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Sie mögen Butter und Zucker, dann haben sie, dass richtige Buch in der Hand. Die Rezepte klingen toll, benötigen aber manchmal etwas Vorbereitung oder eine längere Kühlzeit. In der Vergangenheit habe ich z.B. verschiedene Scone Rezepte ausprobiert, welche weniger aufwendig waren als die von Zoe Nathan und dann auch geschmacklich besser waren. Ebenfalls erging es mir so mit dem ein oder andern Muffin Rezept. Allerdings ist ihr Brioche Rezept sehr zu loben und die Frühstücksideen sind ebenfalls lecker und eine schöne Abwechslung für ein ausgiebiges Frühstück oder Brunch.
I love this cookbook, and I wanted SO BADLY for everything to turn out perfectly. I'm no novice baker and have had no problem putting together any of the recipes I have tried so far, but several of them have fallen flat (sometimes literally!). While delicious, a teacake recipe was under-done despite me over baking by 10 minutes and a cake tester coming out clean (my oven runs at the correct temperature) and a muffin recipe baked up completely flat. Since I was making these recipes for the first time, I followed the recipe to a T and double checked all measurements beforehand. The taste was spot-on and delicious, but the presentation was underwhelming, and having to cut the ends off of a teacake to munch on while throwing away the center was quite depressing. I'm able to adjust the recipes accordingly of course, but when wanting them to turn out on the first try, but I shouldn't have to do that with a relatively pricey cookbook from a well-known author/bakery. I even try to bake by given weights instead of measurements, since certain things like flour often measure up differently in cups vs. scale weight. I'm hoping the yeast recipes bake up closer to the intended result, because they look lovely! I'll report back once I bake my way through this book. Still crossing my fingers for a few less failures and more successes!
I’ve always been a fan of the restaurant and the pastries are generally out of this world delicious. But sadly this cookbook won’t help you recreate some of those delicious sweets. I’d have to agree with other reviewers about the mistakes. They are unforgivable and clearly no one tested the recipes otherwise you would assume they would have been caught in the editing process.
With all of that said, I’ve made A LOT of the recipes from the book. I’m a seasoned baker and sometimes professional chef so I detected the errors as I was going along.
Some of my takeaways -
The pie dough recipes are good, especially the whole wheat. However, there is no way you are ever going to get the dough to come together with a 1/4 cup of water. Pure fantasy. I’ve made the regular dough over 200 times. I’ve settled on 1/2 cup of water.
The Apple hand pie recipe. Loved the idea. The recipe isn’t even close to helpful. You’ll need to cook the apples for 4-6 hours. There’s no way to make apple butter in one hour. As for the dough rolling instructions, I forget what dimensions the book says to roll the dough out to, but it’s wrong. It mathematically doesn’t even add up. Like how do you divide 11 by 3 kind of none sense. Roll out the dough to 10x12. You’ll get six rectangles. That’s all the recipe makes anyways. So after you cook the apples for 6 hours and adjust the dough, you’re nearly to a hand pie recipe. The other thing you want is for the dough to be relatively warm. If it’s at all cold, it will crack like nothing else when folding over and you’ll end up with sad little flat pieces of dough and apple butter all over a sheet pan. The dough needs to be supple for this. I’ve used this same method to make rhubarb hand pies and it was great.
There are generally fewer mistakes in the savory sections and the cornbread recipe is wonderful.
That’s the thing about this cookbook, it’s very hit or miss, but there is plenty of inspiration.
Many delicious recipes. My only complaint is that I've found a few of the baked goods on the greasy side- I've made a few of the muffin recipes and all were a bit too greasy for my taste. I think you could safely leave out some of the oil/butter from some of the recipes and they would still turn out just fine. There's a pancake recipe in here worth the money of the whole book- it's fast become our family favorite (Multipgrain pancakes, which have a handful of cheddar thrown in to make them a bit savory/sweet..mmmmm) Loads of the kinds of breakfast/brunch foods I've found in restaurants- roasted veggies with eggs on top, etc. so I can recreate a nice brunch experience at home. A huge variety- i imagine cooking from this for a long while, though I probably will have to play around with the muffins and other baked treats.
I bought this cookbook on Ina Garten’s recommendation. I do not consider myself a baker however, I do cook and I can bake. I enjoy the stories in the book and adore her philosophy about food and cooking. I just made the Maple Bacon Biscuits and had a hell-of-a -time (my second recipe from this book). The one thing I realized is that it’s really written for a person who bakes a great deal and for someone in a professional kitchen. IE putting two or three sheet pans of biscuits in your freezer for two hours - who has that kind of space in their freezer? Or in the forward about the biscuits she says they are big, but yet fails to mention the size of biscuit cutter - I used my biggest cutter (3 inches) and didn’t get the 18 biscuits the recipe is supposed to yield. I also had a heck of a time getting the dough to come together. It’s a beautiful book with wonderful photos and great insight to a bakers world - but I think it could be tweaked to a home cook/kitchen a little better - or perhaps the home cook is not the proper audience for this book.
So far I've made 2 recipes and neither worked. The fig and brown sugar muffins called for 3/4 cups oil and 4 tbs melted butter for a recipe that uses a cup of flour. Goodbye black mission figs and other ingredients. It was a soppy oily mess. There were actually pools of oil underneath the muffins in the baking tin. When I tried the recipe I ratcheted the oil to 1/4 cup and it was much better
Tried the fresh corn cornbread. 3/4 cups oils, 6 tbs butter to 2 cups flour (with other liquid ingredients). Same problem.
I don't know if there were errors when scaling down from commercial to home baking. Very frustrating. At least I can learn from the poor brioche makers so I don't make that mistake too.
I think these recipes have promise so will keep trying. Thanks to other for posting their observations.
I was so excited to get this book because it was recommended by ina garten on her blog. Since i have every cookbook by ina and adore her fail proof recipes, i took her recommendation seriously. I too am an experienced baker. Unfortunately the brioche recipe was a major flop. The measurements are wrong. I hated wasting such good ingredients. The book is gorgeous, but its terrible to entice with such beautiful pictures but not give recipes that work. I know when i buy ina gartens book they have been tested to perfection and she explains in great detail. Ina's brioche recipe is easy and perfect.
I love the content, pictures, stories in this book, but I find the measurements unreliable. My first attempt from this book was the strawberry galette, and started making the pie crust (regular and wheat flour) following the recipe step by step. However, I could tell right away this dough was not going to be flacky at all. I've made pies before, so I know how the dough should feel like. It was too wet as soon as I put all the ingredients in. I didn't give up, and kept going but it wasn't the galette I expected to be. Now I found myself using this book for inspiration, not to look for a recipe..
I love eating at Huckleberry and was very excited to try out the recipes once the cookbook was published. Unfortunately, neither of the two recipes I've tried making so far have turned out right. They were good, but not what I expected. I'm not sure exactly what the problem is, but it doesn't exactly inspire me to put more time and energy into making these recipes.