Amazon.com.au:Customer reviews: Baking at République: Masterful Techniques and Recipes

Linda Lewis Elbert

Recipes need proof reading and more testing for use in a home kitchen.

Reviewed in the United States on 16 May 2019

I was excited to get this book. Love the format of master recipes with various uses for the dough. The recipes are inspiring. However, I have tried 3 recipes. Each had an error. The Pastry Cream ingredient list calls for 2 cups of milk but the directions say 1 1/2 cups. In the Meyer Lemon & Blackberry Olive Oil cake the bake time was WAY off. I baked it another 30 minutes and it was still under baked. Also the pan size isn’t quite right. The croissant dough which turned out well. Used it to make the Cherry & Pistachio coffee cake. It turned out beautiful but recipe calls for making too much pistachio frangipane filling and twice as much egg wash as is necessary- in a home kitchen this is expensive & wasteful.

50 people found this helpful

Seth L. Savarick

Another POV. Brioche Is Just great!

Reviewed in the United States on 15 April 2019

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I wanted to counter the review that claimed the book was not good because the Brioche Recipe failed. I too made the Brioche and it turned out fantastic. ( as did the french toast I made from the brioche.) I have been making brioche for over 30 years and have a culinary degree too. I'm not sure what happed to the other persons brioche but I can tell you that the ones I made from the recipe in this book turned out great.

48 people found this helpful

Amanda

Very disappointing. Needs a review and re-release.

Reviewed in the United States on 27 May 2019

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This was probably the most disappointing cook book purchase I have ever made. Several of the recipes have inconsistencies in the ingredients list to what is actually being consumed in the recipe; that includes quantity and missing ingredients. Bake times are also quite far off. I bake by weight and have been baking for years, and have made my share of mistakes but I'm not going to admit it's me this time. The book needs to be released again with improved recipes and editing. The only reason I'm giving it two stars is because of the variety of recipes and the potential the book has.

43 people found this helpful

mary

Inconsistent recipes

Reviewed in the United States on 11 December 2019

Verified Purchase

Very very very disappointed! It’s very rare for me to write bad reviews and i do have to say some recipes. Felt like things were missing... I tried the strawberry white chocolate scone recipe and it was impossible I had to add more liquid and it resulted in over mixing and it just did not turn out well! I definitely am returning this!

15 people found this helpful

Nikki N.

Love at first sight!

Reviewed in the United States on 7 April 2019

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Tried the Matcha Raspberry Mochi cake and it was wonderful and easy to make. Photography is excellent, instructions are clear and easy to follow, recipes don't call for odd measurements or special ingredients (most of the time). The cookbook is not only approachable for home bakers but also offer advanced recipes that are more labor-intensive (yet still feasible when you have time for them). What's not to love?

15 people found this helpful

P. A. Rudin

Beware....But not really

Reviewed in the United States on 10 September 2020

Verified Purchase

I have read many of the reviews on here, but only after I bought the book, but before I started baking with it. Here is my 2 Cents for what it is worth.

I think this book looks amazing!! I have not baked even half the recipes yet, but those I did came out great! Did I have to adjust them some? Yes! Just as you would with almost any baking book. Look, this place did all their recipes and testing in Los Angeles, you have to consider the climate there. It is not nearly as humid as it is in Florida right now where I am. I know I am going to have to add more flour generally to most recipes, but not all. You have to use some judgement. Luckily for me I have been baking long enough to get an idea on this ahead of time. Another thing to consider is the ingredients themselves. Some butters have a higher fat content than others. More salt than others. I try to do all recipes by weight if they give weight measurements, cause I know most pro bakeries do everything by weight so the recipe is likely to be more accurate. I did find some inconsistencies in the weight to volume measurements, but I know that was the author trying to get to a volume measurement that is closest to the most commonly used in the USA. A lot of books like this, the baker/chef, will convert their recipes to weight and volume and also break it into a smaller size and granted those new conversions should be tested, it doesn't always happen. You have to use your best judgement, and a little experience helps.

I am really into BBQ, you know where good BBQ comes from? Experience. And experience, well that comes from bad BBQ. Same goes for baking/pastry.

3 people found this helpful

Tom

Fantastic Resource!

Reviewed in the United States on 17 July 2019

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I purchased this book and I cannot recommend it enough. The recipes are easy to follow and illustrations are fantastic. All of the pictures I post in this review are made directly from the book and I’m looking into my next three or four bakes! There might be a few little mistakes here or there that got missed in editing. However, overall everything is together and I love how the book is organized with the different kinds of breads and adaptations to the Breads to follow.

9 people found this helpful

Ria Young

Simply Decadent!

Reviewed in the United States on 7 April 2019

Verified Purchase

This is a decadent cookbook and a thing of beauty! Love that each recipe has an introduction which makes one feel connected with Margarita, the author. The recipes and techniques are well thought out and pretty simple to follow. The dilemma is whether to bake at home (and which recipe to try first) or rush over to République to experience pastry heaven on earth. I would do both!

As a postscript—-I baked the Avocado-Calamansi Tart and it was a big hit!

And, for the reviewer who had issues with the Brioche recipe, please note on Instagram Martha Stewart’s comment on Brioche from Baking at Republique “A perfect recipe”. Enough said.

6 people found this helpful

Terry Herbold

Errors

Reviewed in the United States on 20 April 2020

Verified Purchase

Was excited for this book. First two things I made there were errors in recipe. Very disappointing, I feel that I would not use this book again for fear of wasting ingredients and time. They should offer refunds or get correction lists out quick!

6 people found this helpful

Brooke

Highly recommend

Reviewed in the United States on 31 January 2021

Verified Purchase

This book is full of amazing photos and recipes. My daughter made the chocolate chip cookies and they were pure heaven. So buttery! We need to work on how they look, but the taste was out of this world. Also made the Brioche read and it was flawless the first time! We plan to make her French toasts with it tomorrow morning. Can’t wait to bake more—easy and enjoyable baking recipes that actually turn out as good as a bakery.