More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen (Hardcover)

~ (Author) "I love to get up really early when I have guests visiting for the weekend and make this coffee cake..." (more)
Key Phrases: chocolate buttercream, toss gently until the fruit, preferably canola, Quick Breads, Coffee Cakes, Breakfast Buns (more...)

Editorial Reviews

Amazon.com Review

Located in Manhattan's Greenwich Village, the near-shoebox-size Magnolia Bakery has become a destination for lovers of all-things sweet. The reason? From the beginning its owner Allysa Torey and her staff have offered cakes (and particularly cupcakes), pies, and other pastries that are utterly unpretentious but deeply satisfying in a grandmother-would-have-made-it-if-she-could-have way. More from Magnolia Torey's second book, adds to her already impressive recipe roster 75 formulas that range from Pear Streusel Breakfast Buns, and Pumpkin Walnut Cookies with Brown Butter Frosting, to Chocolate Pecan Pudding Pie, and Old-Fashioned Chocolate Chip Ice Cream. Included also are recipes for signature specialties like Magnolia's Chocolate Cupcakes and famous banana pudding, plus a section on frostings and sauces. All are easy to do, even for beginning bakers, and all have the straightforward Magnolia appeal. --Arthur Boehm

From Booklist

Who would have thought that a good store would limit its customers to a specific number of cupcakes? Or that a down-home bakery, without the patisserie appellation, would have garnered such a following in sophisticated Manhattan? In the second of her cookbooks (following The Magnolia Bakery Cookbook, 1999), bakery owner Torey adopts 75 easy recipes to home ovens--with the appropriate preparations, of course. Whether cookies or coffee cakes, cheese pies or ice creams, her sweet stuff is always distinguished by a twist in traditional ingredients--banana bread enlivened by coconut and pecans, or a white chocolate ice cream made crunchier with peanut brittle. Recipes rarely take up more than one page; directions are eminently understandable. Barbara Jacobs
Copyright © American Library Association. All rights reserved

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Product Details

• Hardcover: 160 pages
• Publisher: Simon & Schuster; illustrated edition edition (September 28, 2004)
• Language: English
• ISBN-10: 0743246616
• ISBN-13: 978-0743246613
• Product Dimensions: 9.1 x 7.5 x 0.8 inches
• Shipping Weight: 1.3 pounds (View shipping rates and policies)
• Average Customer Review: 4.2 out of 5 stars  See all reviews (37 customer reviews)
• Amazon.com Sales Rank: #47,130 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

63 of 65 people found the following review helpful:

5.0 out of 5 stars Much better than the first, March 22, 2005

By	I. Gutierrez "bookjanybunny" - See all my reviews (REAL NAME)

I'd seen the first Magnolia cookbook in a friend's shelf for awhile now and even though she'd never bake anything from it (she never uses them, just collects them), I'd been wanting to do so for a long time so on a whim, I ordered both books. I just received them two days ago and already I have tried THREE different recipes from this one. Yes, it is a bit much but after the first one, my family begged me (they didn't have to, really) to keep on trying more stuff. Even though I haven't baked extensively from it yet, I'm an avid baker and have the feeling that most of these recipes will turn out amazingly well as they look and sound positively delicious. And well, millions of customers at the bakery can't be wrong, these really are good desserts!

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.

49 of 50 people found the following review helpful:

5.0 out of 5 stars Yummiest Cupcakes Ever, January 7, 2005

By	Jennifer V. (Bronx, NY) - See all my reviews

I absolutely love the Magnolia bakery's "Vanilla Vanilla" Cupcakes. I would travel from the Bronx to the Village in Manhattan just to buy some. Then I purchased the More From Magnolia cook book, hoping that I would be able to duplicate the cupcakes myself. I actually made them last night and to my delight, they taste just like the ones from the store. I followed the directions perfectly and came out with perfection. Creaming the butter for the recipe takes some elbow grease, but well worth it. If you love the cupcakes from Magnolia, but don't have the means to go to their store as frequently as you would like,get this cookbook! And if you follow the directions exactly, you will be able to satisfy your craving for the Magnolia cupcake.

40 of 40 people found the following review helpful:

5.0 out of 5 stars So far, so perfect., October 4, 2006

By	Example: Mark Twain (Little Rock, AR United States) - See all my reviews

I purchased this book based on a long-held love of Magnolia cupcakes. A friend took me there one lovely midnight several years ago and I was hooked. Being from Arkansas, no one understood my fascination until the pop culture references started accumulating and everyone wanted a piece of the Magnolia pie.

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.