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Baking at République: Masterful Techniques and Recipes by [Margarita Manzke, Betty Hallock]

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Baking at République: Masterful Techniques and Recipes Kindle Edition

4.6 out of 5 stars 221 ratings

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Length: 266 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled Language: English
  • Due to its large file size, this book may take longer to download

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Product description


From simple crisps to traditional German stollen, Margarita Manzke proves her mantra: 'attention to detail makes the baker.' Manzke's enthusiasm for teaching and love for the craft of baking make this one book you'll keep nearby for inspiration and reference - like the pastry case at République, it is exceptional.--Elisabeth Prueitt, cofounder of Tartine Bakery

Margarita Manzke combines the painstaking rigor and precision of French technique with casual, ingredient-driven Southern California style, and the results are simply magnificent. This collection of recipes manages to feel as classic as it does modern, as soulful as it is refined.--Travis Lett, chef and co-owner Gjelina and Gjusta

These aspirational recipes will be welcomed by home bakers looking for a challenge.--Publishers Weeklky

Pastry chef and co-owner of République Margarita Manzke is the person responsible for your little croissant habit. Yeah, you, ordering 'one of each, ' we see you over at that display case. Oh wait, that's our reflection.--Bon Appétit

The most magical aspect of dining at République, an all-day essential in LA, is apparent the moment you walk through the door. Bountiful rows of pastries line the 15-foot counter, beginning with cakes and pies and gradually moving into filled doughnuts, piles of croissants and kouign amanns, lemon poppy loaves, muffins, and mushroom brioche tarts, among many, many others. The magic of that counter is what pastry chef and co-owner Margarita Manzke, with Betty Hallock, captures in Baking at République.--Eater

"I wind up recommending République to friends and readers more than any other restaurant in the city: The restaurant's totality makes it an unassailable cornerstone of Los Angeles dining."--Bill Addison, Los Angeles Times --This text refers to the hardcover edition.

Book Description

A stunning instructional from beloved Los Angeles baker Margarita Manzke, who teaches the key doughs, batters, recipes, and clever ways for creating wow-factor and bakery-quality results at home. --This text refers to the hardcover edition.

Product details

  • Publisher : Lorena Jones Books (2 April 2019)
  • Language : English
  • File size : 136056 KB
  • Text-to-Speech : Enabled
  • Enhanced typesetting : Enabled
  • X-Ray : Not Enabled
  • Word Wise : Enabled
  • Print length : 266 pages
  • Customer Reviews:
    4.6 out of 5 stars 221 ratings

Customer reviews

4.6 out of 5 stars
4.6 out of 5
221 global ratings
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Top reviews from other countries

Valerie H.
5.0 out of 5 stars Gorgeous book
Reviewed in the United Kingdom on 7 May 2019
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1.0 out of 5 stars Disappointment
Reviewed in Canada on 18 January 2020
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3.0 out of 5 stars You need this if you love LA.
Reviewed in Canada on 7 July 2019
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Aleksandar Stosich
5.0 out of 5 stars Brioche heaven
Reviewed in Canada on 30 May 2019
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David E.
5.0 out of 5 stars Easy writing, eay to follow
Reviewed in Canada on 4 July 2020
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