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Mehr von Macrina: Neue Favoriten aus Seattles beliebter Nachbarschaft Bäckerei, Mac
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Mehr von Macrina: Neue Favoriten aus Seattles beliebter Nachbarschaft Bäckerei, Mac
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Mehr von Macrina: Neue Favoriten aus Seattles beliebter Nachbarschaft Bäckerei, Mac

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    Standort: Dallas, Texas, USA
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    Artikelmerkmale

    Artikelzustand
    Sehr gut: Buch, das nicht neu aussieht und gelesen wurde, sich aber in einem hervorragenden Zustand ...
    ISBN
    9781570617799
    Kategorie

    Über dieses Produkt

    Product Identifiers

    Publisher
    Sasquatch Books
    ISBN-10
    1570617791
    ISBN-13
    9781570617799
    eBay Product ID (ePID)
    113142973

    Product Key Features

    Book Title
    More from Macrina : New Favorites from Seattle's Popular Neighborhood Bakery
    Number of Pages
    256 Pages
    Language
    English
    Topic
    Courses & Dishes / Breakfast, Regional & Ethnic / American / Northwestern States, Courses & Dishes / Desserts, Methods / Baking
    Publication Year
    2012
    Illustrator
    Yes
    Genre
    Cooking
    Author
    Leslie Mackie
    Format
    Hardcover

    Dimensions

    Item Height
    0.9 in
    Item Weight
    42 Oz
    Item Length
    8.7 in
    Item Width
    10.9 in

    Additional Product Features

    Intended Audience
    Trade
    LCCN
    2012-031560
    Reviews
    "Macrina's book has a slightly more European feel-just like the SoDo bakery on a rainy weekend-with many recipes based on their brioche dough. There are striking variations on yeast breads-herb baguette, pretzel knots, schiacciata, and a lovely no-knead loaf, and more elaborate cakes with layers of lemon curd and raspberry filling." Edible Seattle "Established in 1993, Macrina has legions of Seattle fans. The founder's newest cookbook reflects the bakery's blend of baked goods and savory foods, with recipes such as flatbreads, traditional Italian breads, herb baguettes and tempting sweets, including cookies, muffins and coffee cakes." Seattle  "It seemed high time for a sequel, and I think it's a great one. The book covers not just simple cookies and cakes, but many of the artisanal breads that Macrina is famous for, like their baguettes, pugliese, and flatbread. I also like that there are chapters dedicated to some cafe dishes Macrina serves, such as their BLT or their savory bread pudding... I like that many of the chapters feature a master recipe (like brioche) and then have several recipes showing how to use the dough I love baking books that show how different pastries are related. The design is quite elegant and clean Sasquatch did a beautiful job with this book." Dessert First, "Leslie Mackie is the goddess of bakers in Seattle" Tom Douglas "Macrina's book has a slightly more European feel-just like the SoDo bakery on a rainy weekend-with many recipes based on their brioche dough. There are striking variations on yeast breads-herb baguette, pretzel knots, schiacciata, and a lovely no-knead loaf, and more elaborate cakes with layers of lemon curd and raspberry filling." Edible Seattle "More than a follow-up to the original Macrina cookbook, this inspiring hardcover features recipes for the artisan loaves, rich brioches, and enticing pastries that have been added to the bakery shelves in the years since the first cookbook was published, as well as profiles of the people, providers, and philosophies that make Macrina so beloved in Seattle. There are also savories like breakfast hash and BLTs." The Seattle Times "Established in 1993, Macrina has legions of Seattle fans. The founder's newest cookbook reflects the bakery's blend of baked goods and savory foods, with recipes such as flatbreads, traditional Italian breads, herb baguettes and tempting sweets, including cookies, muffins and coffee cakes." Seattle  "The irresistible aromas of fresh-baked bread, tarts and pies might soon waft through more Island kitchens than usual - now that one of Seattle's celebrated pastry chefs has issued her second cookbook." Vashon-Maury Island Beachcomber "It seemed high time for a sequel, and I think it's a great one. The book covers not just simple cookies and cakes, but many of the artisanal breads that Macrina is famous for, like their baguettes, pugliese, and flatbread. I also like that there are chapters dedicated to some cafe dishes Macrina serves, such as their BLT or their savory bread pudding... I like that many of the chapters feature a master recipe (like brioche) and then have several recipes showing how to use the dough I love baking books that show how different pastries are related. The design is quite elegant and clean Sasquatch did a beautiful job with this book." Dessert First From the Hardcover edition., "Leslie Mackie is the goddess of bakers in Seattle" Tom Douglas "Macrina's book has a slightly more European feel--just like the SoDo bakery on a rainy weekend--with many recipes based on their brioche dough. There are striking variations on yeast breads--herb baguette, pretzel knots, schiacciata, and a lovely no-knead loaf, and more elaborate cakes with layers of lemon curd and raspberry filling." Edible Seattle "More than a follow-up to the original Macrina cookbook, this inspiring hardcover features recipes for the artisan loaves, rich brioches, and enticing pastries that have been added to the bakery shelves in the years since the first cookbook was published, as well as profiles of the people, providers, and philosophies that make Macrina so beloved in Seattle. There are also savories like breakfast hash and BLTs." The Seattle Times "Established in 1993, Macrina has legions of Seattle fans. The founder's newest cookbook reflects the bakery's blend of baked goods and savory foods, with recipes such as flatbreads, traditional Italian breads, herb baguettes and tempting sweets, including cookies, muffins and coffee cakes." Seattle  "The irresistible aromas of fresh-baked bread, tarts and pies might soon waft through more Island kitchens than usual -- now that one of Seattle's celebrated pastry chefs has issued her second cookbook." Vashon-Maury Island Beachcomber "It seemed high time for a sequel, and I think it's a great one. The book covers not just simple cookies and cakes, but many of the artisanal breads that Macrina is famous for, like their baguettes, pugliese, and flatbread. I also like that there are chapters dedicated to some cafe dishes Macrina serves, such as their BLT or their savory bread pudding... I like that many of the chapters feature a master recipe (like brioche) and then have several recipes showing how to use the dough - I love baking books that show how different pastries are related. The design is quite elegant and clean - Sasquatch did a beautiful job with this book." Dessert First
    Photographed by
    Henkens, Jim
    Synopsis
    Leslie Mackie opened Macrina Bakery & Caf in Seattle in 1993 after working with Lydia Shire & Susan Regis in Boston and as head baker at Seattle's Grand Central Bakery. She was among the first wave of Americans experimenting with recipes from European master bakers and a long, slow fermentation process. Mackie rediscovered the craft's traditional, almost spiritual importance. "In France, bakers are revered because bread is such a central part of the family and the community," she explains. This new book has more of Mackie's irresistible, artisanal breads, including flatbreads and an emphasis on traditional Italian breads. The reader will also find cakes, cookies, pies, and other sweets and savories that devoted customers love. Mackie is deeply rooted in the Puget Sound community and treasures the relationships she has with customers, employees, and producers. Stories of some of her favorite people are sprinkled throughout the book., "Leslie Mackie opened Macrina Bakery & Café in Seattle in 1993 after working with Lydia Shire & Susan Regis in Boston and as head baker at Seattle's Grand Central Bakery. She was among the first wave of Americans experimenting with recipes from European master bakers and a long, slow fermentation process. Mackie rediscovered the craft's traditional, almost spiritual importance. "In France, bakers are revered because bread is such a central part of the family and the community," she explains. This new book has more of Mackie's irresistible, artisanal breads, including flatbreads and an emphasis on traditional Italian breads. The reader will also find cakes, cookies, pies, and other sweets and savories that devoted customers love. Mackie is deeply rooted in the Puget Sound community and treasures the relationships she has with customers, employees, and producers. Stories of some of her favorite people are sprinkled throughout the book."
    LC Classification Number
    TX765.M3153 2012

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