Buy Used
$2.41
+ $3.99 shipping
Used: Acceptable | Details
Condition: Used: Acceptable
Comment: Cover has some rubbing and edge wear.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

The Metropolitan Bakery Cookbook Hardcover – November 22, 2003


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Hardcover
"Please retry"
$10.95 $2.41
Best%20Books%20of%202014
NO_CONTENT_IN_FEATURE

Best Books of the Month
Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.

Product Details

  • Hardcover: 258 pages
  • Publisher: Rodale Books (November 22, 2003)
  • Language: English
  • ISBN-10: 1579547591
  • ISBN-13: 978-1579547592
  • Product Dimensions: 9.4 x 7.8 x 0.8 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #476,221 in Books (See Top 100 in Books)

Editorial Reviews

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.

Review

Praise for

The Metropolitan Bakery Cookbook

"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

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

4.5 out of 5 stars
Share your thoughts with other customers

Most Helpful Customer Reviews

7 of 7 people found the following review helpful By metrobread on December 16, 2007
Format: Hardcover
As a former employee , and outrageously loyal cross country fan of Metropolitan bakery, I have to say that it's truly disappointing that Ms. Bassoff's exploration began and ended with the oatmeal raisin cookie recipe. This cookbook is a brilliant starting point for many home bakers, especially for those who've been lucky enough to try Philadelphia's best bread and other delicious treats. Unfortunately, the printing of this cookbook was plagued by a small but frustrating number of misprints within the recipes (still a sore point for the owners and staff)... One of those was the oatmeal raisin cookie. While I was working there I know we tried to respond to customers who had difficulties, and to give them the corrections. I would like to encourage Ms. Bassoff to try other recipes in the book. I recommend the fig bar recipe from personal experience. My first attempt to recreate this favorite was totally successful. I hope that she might also telephone the bakery directly, and ask the general manager to respond with help on the oatmeal cookie recipe, since they are worth fighting for. All the best!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
6 of 6 people found the following review helpful By BIC on December 8, 2005
Format: Hardcover
This book is one of my favorites and the recipes for the bran muffins and ginger bread are especially good!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
4 of 4 people found the following review helpful By Robert Cooney on February 7, 2007
Format: Hardcover
Having lived a half block from one of the Philly shops while going to school, I was thrilled when I saw this book on their shelf one Christmas. I immediately bought it and took it home, knowing that when I left town, it would help with my craving for their perfect danish. Like another reviewer, one of the first recipes that I tried was the oatmeal cookie. What a disappointment. The cookie is overly sweet and bakes crisp, not thick and soft with a crunchy exterior like the cookie sold in the bakery. Fortunately, that is the only recipe that I tried that doesn't come out well. The sourdough starter works beautifully and the country wheat loaf is superb. I only wish that the authors had included both weights and volumes as any bread baker knows, weights tend towards the more accurate measure. I even tried the danish one fateful day, and once they came out of the over, I was transported back to Philly, sitting in the park and discussing life with friends early in the morning before class.

I conclusion, I really enjoy this cookbook and with some minor improvements in a second addition (weights, tune up the oatmeal cookie, include the "metro" cookie) it would easily be the book I reach for most frequently.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By Nettie Scott on December 10, 2009
Format: Hardcover Verified Purchase
I live in Philadelphia and thoroughly enjoy this bakery's breads so I was looking forward to seeing if their bread book would help me duplicate some of my favorite of their breads. It is well written and sensible without so much science as to overwhelm the reader. The recipes and instructions are clear. I think it is going to take me a good while to truly duplicate their breads, but they seem to be willing to give me guidance in doing just that.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
By Silvia Cole on November 22, 2013
Format: Hardcover Verified Purchase
Absolutely love the recipes in that book, especially the cookies and the strawberry rhubarb cake. My favorite cool book ever
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
By M. LeWitt on August 19, 2013
Format: Hardcover Verified Purchase
A great background for aspiring or experienced bakers, with good tips on making fine baked goods, especially fine grain breads.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

What Other Items Do Customers Buy After Viewing This Item?