Customer Reviews

The Metropolitan Bakery Cookbook

5 star:		(4)
4 star:		(2)
3 star:		(0)
2 star:		(0)
1 star:		(1)

 

 

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!

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

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.

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.

A collaboration between James Barrett and Wendy Smith Born, The Metropolitan Bakery Cookbook: Artisan Breads, Pastries, And Desserts From Philadelphia's Premier Bakery is a high-quality resource written by the co-owners of the popular and award-winning Metropolitan Bakery in Philadelphia. Enhanced with the photography of Catherine Hennessy, The Metropolitan Bakery Cookbook offers up such fine quality pastry dishes as Orange-Currant Scones; Chocolate Walnut-Caramel Tart; Black Olive Tapenade; Flourless Chocolate Cake; Sesame Cookies; and Sun-Dried Tomato Matzo, making for a truly distinctive cookbook which is especially recommended for make-it-yourself baked goods enthusiasts everywhere.

I have to respond given Ms. Bassoff's disappointment. Recipes are not to be followed exactly, they give an idea of what ingredients are used. Also, some of these recipes are the ones that were original versions of what is now sold. Beside the fact that I live a couple of blocks from the Rittenhouse Square Metropolitan and can actually buy the products there (or any of the other Philly locations), I have bought several copies of the book to give as gifts and one for myself to make some of my favs (e.g., lentil salad, vinagrette dressing, and tapanade). The versions made are not exactly what you get at Metropolitan, but Ms Bassoff can order the cookies through Metropolitan's 877 number if she wants the exact thing (metropolitan also has a website).

Metropolitan's Oatmeal Raisin cookies at the bakery in Philly may be great, but the recipe in the book is atrociously sweet. I sent an email to the bakery and the publisher about the problem. At least the publisher answered and said that they'd get back to me. After four months and two follow-ups, I'm still waiting for a reply. Considering the attitude, I can't trust the other recipes enough to even try them.