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The Grand Central Baking Book: Breakfast Pastries, Cookies, Pies, and Satisfying Savories from the Pacific Northwest's Celebrated Bakery (Englisch) Gebundene Ausgabe – 6. Oktober 2009

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“At last, we have a long overdue glimpse into one of the Pacific Northwest’s best bakeries. This book is comprehensive, fun, and enticing!”
–Cory Schreiber, founder of Wildwood and coauthor of Rustic Fruit Desserts

“The recipes in this book are just like Grand Central Bakery: brilliant but not flashy, tasty but not self-absorbed, and full of homey charm. You will be smitten!”
–Tom Douglas, chef-owner of Dahlia Lounge, Lola, and Serious Pie, and author of Tom Douglas’ Seattle Kitchen

“There is a familial quality to good baking, a no-nonsense wholesomeness with the scent of freshly baked muffins. Piper and Ellen have captured this, as well as the wonderful style and character of Grand Central Bakery favorites. This is a practical and functional book that is bound to become lovingly tattered on your shelf.”
–Greg Higgins, chef-owner of Higgins Restaurant and Bar and recipient of the James Beard Award Best Chef: Northwest

Über den Autor und weitere Mitwirkende

PIPER DAVIS is an avid baker who inherited her ease in the kitchen from her mother, Grand Central Bakery founder Gwenyth Bassetti. Piper grew up at her mother’s side in the kitchen, cooking and baking for their food-centric family. Now, as co-owner and cuisine manager of Grand Central Bakery, named one of the top-ten bakeries in the country by Bon Appétit, Piper gets to share her love of fresh seasonal food with happy customers every day. She lives in Portland, Oregon.

ELLEN JACKSON is an award-winning pastry chef, food writer, and stylist who has served as a judge for the James Beard Awards. She lives in Portland, Oregon.

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Amazon.com: 4.6 von 5 Sternen 37 Rezensionen
37 von 42 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Highly Recommend for Bakers 15. Oktober 2009
Von Jennifer A. Harvey - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
Grand Central Bakery has so many delicious baked goods, I'm surprised they'd share their recipes--but they did. I've read the book from cover to cover and it's fabulous. Nearly all of the recipes are for items made at the bakery--scaled for the home baker. Piper shares all her tips and techniques for delicious, rustic pastries and baked goods. She gives you lots of information to make home baking easier and more efficient--tells you which items to freeze before baking so you can always have ready to bake items on hand--where to follow the recipe exactly as written and where you can be creative.

The book is written in Piper's voice--when you read it you'll instantly understand that she's passionate about educating and sharing her baking secrets as well as those of the other pastry chefs she's worked with. The book is a fun read--no fussy, overly complicated recipes here. I've made the Apple Tart Tatin and the Apple Bundt Cake and they both received rave reviews from my guests. I can't wait to try the Irish Soda Bread--which is my favorite treat from the bakery.

The book is printed on high quality paper, beautifully bound with artist quality photos of most recipes and several step-by-step photos to walk you through more complicated processes such as making "ruff puff" pastry--similar to puff pastry.

I highly recommend this baking book for the novice and experienced baker alike. I'm an experienced baker and wish I'd have had this information starting out.
24 von 26 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Love this book, but maybe not for novice bakers (as it would seem) 31. Juli 2010
Von K. Burgess - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
I want to start by saying that I love this book, and I agree with another reviewer who said it is actually a good read, which is unusual for a cookbook. It is full of gorgeous pictures and it's well-written. Also, the workshops on pastry, cake decorating, etc. are great. I am a relatively skilled baker, and I learned a lot.

My issue is with the fact that, while the book appears to be written for beginners, the actual recipes I have made needed some baker's intuition to get them to come out right. For instance, the blueberry muffins recipe states that the recipe makes "12 muffins in standard muffin tins" and that the muffins take 45 minutes to bake. Mine made 24 muffins in what I consider standard muffin tins (the kind you make cupcakes in), and were fully cooked in 20 minutes. Had I left them without checking for longer, well, you know . . .

I also made the lemon bars, which were SO good. However, the recipe stated that the custard takes 20 minutes to cook; mine took at least 35. It said the top should feel "slightly firm". I took them out when they felt that way to me, and they were still pretty runny.

Even as I write this, it sounds a little unfair and obvious to me. However, from what I have made, I get the feeling that some things were lost in translation between the en masse bakery recipes and the scaled down home cook recipes. I keep thinking that if I had received this book 10 years ago, when I was first learning how to bake, the recipes would have been total failures and I would have given it up.
14 von 14 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen BEST PIE DOUGH! 30. April 2010
Von E. Jafarzadeh - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
My grandmother used to be queen of pies. Her dough was flaky and amazing.I have tried a lot of pie dough recipes in attempts to find one even better. None even came close. This book has pie dough that beats hers.
5 von 5 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Unpretentious pastries and desserts 21. November 2011
Von E.M. - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I'm a little surprised that this book has not received more acclaim than its reviews on Amazon. I noticed this heavily marketed for Christmas two years ago, but it was out of stock and I was unable to purchase it then. When I finally ordered a few months later, it was like a breath of fresh air. Where many baking books feature overly complicated and fanciful desserts (i.e. delicious, though time-consuming), this one reads like your grandmother's recipe collection.

The breakfast pastries alone are worth the expense of the book. The Jammers, flaky biscuits baked with a thumbprint of jam in the middle (preferably homemade- use The Blue Chair Jam Cookbook's Raspberry Jam recipe for an incredible treat) are one of my all-time favorite recipes now. Likewise, the Blueberry Muffins, to which I add just a hint of orange zest, are just as good. I would say that the best recipes in the book are found in the Quick Bread section: the Banana Nut, Pumpkin Bread, and Cranberry Orange Pecan. Each of the bread recipes can be frozen, and after 2 months they still tasted great! The cookie section features tried-but-true flavors, such as Chocolate Chip Oatmeal, Peanut Butter, and Raisin, but each recipe has been tweaked just a little to make it more special- two different types of chocolate chips in one, golden raisins in another. There is a wonderful page embedded in the cookie section that details how to freeze uncooked dough for cookies any time. The Shortbread Tea Cookie section was a pleasant surprise, as many books don't focus on Icebox-type cookies. The Hazelnut Poppyseed Cookies were a fun change with my coffee.

The only negative aspect of the book that I have noted is the times listed in several of the recipes, but any home baker should know that oven temperatures/times will vary and to check the recipes several minutes before they are said to be done in the book. I did have an issue with the batter overflowing in the Lemon Pound Cake recipe, also, but that could have been a personal error in pan choice. Having owned the book for almost two years now, I have made many of the recipes, including: all of the Quick Breads listed above (I make them monthly), Ginger Oat Cookies, Orange Nutmeg Cookies, Classic Buttery Shortbread, Apple Crisp, Rhubarb Crisp, Cream Cheese Apple Cake (phenomenal!), Ganache Chocolate Bundt Cake, Bourbon Pecan Pie, and more. The only recipe that fell short of my expectations was the regular Buttermilk Biscuit Recipe; I much prefer the Clinton St. Baking Book's biscuits. There is a savory section that I have been eyeing for years, but still have not gotten around to making.

I highly recommend this book to anyone who wants to create baked goods that focus more on taste than presentation. It should be noted that most of the recipes do call for a stand mixer, and the Jammer recipe in particular is not ideal to make by hand.
9 von 10 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen a great gift book that works 24. Januar 2010
Von Vintage PowerReader - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
I have eaten at grand Central for years and this was a great gift to recieve. The soda bread, jammers and blue berry muffins are worth the entire book. I also made the the hand pies for fun last night, and they were a sucess.
The rescipes are very heavy on butter, I found I can leave off the round up, on the butter and they turn out fine, 1 stick, not 1.4 sticks of butter.
Also baking time in the books is a little long, the muffins took 25 -30 mins, not 50 mins. the hand pies took 40 mins, not 1 hour. I am an experienced cook, so I have no trouble adjusting time.

The directions work, are easy, practical, informative and fast for an experienced cook. Blue B muffins went toghter in a flash. If you don't know a few shortcuts, then this could be a frustrating book,, can you make buttermilk?

This is the sweet, pastry, cookie and savory part of the bakery. The bread rescipes are not included, except the fast breads, pumkin and cranberry.
Sure wish I had this book for the last 5 years since I live so far from Grand Central now.
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