The Grand Central Baking Book

Hardcover $32.50

Oct 06, 2009 | 208 Pages

  • Hardcover $32.50

    Oct 06, 2009 | 208 Pages

Praise

“At last, we have a long overdue glimpse into one of the Pacific Northwest’s best bakeries. This book is comprehensive, fun, and enticing!”
–Cory Schreiber, founder of Wildwood and coauthor of Rustic Fruit Desserts

“The recipes in this book are just like Grand Central Bakery: brilliant but not flashy, tasty but not self-absorbed, and full of homey charm. You will be smitten!”
–Tom Douglas, chef-owner of Dahlia Lounge, Lola, and Serious Pie, and author of Tom Douglas’ Seattle Kitchen

“There is a familial quality to good baking, a no-nonsense wholesomeness with the scent of freshly baked muffins. Piper and Ellen have captured this, as well as the wonderful style and character of Grand Central Bakery favorites. This is a practical and functional book that is bound to become lovingly tattered on your shelf.”
–Greg Higgins, chef-owner of Higgins Restaurant and Bar and recipient of the James Beard Award Best Chef: Northwest

Table Of Contents

Introduction … 1

1. Stocking the Larder … 2
2. Breakfast and Brunch … 14
3. Keeping the Cookie Jar Full … 52
4. Mealtime … 92
5. Everyday Fruit Desserts … 118
6. Cake … 142
7. Time for Pie … 170

Index … 196

Product Details

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