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Miette: Recipes from San Francisco's Most Charming Pastry Shop [Kindle Edition]

Meg Ray , Frankie Frankeny , Leslie Jonath
3.5 out of 5 stars  See all reviews (167 customer reviews)

Digital List Price: $21.99 What's this?
Print List Price: $27.50
Kindle Price: $12.49
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Book Description

Renowned for beautiful cakes and whimsical confections, Miette Patisserie is among the most beloved of San Francisco's culinary destinations for locals and travelers. Miette's pretty Parisian aesthetic enchants visitors with tables piled high with beribboned bags of gingersnaps, homemade marshmallows, fleur de sel caramels, and rainbows of gumballs. This cookbook brings the enchantment home, sharing 100 secret formulas for favorite Miette treats from chef and owner Meg Ray. More than 75 gorgeous color photos capture the unique beauty of Miette desserts and shops. Scalloped edges on the book block enhance the preciousness of this fetching package. Just like the adorable cakes, cookies, clairs and tarts for sale in Miette's case, this book is irresistible!


Editorial Reviews

About the Author

Meg Ray is chef and owner of Miette and Miette Confiserie. She lives in Oakland, California.

Leslie Jonath is the author of several cookbooks, crafting, and children's books. She lives in the San Francisco Bay Area.

Frankie Frankeny is one of Entertainment Weekly's "100 Most Creative People in the United States" and a frequent photographer for Chronicle Books. She lives in San Francisco.

Product Details

  • File Size: 3386 KB
  • Print Length: 224 pages
  • Publisher: Chronicle Books LLC (May 27, 2011)
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B00542X2DQ
  • Text-to-Speech: Enabled
  • X-Ray:
  • Lending: Enabled
  • Amazon Best Sellers Rank: #406,514 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews
358 of 366 people found the following review helpful
2.0 out of 5 stars Near Great/Failure July 6, 2011
By Ginkgo
Format:Hardcover|Verified Purchase
Miette was one of several bakery recommendations from one of the best bakers in Portland, Oregon. After discovering that all of the other bakery recommendations were excellent, and baking the wonderful Miette's Tomboy Cake recipe in Rose's Heavenly Cakes by Rose Levy Beranbaum, I excitedly pre-ordered Miette's cookbook.

Near Great: As other reviewers have written, this is a very pretty cookbook. The author has a wonderful artistic eye that shows on the dust jacket, the end papers, the scalloped edges, the food presentation, and the colors in the book. The photographs are beautiful, which is to be expected from Frankie Frankeny. My only minor complaint is that one needs to turn the page to complete some recipes. But this happens with most cookbooks. For looks and layout, the book deserves almost 5 stars.

Failure: With food, presentation is only one half of the equation. The other half is taste. And without well-written recipes, presentation becomes either impossible or lost in the first bad tasting bite. This is where the book fails due to extremely poor technical editing.

First, the conversion from volume to weight is inconsistent. I usually bake using weight. If a book does not offer weights, I convert it myself. However, this book does give measurements in both volume and weight. When making my first recipe, the Lemon Shortbread Cookies, I noticed that it called for 2 cups or 8 ounces (227g ) of flour. Usually, if using unbleached all-purpose flour, the weight of 2 cups would be 280g. But I went ahead with the recipe using 227g. The cookies tasted wonderful, but they spread and looked terrible. I froze some of the dough and then baked the cookies, but they still spread. Would this have happened if I had used 280g of flour?
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127 of 130 people found the following review helpful
4.0 out of 5 stars Not quite ready for prime time June 25, 2011
Format:Hardcover|Verified Purchase
I was really looking forward to this book, but it is so riddled with errors that I cannot recommend it until the book is fixed in another printing. A couple of other reviewers pointed out some errors, and I came across another major one today when I made the caramels. After the caramel is poured into an 8 x 8 pan, you are supposed to wait 15 minutes and then "sprinkle" 1/4 CUP of fleur del sal over it. One-quarter cup of salt over a small pan of caramels is patently absurd (and the picture they have of these great caramels is laughing at that measurement) -- they probably mean 1/4 teaspoon, though who knows for sure.

Not sure what is more important in a recipe book than the correct measurements. I feel bad for the author, because the publisher has done a disservice to the book. I'm going to contact them and ask for a replacement for when they fix the errors.

What's good about the book: great-looking recipes, especially the small sizes of the cakes. The variety is also stellar. They include not only a wide range of cakes, but also cookies, candies, and basics like frosting and curd. The pictures are lovely and the overall layout of the book is good. I also appreciate that the author has provided the recipes to many of what seem to be her signature items. That is a generosity many other authors with their own stores do not provide. But there are so many errors, it's difficult to trust any recipe.

I didn't have the heart to give this book fewer than 3 stars because the caramels were great and the author clearly spent time figuring out how to make these recipes in a home kitchen. But the publisher needs to put out an errata because it's not fair to those of us in the kitchen to have to guess our way through careless errors.
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104 of 118 people found the following review helpful
5.0 out of 5 stars Good things come in petite packages! June 17, 2011
Format:Hardcover|Verified Purchase
Miette: Recipes from San Francisco's Most Charming Pastry Shop is one of the prettiest books it has been my pleasure to come across. While there are not a huge number of recipes (more is not always better), the recipes that are included cover a wide and very well chosen spectrum. Among the goodies I was delighted to find were both homemade graham crackers and the wonderful chocolate wafers, now nearly unobtainable commercially, that were such a big part of my childhood.

Perhaps the thing I liked best, though, was the scale of the recipes. I love to bake, but now that I live alone a full-sized cake or pie is simply too much for me to consume. Ray's recipes, however, are all scaled to small. The cakes run to a mere six inches, the tarts to seven. Her instructions are detailed and easy to follow, making this a book that newer bakers will enjoy using. Highly recommended.

PS - Miette: Recipes from San Francisco's Most Charming Pastry Shop, together with a Wilton Decorator Preferred 6 by 2 Inch Round Pan and a set of pretty pot holders would make a perfect bridal shower gift!

One final note: I've spent several hours searching high and low for 7-inch tart pans as specified in the book, to no avail. While I did find a straight-sided version in silicon, I do not care for silicon bakeware. On rereading the book, I find that Ray does state that the recipes have been tested for either 7 or 8 inch tart pans or 3.5 inch tartlet pans.
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Most Recent Customer Reviews
5.0 out of 5 stars cute book, great recipes and guidance
Great book, love the design and cute scalloped edges of the pages. The recipes look easy to follow and there is guidance on skill level and first mastering the basics.
Published 12 days ago by natasha12
5.0 out of 5 stars Adorable Cookbook
The book alone is so much fun, smaller size, scalloped pages and sweet photos. I have not tried any of the recipes yet, but I am inspired to try baking in 6" cake pans. Read more
Published 1 month ago by M. Bailey
5.0 out of 5 stars Great recipes.
We have enjoyed making some of the recipes from this cookbook. The ones that we have tried are excellent. Delicious.
Published 1 month ago by R. Biehler
5.0 out of 5 stars Decorating ideas
I bought this book in spite of all the criticisms about the recipes. The reason I bought this book is for the decorating ideas. These cakes are so lovely!
Published 2 months ago by Discriminating Reader
5.0 out of 5 stars YES!!
Have been looking at this one for a while now...so glad I got it! Easy to follow recipes, fun ideas and really sized for two or four! Read more
Published 2 months ago by MJDayley
5.0 out of 5 stars Delicious cake
I have a 2011 version of this book. Yesterday I made the double chocolate cake with raspberry buttercream and it was wonderful. Read more
Published 2 months ago by C. Field
5.0 out of 5 stars So impressived by their dessert and the generosity to share the...
would highly recommend to purchase this book, will definetly made some dessert in the book, and would like to visit the store in SF!
Published 2 months ago by Veronica
2.0 out of 5 stars Riddle me this
This cook book makes everything way more work than it needs to be and is a riddle to figure out. 5 eggs separated plus two egg whites? Read more
Published 3 months ago by Joshua Waidley
1.0 out of 5 stars way too many errors
cute book, great design. just don't actually try to bake with it. more errors than accurate info.
i love their actual bakery and wanted to recreate the items at home since i... Read more
Published 4 months ago by J. Bodnarchuk
1.0 out of 5 stars Skip the Cookbook, Go to the Bakery
I love the bakery, and was really excited to find the book in Sur la Table. To make a long story short, I made the Hot Milk Cake as a base for my daughter's birthday cake. Read more
Published 4 months ago by Judith Decker
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More About the Author

Meg Ray is the chef and owner of Miette. She is a self-taught baker and lives in Oakland CA.

Modern, cheerful, and always delicious, Miette is San Francisco's most charming pastry shop. Their impeccable cakes are traditionally American & birthday-party perfect. A modern interpretation and the finest, unrefined ingredients available have made Miette one of the top ten pastry shops in the world, according to Conde Nast.

Miette started at the Berkeley Farmers' Market in the fall of 2001 with a passion for cakes & pastry, Meg's influences range from candy shop windows in Vienna to the wild blackberries growing on her island home. Being located in Northern California provides the finest and freshest ingredients in the world, coming from local, family-owned farms and mills, which are, whenever possible, organic & sustainably produced. Miette is the French word for "crumb," and aptly describes the the scale of our petite pastries and minimal decoration.

The shop located in San Francisco's historic Ferry Building offers a seasonal selection of cakes and cupcakes, tarts, cookies, confections, cake stands, and other vintage dessert ware. The Hayes Valley shop is filled with old-fashioned candy, confections from around the world, treats made by local artisans, and made-to-order organic cotton candy. Outside of San Francisco, there is a small shop connected to the bakery in Oakland and a soon-to-be-opened boutique in Larkspur Landing.

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