Miette Bakery Cookbook: Recipes from San Francisco's Most Charming Pastry Shop

Miette Bakery Cookbook: Recipes from San Francisco's Most Charming Pastry Shop

Book rating: 03 Hardback

By (author) Miette Cakes, Illustrated by Frankie Franken

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  • Publisher: CHRONICLE BOOKS
  • Format: Hardback | 224 pages
  • Dimensions: 206mm x 226mm x 25mm | 1,043g
  • Publication date: 15 August 2011
  • Publication City/Country: California
  • ISBN 10: 0811875040
  • ISBN 13: 9780811875042
  • Illustrations note: col. Illustrations
  • Sales rank: 9,946

Product description

Guided by pastry chef/owner Meg Ray's creative hand, home bakers and Miette fans can capture the gorgeously girlish Miette aesthetic, as well as the unique flavors from the bakery Conde Nast named one of The Top 10 Pastry Shops in the World. This book brings home the beauty and presentation that draws locals and tourists to Miette. With: *60+ top-secret formulas for Miette's irresistable sweets, including: cakes, tarts, cookies, gingersnaps, macarons, caramels, toffee, marshmallows, pots de creme, buttercreams, mousses, ganaches, and frostings. *75 colour photos from award-winning photographer Frankie Frankeny *unique technique tips from Meg Ray, owner/baker *a brief history of Miette, from the Berkeley Farmers' Market to the present.

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Author information

Frankie Frankeny is a San Franisco-based photographer. She was voted one of Entertainment Weekly's 100 Most Creative People in the United States. Her work for Chronicle Books includes The Star Wars Cookbook, The Art of the Bar, and Michael Chiarello's Bottega.

Customer reviews

By Mary Campbell 27 Oct 2013 4

The scalloped edged pages are very pretty. Sadly there isn't a picture for every cake which is a little sad - I like to see what the end product should look like. Otherwise recipes are very straightforward. Cakes have been very tasty and well received.

By Rebecca B 01 Sep 2012 3

This is a beautiful cookbook despite the errors in the measurements. I haven't made many of the recipes. Although I have made the tomboy cake many times and it always turns out.

By CakeAddict 09 Aug 2011 3

The first edition run of the Miette Bakery Cookbook is both brilliant and flawed.

Brilliant because it brings a most wonderful collection of Miette's charming desserts to the home kitchen. In fact, every page harks to the delightful and whimsical spirit of the actual Miette Bakery that has made it so famous. You will want to pore over the pages and delight in it's unique binding of scalloped (!) pages and admire all the desserts presented in Miette's signature style of pastels and gorgeousness.

Unfortunately, the beauty of this book has been failed by some glaring errors. Someone (author? editor? publisher?) has gone and done the unthinkable and made far too many errors in the measurements to make this edition of the book easy to use as it is.

While the book was kind enough to give measurements in both volume and weight, you will be in for a rude shock as many of the ingredient weights don't measure up to the volumes. I was in shock. To scoop or to weigh? Which is the right measurement and what would be the consequence of choosing one over the other in a recipe. Ingredients are pricey, do I want to take the chance?

In fact, so numerous are the errors in some of the recipes that the publisher has published an Errata sheet online which can be accessed via the Chronicle Books website. Handy but not quite what I expected from a baking book from the famous Miette Bakery.

Apparently, a move has been made to rectify this situation with a second print due out in October 2011 but if you're like me and foolishly pre-ordered it then you'll have to make do with the loose piece of A4 paper floating about your book as you bake and adjust for those mistakes manually.

My advice is to wait for the new and corrected edition. It's just not the same having this Errata sheet hanging about the kitchen table.

The book gets five stars for presentation but 2 stars for making me have to consider the purchase of a second copy to make me feel better about someone else's mistake. Final score - 3 stars until they sort this out and I can somehow rationalise having to go out and get another copy to ease my disappointment.

Review Update: If you happen to own the Pre-Oct 2011 (uncorrected) version of this book then put away your scale and bring out your measuring cups. Apparently, most of the errors in the book's recipes lie in the weight measurements. The volume specifications for recipes in this book appear to be correct and many other reviewers on other bookselling sites have cited good results.