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Baking at République: Masterful Techniques and Recipes Hardcover – 2 April 2019
by
MARGARITA MANZKE
(Author)
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Product details
- Publisher : Potter/TSP/Harm/Roda (2 April 2019)
- Language : English
- Hardcover : 272 pages
- ISBN-10 : 039958059X
- ISBN-13 : 978-0399580598
- Dimensions : 19.05 x 2.54 x 27.94 cm
-
Best Sellers Rank:
106,996 in Books (See Top 100 in Books)
- 53 in Californian Food
- 91 in Pastry Baking (Books)
- 166 in Biscuit, Muffin & Scone Baking
- Customer Reviews:
Product description
Review
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
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
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.
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.
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Customer reviews
4.6 out of 5 stars
4.6 out of 5
220 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 2019Verified Purchase
Fantastic book!!
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Ce
1.0 out of 5 stars
Disappointment
Reviewed in Canada on 18 January 2020Verified 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
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vanessa diraimondo
3.0 out of 5 stars
You need this if you love LA.
Reviewed in Canada on 7 July 2019Verified 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
5.0 out of 5 stars
Brioche heaven
Reviewed in Canada on 30 May 2019Verified Purchase
So many good recipes, and definitely the best brioche recipe I've tried.

David E.
5.0 out of 5 stars
Easy writing, eay to follow
Reviewed in Canada on 4 July 2020Verified Purchase
All about baking, but written like a story. Takes the fear out of trying to bake.