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The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery Hardcover – September 17, 2013


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American Home Cooking
Enjoy delicious homemade recipes from "Mr. and Mrs. Sunday's Suppers" cookbook and these other home cooking cookbooks.


Frequently Bought Together

The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery + Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe + The Baking Bible
Price for all three: $70.62

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Product Details

  • Hardcover: 208 pages
  • Publisher: Chronicle Books; 10.2.2013 edition (September 17, 2013)
  • Language: English
  • ISBN-10: 1452113831
  • ISBN-13: 978-1452113838
  • Product Dimensions: 8.5 x 1 x 10.5 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (55 customer reviews)
  • Amazon Best Sellers Rank: #52,981 in Books (See Top 100 in Books)

Editorial Reviews

Review

"Model Bakery is much more than the wonderful bread they bake. It's part of the breakfasts I sneak with my wife and kids, the holder of my addiction to English muffins, and the first thing to grace the table at Bottega. In short, Model Bakery is a part of everybody and everything I love in the Napa Valley. Enjoy this book and it will be a part of yours too." -- Michael Chiarello, Chef/Owner of Bottega and Chiarello Family Vineyards

"This wonderful book is a perfect reflection of Karen Mitchell's passion for baking and her many years in the business. Her clear, easy-to-follow directions will instill in anyone who loves to bake, the confidence to achieve professional results every time." -- Flo Braker, author, baking instructor, former San Francisco Chronicle baking columnist

"Karen Mitchell is the queen of bread and sweets in the Napa Valley. How lucky we are to have her irresistible treats collected into this beautiful cookbook." -- Carol Field, author of the Italian Baker

About the Author

Rick Rodgers is the author of more than 35 cookbooks and is based in New York City.

Karen Mitchell opened the Model Bakery in 1984 and lives in Napa Valley, California. Sarah Mitchell Hansen expanded the bakery to the Oxbow Public Market in 2008 and lives in Napa Valley, California.

Frankie Frankeny is a photographer and film director based in San Francisco, California.

Customer Reviews

I would visit this bakery every morning in Napa - I loved the english muffins.
Julie
There are many other great recipes I hope to try out - if my friend will loan me the book!
Teri
The recipes are very easy to follow and I couldn't have been happier with the results.
B. Frederich

Most Helpful Customer Reviews

45 of 47 people found the following review helpful By Rich on September 23, 2013
Format: Hardcover Verified Purchase
We visited the Model Bakery on our trip to Napa 3 years ago. Since that time, we have longed for anything close to their phenomenal cinnamon rolls and sticky buns.

NYC bakeries not even close. Food Network recipes falling short one after the other.

Then we got word about their new cookbook. We preordered, and in our first weekend, made and devoured our first batch of cinnamon rolls. They were fantastic and as good as we remember having at the bakery.

This Connecticut family is very happy and cannot wait to move on to those sticky buns.
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31 of 33 people found the following review helpful By Amazon Customer on September 17, 2013
Format: Hardcover
As a former employee and local I oftentimes miss The Model Bakery and this brought a little bit of home back. I was so happy to buy this! I am the most novice of cooks but I attempted to make the famous English Muffins and they were so great! Who knew these simple ingredients made such great food!?! I can't wait to make more of the wonderful things I've missed!
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26 of 30 people found the following review helpful By Bundtlust TOP 1000 REVIEWERVINE VOICE on October 29, 2013
Format: Hardcover
I haven't had the pleasure of visiting the Model Bakery (I briefly visited California for the first time last year), but I learned about their eponymous cookbook on Rick Rodgers' Facebook page (Rick is one of the book's authors; his amazing Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague is one of my favorite pastry books out of the dozens I own). I was instantly drawn in by the many classic recipes for breads, yeasted sweets (croissants, pain au chocolat, bear claws, cinnamon rolls), cakes, cookies, pies and tarts. These are simple, traditional, dependable recipes (no fancy flavorings, rare ingredients, or unusual baking equipment required!) that will be sure to delight.

With a straightforward table of contents that conveniently fits on one page, it's easy to quickly locate recipes. Each chapter ends with a helpful "how-to" section that addresses certain aspects of food science (fermentation, enzymes, wet vs. dry doughs) and practical tips and tricks that will be especially helpful to new bakers (baking one sheet of cookies at a time for best results, parchment paper instead of silicone mats for crisper cookies). A compact look at ingredients (Karen and Sarah recommend Guittard French Vanilla as their chocolate of choice, whole-fat dairy instead of reduced fat, and European-style butter with a high butterfat content) and basic equipment will start bakers off on the right foot. For instance, they point out that "the thin and shiny cookie sheets that many home bakers have encourage burned cookie bottoms." Instead, they recommend using half- and quarter-sheet pans.
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13 of 15 people found the following review helpful By Mark W. Conley on September 28, 2013
Format: Hardcover Verified Purchase
This is a unique cookbook that not only provides easy to follow recipes, even for making the grape yeast based sourdough starter, but it also tells the story of the bakers. It reads like a novel or autobiography. I especially enjoyed the story about the massive ovens and learning how to use them. I have been baking their version of artisan bread since we visited their Oxbow Market location last May and it is the best. Lots of tips in the cookbook about proper technique, finding and using the ingredients and managing the baking process from start to finish. Only worry is what this will do to my waistline! Wonderful book!
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10 of 12 people found the following review helpful By B. Frederich on November 4, 2013
Format: Hardcover Verified Purchase
Great book. I have made the english muffins and they were so easy and very delicious. Also made the red velvet cupcakes. Very moist and delicious too. I am going to try the macaroon cookies with almond paste next week for some house guests. The recipes are very easy to follow and I couldn't have been happier with the results. Buy this book, you won't be disappointed.
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66 of 90 people found the following review helpful By SandyCB VINE VOICE on October 1, 2013
Format: Hardcover
There may be a lot to like about this cookbook, but you're going to have to squint to find out. The type face is incredibly small, so the (interesting) stories require a lot of work to get through. Even the recipes are set up as if the goal was to use as few pages as possible. The recipes use a three-column layout. The first column lists the ingredients (including metric measurements) in the tiny typeface, The only concession to readability is making the type bold. The layout means that each step is paragraph length. Forget about laying the book on the counter and glancing over at it -- only the sharpest eyes will be able to accomplish this feat. I can only guess that their goal was to keep recipes to one page, but at what cost?

The photography is lovely, and many of the recipes look delicious, but there are some quirks that give me pause.

The oddest bit for me is their insistence that you use fine sea salt in their recipes because "some palates" can detect additives in table salt. I guess these "palates" must not be the people they mention who are surprised at the espresso present in some of the chocolate recipes. Sorry, but espresso doesn't hide. Those of us who love chocolate but hate coffee have learned to be wary of any deep chocolate dessert served in any trendy restaurant.

Their recipes for cakes are for 8" three-layer cakes, with the single exception of a carrot cake recipe, a type of cake they explain is much better as a two-layer cake. I suspect most home cooks do not want to regularly produce three-layer cakes, especially when they have to store them. (My cake keeper is much better with two-layer cakes. Ironically, I do own three 8" pans so I can make one of my favorite recipes ... a carrot cake!
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