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Tate's Bake Shop Cookbook: The Best Recipes from Southampton's Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads, by Kathleen King
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From 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 © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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"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." ―Publishers Weekly
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Product details
Hardcover: 176 pages
Publisher: St. Martin's Press; 1st edition (July 1, 2005)
Language: English
ISBN-10: 0312334176
ISBN-13: 978-0312334178
Product Dimensions:
7.7 x 0.8 x 9.4 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
95 customer reviews
Amazon Best Sellers Rank:
#117,080 in Books (See Top 100 in Books)
I'm a pastry chef by profession So I was excited to try the scone recipes in this book. I purchased some dates and so I chose the oatmeal scone recipe. 2 tablespoons of baking powder? this can't be right but I gave the recipe the benefit of the doubt , soon as I tasted the batter I know it was wrong so I added another recipe of batter and still could not get the taste of the baking powder out of it, i had to throw the entire finished batch of scones in the garbage. what a disappointment ! somebody didn't proof read these recipes very good! I'm sure it is supposed to be teaspoons instead of tablespoons, be very careful if you make any of these recipes. You may have to compare them with other recipes you already have.
OMG! The chocolate mousse cake on page 109 is to die for. I used Ghiradelli's double chocolate chips and it came out so chocolatey and SMOOTH. I also got lazy the second time (and every time after) I made it and used the pre-made Oreo pie shells. Doing that cuts the time in half. That "cake" melts in your mouth. It's like a heavy chocolate silk pie. Of all the recipes I've tried so far, that one is our favorite and I always get compliments and people ask for the recipe. This is a great compilation of several types/categories of desserts. I hope to try them all eventually. Very glad I bought this book! I usually get all my recipes online. This is the first book I've purchased since my Betty Crocker one 20+ years ago when I first got married. Tate's is worth every penny.
The recipes I've tried are good. The instructions are clear, and the notes and narrative are interesting and helpful.
I have ttried only a few of the recipes yet (hence the 4 stars instead of 5), but I was very pleased with the chocolate chip cookie recipe. They came out exactly like the ones from their bakery (Tate's) I have been buying in gourmet shops. I did use premium chocolate chips, rather than the ones at the supermarket and I used King Arthur Flour instead of Gold Medal, but I'm not sure it made a difference. I wish the recipe for Tate's macadamia cookies had been included, they are heavenly. I suspect it's the same as the chocolate chip ones only with chopped macadamia nuts. I'll try that and update my review.
Finally, a cookbook for the regular cook (as opposed to a gourmet cook). The chocolate chip cookie recipe is superb - as are most of them. Nearly all of them call for regular ingredients. This cookbook is a true winner.
The best chocolate chip cookie recipe ever, as are nearly all the offerings in this book. Wonderful!
I'm a sucker to try anything that Ina Garten had a hand in.
A great resource. I have the Kindle edition, which works great, because you can just click on an item in the table if contents and go right to it. I have made the apple cake several times--marvelous. Also the prize-winning blueberry buckle is great, and very easy.
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