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Tate's Bake Shop Cookbook: The Best Recipes from Southampton's Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads Hardcover – June 16, 2005


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Tate's Bake Shop Cookbook: The Best Recipes from Southampton's Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads + Tate's Bake Shop: Baking For Friends + Tate's Bake Shop Baking with Kids
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Product Details

  • Hardcover: 176 pages
  • Publisher: St. Martin's Press; 1st edition (June 16, 2005)
  • Language: English
  • ISBN-10: 0312334176
  • ISBN-13: 978-0312334178
  • Product Dimensions: 9.5 x 7.7 x 0.7 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (47 customer reviews)
  • Amazon Best Sellers Rank: #39,063 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

King's previous book, Kathleen's Bake Shop Cookbook, is one of the most solid baking books out there; its no-frills—and no-fail—recipes were inspired by the mouthwatering fare served at the author's old Southampton, N.Y., bakery, Kathleen's Bake Shop. Now that King has moved on to Tate's Bake Shop, the treats she's whipping up haven't much changed, as the 100 recipes in this solid work demonstrate. The two books have a lot in common (including identical subtitles); standards like Orange–Poppy Seed Muffins, Ginger Hearts, Chocolate-Chip Cookies and Peanut Butter Squares appear in both. This new work includes some slightly fancier recipes, like Nutella Shortbread Sandwich Cookies, Warm Individual Chocolate Cakes, Mocha Pecan Muffins and Fresh Blueberry and White Chocolate Tart. Of course, simplicity is paramount: "All the recipes in this book should take less time to make than it would to go to a store to buy a commercially prepared baked good," King says. Her fans have come to rely on her standards, and for the most part, that's what they'll get: Lemon Pound Cake, Raspberry Squares and Old-Fashioned Soft Sugar Cookies are exactly the sort of time-tested delights King's loyal customers clamor for. (July)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From the Inside Flap

Kathleen King made her reputation—and a thriving bakery business—on her famous chocolate chip cookies, a longtime favorite in the Hamptons and beyond. In TATE’S BAKE SHOP COOKBOOK, she brings her touch for simple, utterly delicious cookies, muffins, pies, cakes, scones and brownies to every home baker. Each one of Kathleen’s recipes is easy to make at home, built from scratch, and a guaranteed crowd-pleaser. Most of her recipes can be made in less time than it would take to go and get a store-bought version!

Some of the recipes you’ll want to make again and again include:

--Blueberry muffins

--Ginger scones

--Sour cream pound cake

--Zvi’s cinnamon swirl bread

--Old-fashioned soft sugar cookies

--Double peanut chocolate cookies

--Beach brownies

--Peach pie

--Apple cranberry crisp

--Carrot cake

--Chocolate chip cake

There’s even a section with recipes for energy bars, granola, and other healthy treats that Kathleen—an avid outdoorswoman—developed for biking and hiking trips.

You don’t need a special occasion for Kathleen’s recipes—but she can help with terrific ideas for birthday cakes, picnic basket goodies, bake sale offerings and more. TATE’S BAKE SHOP COOKBOOK will get you into the kitchen and out with a little heaven on a plate.


More About the Author

Called "a destination ... worth putting miles on the odometer" by The New York Times, Tate's Bake Shop in Southampton, NY prides itself on providing simple, all-American desserts. For Kathleen King, founder and owner of the nationally-acclaimed bakery, homespun Americana just comes naturally.

When the magazine "Every Day with Rachael Ray" set out to find America's best-tasting chocolate chip cookie, they singled out Tate's Bake Shop's deliciously natural, caramel-tinged signature cookie as the best of the best. How Kathleen King came to set her treats apart from the rest is a testament to Kathleen's stick-to-itiveness and down-home authenticity.

Named after her father, Tate King, Tate's Bake Shop is a widely recognized brand, sold in key gourmet retail stores across the country; but simple, down-home Americana is at the heart of Tate's. "It's easy for me to do," Kathleen says, "because that's who I am."

Born and raised on Southampton's North Sea Farm, Kathleen has always been self-sufficient. At age eleven, hoping to make enough money to buy her own school clothes, she sold small batches of her chocolate chip cookies to the neighbors from a fold-out card table on her parents' farmstead. Meticulously baked by hand using the freshest ingredients including real butter, the all-natural chocolate chip cookie was a neighborhood sensation. Soon Kathleen was selling more cookies than her father was selling eggs.

By the time she was in high school, King was baking 12-hours a day, perfecting her recipes and making a name for herself within the fashionable communities on the South Fork of Long Island. Kathleen's baking put her through college, and as the demand for her cookies kept growing, she moved her business out of her family's kitchen and opened her own bakery at age 20. King then launched a wholesale business, selling her cookies to specialty and gourmet shops in Manhattan, including the legendary Balducci's Market.

Nearly three decades later, Kathleen King continues to raise the bar in the baking industry. Her award-winning cookies are now sold at over 5,000 gourmet retailers throughout the United States and on her robust e-bakery, www.tatesbakeshop.com.

King's Southampton bakery -- Tate's Bake Shop - is the recipient of multiple best bakery awards and is regarded as a "must-visit" Hamptons' destination. Thousands of customers each week enjoy the shop's more than 100 offerings, including breads, muffins, cakes, pies, seasonal specialties, and of course, cookies!

With a commitment to using nothing but fresh, preservative-free ingredients, and a simple, straightforward approach to baking, Kathleen King has earned a variety of awards and honors. On September 25, 2012, she released Baking for Friends (hardcover, 208 pages), the highly anticipated follow-up cookbook to The Tate's Bake Shop Cookbook (2005, St. Martin's Press, foreword by Ina Garten). Baking for Friends is inspired by Kathleen's desire to share the joy of gourmet baking, and the new book showcases incredible new recipes, features exclusive baking tips, and gives fans across the country a taste of the effortless style that makes Kathleen King the Hamptons' most beloved baker.

Customer Reviews

4.2 out of 5 stars
5 star
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See all 47 customer reviews
The recipes are easy to follow and relatively simple.
Martha McKinnon, Simple Nourished Living
I regularly make the chocolate chip cookies and the lemon bars - but everything in the book is awesome!
Heather-Ann Wickers
I've probably tried a dozen recipes in the past few months and the recipe in this cookbook is the best.
M. Monaco

Most Helpful Customer Reviews

63 of 67 people found the following review helpful By Lynne Batlan Levine on September 13, 2005
Format: Hardcover
Having had the delicious chocolate chip cookies from Tate's Bake Shop, I was thrilled to finally have the recipe! As soon as I recieved the book I made the cookies. Let me tell you, they are OK, but taste nothing like the cookies from the bakery.

Also, some ingredients are clearly left out of some of the recipes (ex pecan cookies don't list pecans as one of the ingredients).

I am giving 3 stars in the hopes that some of the other recipes fair better than the cookies.
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33 of 34 people found the following review helpful By Andrew'sMom on January 8, 2006
Format: Hardcover Verified Purchase
For someone who isn't privy to her first book, this book is fantastic. For someone who has eaten the Tate's chocolate chip cookie - this recipe in the book tastes exactly the same - although with my oven I have to cook the cookies about 13 1/2 minutes to obtain the "crispy" cookie like the Tate cookie. I followed her instructions to the letter, didn't overmix, used my Silpat - and they are amazing. I had only one small cookie because I'm low carbing - but this morning - there are only a few left - meaning my husband and son ate them up! Great book - highly recommend.
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11 of 11 people found the following review helpful By Cookie MOnster on December 17, 2007
Format: Hardcover Verified Purchase
The recipes have all been tested in Tate's Bake Shop over the years and are great. Unfortunately, the book has been badly edited. Recipes may be missing an ingredient (Toffee Pecan cookies don't tell you the quantity of pecans required---it's one cup, chopped), boilerplate lines sometimes appear inappropriately ("grease and flour two baking sheets" where only one is required, etc.).

But it's worth struggling through. And call Tate's Bake Shop if you need help.
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23 of 27 people found the following review helpful By Samuel Eber on July 28, 2005
Format: Hardcover
i love her cookies. i loved this cookbook. every recipe interests me. i've made about 5 so far. they're clear, manageable and ultimately delicious. can't wait to get to the rest.
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15 of 18 people found the following review helpful By Martha McKinnon, Simple Nourished Living on November 18, 2009
Format: Hardcover Verified Purchase
This is a great cookbook chalk full of recipes for yummy home-style baked goods. The Cookbook's foreward is written by Ina Garten, who carried Tate's Bake Shop baked goods at her Barefoot Contessa Shop for years.

This warm and friendly book begins with some basic information regarding tips and techniques for baking success. Some of Kathleen's favorite baking tools are Silpat baking mats, an oven thermometer, and microplane zesters. Probably her best advice is given in the last sentence where she says, "Most of all, have fun! Don't take it seriously. If you screw up, don't worry about it--they're only cookies!

The recipes are easy to follow and relatively simple. There's nothing fancy or pretentious here.

The book includes chapters for:

Muffins and Scones
Pound Cakes and Breads
Cookies and Bars
Pies, Crisps, and Cobblers
Cakes
Health Alternatives

Everything that I've made from this book so far has been delicious. And there are so many more recipes that I can't wait to try. Just reading about them makes me want to run into the kitchen and get baking, which is not something I can say about most baking books.

Favorites to date include mocha pecan muffins, banana chocolate chip muffins, oatmeal scones, apricot ginger scones, sweet potato pie, chocolate peanut butter pie, apple cranberry crisp, chocolate mousse cake, chocolate chip cake and chocolate fudge cupcakes with peanut butter frosting, chocolate chip coconut macadamia nut cookies, chocolate chip pie, and the crispy chocolate chip cookies for which her bakery is so famous.

One word of caution, the book includes a few editorial missteps.
Read more ›
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10 of 11 people found the following review helpful By Saffy on January 9, 2007
Format: Hardcover
I tried Tate's chocolate chip cookies that I bought in a gourmet food shop and they were awesome! I found the cookbook at amazon and it's filled with lots of great recipes for cookies, cakes, etc. Good baking tips,too! I've made the chocolate chip cookies and they came out really good...not quite as crisp as the originals, but I'm still perfecting my technique!
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15 of 18 people found the following review helpful By Sammy on July 20, 2005
Format: Hardcover
I bought this book for my mother's birthday. She has baked six of the recipes already. I went home for the weekend and tried the Smore Brownies she made, they were unbelievable. My mom said the recipes are easy to bake and they taste delicious. She is very happy with her birthday present.
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9 of 10 people found the following review helpful By Sara Kennedy on December 1, 2010
Format: Hardcover
I read a number of food and baking blogs, and I've seen Tate's on several recently--they've obviously just started a massive giveaway push, and I have to say it's working. I read about this cookbook on Sugar Plum blog, on Ezra Pound Cake, and on A Southern Grace--three blogs I read regularly, and they all just posted such rave reviews of the book I had to give it a try and order it for myself.

The cookbook itself is lovely, the kind you just want to pick up and read. The recipes are classic, well-tested, everyone-wants-a-bite American desserts. I've gone baking crazy lately, and have already baked three things from the book. So far I've made the cranberry crumble, which is a gorgeous cake with fresh cranberries that I'm planning on making again on Christmas morning. I also made the persimmon cookies, which are a great way to take advantage of all the persimmons in the farmers markets right now. I'd never used persimmons before, but this recipe really invited me to try using a new ingredient, and I'm glad I did! The recipe wasn't intimidating at all, and the cookies were wonderful, fresh, seasonal, and festive.

I also made the famous, Rachel Ray, Ina Garten, AND Gwyneth Paltrow's favorite chocolate chip cookies. They taste amazing! Thin, crispy, buttery. They turned out just the way Kathleen's look on the cover of the book, and tasted amazing.

I'm going to buy several of these cookbooks: for my mother, an old family friend, my daughter. It's just a wonderful book, and deserves a space on anyone's shelf.
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