Tate's Bake Shop Cookbook: The Best Recipes from Southhampton's Favorite Bakery for Home-Style Cookies, Cakes, Pies, Muffins, and Breads
Author: Kathleen King
125 recipes for delectable baked goods from the Hamptons’ most beloved baker
Publishers Weekly
King's previous book, Kathleen's Bake Shop Cookbook, is one of the most solid baking books out there; its no-frills-and no-fail-recipes were inspired by the mouthwatering fare served at the author's old Southampton, N.Y., bakery, Kathleen's Bake Shop. Now that King has moved on to Tate's Bake Shop, the treats she's whipping up haven't much changed, as the 100 recipes in this solid work demonstrate. The two books have a lot in common (including identical subtitles); standards like Orange-Poppy Seed Muffins, Ginger Hearts, Chocolate-Chip Cookies and Peanut Butter Squares appear in both. This new work includes some slightly fancier recipes, like Nutella Shortbread Sandwich Cookies, Warm Individual Chocolate Cakes, Mocha Pecan Muffins and Fresh Blueberry and White Chocolate Tart. Of course, simplicity is paramount: "All the recipes in this book should take less time to make than it would to go to a store to buy a commercially prepared baked good," King says. Her fans have come to rely on her standards, and for the most part, that's what they'll get: Lemon Pound Cake, Raspberry Squares and Old-Fashioned Soft Sugar Cookies are exactly the sort of time-tested delights King's loyal customers clamor for. (July) Copyright 2005 Reed Business Information.
Library Journal
King is a true entrepreneur, having begun her career as an 11-year-old selling homemade chocolate chip cookies at her parents' farm stand in Southampton, NY. She has also owned a bakery since she was 21 and now wholesales her products to retail stores. Here, she presents 100 recipes, mainly for her favorite, calorie-laden baked goods as well as those of friends, and relatives, including Mocha Pecan Muffins, Anadama Bread, Chocolate Jumbles, Creme de Menthe Pie, and Tres Leches Cake. The last chapter contains nine recipes for healthy alternatives-Pumpkin Bread and Energy Bars. Since several recipes appeared in King's first book, Kathleen's Bake Shop Cookbook, libraries that own it may not need this small yet enjoyable collection for the compulsive baker.-Christine Bulson, SUNY at Oneonta Lib. Copyright 2005 Reed Business Information.
Book review: Discovering Korean Cuisine or 100 Best Holiday Cookies
Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home
Author: Raymond A Sokolov
Here is the first book all the great sauces of practical, workable system. Raymond Sokolov, the widely admired former Food Editor of The first to point out that the hitherto mysterious saucier's art, as practiced by the best restaurant chefs, is based on what amounts to an elegant "fast food" technique. And this is what he demonstrates in his unique, useful, and witty book:
-- How to prepare, at your leisure, the three fundamental classic sauces (the "mother" sauces from which all others evolve: Brown, White, and Fish Veloute)...
-- How to freeze them in one-meal-size containers, ready for use at a moment's notice...
-- How to transform any of these basic put-away sauces, quickly and easily, into the exact ones that French chefs are famous for and serve in the finest restaurants...
-- How to prepare the classic dish for which each sauce is traditionally used, with suggestions for enhancing simpler fare (the recipes run the gamut from Duckling a la Bigarade to Poached Eggs Petit-Duc -- that is, with Chateaubriand Sauce).
Mr. Sokolov has conceived, then, a comprehensive collection of recipes -- authoritative, clear, and easy to follow -- as well as an inventive method of cooking for the average kitchen. Peppered with culinary lore and with reassuring accounts of the author's own experiences as a modern-day Saucier's Apprentice, here is a book that will appeal to every good amateur cook who wants to produce sumptuous fare at home for occasions great and small.
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