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

Publication Date: June 16, 2005

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

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: 4.4 out of 5 stars  See all reviews (33 customer reviews)
• Amazon Best Sellers Rank: #147,338 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

48 of 51 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 (Mt. Sinai, NY USA) - See all my reviews

This review is from: Tate's Bake Shop Cookbook: The Best Recipes from Southampton's Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads (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.

18 of 18 people found the following review helpful:

5.0 out of 5 stars delicious, July 28, 2005

By 

Samuel Eber (new york) - See all my reviews
(REAL NAME)   

This review is from: Tate's Bake Shop Cookbook: The Best Recipes from Southampton's Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads (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.

22 of 23 people found the following review helpful:

5.0 out of 5 stars Fantastic book, January 8, 2006

By 

Andrew'sMom "creativebaker" (New York) - See all my reviews

Amazon Verified Purchase

This review is from: Tate's Bake Shop Cookbook: The Best Recipes from Southampton's Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads (Hardcover)

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.