Buttercup Bake Shop Cookbook [Hardcover]

Jennifer Appel (Author)

Book Description

Release date: October 8, 2001

Not one to rest on her sugary laurels after cofounding and running the famed Magnolia Bakery in Greenwich Village, Jennifer Appel headed to midtown Manhattan and opened the Buttercup Bake Shop. Already praised across the country in publications ranging from Glamour to The New York Times, the Buttercup Bake Shop offers a creative and mouthwatering selection of old-fashioned dessert delicacies. Revealing the secrets of luscious homemade treats to bakers of all skill levels, Appel invites readers to return to the comforts and rewards of baking from scratch.

Including a chapter of seasonal and holiday delights and a delectable assortment of breakfast treats, The Buttercup Bake Shop Cookbook serves up more than eighty old and new classic recipes, including Oatmeal Butterscotch Cookies, Whole Wheat Maple Syrup Muffins, White Layer Cake with Chocolate Chips (try it with Peanut Butter Icing), German Chocolate Pie, and White Fudge with Walnuts and Dried Cranberries.

Editorial Reviews

Amazon.com Review

Think Caramel Cake with Brown Sugar Frosting, Strawberry Banana Muffins, Lemon Meringue Pie, and Sour Cream Coffee Cake. These old-fashioned comfort sweets are among those that Jennifer Appel turns out at her Buttercup Bake Shop. And while The Buttercup Bake Shop Cookbook evokes lazy afternoons in small towns, white picket fences, well-worn aprons, and warm fruit pies cooling on the window sill, the Buttercup Bake Shop is actually in Manhattan. Appel has included 80 bakery favorites in this little gem of a book, and the recipes are easy to follow and easy to make, and read like a list of favorite American desserts: Rice Krispies Treats, Gingersnaps, Old-Fashioned Buttermilk Pie, Glazed Pumpkin Squares, and Rice Pudding. Keep this wonderful cookbook in the kitchen, close at hand, so that with just a moment's notice you can whip up a special sweet something that'll make everyone smile. --Leora Y. Bloom

About the Author

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Product Details

• Hardcover: 128 pages
• Publisher: Simon & Schuster (October 8, 2001)
• Language: English
• ISBN-10: 0743205790
• ISBN-13: 978-0743205795
• Product Dimensions: 6.3 x 0.7 x 9.4 inches
• Shipping Weight: 1.1 pounds (View shipping rates and policies)
• Average Customer Review: 3.9 out of 5 stars  See all reviews (36 customer reviews)
• Amazon Best Sellers Rank: #224,766 in Books (See Top 100 in Books)

More About the Author

Jennifer Appel is the owner of the Buttercup Bake Shop on Manhattan's East Side. She is the author of The Buttercup Bake Shop Cookbook and the coauthor of The Magnolia Bakery Cookbook. She lives with her family in New York City.

Most Helpful Customer Reviews

45 of 50 people found the following review helpful

4.0 out of 5 stars Truly old-fashioned, comfort desserts to tuck into November 5, 2001

By LBB

Format:Hardcover

I agree with the first reviewer of this book that the key word here is "old fashioned." These are the desserts that you turn to when you want something warm and familiar, and that'll settle into your stomach with a delightful plop.

Right from the start, the author makes it clear that all her desserts are made from scratch with whole milk, real butter, and white sugar. While die-hard health buffs might scream at the thought of no low-fat anything in this book, most dessert lovers like me revel in the Red Velvet Cake, Banana Cream Pudding (presented in a most novel way!), Oatmeal Butterscotch Cookies, cupcakes, and Rice Crispies Treats, which, (for me) was a hard to find recipe until I bought this book.

This book is simple pleasure and it takes you back to the joy of baking. There are no fancy, gravity-defying desserts here - just sheer delicious desserts you can make at home.

22 of 23 people found the following review helpful

2.0 out of 5 stars What am I missing? January 4, 2006

By H. Phillips

Format:Hardcover

I bought this book based on the rave reviews and immediately made two of the recipes. Neither of them was anything I wanted to serve to family and friends. I kept checking the recipes to make sure I hadn't forgotten something. Nope--all there.

As someone who bakes quite a bit, I found the recipes lacking some detail and I think there are better techniques than some of those offered.

I'm sure this is a great bakery in person, I'm just not overly impressed with the book. There are far better books (and recipes) to be had if you're looking to make a good dessert.

21 of 22 people found the following review helpful

4.0 out of 5 stars The Best Banana Pudding Recipe September 17, 2002

By A Customer

Format:Hardcover

This book is worth the price for the banana pudding recipe alone. It is by far the best banana pudding I've ever had. I made it in a 9 x 13 pan instead of a bowl and it was a big hit at a family gathering. I also made the blueberry coffee cake, which I found disappointing. The cake itself was o.k., if a bit dry, but the streussel topping was dreadful. I believe it contains something like 12 tablespoons of vegetable shortening, which raised my eyebrows, but I decided to go ahead and try it anyway. My suspicions were confirmed. I don't mind the fat aspect, but the flavor of that topping is just terrible - like eating cake topped with fried chicken skin. I call this cake the Criso crunch cake. Blech. Several of the other recipes look good, though. I have a feeling I just ran into a clunker with the blueberry cake.