I’ve been eager to get my hands on this book! Every food magazine that I enjoy has raved about it and I couldn’t wait to try the World-Famous Zingerman’s Bakehouse Cookbook. Bakehouse, an institution in Ann Arbor, Michigan for 25 years, is famous for their delicious cookies, pastries, and coffee cakes as well as their Jewish traditional treats, like hamantaschen, rugelach, and amazing breads. This book is more than just great recipes and pictures, it’s a reference book, a resource book, a step-by-step guide, and a book to refer to over and over again. And it’s not just desserts, I experimented with their Sabbath cholent, and my new fall favorite Hungarian Lamb Vegetable Soup.
Bakehouse is filled with insights from years of baking successes and failures and the authors give details on how to prevent mistakes and create successful dishes. It has lots and lots of great text for those like me, who read cookbooks like they are novels. I’ve already incorporated some of their tips, like air-drying the crumb cake topping overnight before adding it to their awesome New Deli Crumb Cake, makes the cake prettier and the topping less densely packed on. And their doughnut advice….Hanukah here I come!
I’m looking forward to testing a few other items this summer, Just Rhubarb Rhubarb Pie, Moroccan Challah, French Crullers, and Hunka Burnin’Love Cake to name a few. Check it out these two sneak peak recipes (try the Magic Version or the Buenos Aires Version (or use Lotus butter in place of dulche de leche). Both are delicious and rich in flavor.
Big O Cookies
Get a copy of Zingerman’s Bakehouse on Amazon.com
Please note, this is not a kosher cookbook and there are a few recipes with treif ingredients. In other recipes I used Earth balance margarine sticks (which are really pressed canola oil) in place of butter and Tofutti sour cream in place of dairy sour cream to make the recipes pareve. The substitutions were great and the recipes worked well. I’m sure the dairy recipes are even better but I usually served baked items with a meat meal so for this reason pareve baking is best for me.