2024 the best bakeries in the world review

Price: $37.50 - $28.05
(as of Nov 18, 2024 16:15:53 UTC - Details)

New York Times Bestseller

When it comes to delectable, freshly baked cakes, pies, cookies, and muffins, nobody beats the world famous Dahlia Bakery of Seattle, Washington. Owner, Iron Chef, and James Beard Award-winning cookbook author Tom Douglas offers up the best loved recipes from this incomparable bread and pastries mecca in The Dahlia Bakery Cookbook—featuring everything from breakfast to cookies and cake to soups and jams and more—demonstrating why the West Coast wonder has long been a favorite of foodies and celebrities, like Food Network’s Giada De Laurentiis and Serious Eats founder Ed Levine.

Publisher ‏ : ‎ William Morrow Cookbooks; First Edition (October 23, 2012)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 400 pages
ISBN-10 ‏ : ‎ 0062183745
ISBN-13 ‏ : ‎ 978-0062183743
Item Weight ‏ : ‎ 2.9 pounds
Dimensions ‏ : ‎ 8 x 1.21 x 9 inches
Reviewer: Amy Kroeger
Rating: 5.0 out of 5 stars
Title: One of my favorite cookbooks!
Review: I really love this cookbook and have recommended it to others. I see in the reviews that there are a lot of issues with the measurements, but I have not had any problems. That said, I rarely weigh my measurements and typically just use volume measurements. I have made the banana walnut loaf so many times. I buy bananas now just to have them turn brown and make this! I have made the chocolate chip cookies quite a few times, I love them. I tried the Schnecken just this morning and it was fabulous, the dough was the nicest I've ever used for cinnamon buns, I will probably use it for other types of buns, but the pecan version they include is incredible. The eggs benedict is so good, I made the green eggs and ham, and the crab version. Both so wonderful, particularly the crab, but anything with seafood is better in my book! It's a little complicated and creates a few pans to clean, but nice for special occasions. I did use store bought english muffins for them but I would like to try the english muffin recipe eventually. I have made the carrot muffins with brown butter and currents several times, they have a wonderful orange flavor that is so good in the morning. I have made the blueberry muffins as well and they are my favorite blueberry muffin ever, as I generally don't like blueberry muffins. The batter for these is delicious even plain and I have also used other berries in them. I made the serious biscuits and they are super buttery and sinful. They are delicious, but my regular biscuit recipe usually wins as I feel too guilty eating this version. The sour cream coffee cake is very good, I tend to prefer a version in my Baked Brooklyn cookbook, but this one is also good. It's nice for incorporating berries. I made the tomato soup a couple times and while I love the Cooks Illustrated version, this one is almost as good and much simpler and faster to make. I made the peak of the season crisp with berries, I think they were blueberries, it's been a few months. Simple and very good with ice cream. The buttery layer cake was very good, but I didn't love the frosting. But I haven't like sour cream frostings in the past, so it is likely just a personal taste. Last Summer I made the brandied bing cherries to spoon over vanilla ice cream, and made the peach vanilla jam, both of these were also very good. I really haven't had a bad recipe in this book! And I'm surprised looking back through it how many recipes I have tried. I also made the Ruby dog treats for my dog and she loved them, although I think they were a little bit rich for her, I should have probably frozen them and left only a few out to have a couple a week versus a couple per day. This cookbook is one of my favorites and I have a dozens of cookbooks, the pages are starting to stick together from so much usage. So there may be recipes in this book that don't turn out, but that has not been my experience at all. I love it!

Reviewer: bas bleu
Rating: 5.0 out of 5 stars
Title: 125 of some of the best flavors, textures, taste combos, and comfort foods you can find on the market today, in 1 great book
Review: Besides the amazing recipes in this book , I was really excited about how the authors explain every technique you need to succeed with the many mouth-watering foods. One could be a complete novice and if the techniques and directions are followed succcess is insured. There are a lot of small techniques that make a huge difference in the quality of the finished product these are a gift not often included in cookbooks to everyone from the brand new baker to the seasoned cook. Included are essintial and invalualbe baking tips as follows: about weighing ingerdients, why weighing is better than measuring, why are some ingredients required to be brought to room temperature before using , what is the best way to chop,shave,and make chocolate curls, how to toast nuts and how long and at what oven temp,for different types of nuts, the proper way to fold in ingredients, and more, and more, and more. In addition tips and techniques are included with the recipes if it is unique to making the end result the best of the best for that particuar recipe.The best chocolates to use, including percentage of cacao solids. How to make vanilla sugar using vanilla beans. Included is what brands are favorites of this very well known baker, like what brand of flour they use and why, what sizes of pans they use, tips for extra equipment and the use of each piece of equipment, this helps the cook decide what they need and don't need for their own foods they want to make.Some of the recipes are very involved, some are very easy, and most hit the middle road.Included is the famous Dahlia english muffin recipe, or if you don't want to make your own english muffins there are several mouth-watering recipes for sandwich fillings that could be used on purcahsed english muffins, or any bread you love.For someone (not me) that wants to take the time there is a Basic Brioche Dough for Doughnuts recipe with variations that are going to prove to be light, and have a sumptious texture , there are recipes included to use as toppings or fillings, like cinnamon sugar, mascarpone, and jam. Yummy. The amazing brioche dough can be used to make monkey bread ( my style, easier) and a dreamy caramel sauce to dip your warm monkey bread in.There is a plethora of muffin, scone,buscuit, coffe cake ,quick breads and more that are not your mothers recipes, I can't wait to try some of these like the carrot muffins with brown butter and currants . Cookie recipes that look better than any cookie recipes I have ever seen - Toasted Pine Nut Amaretti!!!!! plug in the espresso machine.Pies::: Including the amazing Dahilia Triple Coconut Cream Pie recipe and 21 more pies, rustic pies, and crisps.Pasrty tarts and apple dumplings, Tangy lemon curd,chocolate caramel pecan tart. Cake and cupcake recipes that promise the super chocolaty, perfect moisture and texture, amazing fresh fruit garnishes to add to the incredible cakes if you want to go the extra step,like brachetto cherries with fresh lime ,using fresh cherries, sugar,the brachetto sparkling red wine, fresh lime juice and zest. Wow! An entire chapter dedicated to puddings, pastry creams, and eclairs, which are unbelievably easy to make .For the eclairs ther is a maple cream filling with maple sugar glaze,a lemon curd filling ( I am making this one first!!!). A chapter for homemade ice cream and ice cream sandwiches. A chapter with a really rich, smooth, creamy tomato soup and various Grilled cheese sandwich recipes,and a recipe for grilled cheese croutons for tomato soup and basil pesto recipe to add to your favorite cheese for a mouthful of delicious. Another chapter includes jams and jellies that are of the refrigerator type so no canning involved, blueberry jam, peach-vanilla jam, and orange marmalade to name several. For the few hard to find ingredients, and there are not many, the author has included sources to purchase these items on line.This book is a feast for the eyes, can be used by someone who has never picked up a whisk or a cookie sheet, is of great value simply for the tips that will make any skill level baker a better baker, includes very usable recipes for all kinds of food that hold the promise of making any of us look like pros, it is all here ,quality bakers recipes, intense,satisfying flavor combos.great use of fresh fruits that let the fruit shine through. It is as close as going to Dahlia cooking classess as you can get. I just cannot say enough good things about this gift of some of the best bakery food recipes out there. It is a rare thing to find a cookbook that actually delivers the best of techniques, tips, and foods to die for.You will find enough in the Dahlia book to deliver top notch foods for years to come. Comfort foods that you want to eat, the indugences that you dream of for that special day with special people or just for curling up with your favorite beverage on a day when you need some pampering just for you.

Reviewer: Skimmer
Rating: 4.0 out of 5 stars
Title: Worth Buying For One Recipe
Review: This is a lovely, enticing book. It is worth owning just for the Tom's Tasty Tomato Soup recipe, especially if you make it with all butter. And his croutons are really great too. I am in love with that recipe--it's by far the best tomato soup of my lifetime.

Reviewer: Kathleen
Rating: 5.0 out of 5 stars
Title:
Review: Perfect. Thanks. Provides special memories of having coffee and cake and watching the world go by before we returned to the Warwick Hotel across the street. We'll be back!

Reviewer: Alphabase
Rating: 4.0 out of 5 stars
Title:
Review: This book has a really nice selection of treats to choose from. There are, as others have pointed out some errors in weights that I have bumped into as well. Typically you can identify these by comparing the cup measurement with the weight and seeing if they are out of whack.So far I have made the following:Malted Buttermilk Biscuts - Fantastic! A gold standard I will be making many more times.Chocolate Truffle Cookies - Fantastic! Expensive with all the chocolate in them (look for bittersweet, it makes a difference) but well worth the effort and cost.Peanut butter cookies - were more work as they are sandwich cookies but fun overall to make. They were very good but a bit greasy. I would put less butter in the cookie batter portion next time.Old Fashioned Molasses cookies - Wonderful! Very tasty. I used cooking Molasses rather than fancy as that is what I had. The book does not state what kind to use.All American Chocolate Chunk Cookies - Meh. My only dissapointment. I found them too sweet and would prefer to skip the milk chocolate next time. I bought good chocolate too and was quite dissapointed in these. They are just "OK".So far I have a few new items I will be making many more times so am happy with the purchase already. Now, on to the tarts!

Reviewer: Matthew M. Miller
Rating: 4.0 out of 5 stars
Title:
Review: straight forward gave them as gifts.