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At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery Hardcover – October 16, 2006
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Top Customer Reviews
Torey in upstate New York can depend on her own garden and the local farmer's market in season but is otherwise stuck with the kind of supermarket those of us who live beyond suburbia and exurbia are used to. Thus her lists of ingredients are not exotic and overly expensive, and will not leave many people scrambling to find substitutes or giving up. Her recipes are obviously inspired by a fresh abundance of ingredients. They are simple, but not simplistic or accidental: obviously she has learned what ingredients go together well. She is not averse to using the occasional prepared item: there's one recipe that calls for a can of soup! My favorite: the turkey sausage and broccoli rabe cavatelli. I make it with chicken sausage and have experimented with dandelion greens which worked just fine. Some of her recipes use more heavy cream and butter than I like, and then there are some that call for leaner ingredients. There is, for Magnolia Bakery fans, a cupcake recipe. It is the buttermilk pie, however, that I'm going to give a whirl next. Like I said, the book is eclectic and accessible.
I think it unfair for someone here to give this book a 2 because they made a mistake and thought it was a cupcake book...don't blame the book for that!
I have alot of cookbooks and this is on the top of my favorites list.
However, I tried a couple of comfort dishes on a whim and the result was delicious: three-can tuna salad and lemon-tarragon chicken. It's a little too heavy on butter and cream for my taste, but so is Julia Child. Tastes differ and recipes are easy to adjust. Next, I have my eye on some sweet recipes as who wouldn't want to get in the kitchen with the most famous cupcake maker in America?!
All in all, I'm hoping for more good surprises hiding in At Home with Magnolia!