More from Macrina: New Favorites from Seattle's Popular Neighborhood Bakery [Hardcover]

Leslie Mackie (Author), Lisa Gordanier (Contributor)

Book Description

Release date: October 30, 2012

Leslie Mackie opened Macrina Bakery & Café in Seattle in 1993 after working with Lydia Shire & Susan Regis in Boston and as head baker at Seattle's Grand Central Bakery. She was among the first wave of Americans experimenting with recipes from European master bakers and a long, slow fermentation process. Mackie rediscovered the craft's traditional, almost spiritual importance. "In France, bakers are revered because bread is such a central part of the family and the community," she explains.

This new book has more of Mackie's irresistible, artisanal breads, including flatbreads and an emphasis on traditional Italian breads. The reader will also find cakes, cookies, pies, and other sweets and savories that devoted customers love. Mackie is deeply rooted in the Puget Sound community and treasures the relationships she has with customers, employees, and producers. Stories of some of her favorite people are sprinkled throughout the book.

Editorial Reviews

Review

“Leslie Mackie is the goddess of bakers in Seattle”
Tom Douglas

"Macrina's book has a slightly more European feel—just like the SoDo bakery on a rainy weekend—with many recipes based on their brioche dough. There are striking variations on yeast breads—herb baguette, pretzel knots, schiacciata, and a lovely no-knead loaf, and more elaborate cakes with layers of lemon curd and raspberry filling."
Edible Seattle

"More than a follow-up to the original Macrina cookbook, this inspiring hardcover features recipes for the artisan loaves, rich brioches, and enticing pastries that have been added to the bakery shelves in the years since the first cookbook was published, as well as profiles of the people, providers, and philosophies that make Macrina so beloved in Seattle. There are also savories like breakfast hash and BLTs."
The Seattle Times

"Established in 1993, Macrina has legions of Seattle fans. The founder’s newest cookbook reflects the bakery’s blend of baked goods and savory foods, with recipes such as flatbreads, traditional Italian breads, herb baguettes and tempting sweets, including cookies, muffins and coffee cakes."
Seattle 

"The irresistible aromas of fresh-baked bread, tarts and pies might soon waft through more Island kitchens than usual — now that one of Seattle’s celebrated pastry chefs has issued her second cookbook."
Vashon-Maury Island Beachcomber

"It seemed high time for a sequel, and I think it’s a great one. The book covers not just simple cookies and cakes, but many of the artisanal breads that Macrina is famous for, like their baguettes, pugliese, and flatbread. I also like that there are chapters dedicated to some cafe dishes Macrina serves, such as their BLT or their savory bread pudding... I like that many of the chapters feature a master recipe (like brioche) and then have several recipes showing how to use the dough – I love baking books that show how different pastries are related. The design is quite elegant and clean – Sasquatch did a beautiful job with this book."
Dessert First

About the Author

Leslie Mackie picked up her kitchen skills at the California Culinary Academy in San Francisco, and she honed her craft working with acclaimed chefs Lydia Shire and Jasper White in Boston. She caught the bread fever while working in Los Angeles in 1987, when artisan bread was just emerging from wood-burning ovens in popular restaurants. In 1993 she opened Macrina Bakery & Cafe, which has been written up in Sunset and Pacific magazines, Bon Appetit, The LA Times, The New York Times, The Seattle Times, Seattle Weekly, and Seattle magazine. Leslie's recipes reach  beyond Seattle, from her appearances on Julia Child's Baking with Julia television series to an Outstanding Contributor Award from the James Beard Foundation. Leslie has also received nominations for the Outstanding Pastry Chef Award from the James Beard Foundation.

Product Details

• Hardcover: 256 pages
• Publisher: Sasquatch Books (October 30, 2012)
• Language: English
• ISBN-10: 1570617791
• ISBN-13: 978-1570617799
• Product Dimensions: 8.5 x 1 x 10.5 inches
• Shipping Weight: 2.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.9 out of 5 stars  See all reviews (7 customer reviews)
• Amazon Best Sellers Rank: #109,775 in Books (See Top 100 in Books)
  • #31 in Books > Cookbooks, Food & Wine > Meals > Breakfast

Most Helpful Customer Reviews

3 of 3 people found the following review helpful

5.0 out of 5 stars Master Recipe: Brioche! March 28, 2013

By Jump4Fun

Format:Hardcover

I own and use the Macrina cookbook, version 1. What I like about that book are the cake recipes -- easy to follow and customize. I had high hopes for version 2, More From Macrina, and I am not disappointed. I've made the Master Recipe: Sweet Brioche several times, making it as a base for cinnamon rolls and other breakfast breads. Using the standing mixer, the exact mixing times are included, making this very easy and fool proof for those like me, novice to making bread. I have yet to expand to the other recipes, but this alone has made the book a good investment for me.

3 of 3 people found the following review helpful

4.0 out of 5 stars Macrina from Seattle January 4, 2013

By Kris Barlow

Format:Hardcover|Amazon Verified Purchase

Lots of delightful recipes. I've tried a few recipes and they did not disappoint...I'm working my way through this book and finding it to be worth the purchase. Well written and well tested recipes are always appreciated...I can see why Macrina is a popular neighborhood spot.

3 of 4 people found the following review helpful

5.0 out of 5 stars Macrina Cookbook January 16, 2013

By Josie Romeo

Format:Hardcover|Amazon Verified Purchase

I love this cookbook! I had to buy both of them. Excellent recipes. I love the pictures of the recipes as well. I definetely recommend both Macrina cookbooks if you have a passion for baking.