Baking at République
Masterful Techniques and Recipes
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- € 5,99
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- € 5,99
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A stunning instructional from beloved Los Angeles baker Margarita Manzke, who teaches the key doughs, batters, recipes, and clever ways for creating wow-factor and bakery-quality results at home.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES
For all who aspire to master brioche, croissant, pâte á choux, or even cookie dough and muffin and cake batter, Margarita Manzke, super-star baker and co-owner of Los Angeles hotspot République, takes bakers through her methods for perfecting texture and amplifying flavors, one inspiring photograph and brilliant trick at a time. With chapters dedicated to teaching each dough or batter and 100 recipes that put the lessons to work, plus more than 125 helpful and inspiring photographs, bakers will discover how to truly elevate their baking, whether they're making Manzke's Instagram-perfect chocolate chip cookies or her Philippines-inflected Halo Halo Cake. Serious home bakers will revel in the game-elevating techniques and irresistible recipe riffs found in Baking at République.
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In the introduction to this charming cookbook, Manzke writes of creating her well-stocked pastry case, which "looks magical," at her all-day L.A. caf , R publique. Manzke has worked in kitchens since the age of seven, starting in her mother's small restaurant in Manila, and alongside her tantalizing recipes she provides photos and detailed baking advice, such as how long to cream butter and sugar depending on the desired finished product. Most chapters provide a master recipe, then riff on it: a simple brioche dough transforms into apricot bread pudding piled high in a cast-iron pan, individual chocolate babkas, and, in a nod to s'mores, cream-filled Italian doughnuts topped with cinnamon streusel and homemade marshmallows. Presentation is stunning: diced peaches are baked in ramekins with p te bris e domes on top, and ribbons of croissant dough are twisted into rectangular braids that form recesses for fillings of cream cheese, blood oranges, and kumquats. Though the emphasis is on sweet treats, clever savory options include parmesan churros. Manzke and her husband also co-own a chain of six caf s in Manila, and several recipes incorporate flavors from the Philippines: bibingka glutinous rice cake stands shoulder to shoulder with madeleines perfumed with orange blossom water. These aspirational recipes will be welcomed by home bakers looking for a challenge.
