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The Magnolia Bakery Cookbook: Old-Fashioned Recipes from New York's Sweetest Bakery Hardcover – 29 Nov 1999

34 customer reviews

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Product details

  • Hardcover: 128 pages
  • Publisher: Simon & Schuster (29 Nov. 1999)
  • Language: English
  • ISBN-10: 0684859106
  • ISBN-13: 978-0684859101
  • Product Dimensions: 18.7 x 1.5 x 23.5 cm
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (34 customer reviews)
  • Amazon Bestsellers Rank: 149,359 in Books (See Top 100 in Books)

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Product Description

Review

Mary Alice Kellogg "The Shuttle Sheet" The kind of old-fashioned time warp baking so good you'll wonder, is it legal?

Inside This Book

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First Sentence
In an age of microwave, quick-and-easy, freeze and defrost, the Magnolia Bakery takes us back to a time when we simply did everything the old-fashioned way: using the best and freshest ingredients, mixing them with lots of love, and taking the time to produce delicious homemade treats. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

3.9 out of 5 stars

Most Helpful Customer Reviews

119 of 119 people found the following review helpful By A Customer on 14 Feb. 2006
Format: Hardcover
An amazingly yummy book, just oozing with all the 'bad' stuff - sugar,butter,cream...but oh so very yummy! Real recipes for real indulgence. An absolute must.There are also lovely homey annecdotes and very useful practical advice.All the recipes are easy to follow and work perfectly. You are guaranteed to receive lavish compliments.
The only very minor downside is the measuring system if you dont have US cups, but you can get a conversion chart off the net for accuracy. Equally corn syrup isnt easily available in the UK. It can be substituted with a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy. If your recipe calls for dark corn syrup, add a dash of dark treacle to the basic sugar syrup.
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42 of 42 people found the following review helpful By A Customer on 23 July 2003
Format: Hardcover
I have had this book only a couple of weeks and i've already tried about five of the recipes. If you dont have any american measuring cups its worth buying a set just so you can use this book. I found the recipes very easy to follow, and the layout of the book old fashioned and charming. All of the recipes i tried worked out great, apart from one, and i think that was a botch on my part. I will most certainly consider buying another book by the same author. The only problem i had was finding 'corn syrup'in this country, which is included in a few of the recipes.
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42 of 42 people found the following review helpful By A Customer on 24 Sept. 2003
Format: Hardcover
This book gives a wonderful insight into old fashioned american baking. I find the american cup measuring system extremely easy to use. The recipes are almost foolproof and I haven't yet made anything from the book that has not been delicious. I would recommend this book to anyone who is interested in american style baking and particularly recommend you try the cupcakes, maple walnut cake, breakfast buns and orange vanilla chip cookies.
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24 of 24 people found the following review helpful By D. Robinson on 26 Aug. 2007
Format: Hardcover
I bought this book and the Buttercup Bake Shop one about 2 weeks ago but have only just got around to making things. I chose the Caramel Pecan Cheesecake and the Vanilla Birthday cake which you can use for fairy cakes or a big cake. I made fairy cakes.

The recipes are sooo easy to follow. I was a little confused with the cheesecake one tho', it says to leave the cheesecake to cool down for an hour in the oven, holding the door open with a wooden spoon, which I did, and then put it into the fridge for 12 hours.

I was always always told by my mum not to put food that's still warm in the fridge but I did it anyway with this Cheesecake because it didn't say otherwise, and it's turned out really well.

When I decided to make these things, I quickly checked up on my ingredients and went off and bought what I thought would surely be enough, based on British recipes you see, I honestly didn't think there would be that much diffence between the UK & US measurements. Turned out my estimate for the cream cheese was waaaaay off, I bought 3 200g tubs and in the end needed nearly 1kg and as for the icing on the fairy cakes,......HOW much?!!!,....I had a little bit left in the cupboard and thought I'd buy a 1kg bag of Icing sugar so I would have some left for future cakes.

After sitting down and working out how much 8 cups were, after I'd bought the sugar,......It worked out to be 1.8kg of Icing sugar!!!!!! I had to improvise and half the quantities and I'm glad I did. I made 23 fairy cakes and the halved icing (900g Icing Sugar, 110g Butter, 1/2 cup of milk, tspn Vanilla Essence)made enough to cover them twice over. Looking at the cakes now, it's at least 50/50 cake/Icing. Can you imagine what they'd have been like had I made the full amount?!
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23 of 23 people found the following review helpful By Andres M. Weber on 4 Nov. 2003
Format: Hardcover
I live in New York right down the street from the Magnolia Bakery and every time I select a recepie from the book, it has yielded delicious results. Just like the real thing, it's a great book to have for one of the best bakeries in the city! Highly reccomend the book and going to new york just to eat there!
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22 of 22 people found the following review helpful By A Customer on 11 Jun. 2002
Format: Hardcover
Magnolia Bakery has a cult following in New York. Ask anyone who lives in the Village - people flock to hang out at this delightful little bakery and eat cupcakes and other treats. The joy of being able to replicate their otherworldly hummingbird cake, or coconut cake, is worth the effort in translating the measurements...
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19 of 19 people found the following review helpful By A Customer on 16 April 2005
Format: Hardcover
I have really enjoyed using this book because the recipes are so simple to follow and the results are delicious! I've tried Chocolate Cookies with Heath Bars, Vanilla Chips and Pecans, the Peanut Butter Cookies, and the Fudge Brownies. So far, everything has turned out amazingly good. My colleagues at work say my goodies look like they've come right out of a cafe.
The only downside about the book is the amount of butter and sugar in the recipes. Yes, it tastes wonderfully yummy, but if you are on a diet, stay away from this book!
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14 of 14 people found the following review helpful By Jante on 9 April 2007
Format: Hardcover
I purchased this book fairly recently. The Cake recipes sound just wonderful! I decided to make the Hummingbird Cake which was a 'breeze' I then turned to the Cream Cheese icing, which is described as not too sweet, perfect for the Hummingbird cake. Not too sweet, 5 cups of confectioners sugar (icing sugar) just for one 2 layer 9" Cake? I went ahead and made it anyway, sooo sweet, I was asked if I had poured condensed milk over the cake? Maybe I made a mistake. I followed instructions very carefully.

It may sound as though I'm being overly critical, I hope not.

I will try other recipes from this book, as they are very inviting, in future I will add sugar to the icing/frosting recipes to taste!
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