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Customer Review

17 of 20 people found the following review helpful
5.0 out of 5 stars Scrumptious!, October 15, 2012
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This review is from: Standard Baking Co. Pastries (Hardcover)
Finally, one of the most exceptional bakeries in the northeast offers a book of delicious pastries that are sophisticated without being fussy, with recipes that are unintimidating and easy to follow. Best of all, the results don't leave you scratching your head wondering where you went wrong or what the author secretly left out so as not to duplicate her masterful work; they're lovely to look at and even lovelier to eat and share. Clearly, much work went into the testing of these recipes, and it pays off. Follow the instructions and you'll feel like a pro! Timeless, intimate photos are as elegant as the pastries. This book will make a perfect gift for any pastry lover.
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Comments

Tracked by 3 customers

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Showing 1-8 of 8 posts in this discussion
Initial post: Oct 24, 2012 10:59:00 AM PDT
Sammyjay says:
OK, what recipes did you try and are the recipes given by weight?

In reply to an earlier post on Oct 25, 2012 2:46:47 PM PDT
Jane says:
The recipes are given by volume, except for the croissant dough, which is by weight. Probably because accuracy is so important for this delicate pastry. I've tried the Mediterranean lemon cake, which was super moist and not overly sweet. I've also made the macaroons as a gift for a friend. We devoured them over coffee. Since the weather has turned, the molasses spice cookies and the rustic apple tart have become mainstays over the last few weeks. The cookies have a wonderful blend of spices that complement the intensity of the molasses and the pastry for the apple tart hasn't failed me yet. I keep the fruit and nut bars on hand at home for a satisfying guiltless snack. I use this recipe as a base, added various nuts and fruits I have on hand to add a twist to the recipe. Great luck so far with all of these. I look forward to exploring more recipes to present on the table or as gifts for the holidays.
Hope this helps!

In reply to an earlier post on Oct 25, 2012 5:11:55 PM PDT
Sammyjay says:
Thanks for the info. I prefer weight measures since they are more accurate and there are less things to cleanup.

Posted on Oct 28, 2012 7:38:52 AM PDT
Last edited by the author on Oct 28, 2012 7:39:33 AM PDT
ruth3ch says:
Please note: I just purchased the book. The pages have a rough feel to them- like the cheaper book club editions of hardcover books. The binding is fine. I do not know if this was a cost cutting measure or an attempt at the bakery's no frill, not fussy, just great baked goods philosphy-or a bit of both. But I thought this was worth mentioning...

In reply to an earlier post on Oct 28, 2012 8:45:56 AM PDT
Jane says:
Hmm. I didn't find the paper rough, just matte as opposed to glossy. I imagine it was an aesthetic choice, considering the photos and the philosophy of the bakery.

Posted on Nov 18, 2012 3:26:21 PM PST
DD says:
Can anyone tell me if the recipe for the "chocolate cork" is in this book?

In reply to an earlier post on Nov 18, 2012 5:04:16 PM PST
Sammyjay says:
Go back to the front page and put your mouse over the 'book', type cork in the search box, click go and you will get four search results.
Click on the page 86 result and you will see a partial recipe for corks.

In reply to an earlier post on Sep 6, 2013 11:35:44 PM PDT
A Customer says:
Yes the recipe for the Cocolate Corks is on page 86. As an alternative for those who don't have 2 1/4 x 2 1/4 inch stainless steel cake rings the author recommends a 6-cup muffin pan.
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