More from Macrina: New Favorites from Seattle's Popular Neighborhood Bakery, Mac
US $15.36US $15.36
Sep 23, 09:00Sep 23, 09:00
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More from Macrina: New Favorites from Seattle's Popular Neighborhood Bakery, Mac
US $15.36
ApproximatelyS$ 19.80
Condition:
Very Good
A book that has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
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Located in: Dallas, Texas, United States
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Estimated between Wed, 8 Oct and Thu, 16 Oct to 94104
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eBay item number:177310049089
Item specifics
- Condition
- ISBN
- 9781570617799
About this product
Product Identifiers
Publisher
Sasquatch Books
ISBN-10
1570617791
ISBN-13
9781570617799
eBay Product ID (ePID)
113142973
Product Key Features
Book Title
More from Macrina : New Favorites from Seattle's Popular Neighborhood Bakery
Number of Pages
256 Pages
Language
English
Topic
Courses & Dishes / Breakfast, Regional & Ethnic / American / Northwestern States, Courses & Dishes / Desserts, Methods / Baking
Publication Year
2012
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
0.9 in
Item Weight
42 Oz
Item Length
8.7 in
Item Width
10.9 in
Additional Product Features
Intended Audience
Trade
LCCN
2012-031560
Reviews
"Macrina's book has a slightly more European feel-just like the SoDo bakery on a rainy weekend-with many recipes based on their brioche dough. There are striking variations on yeast breads-herb baguette, pretzel knots, schiacciata, and a lovely no-knead loaf, and more elaborate cakes with layers of lemon curd and raspberry filling." Edible Seattle "Established in 1993, Macrina has legions of Seattle fans. The founder's newest cookbook reflects the bakery's blend of baked goods and savory foods, with recipes such as flatbreads, traditional Italian breads, herb baguettes and tempting sweets, including cookies, muffins and coffee cakes." Seattle "It seemed high time for a sequel, and I think it's a great one. The book covers not just simple cookies and cakes, but many of the artisanal breads that Macrina is famous for, like their baguettes, pugliese, and flatbread. I also like that there are chapters dedicated to some cafe dishes Macrina serves, such as their BLT or their savory bread pudding... I like that many of the chapters feature a master recipe (like brioche) and then have several recipes showing how to use the dough I love baking books that show how different pastries are related. The design is quite elegant and clean Sasquatch did a beautiful job with this book." Dessert First, "Leslie Mackie is the goddess of bakers in Seattle" Tom Douglas "Macrina's book has a slightly more European feel-just like the SoDo bakery on a rainy weekend-with many recipes based on their brioche dough. There are striking variations on yeast breads-herb baguette, pretzel knots, schiacciata, and a lovely no-knead loaf, and more elaborate cakes with layers of lemon curd and raspberry filling." Edible Seattle "More than a follow-up to the original Macrina cookbook, this inspiring hardcover features recipes for the artisan loaves, rich brioches, and enticing pastries that have been added to the bakery shelves in the years since the first cookbook was published, as well as profiles of the people, providers, and philosophies that make Macrina so beloved in Seattle. There are also savories like breakfast hash and BLTs." The Seattle Times "Established in 1993, Macrina has legions of Seattle fans. The founder's newest cookbook reflects the bakery's blend of baked goods and savory foods, with recipes such as flatbreads, traditional Italian breads, herb baguettes and tempting sweets, including cookies, muffins and coffee cakes." Seattle "The irresistible aromas of fresh-baked bread, tarts and pies might soon waft through more Island kitchens than usual - now that one of Seattle's celebrated pastry chefs has issued her second cookbook." Vashon-Maury Island Beachcomber "It seemed high time for a sequel, and I think it's a great one. The book covers not just simple cookies and cakes, but many of the artisanal breads that Macrina is famous for, like their baguettes, pugliese, and flatbread. I also like that there are chapters dedicated to some cafe dishes Macrina serves, such as their BLT or their savory bread pudding... I like that many of the chapters feature a master recipe (like brioche) and then have several recipes showing how to use the dough I love baking books that show how different pastries are related. The design is quite elegant and clean Sasquatch did a beautiful job with this book." Dessert First From the Hardcover edition., "Leslie Mackie is the goddess of bakers in Seattle" Tom Douglas "Macrina's book has a slightly more European feel--just like the SoDo bakery on a rainy weekend--with many recipes based on their brioche dough. There are striking variations on yeast breads--herb baguette, pretzel knots, schiacciata, and a lovely no-knead loaf, and more elaborate cakes with layers of lemon curd and raspberry filling." Edible Seattle "More than a follow-up to the original Macrina cookbook, this inspiring hardcover features recipes for the artisan loaves, rich brioches, and enticing pastries that have been added to the bakery shelves in the years since the first cookbook was published, as well as profiles of the people, providers, and philosophies that make Macrina so beloved in Seattle. There are also savories like breakfast hash and BLTs." The Seattle Times "Established in 1993, Macrina has legions of Seattle fans. The founder's newest cookbook reflects the bakery's blend of baked goods and savory foods, with recipes such as flatbreads, traditional Italian breads, herb baguettes and tempting sweets, including cookies, muffins and coffee cakes." Seattle "The irresistible aromas of fresh-baked bread, tarts and pies might soon waft through more Island kitchens than usual -- now that one of Seattle's celebrated pastry chefs has issued her second cookbook." Vashon-Maury Island Beachcomber "It seemed high time for a sequel, and I think it's a great one. The book covers not just simple cookies and cakes, but many of the artisanal breads that Macrina is famous for, like their baguettes, pugliese, and flatbread. I also like that there are chapters dedicated to some cafe dishes Macrina serves, such as their BLT or their savory bread pudding... I like that many of the chapters feature a master recipe (like brioche) and then have several recipes showing how to use the dough - I love baking books that show how different pastries are related. The design is quite elegant and clean - Sasquatch did a beautiful job with this book." Dessert First
Photographed by
Henkens, Jim
Synopsis
Leslie Mackie opened Macrina Bakery & Caf in Seattle in 1993 after working with Lydia Shire & Susan Regis in Boston and as head baker at Seattle's Grand Central Bakery. She was among the first wave of Americans experimenting with recipes from European master bakers and a long, slow fermentation process. Mackie rediscovered the craft's traditional, almost spiritual importance. "In France, bakers are revered because bread is such a central part of the family and the community," she explains. This new book has more of Mackie's irresistible, artisanal breads, including flatbreads and an emphasis on traditional Italian breads. The reader will also find cakes, cookies, pies, and other sweets and savories that devoted customers love. Mackie is deeply rooted in the Puget Sound community and treasures the relationships she has with customers, employees, and producers. Stories of some of her favorite people are sprinkled throughout the book., "Leslie Mackie opened Macrina Bakery & Café in Seattle in 1993 after working with Lydia Shire & Susan Regis in Boston and as head baker at Seattle's Grand Central Bakery. She was among the first wave of Americans experimenting with recipes from European master bakers and a long, slow fermentation process. Mackie rediscovered the craft's traditional, almost spiritual importance. "In France, bakers are revered because bread is such a central part of the family and the community," she explains. This new book has more of Mackie's irresistible, artisanal breads, including flatbreads and an emphasis on traditional Italian breads. The reader will also find cakes, cookies, pies, and other sweets and savories that devoted customers love. Mackie is deeply rooted in the Puget Sound community and treasures the relationships she has with customers, employees, and producers. Stories of some of her favorite people are sprinkled throughout the book."
LC Classification Number
TX765.M3153 2012
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- eBay automated feedback- Feedback left by buyer.Past monthOrder delivered on time with no issues
- r***u- Feedback left by buyer.Past monthVerified purchaseGreat, thanks.
- eBay automated feedback- Feedback left by buyer.Past monthOrder delivered on time with no issues