Baking at Republique by Margarita Manzke

Baking at Republique by Margarita Manzke

A stunning instructional from beloved Los Angeles baker Margarita Manzke, who teaches the key doughs, batters, recipes, and clever ways for creating wow-factor and bakery-quality results at home.

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES

For all who aspire to master brioche, croissant, p te a choux, or even cookie dough and muffin and cake batter, Margarita Manzke, super-star baker and co-owner of Los Angeles hotspot Republique, takes bakers through her methods for perfecting texture and amplifying flavors, one inspiring photograph and brilliant trick at a time. With chapters dedicated to teaching each dough or batter and 100 recipes that put the lessons to work, plus more than 125 helpful and inspiring photographs, bakers will discover how to truly elevate their baking, whether they're making Manzke's Instagram-perfect chocolate chip cookies or her Philippines-inflected Halo Halo Cake. Serious home bakers will revel in the game-elevating techniques and irresistible recipe riffs found in Baking at Republique.

Margarita Manzke is the baker and co-owner of R�publique, the Sari Sari Store in L.A.'s Grand Central Market, Petty Cash Taqueria in L.A.'s Fairfax district, and six Wildflour cafe-bakeries in Manila. She is a graduate of the CIA (Hyde Park) and a four-time semifinalist for the James Beard Foundation's Outstanding Pastry Chef award.

Betty Hallock is a former staff writer and editor at the Los Angeles Times and the Wall Street Journal.

SKU	Unavailable
ISBN 13	9780399580598
ISBN 10	039958059X
Title	Baking at Republique
Author	Margarita Manzke
Condition	Unavailable
Binding Type	Hardback
Publisher	Random House USA Inc
Year published	2019-04-02
Number of pages	272
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.