Mastering the art of baking, presented step-by-step through recipes from the legendary New York City baker. In the heart of Manhattan’s vibrant Highline District is a destination that is beloved by discriminating dessert lovers—Sarabeth’s Bakery. Sarabeth Levine offers an irresistible array of scones, muffins, croissants, cookies, and other classic desserts. This important addition to the baking book canon has been anxiously awaited by the extraordinary baker’s countless fans. It features more than one hundred inspiring recipes for her signature baked goods, ranging from unique English muffins and luscious banana cream pie with vanilla bean pastry to creamy chocolate pudding. Recipes for the perfect accompaniment to her buttery pastries—her legendary spreadable fruits—are also included. Step-by-step instructional photographs teach the baking techniques that make Sarabeth stand apart. Tips on such topics as making a decorative piecrust edge are also discussed in this user-friendly primer. The exquisite photography shows the home baker creative ways for sharing these wonders with friends and family.


TABLE OF CONTENTS

Foreword
Introduction
The Baker’s Pantry

Chapter One: Morning Pastries
Puff Pastry
Croissant Dough
Danish Dough
Apple Turnovers
Croissants
Almond Croissants
Pains au Chocolat
Pains de Matin
Pains aux Raisins
Cheese and Raisin Danish
Fruit Danish
Chocolate Babka
Brioche

Chapter Two: Muffins and More
Banana Streusel Muffins
Blueberry Crumb Muffins
Variation: Raspberry Crumb Muffins
Bran Muffins
Double Corn Muffins
Maple Muffins
Pumpkin Muffins
Currant Scones
Buttermilk Biscuits
English Muffins

Chapter Three: Beautiful Breads
Apple Cinnamon Loaf
Challah
Variation: Raisin Challah
Cinnamon Raisin Loaf
Dinner Rolls
Rosemary Focaccia
Sarabeth’s House Bread
Pain de Mie
Stollen
Viennese Kugelhopf

Chapter Four: Everyday Cakes
Mrs. Stein’s Chocolate Cake
Margaret’s Espresso Cake
Orange Chocolate Chiffon Cake
Ruby Cake
Three-Seed Cake
Chocolate Soufflé Cake
Cheesecake with Orange Marmalade Sauce
Carrot Cake
Sir Francis Crumb Cakes
Black Beauty Cupcakes

Chapter Five: Party Cakes and Company
Vanilla Génoise
Hazelnut Génoise
Chocolate Orange Cake
Pâte à Choux
Chocolate Truffle Cake
Hazelnut-Espresso Roulade
Lemon-Raspberry Cake
Raspberries and Cream Charlotte
Coconut and Mango Cake
Mille-Feuille with Summer Berries
Éclairs with White Chocolate Cream

Chapter Six: Pies and Tarts
Tender Pie Dough
Sweet Tart Dough
Almond Pastry Dough
Rustic Apple Streusel Pie
Apple Bretonne Tartlets
Banana Cream Pie
Individual Deep-dish Peach Crumb Pies
Variation: Blueberry Crumb Pies
Lemon Cream Tart with Strawberries
Lemon Meringue Tartlets
Thanksgiving Pumpkin Pie
Pecan and Bourbon Tart

Chapter Seven: Plain and Fancy Cookies
Chocolate Chubbies
Pecan Moons
Chocolate Clouds
Chocolate Marmalade Cookies
Ladyfingers
Linzer Hearts
Oatmeal-Raisin Cookies
Palmiers
Rugelach
Buttery Shortbread
Brownies

Chapter Eight: Spoon Desserts
Crème Brûlée
Orange Blossom Crème Caramel
Triple-Chocolate Chocolate Pudding
Creamy Rice Pudding
Raspberry Bread Pudding
Chocolate Orange Tiramisù

Chapter Nine: Frozen Desserts
Ice-Cream Cones
Vanilla Bean Ice Cream
Variation: Blueberry Bombe
Strawberry Ice Cream
Chocolate Velvet Ice Cream
Espresso Ice Cream
Butter Pecan Ice Cream
Butter Pecan Profiteroles
Maple Ice Cream
Frutti di Bosco Sorbet
Tuiles
Piña Colada Sorbet

Chapter Ten: Spreadable Fruits
Blackberry Jam
Chunky Apple Preserves
Billy’s Blueberry Jam
Variation: Raspberry Jam
Lemony Pear-Pineapple Preserves
Strawberry-Peach Preserves
Cherry-Plum Preserves

Chapter Eleven: Frostings, Fillings, and Sweet Sauces
Meringue Buttercream
Variation: Lemon-Rose Buttercream
Variation: Hazelnut Buttercream
Variation: Mango Buttercream
Pastry Cream
Lemon Curd
Butterscotch Sauce
Chocolate Sauce
Raspberry Sauce
Whipped Cream
Simple Syrup
Apricot Glaze
Plumped Vanilla Beans
Variation: Vanilla Dust

Sources
Conversion Charts
Index
Acknowledgements

About The Author

Sarabeth Levine has earned the James Beard Award for Outstanding Pastry Chef. Her line of jams is sold in thousands of stores in the U.S. and abroad, including Whole Foods and Williams-Sonoma. She has been featured in numerous publications, including the New York Times and Bon Appétit, and has made many television appearances.

Rick Rodgers is the author of over thirty cookbooks, including the IACP-nominated Kaffeehaus.

Quentin Bacon’s photographs have appeared in many cookbooks, including Margaret Braun’s Cakewalk, as well as leading culinary magazines.

Mimi Sheraton writes for the New York Times, The New Yorker, and Vanity Fair, among other publications. Her books include The German Cookbook and a memoir, Eating My Words: An Appetite for Life.