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

Kathleen King (Author), Ina Garten (Foreword)

Book Description

Release date: June 16, 2005

125 recipes for delectable baked goods from the Hamptons’ most beloved baker

Kathleen King has been famous for her chocolate chip cookies since she was a young girl--in fact, they were such a hit that selling them put her through college. Now, in Tate's Bake Shop Cookbook, she shares 100 new recipes.

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.

Every one of Kathleen's recipes is easy to make at home, built from scratch and refined through kitchen testing and taste-testing from Tate's customers. Perfect for beginners and equally appealing to experienced bakers for a time-tested taste of home, Tate's Bake Shop Cookbook is a delectable addition to the cookbook bookshelf.

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)
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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.

See all Editorial Reviews

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 (40 customer reviews)
• Amazon Best Sellers Rank: #47,630 in Books (See Top 100 in Books)
  • #53 in Books > Cookbooks, Food & Wine > Baking > Bread

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.

Most Helpful Customer Reviews

56 of 60 people found the following review helpful

3.0 out of 5 stars Don't Expect Bakery Quality Treats September 13, 2005

By Lynne Batlan Levine

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.

26 of 27 people found the following review helpful

5.0 out of 5 stars Fantastic book January 8, 2006

By Andrew'sMom

Format:Hardcover|Amazon 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.

22 of 24 people found the following review helpful

5.0 out of 5 stars delicious July 28, 2005

By Samuel Eber

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.