From Publishers Weekly
The Metropolitan Bakery in Philadelphia bakes European-style pastries, breads, spreads and salads that loyal customers have devoured over the past 10 years, helping the business expand into five retail locations and into mail order. Here chefs Barrett and Born share classics like Whole Grain Sandwich Bread, Fig Bars, Almond Croissants and luscious surprises like Blood Orange Eclairs. Directions are minimal, so home cooks would be wise to have a more comprehensive bread baking guide on hand. But even students who have mastered the foundation recipes for Whole Wheat Starter, Danish Dough and a variety of tart pastries, have still to ace creams and fillers like homemade dressing and marinated chicken for the deceptively simple-sounding Seared Chicken and Maytag Blue Cheese Sandwich. Home cooks should keep handy post-it notes for the cross-referencing required. Portions are restaurant sized (Raisin Bran Muffins makes 24). Faithful bakery goers may be thrilled to make their own Orange-Tarragon Savarin (soaked cakes), and Grilled Gruyere Cheese and Apple-Currant Chutney sandwich is an inspired combination, but the weekend gourmand will probably be more inspired to head to the store.
Copyright 2003 Reed Business Information, Inc.
Metropolitan Bakery has long been known as Philadelphia's best. Now all their fine recipes are available in a beautiful book, filled with useful information for the home baker. Finally, everyone who can't get to the bakery can enjoy these excellent and imaginative breads and pastries right at home. (Nick Malgieri , author of Perfect Cakes and How to Bake
Beautifully presented and clearly and lovingly explained, these recipes will inspire any baker to head for the kitchen. Whether you're an experienced bread maker, a weekend cookie baker, an old pie-hand, or a newcomer to the myriad delights of baking, this collection is bound to find a place among your favorites. (Dorie Greenspan, author of Paris Sweets and Baking with Julia
This book is like having the keys to the kitchen of a favorite neighborhood bakery. (Maury Rubin, chef/owner, The City Bakery, New York City
I was born and raised in Philadelphia, and if Metropolitan Bakery had existed when I was a kid, who knows--I might never have left! James Barrett and Wendy Born have created bakery and café treasures throughout the city, and I'm thrilled that they were willing to share their fabulous recipes in this book. With its publication they are, deservedly, no longer Philly's little secret. (Peter Reinhart, author of American Pie: My Search for the Perfect Pizza and The Bread Baker's Apprentice