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Sarabeth's Bakery: From My Hands to Yours [Hardcover]

Sarabeth Levine (Author), Rick Rodgers (Author), Mimi Sheraton (Foreword), Quentin Bacon (Photographer)
5.0 out of 5 stars  See all reviews (2 customer reviews)
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Book Description

Release Date: Oct 19 2010
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.


TABLE OF CONTENTS

Foreword
Introduction
The Baker’s Pantry

Chapter One: Morning Pastries
Puff Pastry
Croissant Dough
Danish Dough
Apple Turnovers
Croissants
Almond Croissants
Pains au Chocolat
Pains de Matin
Pains aux Raisins
Cheese and Raisin Danish
Fruit Danish
Chocolate Babka
Brioche

Chapter Two: Muffins and More
Banana Streusel Muffins
Blueberry Crumb Muffins
Variation: Raspberry Crumb Muffins
Bran Muffins
Double Corn Muffins
Maple Muffins
Pumpkin Muffins
Currant Scones
Buttermilk Biscuits
English Muffins

Chapter Three: Beautiful Breads
Apple Cinnamon Loaf
Challah
Variation: Raisin Challah
Cinnamon Raisin Loaf
Dinner Rolls
Rosemary Focaccia
Sarabeth’s House Bread
Pain de Mie
Stollen
Viennese Kugelhopf

Chapter Four: Everyday Cakes
Mrs. Stein’s Chocolate Cake
Margaret’s Espresso Cake
Orange Chocolate Chiffon Cake
Ruby Cake
Three-Seed Cake
Chocolate Soufflé Cake
Cheesecake with Orange Marmalade Sauce
Carrot Cake
Sir Francis Crumb Cakes
Black Beauty Cupcakes

Chapter Five: Party Cakes and Company
Vanilla Génoise
Hazelnut Génoise
Chocolate Orange Cake
Pâte à Choux
Chocolate Truffle Cake
Hazelnut-Espresso Roulade
Lemon-Raspberry Cake
Raspberries and Cream Charlotte
Coconut and Mango Cake
Mille-Feuille with Summer Berries
Éclairs with White Chocolate Cream

Chapter Six: Pies and Tarts
Tender Pie Dough
Sweet Tart Dough
Almond Pastry Dough
Rustic Apple Streusel Pie
Apple Bretonne Tartlets
Banana Cream Pie
Individual Deep-dish Peach Crumb Pies
Variation: Blueberry Crumb Pies
Lemon Cream Tart with Strawberries
Lemon Meringue Tartlets
Thanksgiving Pumpkin Pie
Pecan and Bourbon Tart

Chapter Seven: Plain and Fancy Cookies
Chocolate Chubbies
Pecan Moons
Chocolate Clouds
Chocolate Marmalade Cookies
Ladyfingers
Linzer Hearts
Oatmeal-Raisin Cookies
Palmiers
Rugelach
Buttery Shortbread
Brownies

Chapter Eight: Spoon Desserts
Crème Brûlée
Orange Blossom Crème Caramel
Triple-Chocolate Chocolate Pudding
Creamy Rice Pudding
Raspberry Bread Pudding
Chocolate Orange Tiramisù

Chapter Nine: Frozen Desserts
Ice-Cream Cones
Vanilla Bean Ice Cream
Variation: Blueberry Bombe
Strawberry Ice Cream
Chocolate Velvet Ice Cream
Espresso Ice Cream
Butter Pecan Ice Cream
Butter Pecan Profiteroles
Maple Ice Cream
Frutti di Bosco Sorbet
Tuiles
Piña Colada Sorbet

Chapter Ten: Spreadable Fruits
Blackberry Jam
Chunky Apple Preserves
Billy’s Blueberry Jam
Variation: Raspberry Jam
Lemony Pear-Pineapple Preserves
Strawberry-Peach Preserves
Cherry-Plum Preserves

Chapter Eleven: Frostings, Fillings, and Sweet Sauces
Meringue Buttercream
Variation: Lemon-Rose Buttercream
Variation: Hazelnut Buttercream
Variation: Mango Buttercream
Pastry Cream
Lemon Curd
Butterscotch Sauce
Chocolate Sauce
Raspberry Sauce
Whipped Cream
Simple Syrup
Apricot Glaze
Plumped Vanilla Beans
Variation: Vanilla Dust

Sources
Conversion Charts
Index
Acknowledgements

Frequently Bought Together

Sarabeth's Bakery: From My Hands to Yours + Clinton St. Baking Company Cookbook: Breakfast, Brunch & Beyond from New York's Favorite Neighborhood Restaurant + Fat Witch Brownies: Brownies, Blondies, and Bars from New York's Legendary Fat Witch Bakery
Price For All Three: CDN$ 68.33

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Review

"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." ~New York Times, "Best Culinary Books of 2010"

"Year's Best Cookbooks Round-up: 'For more serious bakers, the first cookbook by Sarabeth Levine, Sarabeth’s Bakery (Rizzoli, $39.95), offers careful explanations and detailed photographs invaluable for puff pastry and a host of other fundamentals.' " ~New York Times, Dining Section

"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." ~Philadelphia Inquirer

"We recommend making some room on your shelf for this must-have tome." ~Ladies' Home Journal

"...stunner of a book" ~Barnes & Nobles Book Club Blog

"In this decadent tome Sarabeth's Bakery: From My Hands to Yours (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

“This baking book is one of the best, most user-friendly, complete books on the market…. Sarabeth’s Bakery is truly complete, encompassing just about everything in anyone’s baking repertoire.” ~ San Francisco Book Review

About the Author

Sarabeth Levine 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 New York Times and Bon Appétit, and has made many television appearances.

Rick Rodgers is the author of over thirty cookbooks, including the IACP-nominated Kaffeehaus.

Quentin Bacon’s photographs have appeared in many cookbooks, including Margaret Braun’s Cakewalk, as well as leading culinary magazines.

Mimi Sheraton writes for the New York Times, The New Yorker, and Vanity Fair, among other publications. Her books include The German Cookbook and a memoir, Eating My Words: An Appetite for Life.

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Most helpful customer reviews
15 of 15 people found the following review helpful
5.0 out of 5 stars Love It! Dec 14 2010
By DNoelH
Format:Hardcover
Three or four years ago a friend brought a jar of Sarabeth's fruit preserves back from a trip to New York as a gift for me. I've never forgotten it, remembering that preserve from time to time, thinking I have to go New York to get some more. I was thrilled when I saw this cook book for sale and bought it right away. If a good cookbook is measured by how much it makes you want to get in the kitchen and cook then its great because I've used at least a couple of recipes a week since I got it.
I made the maple muffins, blueberry muffins, and buttermilk biscuits following the recipes, they turn out perfectly. I thought it was interesting to use brown sugar in the blueberry muffins, and the result was moist and rich.
I made the challah. After you braid the bread the recipe instructs you to place it on a tray with a glass of hot water and cover the whole pan in a plastic bag. Creating a home made proofer! The book is full of ideas like this.
I've made several of the fruit preserves, recreating the strawberry peach that my friend gave me as a gift. The instructions for the preserving were inspiring, I though "I can do this"! So I purchased some different frozen fruits and preserved them and plan to give them away as christmas gifts.
I made the chocolate pound cake, it turned out perfectly. My daughter had marked that page and several others of things she would like to eat.
I think the photography is beautiful. The recipes are well written with lots of useful tips.
Right now I'm toting the Sarabeth's bakery cookbook with me back and forth to work. I am a chef owner of a small restaurant and I've really been inspired by this book. I can't recommend it enough.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Sarabeth bakery from my hands to yours July 19 2012
By evl
Format:Hardcover|Amazon Verified Purchase
Great good instructions. Very inspirational
Good illustrations like the layout. Makes you want to bake everything listed in the book
Good job
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.6 out of 5 stars  49 reviews
142 of 142 people found the following review helpful
5.0 out of 5 stars Believe the hype Nov 17 2010
By lapis - Published on Amazon.com
Format:Hardcover|Amazon Verified Purchase
I live in Chicago and had never heard of Sarabeth before this cookbook, but the preview on Amazon looked great so I tried it. All I can say is it is AMAZING. I am not a baker -- I have baked, and enjoy cooking, but I'm not remotely proficient at baking. With this book, I feel like the real thing. As others have said, her descriptions are very-very detailed and the pictures are wonderful. They are especially important for the dough. I made the Raspberry-Lemon Cake for a birthday party, and it is not an exaggeration to say people thought they were eating a professional wedding cake. It was the best cake I've ever made by a long way. The blueberry preserves are also out this world. Next, I'm going to tackle the croissants. I think I might actually be able to do it.

Word of warning, this book is not for the faint of heart. Some of the recipes are wonderfully simple (e.g., the preserves, cookies), but many of them have a number of steps. At least, the ones I've tried do. She is excellent at explaining which steps can be done ahead, which is a godsend. And you really do feel great when your recipe turns out. She does not shy away from listing the materials that are ideal for a recipe, but as someone who does not plan to turn into a baking machine, I make do with the materials I have on hand. My substitutions have been fine (e.g., one kind of rolling pin, not two or three; regular round cake pans, not special cake rings for layering). I don't skimp on the ingredients, but there is nothing exotic listed -- cake flour, bread flour, butter, sugar, etc. She has a great tip for working with vanilla beans, btw, but she also tells you when pure vanilla extract will do.

If you feel like taking a shot at baking, this book is very worth your effort. And if you are already an accomplished baker, I'm guessing you'll still love the luscious recipes in the book.

Update 11/21/10 - made the croissants over the weekend. They were way, way easier to make than I expected, and they were perfectly flakey and delicious -- a huge hit in the house. Total time I spent measuring, mixing and rolling was maybe half an hour. The rest of the time the dough just sits. I've read the directions in other books for how to make croissants, and the method Sarabeth came up with is dramatically easier than anything else I've seen. It's worth the price of the book on its own. Next I'm going to try the puff pastry and make some turnovers.

btw -- the size of the croissants she provides are about half the size of bakery croissants. It's a nice size for a party or if you don't want overkill. To have a typical bakery-size croissant, I roll out to a single 24" x 8" rectangle, and then mark a 6" base for each croissant. It took a bit of trial and error to come to these measurements, so I thought I'd share them.
68 of 68 people found the following review helpful
5.0 out of 5 stars Great find Nov 17 2010
By sccerb - Published on Amazon.com
Format:Hardcover
I don't write reviews on here. I am a 40 something male that likes to cook and trying to learn baking, however with no formal training. Own about 75 cookbooks, and usually read them for technique and go through some of the recipes to learn. All books seem to have somewhat similar recipes for pies, cakes ect. What this one has is GREAT PHOTOS OF TECHNIQUE. The first part of the book has dough which you will go back to. I have tried both and understand that I will have to try them a couple times to get things totally right, however without photos I am almost always lost and I have been able to make a croissant dough which I wanted to after seeing a Food Network show, however thought it was way over my pay grade.

I have made two of the cookies, taken them to the office and been told that they are fabulous. None of the ingredients are tough to find (I live in Central Illinois with Kroger and Wal-Mart as the food stores, not Fox and Obel or any of the like) like some books.

If your looking for a cookbook for someone who is interested in getting better and making really good tasting baked goods from scratch, buy this book.
22 of 22 people found the following review helpful
5.0 out of 5 stars Perfection! Best Baking Cookbook! Mar 8 2011
By Cosmosplace - Published on Amazon.com
Format:Hardcover
The high standards and attention to detail that are hallmarks of Sarabeth's products, bakery and restaurants are dazzlingly evident in this cookbook. This book is a winner. It renews my faith in baking and in cookbooks, which over the years I'd become so discouraged by (it just takes one recipe to not quite come out right for me to give up on an entire book). Sarabeth's mission of excellence extends to her role as author and teacher. You feel that she really wants you to get these recipes right! The book is written extremely clearly. Nothing goes over the reader's head. For example, where most cookbooks would tell the reader to use granulated sugar because it's the easy and straightforward thing to do, Sarabeth specifies superfine sugar, adds that this is difficult for the everyday baker to purchase (kudos to Sarabeth for her candor). Then she tells you how you can have superfine sugar yourself in a pinch, by running it through a blender for a few minutes. A mixing instruction specifies blending at the highest speed for 15 seconds "but not a second over". These are little details make the difference between creating something vaguely similar to the muffin or jam in the photo, and in getting the recipe right. I cannot tell you the thrill of following her recipe for pumpkin muffins and watching them turn out beautifully and taste incredibly! Or, making scones so perfect, they look like they could be photographed for a glossy magazine. (Her best tip on scones: brush the tops with beaten egg but "be sure not to let egg drip down the sides--which would inhibit a good rise"). I want to make everything in this cookbook now! To respond to an earlier review from a reader: some of the recipes are advanced, but don't be put off. There is an entry point for every baker (I am a beginner). Start with the easier recipes (the muffins and scones) and work your way up with confidence, knowing that you're in good hands and that the effort will be worth it: you're taking a master class by a teacher who really can teach. Having enrolled in many cooking classes and bought even more cookbooks, I am over the moon by how wonderful this one is. It looks beautiful, it's written with care, and best of all, if you follow the instructions, you've got a fantastic reward waiting: baked goods, desserts and jams that, in the Sarabeth tradition, are out of this world. "From My Hands to Yours" is a new classic, and a must-have for bakers of all levels.
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