At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery
by Allysa Torey
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Book Summary Information
Author: Allysa ToreyPhotographer: John Kernick
Edition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2006-10-16
ISBN: 0471751375
Number of pages: 176
Publisher: Wiley
Product features:
- ISBN13: 9780471751373
- Condition: USED - VERY GOOD
- Notes:
- Click here to view our Condition Guide and Shipping Prices
Book Reviews of At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery
Book Review: Not a Baking Book
Summary: 1 Stars
This book is a disappointment. By purchasing this book by an owner of Magnolia Bakery, I was, of course, looking for baking recipes - cupcakes, cakes, etc. This is just an average, scattered topic cookbook. Having the name Magnolia Bakery in the title (along with cupcakes featured on the cover), while certainly truthful, is very misleading. Sure, all that information is in the review, but I assume a lot of us purchase books by an author known to (and liked by) us, and expect something similar. Imagine purchasing a third book by a mystery writer, and winding up with a romance novel! I would consider Allysa Torey a baking expert; I would not look to her for a lasagna recipe.
Summary of At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery
Allysa Torey's Magnolia Bakery in New York City is the place to get all-American sweet treats, like their famous pastel frosted cupcakes. But at her country home in upstate New York, Allysa cooks a lot more than desserts. Now, in this full-color cookbook, she shares more than 90 of her favorite recipes for everyday meals-and invites you to experience the delights of country living, Allysa Torey-style.A Greenwich Village landmark, the Magnolia Bakery features homemade desserts that people line up for. Recipes from the famous store were featured in The Magnolia Bakery Cookbook by Magnolia owner, Alyssa Torey. In At Home with Magnolia, she provides 90-plus all-course, all-occasion formulas--classic and original--for dishes like Chicken Kiev; Leek, Corn and Mascarpone Tart; and Gemelli with Sun-Dried Tomatoes, Artichokes, Arugula, and Yellow Pepper. This is good, simple-yet-sophisticated food with a definite lightness-of-hand; keyed to seasonal bounty, the recipes--including desserts like Cream Cheese Swirl Brownies with Heath Bars and Pecans, and Pineapple Cheesecake with White Chocolate Sauce and Macadamias--are also easy. With many color photos of the dishes and of the author on her farm (where, presumably, the recipes originated), this is just the sort of collection cooks will find themselves relying on again and again. --Arthur Boehm
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