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More From Magnolia Hardcover – October 4, 2004
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Top Customer Reviews
I did not purchase the first cookbook based on the criticisms of several disappointed Magnolia fans/friends. But, on a whim I purchased the second book. The cupcakes, of course, are fabulous. But it was the other desserts that ended up really wowing me. Torey is very creative, but not in such a heavy-handed way. All the recipes are classic with easy to find ingredients and simple preparation techniques.
So far I've made:
*Raspberry Cream Cheese Breakfast Buns (beyond words, fabulous)
*Pumpkin Walnut Cookies with Brown Butter Frosting (great for the fall, produced a very cakey, moist cookie--unique)
*Apricot Cream Cheese Struesel Bars (very good, but my least favorite so far)
*Brownies w/Caramel & Peanut Butter (Thumbs way up. My friends were on the floor after one bite. "Best ever.")
*Apple Tart w/Hazelnut Brown Sugar Crumble (Similar to a traditional Apple Crisp, but with an amazing crust and the hazelnuts provide great texture)
*Pumpkin Cheesecake with Gingersnap Pecan Crust (So simple to make and a lovely combination of tastes)
*Peaches and Cream Pie with Sugar cookie crust (just as amazing as it sounds. The cookie crust could stand for a little improvement, but the filling was amazing.)
*Red Velvet Cake with Cream Cheese Frosting (One of the best I've ever made)
I agree with previous reviewers that more photos would have been nice, but the delicious sweets more than make up for this single missing ingredient.
The recipes are varied and all use fairly simple ingredients (no running around for exotic stuff at the last minute). The directions are very simple and almost any level baker will feel totally at ease following them. Add to this that she begins by giving a few really basic pointers (just in case you need a few more moments to familiarize yourself with the kitchen) and you got a very comfortable starting point to a great baking experience.
On the downside, I guess I could've used a few more pictures of the finished products but honestly, the book was good enough to more than earn my 5-star rating. These are simple, home-y, old-fashioned, mostly high-cal desserts that will probaly bring you fond memories of your favorite baker, be it your aunt, grandma or in my case, my mom. A tradition I definitely want to follow in this day of cutting time in favor of convenience. This really helps! An amazing book... a new favorite of mine and one I definitely plan to keep on using.
BUT- I've since made three recipes from this book that have been wildly dissapointing. The famous cupcakes, even though I followed the recipe exactly and consider myself an fairly experienced baker, were heavy and mouthy. I served them at a birthday and everyone was just suffering through them.
I tried again with another cupcake recipe last night-- the result was okay when they were warm and then dried up, resulting in dry, grainy revolting cakes. I told a friend about this, and he said, well of course they don't want to really share the famous recipe for cupcakes. So sad, but so true with this book.
I agree with the professional baker review that this book is dissapointing.
Most Recent Customer Reviews
Have the first one and now needed this second one. Beautiful cupcakes!Published 1 day ago by Golf nutt
I own The Complete Magnolia Bakery Cookbook and it is my go to dessert cookbook, so I thought more from magnolia would be a good purchase. Read morePublished 7 months ago by Analea Gutierrez
Love the cupcakes from the actual bakery. Very close tasting making it at home.Published 9 months ago by Tony Masiello
The Magnolia bakery in NYC has always been one of my favorite places to visit, and they certainly have blown up over the past 2 decades. Read morePublished 15 months ago by J. Steuernagle
I love this book. My favorite recipe is the banana bread recipe, but I add chocolate chips to it. Delicious.Published 15 months ago by liz
The cupcakes are the best. I had purchased cupcakes while in NYC and came home and ordered the Magnolia cook book. Great flavors. Read morePublished 15 months ago by E Jean Graham