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Miette: Recipes from San Francisco's Most Charming Pastry Shop [Hardcover]

Meg Ray , Leslie Jonath , Frankie Frankeny
3.4 out of 5 stars  See all reviews (11 customer reviews)
List Price: CDN$ 29.95
Price: CDN$ 18.77 & FREE Shipping on orders over CDN$ 25. Details
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Book Description

June 8 2011
Renowned for beautiful cakes and whimsical confections, Miette Patisserie is among the most beloved of San Francisco's culinary destinations for locals and travelers. Miette's pretty Parisian aesthetic enchants visitors with tables piled high with beribboned bags of gingersnaps, homemade marshmallows, fleur de sel caramels, and rainbows of gumballs. This cookbook brings the enchantment home, sharing 100 secret formulas for favorite Miette treats from chef and owner Meg Ray. More than 75gorgeous color photos capture the unique beauty of Miette desserts and shops. Scalloped edges on the book block enhance the preciousness of this fetching package. Just like the adorable cakes, cookies, clairs and tarts for sale in Miette's case, this book is irresistible!

Frequently Bought Together

Customers buy this book with The Complete Magnolia Bakery Cookbook: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen CDN$ 16.60

Miette: Recipes from San Francisco's Most Charming Pastry Shop + The Complete Magnolia Bakery Cookbook: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen
Price For Both: CDN$ 35.37

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Product Details


Product Description

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.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

Most helpful customer reviews
26 of 26 people found the following review helpful
Format:Hardcover
However, I think that the cookbook provides some beautiful recipes, once they are corrected!

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.
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9 of 9 people found the following review helpful
1.0 out of 5 stars Pretty... but useless Oct. 8 2011
By melanie
Format:Hardcover
As almost everyone has pointed out - this book contains plenty of errors... this in my opinion makes a book pretty useless for baking as nothing will turn out as it should. Before trying any recipes, I decided to search on amazon.com as there are generally more reviews on that site and found that everyone who purchase the erroneous copy will be receiving a corrected copy. Well, I got mine as a gift, took 6 weeks to receive and I got a little card with the correction sheet (still plenty of mistakes).

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.
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7 of 7 people found the following review helpful
3.0 out of 5 stars More Bookish Thoughts... July 17 2011
By Reader Writer Runner TOP 50 REVIEWER
Format:Hardcover
As much as I admire Meg Ray, an entirely self-taught and immensely successful pastry chef and, as enticing as her desserts sound, a baking book containing 18 careless errors turns every recipe into a frustrating guessing game.

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!
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3 of 3 people found the following review helpful
1.0 out of 5 stars Was this a rush job or careless editing? June 28 2012
By Peace
Format:Hardcover|Verified Purchase
I was happy to purchase this book for a gift and also for myself. Unfortunately, I made a mistake of ordering two copies upon release not knowing that the book is full of error. As another customer had posted - it is a useless baking book. Make sure you don't lose that little card that comes with it (or hope that the customer who graciously posted the errors doesn't remove their post! Thank you so much for sharing that with the community. Greatly appreciated!).

I agree, customers should receive a complimentary copy of a corrected edition. Very unfortuante!
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5.0 out of 5 stars Miette cookbook Jan. 22 2014
Format:Hardcover|Verified Purchase
The product arrived quite quickly and was in excellent condition living up to its description.in fact it was a bit better than expected.
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1.0 out of 5 stars Beautiful and Useless July 30 2013
Format:Hardcover|Verified Purchase
This is a beautiful book from a stunning bakery.

And it is so useless, so many errors and corrections are needed. I was looking forward to baking using the weight measurements, but many of them are incorrect.

I'm sure that some of the recipes are spot on, but many are complicated and why would I attempt them when there is a good chance that it contains errors. Very disappointed.
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