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

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Margarita Manzke

Betty Hallock

Baking at République: Masterful Techniques and Recipes Kindle Edition

by Margarita Manzke (Author), Betty Hallock (Author) Format: Kindle Edition

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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.

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES

For all who aspire to master brioche, croissant, pâte á choux, or even cookie dough and muffin and cake batter, Margarita Manzke, super-star baker and co-owner of Los Angeles hotspot République, takes bakers through her methods for perfecting texture and amplifying flavors, one inspiring photograph and brilliant trick at a time. With chapters dedicated to teaching each dough or batter and 100 recipes that put the lessons to work, plus more than 125 helpful and inspiring photographs, bakers will discover how to truly elevate their baking, whether they're making Manzke's Instagram-perfect chocolate chip cookies or her Philippines-inflected Halo Halo Cake. Serious home bakers will revel in the game-elevating techniques and irresistible recipe riffs found in Baking at République.

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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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.

About the Author

MARGARITA MANZKE is the baker and co-owner of Republique, Sari Sari in L.A.'s Grand Central Market, Pettycash in L.A.'s DTLA district, and five Wildflour cafe-bakeries in Manila. She is a graduate of the CIA (Hyde Park) and a five-time semifinalist for the James Beard Foundation's Outstanding Pastry Chef award. BETTY HALLOCK is a former staff writer and editor at the Los Angeles Times and the Wall Street Journal. --This text refers to the hardcover edition.

ASIN : B07FBZ2QJZ
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

Best Sellers Rank: 372,969 in Kindle Store (See Top 100 in Kindle Store)
- 46 in Cast Iron Recipes
- 55 in Pastry Baking (Kindle Store)
- 67 in Californian Food

Customer Reviews:
221 ratings

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Customer reviews

5 star		77%
4 star		13%
3 star		3%
2 star		4%
1 star		3%

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Valerie H.

Gorgeous book

Reviewed in the United Kingdom on 7 May 2019

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Fantastic book!!

Disappointment

Reviewed in Canada on 18 January 2020

Verified Purchase

There are two types of brioche. One is sandwich like texture (usually sold in supermarkets) and the other is pillowy and soft, you can pull it out in strands. The second one is the real deal. The first recipe I tried was the brioche. This brioche turned out way too buttery(as if you're eating butter) with sandwich like texture. With disappointment, I returned the book.

One person found this helpful

Dioraimondo

You need this if you love LA.

Reviewed in Canada on 7 July 2019

Verified Purchase

I don’t do much baking, but Republique is one of my stops every time I’m in Los Angeles. This book is beautiful! It gives detailed instructions, all with stunning photography. I’ve made a handful of recipes, and they’ve all come out better than the last.

Aleksandar Stosich

Brioche heaven

Reviewed in Canada on 30 May 2019

Verified Purchase

So many good recipes, and definitely the best brioche recipe I've tried.

David E.

Easy writing, eay to follow

Reviewed in Canada on 4 July 2020

Verified Purchase

All about baking, but written like a story. Takes the fear out of trying to bake.

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Baking at République: Masterful Techniques and Recipes Kindle Edition

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