- Tapa dura: 217 páginas
- Editor: Harlequin Books (30 de septiembre de 2014)
- Idioma: Inglés
- ISBN-10: 0373892950
- ISBN-13: 978-0373892952
- Valoración media de los clientes: Sé el primero en opinar sobre este producto
- Clasificación en los más vendidos de Amazon: nº176.133 en Libros en idiomas extranjeros (Ver el Top 100 en Libros en idiomas extranjeros)
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Ovenly: Sweet & Salty Recipes from New York's Most Creative Bakery (Inglés) Tapa dura – 30 sep 2014
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"Vuelva a intentarlo"
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Descripción del producto
"This book looks and feels like the striking and comforting bakery that Ovenly is and what they make. The recipes are approachable and always have that little extra element of surprise, which is why their goodies are so good and loved by so many. And, if you are in New York, get over to Greenpoint in Brooklyn and check out Ovenly!" -Elizabeth Falkner, Chef/Author/Artist
"The most beautiful words in the English language? If you ask me, the answer is 'Ovenly scone.'" -NYT bestselling author Emma Straub
"Just when you assume that a chocolate chip cookie needs butter, you find yourself at home, stuffing your face with Ovenly's impossibly simple vegan salted chocolate chip cookies for breakfast." -Noah Bermanoff, Owner Mile End Delicatessen & Black Seed Bagels
"The Ovenly women are two of the coolest people we've ever worked with, and their desserts speak to that quality. We love their salty/savory palate that keeps you coming back for more. They are an inspiration for up-and-coming food entrepreneurs, always surprising us with new products and flavors-and keeping it classy as they do so." -Natasha Case, CEO/Co-founder, Coolhaus
"If you're content with life as-is, don't mess with Ovenly. Because their (vegan!) salted chocolate chip cookie, their gooey honey blondies, their everything is life-changing. Now if you'll excuse me I must go eat some Brooklyn Blackout Cake and die happy." -Eric Demby, Brooklyn Flea + Smorgasburg
"Agatha and Erin ... made something beautiful out of nothing, and in NYC no less; the most competitive, bullshit, backstabbing city in the world. Just think about how awesome that is! Their baked goods have a self-trained naivete that makes them delicious and unique. Screw culinary school, start your own band."-Brooks Headly, Executive Pastry Chef, Del Posto"
"If you can't schlep to Brooklyn, baking your way through this book is the best way to experience the magic that is Ovenly. From the perfect buttery shortbread to sweet and savory surprises like Blue Cheese Apple Pie, these deliciously photographed and easy-to-follow recipes are sure to inspire your inner baker. Kulaga and Patinkin are culinary Sorceresses and we are so lucky to have their sweet spell book." -Zac Young, Pastry Chef and Television Personality
"When we are not eating our mom's chocolate chip cookies, it's certainly Ovenly cookies-as close to Mom's as a trip to the store." -Frank Falcinelli, Owner, Frankies Spuntino, Prime Meats, & Cafe Pedlar
Reseña del editor
Ovenly is an award-winning bakery headquartered in Greenpoint, Brooklyn. Since 2010, their innovative baked goods have found their way into cafés, restaurants and stores nationwide.
At Ovenly, our philosophy is to explore culinary traditions with an unexpected twist, while thoughtfully melding salty and sweet with a touch of spice. We are committed to crafting recipes that are complex, innovative and fun. Whether you are enjoying a cookie in our bakery or making one of our cake recipes at home, our goal is to provide you with joy through flavor.
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In terms of the recipes, they look great - I want to try them all. So, I returned my Kindle version and plumped double what the e-version cost for a hardcover copy. Will weigh in later on the content. One note, though, for those reviewers who are trashing the book because it doesn't use weights instead of measures - yeah, it would have been nice if they had kept the weights in (suggestion for a revised version?) as well as the measures, but that's truly not a reason to pooh-pooh the book. Baking is a combination of art and science. Good bakers will develop a sense for their ingredients. Make the recipes exactly as written, then make notes if some things need to be tweaked. I don't think I have a cookbook that doesn't have notes and writing in it. I've got one very old cookbook that even has changes in terms of oven temperature as we moved houses and then after we remodeled our existing one and got new ovens. That's what makes a cookbook an heirloom.