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I lived in Ann Arbor for 6 years (up until 2011), so I spent quite a bit of time at the various Zingerman spots. There are a lot of desserts I've loved from Zingerman's, but the Hot Cocoa Cake is definitely my favorite. I've been dying to find out whether the recipe for Zingerman's Bakehouse's amazing Hot Cocoa Cake would be included in this cookbook and it is! More importantly, the recipe is easy to follow and produces a cake that tastes just like I remember. Warm and chocolatey, with fantastic chocolate chunks (use chunks, don't use chips) interspersed throughout the tender cake, it makes for a great treat with coffee, an easy crowd-pleasing chocolate cake (and it travels well), and also makes for the best breakfast slice ever.
Likewise, the included recipe for challah and the very precise instructions for shaping it is worth the cost of this cookbook. The Bakehouse makes some of the best challah I've ever had, and I was able to reproduce it at home. Their recipe calls for a lot more egg (yolks) than most other challah recipes do, which along with the touch of oil helps make it so tender and golden in color.
Since Amazon hasn't included the Table of Contents or Index in their preview, I'm attaching them to this review. It's true that the cookbook doesn't have that many recipes overall, but the expertise of the bakers and uniqueness of some of the recipes (like the Hungarian savory fried dough and the Transylvanian cinnamon swirl bread) more than makes up for it. Happily, this cookbook includes plenty of color photos (which the previous Zingerman's cookbook did not), while still managing to pack in a ton of information about the Bakehouse itself, how each recipe came into being, and ways you can tweak the recipe it make it your own.
If you really enjoying baking desserts or breads, if you like learning more about the history of a place or a company, if you like hunting down recipes for unusual items, or if you are interested in what striving for perfection while running a thriving bakery looks like - Zingerman's Bakehouse is definitely a cookbook you should add to your library. If you aren't so interested in any of those things, but you're willing to buy a cookbook that will have the best recipe, one that's easy to follow and certain to succeed, for a few items you do want to make - Zingerman's Bakehouse is also worth adding to your cookbook library.
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From the brand
From the Publisher
Bring Home Delicious
Enjoy the Zingerman's classics in your very own kitchen.
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Enjoy the classics. |
Celebrate 25 years of baking. |
Discover new favorites. |
About the Authors
Amy Emberling and Frank Carollo are master bakers and the co-owners of Zingerman's Bakehouse. They live in Ann Arbor, Michigan.
About the author
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Reviews with images
Well-researched recipes, excellent advice, some photos, and a hearty helping of Bakehouse history
I lived in Ann Arbor for 6 years (up until 2011), so I spent quite a bit of time at the various Zingerman spots. There are a lot of desserts I've loved from Zingerman's, but the Hot Cocoa Cake is definitely my favorite. I've been dying to find out whether the recipe for Zingerman's Bakehouse's amazing Hot Cocoa Cake would be included in this cookbook and it is! More importantly, the recipe is easy to follow and produces a cake that tastes just like I remember. Warm and chocolatey, with fantastic chocolate chunks (use chunks, don't use chips) interspersed throughout the tender cake, it makes for a great treat with coffee, an easy crowd-pleasing chocolate cake (and it travels well), and also makes for the best breakfast slice ever.Likewise, the included recipe for challah and the very precise instructions for shaping it is worth the cost of this cookbook. The Bakehouse makes some of the best challah I've ever had, and I was able to reproduce it at home. Their recipe calls for a lot more egg (yolks) than most other challah recipes do, which along with the touch of oil helps make it so tender and golden in color.Since Amazon hasn't included the Table of Contents or Index in their preview, I'm attaching them to this review. It's true that the cookbook doesn't have that many recipes overall, but the expertise of the bakers and uniqueness of some of the recipes (like the Hungarian savory fried dough and the Transylvanian cinnamon swirl bread) more than makes up for it. Happily, this cookbook includes plenty of color photos (which the previous Zingerman's cookbook did not), while still managing to pack in a ton of information about the Bakehouse itself, how each recipe came into being, and ways you can tweak the recipe it make it your own.If you really enjoying baking desserts or breads, if you like learning more about the history of a place or a company, if you like hunting down recipes for unusual items, or if you are interested in what striving for perfection while running a thriving bakery looks like - Zingerman's Bakehouse is definitely a cookbook you should add to your library. If you aren't so interested in any of those things, but you're willing to buy a cookbook that will have the best recipe, one that's easy to follow and certain to succeed, for a few items you do want to make - Zingerman's Bakehouse is also worth adding to your cookbook library.
Top reviews from the United States
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Reviewed in the United States on October 4, 2017
Likewise, the included recipe for challah and the very precise instructions for shaping it is worth the cost of this cookbook. The Bakehouse makes some of the best challah I've ever had, and I was able to reproduce it at home. Their recipe calls for a lot more egg (yolks) than most other challah recipes do, which along with the touch of oil helps make it so tender and golden in color.
Since Amazon hasn't included the Table of Contents or Index in their preview, I'm attaching them to this review. It's true that the cookbook doesn't have that many recipes overall, but the expertise of the bakers and uniqueness of some of the recipes (like the Hungarian savory fried dough and the Transylvanian cinnamon swirl bread) more than makes up for it. Happily, this cookbook includes plenty of color photos (which the previous Zingerman's cookbook did not), while still managing to pack in a ton of information about the Bakehouse itself, how each recipe came into being, and ways you can tweak the recipe it make it your own.
If you really enjoying baking desserts or breads, if you like learning more about the history of a place or a company, if you like hunting down recipes for unusual items, or if you are interested in what striving for perfection while running a thriving bakery looks like - Zingerman's Bakehouse is definitely a cookbook you should add to your library. If you aren't so interested in any of those things, but you're willing to buy a cookbook that will have the best recipe, one that's easy to follow and certain to succeed, for a few items you do want to make - Zingerman's Bakehouse is also worth adding to your cookbook library.
Well-researched recipes, excellent advice, some photos, and a hearty helping of Bakehouse history
Reviewed in the United States on October 4, 2017
I lived in Ann Arbor for 6 years (up until 2011), so I spent quite a bit of time at the various Zingerman spots. There are a lot of desserts I've loved from Zingerman's, but the Hot Cocoa Cake is definitely my favorite. I've been dying to find out whether the recipe for Zingerman's Bakehouse's amazing Hot Cocoa Cake would be included in this cookbook and it is! More importantly, the recipe is easy to follow and produces a cake that tastes just like I remember. Warm and chocolatey, with fantastic chocolate chunks (use chunks, don't use chips) interspersed throughout the tender cake, it makes for a great treat with coffee, an easy crowd-pleasing chocolate cake (and it travels well), and also makes for the best breakfast slice ever.Reviewed in the United States on October 4, 2017
Likewise, the included recipe for challah and the very precise instructions for shaping it is worth the cost of this cookbook. The Bakehouse makes some of the best challah I've ever had, and I was able to reproduce it at home. Their recipe calls for a lot more egg (yolks) than most other challah recipes do, which along with the touch of oil helps make it so tender and golden in color.
Since Amazon hasn't included the Table of Contents or Index in their preview, I'm attaching them to this review. It's true that the cookbook doesn't have that many recipes overall, but the expertise of the bakers and uniqueness of some of the recipes (like the Hungarian savory fried dough and the Transylvanian cinnamon swirl bread) more than makes up for it. Happily, this cookbook includes plenty of color photos (which the previous Zingerman's cookbook did not), while still managing to pack in a ton of information about the Bakehouse itself, how each recipe came into being, and ways you can tweak the recipe it make it your own.
If you really enjoying baking desserts or breads, if you like learning more about the history of a place or a company, if you like hunting down recipes for unusual items, or if you are interested in what striving for perfection while running a thriving bakery looks like - Zingerman's Bakehouse is definitely a cookbook you should add to your library. If you aren't so interested in any of those things, but you're willing to buy a cookbook that will have the best recipe, one that's easy to follow and certain to succeed, for a few items you do want to make - Zingerman's Bakehouse is also worth adding to your cookbook library.
Images in this review
Reviewed in the United States on March 26, 2019
The recipes in here are excellent. As others have noted, the bread recipes are rather involved and take time and patience. If you have both, you'll be very happy with the results. I've been baking bread for 50 years and their Paesano bread was, possibly, the best loaf I've ever baked. (That's the round loaf in the pictures.) The "dinklebrot" (spelt) bread was delicious (rectangular loaf with seeds) and a wonderful basis for a meal of cheese, soup and bread. I think my challah recipe is better than theirs (mine has more butter!) but theirs isn't bad at all. The Black Magic brownies are wonderful. The pie crust recipe wasn't as good as Julia Child's, but, really, most things aren't.
As a long-time customer of Z's, I enjoy reading the essays between recipes where they discuss their history, their corporate culture, and their philosophy. They politely refuse to enter the fight about gluten-free baking (nothing here is g-f, that I recall) or arguments about health.
I do agree with other reviewers that the organization is a bit... arbitrary. Or maybe "quirky" is a better word. It would have been a lot more accessible a book if they'd put all the bread recipes together, all the cakes together, etc. It may be that they found that they wouldn't have chapters of equal length if they did, but it still would have been preferable.
Other than that -- I'm delighted to have my hands on these recipes, and I'm doing the "Julia and Julie" thing of working my way through every recipe. I haven't been disappointed yet.
As a long-time customer of Z's, I enjoy reading the essays between recipes where they discuss their history, their corporate culture, and their philosophy. They politely refuse to enter the fight about gluten-free baking (nothing here is g-f, that I recall) or arguments about health.
I do agree with other reviewers that the organization is a bit... arbitrary. Or maybe "quirky" is a better word. It would have been a lot more accessible a book if they'd put all the bread recipes together, all the cakes together, etc. It may be that they found that they wouldn't have chapters of equal length if they did, but it still would have been preferable.
Other than that -- I'm delighted to have my hands on these recipes, and I'm doing the "Julia and Julie" thing of working my way through every recipe. I haven't been disappointed yet.
Images in this review
Reviewed in the United States on October 23, 2017
Top reviews from other countries
LoveToBake
wonderful book that works better as an actual book than kindle edition
Reviewed in Canada on June 7, 2021
Marcelo Cerveira de Paula
Bom livro com receitas de pães, bolos e biscoistos
Reviewed in Brazil on August 24, 2020
