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The Complete Magnolia Bakery Cookbook: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen Paperback – Deckle Edge, November 3, 2009
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About the Author
Excerpt. © Reprinted by permission. All rights reserved.
When we first opened the Magnolia Bakery, we imagined a cozy, old-fashioned shop where people could come for a cup of coffee and something sweet. We expected our customers to include some local regulars and lots of neighborhood families. We thought we'd close at seven each evening so we could go home and make dinner. We never expected that Magnolia would turn into a city-wide hangout, much less that on weekend nights there would be lines out the door!
The Magnolia Bakery came into being over a brunch conversation during which Jennifer and I expressed for the umpteenth time our mutual frustration with our jobs and lifestyles. We finally decided that something would be done about it and opened up a wholesale baking business in early 1996. We soon received very positive feedback from our customers. When a retail space became available in our favorite neighborhood, we grabbed the opportunity. New York City's West Village seemed ideal. It was low-key and family-oriented, a place where we could do what we loved where we loved it. Over the course of two months and with the help of an adept construction crew, we transformed an empty shell into a warm cozy kitchen.
Our customers would stop by as much for the feel of the store as they did for the desserts. With its vintage American decor and desserts, customers often told us that walking into the bakery was just like stepping back in time to their grandmother's kitchen. They would come in for a slice of cake and end up with a little piece of their childhood. Over the years, people have wanted to meet us to say thanks for making the red velvet cake they remembered from church picnics or the banana pudding just like their mom used to make. While the business itself was fast paced and hectic at times, our original aim and values remained the same: we simply did everything the oldfashioned way, using the best and freshest ingredients, and took the time to produce delicious homemade treats.
A few years into business together, Jennifer left Magnolia to open up her own bakery, The Buttercup Bake Shop in midtown Manhattan. After the publication of The Magnolia Bakery Cookbook, many people suggested that I do a second book. While working full time at the bakery, the idea of writing another cookbook seemed impossible. Finally, after putting together a committed staff at the shop, I was able to move full time to my country house, and I could really consider the idea, knowing that I would have the time and energy necessary to write the book I wanted to write. I created the recipes for More From Magnolia in an old-fashioned style, but with new ideas and different combinations of ingredients to keep things interesting and fun.
As the unexpected popularity of our cupcakes grew, the bakery got busier and busier and the lines got longer and longer. After ten wonderful years at Magnolia, I decided to sell the business to stay home full time with my growing family. The new owners have opened more Magnolia Bakeries and continue to be successful.
This collection of recipes brings together all of the recipes in both Magnolia cookbooks -- classic American desserts reflecting the sensibilities of the bakery and my home.
Introduction copyright © 2009 by Allysa Torey --This text refers to an out of print or unavailable edition of this title.
You may have noticed that some of our books are identified as "deckle edge" in the title. Deckle edge books are bound with pages that are made to resemble handmade paper by applying a frayed texture to the edges. Deckle edge is an ornamental feature designed to set certain titles apart from books with machine-cut pages. See a larger image.
Top Customer Reviews
However, if you're trying out the Magnolia recipes for the first time, then definitely go for it.
I really only have two complaints: First, none of the pictures line up. There are several pictures of treats, but you won't find them on the same page (or even near the same page) as the recipe. So if you see a picture you like, you have to scramble to find the recipe. Not a big deal, but slightly annoying. My second, and most significant, complaint is that the recipes repeat themselves! Page 91 and 97- same vanilla cupcake/vanilla birthday cake recipe. Page 92 and 98 same Devil's food cake recipe and another Devil's food on 104 that's only slightly different. 108/112 same chocolate cake recipe. And on and on. Sometimes the recipe is named with an icing (i.e., Devil's Food cake with Seven Minute Icing) and the icing is on a different page as well. I suppose I could see giving variations on the same page (i.e., "to make cupcakes do this:" "to make a 3 layer cake do this") but I don't understand why they decided to list the same recipes multiple times. I think that's in poor taste and it definitely discourages me from buying another Magnolia Bakery cookbook. If they ran out of recipes in one, why would I purchase a second one?
What a rip off!!! This book is going back for a refund!
If you have the other Magnolia books - don't waste your money on this one.
Most Recent Customer Reviews
Well written, readable directions with practical hints for success, and yummy baked goods. I'm trying recipes one at a time and they are delicious.Published 2 months ago by J. Buzzwell
A fantastic book! Every recipe I've tried so far has come out perfect. My kids love the chocolate chip cookies! Read morePublished 6 months ago by Erin
This is the best dessert book I have ever used. Bought this copy for a relative --- forget the calories uses lots of butter. The pecan white chocolate cookies are delicious. Read morePublished 6 months ago by Amazon Customer
I ordered this cookbook after finding the recipe for Vanilla Cupcakes online and making them for my daughter-in-law's birthday. Read morePublished 7 months ago by Carolyn