love amazon... recommend it to everyone and shop regularly on .com and .ca. My only option now is to return to .ca and repurchase on .com (go to the states to pick up the order) and that is just a pain. I will consider shopping elsewhere if this is the kind of service amazon.ca is going to offer.
Granted, "Miette" is beautiful; scalloped edges and gorgeous photos make it a pleasure to peruse. Ray presents a nice variety of recipes ranging from cakes to cookies to candy to basics (frostings, curds etc). Also refreshing is her use of a small scale; most cakes measure 7 inches and cookie doughs yield a dozen or two.
What a shame that the editors and publishers have done such a disservice to the book. A list of errata is online ([...]) and, hopefully, a second edition of the book will come out mistake-free. Until then, do NOT add 1/4 cup of fleur de sel to the caramels; 1/4 teaspoon will suffice!
I agree, customers should receive a complimentary copy of a corrected edition. Very unfortuante!
As far as the errors go I look at it in a positive light, I got a full refund from Amazon and I all had to do was mark the corrections in my book, so the book is free and all is well ,why is everyone complaining?
Update June 17/2012:
So far I have made the cheesecake- which was delicious , the double chocolate cake- which was not my fave as I am not a huge choco fan in general ,and the lemon debutante. The debutante is delicious but is it extremely time consuming and requires above average baking skills. It tasted pretty good ( my cakes were slightly hard , they settled as they cooled for some reason) but everything else was delicious and the flavours really worked well together . Cakes like these need to be done over several days and need practice , I am sure after some time the hot milk cakes will be fluffier and lighter ,besides I realized my kitchen thermometer is garbage and could barely read the correct temp. for boiling water and temp. is essential for this cake and this book. Practice makes perfect , for now I will eat a slightly less than perfect cake that looks nothing like the picture but tastes great! One thing I don't like is that most recipes yield more quantities than required which is a bit annoying , I tried to half or quarter things (creams and curds) but with odd egg quantities it is hard I will ,next time, figure out a slightly larger amount to even out the egg numbers and then cut in half.
Most recent customer reviews
Pretty book and good read. This edition has most errors corrected. All recipes tried have turned out beautifully. Very happy I purchased this bookPublished 18 days ago by Maureen Hobley
So sweet!!! Just wish the actual bakery held the same charm as this lovely cookbook!Published 1 month ago by Nicole
these recipes don't always work out. if you're going to buy recipe books that are based on a real life bakery - try the "Baked" books - all the recipes work and are... Read morePublished 16 months ago by Lynne Frappier
There are some errors in the first edition - luckily I got the revised edition with the correction card.
My Mom bought this book a few months before my wedding in 2012. Read more
The product arrived quite quickly and was in excellent condition living up to its description.in fact it was a bit better than expected.Published on Jan. 22 2014 by nancie mackay
This is a beautiful book from a stunning bakery.
And it is so useless, so many errors and corrections are needed. Read more
The book wears its name very well, presentation is a "biggie" and this book has scalloped pages... imagine what the inside has to offer! Read morePublished on April 3 2013 by Roxanne