The Metropolitan Bakery Cookbook (Hardcover)

~ (Author), Wendy Smith Born (Author) "We believe that naturally leavened bread has a personality all its own..." (more)
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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

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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: 4.0 out of 5 stars  See all reviews (6 customer reviews)
• Amazon.com Sales Rank: #352,438 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful:

4.0 out of 5 stars Philadelphia's best, December 16, 2007

By	metrobread "mr e" (PDX, OR) - See all my reviews

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!

5 of 5 people found the following review helpful:

5.0 out of 5 stars YUMMEE, December 8, 2005

By	BIC (Baltimore, MD) - See all my reviews

This review is from: The Metropolitan Bakery Cookbook (Hardcover)

This book is one of my favorites and the recipes for the bran muffins and ginger bread are especially good!

3 of 3 people found the following review helpful:

4.0 out of 5 stars A metropolitan lover, February 7, 2007

By	Robert Cooney "Hobby Baker" (Freeport, PA) - See all my reviews (REAL NAME)

This review is from: The Metropolitan Bakery Cookbook (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.