101 Things to Do with Tofu or Sweeter Side of Amys Bread

101 Things to Do with Tofu

Author: Donna Kelly

From breakfasts, soups and salads to kid-friendly favorites, international entrees and desserts, tofu is not just for stir-fry anymore!

Hot Spinach and Artichoke Dip

Tomato Onion Chowder

Layered Fiesta Chopped Salad

California Breakfast Burritos

Healthy Mac 'n' Cheese

Thai Coconut Curry

Raspberry Chocolate Chunk Pie

and more!

Interesting textbook: Perfect Recipes for Having People Over or 500 All Time Great Recipes

Sweeter Side of Amy's Bread

Author: Amy Scherber

A famed New York bakery reveals the secrets of its signature pastries, cakes, and other sweet treats

Amy's Bread is a New York institution--a bakery that serves over 55,000 customers a month at its three retail locations in Manhattan and also supplies bread to more than 500 restaurants and stores. While Amy's is famous for its bread, it's also renowned for its sweeter side--scones, muffins, cookies, bars, biscotti, layer cakes, and other treats. Now, in this beautiful cookbook, Amy and her executive pastry chef show home cooks how to re-create 71 of the bakery's trademark goodies, from tasty breakfast fare such as Cherry Cream Scones and Pecan Sticky Buns to delectable sweets like Double Chocolate Chip Cookies and Amy's famous "Pink Cake." Illustrated throughout with gorgeous color photographs, this cookbook is a must for Amy's fans and home bakers everywhere.

Publishers Weekly

Starred Review.

In this terrific companion to 1996's Amy's Bread, bakery owner Scherber and longtime co-worker Dupree focus on the cakes, cookies, scones and bars that have made their three New York City locations favorites among rabidly loyal customers (some profiled here, along with notable employees). Sherber and Dupree give bakers plenty of tasty ideas, emphasizing comfort food classics like Pecan Sticky Buns (presented in two versions); Devil's Food , Red Velvet and German Chocolate Cakes; Oatmeal Raisin Cookies; and a luscious, biscuit-like Strawberry Shortcake. Though some recipes can be involved, all are accompanied by thorough and encouraging directions, as well as foolproof tips on everything from dealing with temperamental ovens to the importance using cold butter in certain recipes. Success and failure are largely a matter of practicing and incorporating the techniques scattered throughout, and the authors make patient, skilled instructors. Further, every recipe provides measurements in grams, volume or ounces, helping ensure consistent results. Bakers will be hard-pressed to find a better compilation of fail-proof standards-practical bakers might want to buy two copies, as the first is sure to become dog-eared and butter-stained in short order.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Library Journal

Scherber opened the first Amy's Bread 16 years ago, selling wonderful artisan-style breads from a small storefront in New York City's Hell's Kitchen, and her first book, Amy's Bread , also written with Dupree, provides recipes for making the breads in a home kitchen. Today she has three shops and a huge commercial bakery that supplies breads to many of the city's best restaurants and food markets, and over the years, she and Dupree, now executive pastry chef, have added sweet treats to their offerings: Cherry Cream Scones, Double Chocolate Chip Cookies, and Coconut Cream Cake, to name a few. There are also recipes for newer savory items, including delectable Cheese Biscuits. Recipe instructions are detailed and clear, with dozens of helpful tips, and the stories about the bakery and some of its special customers are fun to read. For all baking collections.