I Love Desserts: Sarabeth's Bakery—From My Hands to Yours

the appetizer:

Sarabeth's Bakery: From My Hands to Yours by Sarabeth Levine and Rick Rodgers, includes recipes like Stollen; Almond Pastry Dough; Plumped Vanilla Beans; and Apple Bretonne Tartlets.

Sarabeth's Bakery
From My Hands to Yours

by Sarabeth Levine and Rick Rodgers

Click to Buy Sarabeth's Bakery

Sarabeth's Bakery: From My Hands to Yours by Sarabeth Levine and Rick Rodgers, shows you how to master the art of baking via step-by-step recipes from the legendary New York City baker.

In the heart of Manhattan's vibrant Highline District is a destination that is beloved by discriminating dessert lovers—Sarabeth's Bakery. Sarabeth Levine offers an irresistible array of scones, muffins, croissants, cookies, and other classic desserts. This important addition to the baking book canon has been anxiously awaited by the extraordinary baker's countless fans. It features more than one hundred inspiring recipes for her signature baked goods, ranging from unique English muffins and luscious banana cream pie with vanilla bean pastry to creamy chocolate pudding. Sarabeth's Bakery recipes also include the sinfully rich Chocolate Chubbie Cookies, Rugelach, and Babka, to her uniquely feathery Currant Scones, plus buttery croissants, Danish pastries, pies and tarts, puddings, frozen desserts and spreadable fruits.

Step-by-step instructional photographs teach the baking techniques that make Sarabeth stand apart. Tips on such topics as making a decorative piecrust edge are also discussed in this user-friendly primer. The exquisite photography shows the home baker creative ways for sharing these wonders with friends and family.

About the Authors

Sarabeth Levine has earned the James Beard Award for Outstanding Pastry Chef. Her line of jams is sold in thousands of stores in the U.S. and abroad, including Whole Foods and Williams-Sonoma. She has been featured in numerous publications, including the New York Times and Bon Appétit, and has made many television appearances.

Rick Rodgers is the author of over thirty cookbooks, including the IACP-nominated Kaffeehaus.

Quentin Bacon's photographs have appeared in many cookbooks, including Margaret Braun's Cakewalk, as well as leading culinary magazines.

Mimi Sheraton writes for the New York Times, The New Yorker, and Vanity Fair, among other publications. Her books include The German Cookbook and a memoir, Eating My Words: An Appetite for Life.