- Hardcover: 217 pages
- Publisher: Harlequin (30 Sept. 2014)
- Language: English
- ISBN-10: 0373892950
- ISBN-13: 978-0373892952
- Product Dimensions: 21.5 x 2 x 24.8 cm
- Average Customer Review: 4.8 out of 5 stars See all reviews (4 customer reviews)
- Amazon Bestsellers Rank: 460,671 in Books (See Top 100 in Books)
Ovenly: Sweet & Salty Recipes from New York's Most Creative Bakery Hardcover – 30 Sep 2014
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"This book looks and feels like the striking and comforting bakery that Ovenly is and what they make. The recipes are approachable and always have that little extra element of surprise, which is why their goodies are so good and loved by so many. And, if you are in New York, get over to Greenpoint in Brooklyn and check out Ovenly!" -Elizabeth Falkner, Chef/Author/Artist
"The most beautiful words in the English language? If you ask me, the answer is 'Ovenly scone.'" -NYT bestselling author Emma Straub
"Just when you assume that a chocolate chip cookie needs butter, you find yourself at home, stuffing your face with Ovenly's impossibly simple vegan salted chocolate chip cookies for breakfast." -Noah Bermanoff, Owner Mile End Delicatessen & Black Seed Bagels
"The Ovenly women are two of the coolest people we've ever worked with, and their desserts speak to that quality. We love their salty/savory palate that keeps you coming back for more. They are an inspiration for up-and-coming food entrepreneurs, always surprising us with new products and flavors-and keeping it classy as they do so." -Natasha Case, CEO/Co-founder, Coolhaus
"If you're content with life as-is, don't mess with Ovenly. Because their (vegan!) salted chocolate chip cookie, their gooey honey blondies, their everything is life-changing. Now if you'll excuse me I must go eat some Brooklyn Blackout Cake and die happy." -Eric Demby, Brooklyn Flea + Smorgasburg
"Agatha and Erin ... made something beautiful out of nothing, and in NYC no less; the most competitive, bullshit, backstabbing city in the world. Just think about how awesome that is! Their baked goods have a self-trained naivete that makes them delicious and unique. Screw culinary school, start your own band."-Brooks Headly, Executive Pastry Chef, Del Posto"
"If you can't schlep to Brooklyn, baking your way through this book is the best way to experience the magic that is Ovenly. From the perfect buttery shortbread to sweet and savory surprises like Blue Cheese Apple Pie, these deliciously photographed and easy-to-follow recipes are sure to inspire your inner baker. Kulaga and Patinkin are culinary Sorceresses and we are so lucky to have their sweet spell book." -Zac Young, Pastry Chef and Television Personality
"When we are not eating our mom's chocolate chip cookies, it's certainly Ovenly cookies-as close to Mom's as a trip to the store." -Frank Falcinelli, Owner, Frankies Spuntino, Prime Meats, & Cafe Pedlar
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Top Customer Reviews
Erin (who inherited her mother and grandmother's handwritten recipe cards) and Agatha (a "refugee in the kitchen" and daughter of Polish immigrants) have created a warm, approachable book that is full of inviting baked goods and nibbles; their tips, step-by-step photos and clear descriptions mean that any level of baker will be able to tackle these recipes and have them turn out great. I loved reading about Agatha's bilingual childhood where her parents tricked her into eating traditional Eastern European dishes like headcheese and tripe; my Polish grandmother (babcia) used to serve my mother "chocolate soup" (czarnina) until the day my mom found out it was actually duck's blood! And like Agatha, my babcia and great-grandmother were masters at Polish baked goods; some of my earliest memories are of helping my grandmother bake in her small apartment kitchen.
As I am primarily a (breakfast/brunch) baker at heart, I loved Ovenly's unique take on scones (bloody Mary, cheddar mustard, currant rosemary), quick breads (strawberry basil, citrus berry), and coffee cake (poppy seed, prune, and lemon, banana Nutella). Their cookie flavors are downright revolutionary (mustard spice, bourbon chocolate chip with tarragon, the Stumptown shorty).Read more ›
Most Helpful Customer Reviews on Amazon.com (beta) (May include reviews from Early Reviewer Rewards Program)
I live a few blocks away from the bakery, and find most recipes to come out roughly the same. I think the scones in the book are way better.
Many people in the comments complain about the lack of weight measurements and negatively review the book because of it. Meh. It would be great to have those measurements -- but honestly... anyone who knows enough about baking should have enough experience and intuition that allows them to self-correct if they feel the recipe is unbalanced. Following the recipes as-is will give you a great result; but you can (should) always tweak.
FYI- The base vegan chocolate chip cookies is okay, but I wasn't a huge fan of it (or their cookie). After a bit of adjustments, I decided to use Olive Oil instead of Canola, replace 1/4 of the flour with whole wheat, and add in a tsp of vanilla or bourbon. It makes it a bit heartier and deeper.
The cookbook contains a blend of instructions on ingredients and techniques with a great array of recipes. The recipes are written in an easy to follow way and many of the recipes include pictures of steps along the way to assist what the desserts should look like.
The theme of the recipes in this book are savory-sweet based. There are some really creative blends of ingredients that make these recipes one of a kind. I am enamored by the cheddar mustard scones, the peanut butter cookies, caramel bacon hot tarts, and salted dark chocolate pudding. There is a broad array of types of desserts to fit many palates.
I highly recommend this book to people who enjoy cooking and enjoying new twists on ingredients and flavors for traditional desserts like cookies, pies, and brownies.
This book is not the most well written or organized cookbook. There are several instances I've found where the ingredient list does not match what is called for in the recipe. The book also uses unusual units of measure such as 1/2 tablespoons and 3/4 teaspoons. And lastly I was very disappointed to read in the notes of the book that they omitted the weights of the ingredients which I find hugely helpful in baking recipes.
Many recipes are not easy to execute but if you take good notes you should hit it right on your second attempt.
In terms of the recipes, they look great - I want to try them all. So, I returned my Kindle version and plumped double what the e-version cost for a hardcover copy. Will weigh in later on the content. One note, though, for those reviewers who are trashing the book because it doesn't use weights instead of measures - yeah, it would have been nice if they had kept the weights in (suggestion for a revised version?) as well as the measures, but that's truly not a reason to pooh-pooh the book. Baking is a combination of art and science. Good bakers will develop a sense for their ingredients. Make the recipes exactly as written, then make notes if some things need to be tweaked. I don't think I have a cookbook that doesn't have notes and writing in it. I've got one very old cookbook that even has changes in terms of oven temperature as we moved houses and then after we remodeled our existing one and got new ovens. That's what makes a cookbook an heirloom.