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Ovenly: Sweet and Salty Recipes from New York's Most Creative Bakery Hardcover – September 30, 2014


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Ovenly: Sweet and Salty Recipes from New York's Most Creative Bakery + Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere + Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
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Product Details

  • Hardcover: 240 pages
  • Publisher: Harlequin (September 30, 2014)
  • Language: English
  • ISBN-10: 0373892950
  • ISBN-13: 978-0373892952
  • Product Dimensions: 8.5 x 1.1 x 9.8 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (40 customer reviews)
  • Amazon Best Sellers Rank: #5,433 in Books (See Top 100 in Books)

Editorial Reviews

Review

"This book looks and feels like the striking and comforting bakery that Ovenly is and what they make. The recipes are approachable and always have that little extra element of surprise, which is why their goodies are so good and loved by so many. And, if you are in New York, get over to Greenpoint in Brooklyn and check out Ovenly!"
-Elizabeth Falkner, Chef/Author/Artist

"The most beautiful words in the English language? If you ask me, the answer is 'Ovenly scone.'"
-NYT bestselling author Emma Straub

"Just when you assume that a chocolate chip cookie needs butter, you find yourself at home, stuffing your face with Ovenly's impossibly simple vegan salted chocolate chip cookies for breakfast."
-Noah Bermanoff, Owner Mile End Delicatessen & Black Seed Bagels

"The Ovenly women are two of the coolest people we've ever worked with, and their desserts speak to that quality. We love their salty/savory palate that keeps you coming back for more. They are an inspiration for up-and-coming food entrepreneurs, always surprising us with new products and flavors-and keeping it classy as they do so."
-Natasha Case, CEO/Co-founder, Coolhaus

"If you're content with life as-is, don't mess with Ovenly. Because their (vegan!) salted chocolate chip cookie, their gooey honey blondies, their everything is life-changing. Now if you'll excuse me I must go eat some Brooklyn Blackout Cake and die happy."
-Eric Demby, Brooklyn Flea + Smorgasburg

"Agatha and Erin ... made something beautiful out of nothing, and in NYC no less; the most competitive, bullshit, backstabbing city in the world. Just think about how awesome that is! Their baked goods have a self-trained naïveté that makes them delicious and unique. Screw culinary school, start your own band."
-Brooks Headly, Executive Pastry Chef, Del Posto

"If you can't schlep to Brooklyn, baking your way through this book is the best way to experience the magic that is Ovenly. From the perfect buttery shortbread to sweet and savory surprises like Blue Cheese Apple Pie, these deliciously photographed and easy-to-follow recipes are sure to inspire your inner baker. Kulaga and Patinkin are culinary Sorceresses and we are so lucky to have their sweet spell book."
-Zac Young, Pastry Chef and Television Personality

"When we are not eating our mom's chocolate chip cookies, it's certainly Ovenly cookies-as close to Mom's as a trip to the store."
-Frank Falcinelli, Owner, Frankies Spuntino, Prime Meats, & Cafe Pedlar

Excerpt. © Reprinted by permission. All rights reserved.

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Customer Reviews

He likes the many scone recipes in this book.
I Do the Speed Limit
There is a banana Nutella coffee cake recipe and a poppy seed, prune. lemon cake recipe that is out of this world.
Quirky Girl
There is also a great section on tools and ingredients that are essential for a well stocked baking kitchen.
Mike Wallace

Most Helpful Customer Reviews

17 of 18 people found the following review helpful By YodaWay on October 9, 2014
Format: Kindle Edition
Two women meet at a book club and end up developing one of the best sweet shops in the country. Sounds unreal but that is how these two began. They worked, baked, and honed their dishes until they felt it was time to start selling. One of them loves salty the other sweet, the mixing of the two perfection in your mouth. They started out as home cooks and fumbled along the steep learning curve known as the restaurant industry, which is not known for it’s successes. Their story is amazing and fun to read, their food a delight to share. I was lucky to have been able to try some of their baked item when I was in NY and so happy to see they finished a book so everyone can try their recipes.
The first chapter- Scones, wonderful butter absorbent treats for the soul. Then can easily go wrong and end up as dry hockey pucks. I have experience with this type. I had many flavored and plain recipes to chose from but the Bloody Mary Scones won. I loved them, they were flavorful and the horseradish made it for me. I have plans to try the other flavors maybe even the plain one.
The rest of the cookbook has Quick Breads, Strawberry Basil Loaf, Banana Nutella bread, just to name a couple. There is a chapter on muffins, with recipes for Harvest Muffins, Jelly Doughnut Muffins and more. Cookies and Shortbreads, how about Salted Chocolate Chip Cookies (vegan), or Mustard Spice Cookies. I made the Stumptown Shorty Cookies an Espresso flavored Shortbread like cookie from the gods ! I also learned how to burn sugar, a useful ingredient I never knew existed. The Pies and Tarts section had some very tempting looking recipes, Blue Cheese Apple Pie with Toasted Walnuts and Pear Sour Cream and Cardamon pie are on my list to try.
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86 of 109 people found the following review helpful By Garrett A Wollman on October 2, 2014
Format: Hardcover
This, in the front matter, just blew me away: "As we sent out our recipes for testing, we heard from friends, colleagues and family that none of them used the weight measurements we had provided. So, we decided not to use them in our book [....] However, if you are a person who prefers weights, we've created this handy conversion chart for you:"

This is followed by the usual US-metric-Imperial conversion chart that is cut-and-pasted into every cookbook published. It is ABSOLUTELY USELESS for "people who prefer weights". A clueful editor would have caught this, and either removed the stupid claim, or put in a proper conversion chart (one that says how much the authors think a cup of flour, confectioner's sugar, oats, etc. weighs). Converting ounces avoirdupois to grams is trivial (multiply by 28). Converting degrees Fahrenheit to degrees Celsius is only slightly more complicated. Converting volume measurements of a compactable ingredient like flour to the actual quantity (mass) is impossible to do with any accuracy. (The density of flour can vary up to 20% depending on how it's stored and how you measure it!)

To have thrown this information away -- in a BAKING cookbook -- is inexcusable.
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24 of 31 people found the following review helpful By DMD VINE VOICE on September 23, 2014
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
This is a sophisticated, exquisitely-photographed cookbook by the owners of an award-winning Brooklyn bakery.

For those who enjoy anecdotes and background history along with recipes, you won't be disappointed. The book begins with each author giving a history of their food journey from childhood to adulthood, including ancestral/familial influences on developing their palates. Each recipe gives a little history of its development, along with variations to customize it a number of ways.

Sections include scones and biscuits, quick breads and coffee cakes, muffins, shortbreads and cookies, pies and tarts, brownies and bars, cakes and cupcakes, bar snacks, fillings, frostings, and sauces, and baking for the holidays.

The recipes themselves are not overly complicated, although the novice baker might be somewhat intimidated.

While everything looks delicious due to the very appealing photographs, it does take a bit of (eating) experience to determine in advance whether or not one will find the finished product tasty. For instance, I personally don't care for the current trend of salting sweets, so I would not make the salted chocolate chip cookies or the caramel bacon hot tarts. Others I'd have to guess at, such as the pistachio cardamom cupcakes or peppery pistachio brittle. Still, there are enough traditional recipes in this book to satisfy everyone.

These are not "diet" recipes. Everything is full fat, with heavy cream and butter and eggs used generously. So far I have made the very scrumptious goat cheese, spring onion, and chive quiche, but I have my eye on the feta, basil, and scallion muffins next. Just haven't figured out a way to keep trying recipes without gaining 100 pounds. :)

Overall, this book has a "cool" vibe. The recipes are modern, and a step above what I think of as "Betty Crocker recipes."

Recommended!
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7 of 9 people found the following review helpful By Todd Post VINE VOICE on October 2, 2014
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
If you're looking for straight up takes on popular pastries, look elsewhere. Just about every recipe in this cookbook is a hipster mashup of two things you wouldn't normally put together, whether it is an odd pairing of ingredients or mixing sweet and savory. Some work for me like Black Chocolate Stout Cake which I definitely want to try, others make me think "eh" like Bloody Mary Scones, while a few sound gross like Pumpkin Olive Oil Loaf. It's a beautifully photographed and laid out book, so you may enjoy it just as much for the reading and viewing as the recipes themselves.
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