Free Ebook The Violet Bakery Cookbook, by Claire Ptak
Free Ebook The Violet Bakery Cookbook, by Claire Ptak
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The Violet Bakery Cookbook, by Claire Ptak
Free Ebook The Violet Bakery Cookbook, by Claire Ptak
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Review
"Unlike so many baking and pastry books, which are merely eye candy, this one includes nourishing and intriguing recipes like Loganberry and Geranium Jam; Sweet Potato, Coconut, Date and Rye Muffins; and Roasted Quince. Its homespun aesthetic will make this a fixture on your kitchen counter." —Georgia Pellegrini, The Wall Street Journal "While the recipes in her book are unusual and inventive, they’re also incredibly tasty." —Cree LeFavor, New York Times "Violet Bakery promises to be a doozy: at her uber-popular London bakery, pastry chef Claire Ptak serves up all the beautiful cakes and biscuits anyone could ask for." —Paula Forbes, Epicurious "Pastry Chef Claire Ptak has hit the nail on the head with her London bakery serving up delightful treats that have garnered a cult following (in that ever so civilized British way) in the UK and beyond." —Meghan Markle, The Tig "Ms. Ptak, a pastry chef who once worked at Chez Panisse, applies a modern, seasonal and decidedly Californian sensibility to the proper British baked goods in her London bakery. [...] They are just the kind of intriguing yet unfussy sweets I can see making all year long as the different ingredients come in and out of season." —Melissa Clark, New York Times "Claire is one of my all-time favorite cake-makers, and all her baking is seasonal, beautiful, achievable, real, and of course, totally delicious.” —Jamie Oliver“A work of beauty. These gorgeous recipes are lovely and nourishing—you’ll want to stay home baking all day.” —April Bloomfield"...I found Claire Ptak's new book, The Violet Bakery Cookbook, to be a breath of fresh air. Claire's philosophy? Flavor first, without exception. Yes, she offers recipes that are gluten-free, vegan, and made with foraged ingredients, but her book doesn't fit any one of these schools of thought. Claire bakes for flavor." —Meredith Swinehart, Gardenista
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About the Author
CLAIRE PTAK, a California Native, worked as a pastry chef for Alice Waters at Chez Panisse before moving to London. She staged in restaurants including Moro and St. John before starting Violet, her cake stall on Broadway Market. Claire opened the Violet bakery in 2010. Claire is also a food writer and stylist whose work includes Ottolenghi’s Guardian column, as well as writing for Observer Food Monthly, Jamie Magazine, Kinfolk, and Vogue. In 2018 Claire was selected to bake the royal wedding cake for Prince Harry and Meghan Markle.
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Product details
Hardcover: 272 pages
Publisher: Ten Speed Press; 1st edition (September 29, 2015)
Language: English
ISBN-10: 1607746719
ISBN-13: 978-1607746713
Product Dimensions:
6.8 x 1.1 x 10 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Average Customer Review:
4.1 out of 5 stars
57 customer reviews
Amazon Best Sellers Rank:
#45,455 in Books (See Top 100 in Books)
I'd like to begin my review by saying I'm a huge fan of Violet Bakery and Claire Ptak. I was so excited to get this book and immediately launched into trying some of the recipes. While the photography and presentation of the book is stunning and extremely enjoyable to read, the instructions are problematic, omit information, and gloss over important information/technique.The first recipe I tried was the caramel shards used in the Butterscotch Blondies. Working with sugar is difficult and the book calls for no candy thermometer. One recipe went acrid and burned within seconds - the instructions urged taking the sugar to very dark territory which I eventually had to abandon to end up with an edible batch. The blondies themselves went off without a hitch and were definitely delicious.Next, I made the caramel sauce in preparation for making the Devil's Food cake with Salted Caramel Icing (more on this later). I have a lot of experience in baking, including sugar work with thermometers, but had never made caramel. Everything was going well sans thermometer until I followed - to a T - the instruction to add the hot cream "immediately" to the sugar mixture once it reached done. D I S A S T E R. I didn't know that the entire thing would bubble over and nearly explode in my face - keep in mind, the heat is off but the sugar - hotter than boiling water - retains a huge amount of heat and cooked the cream into an explosive bubbling mess that was all over my stovetop. The batch was completely derailed but I had enough time (and materials) to try again... so I did and then S L O W L Y added the cream bit by bit to the hot sugar as I incorporated it to create a smooth, explosion-free caramel. Success in the end but after MAJOR WTF moment / half an hour cleaning the stove.At this point I was pretty pissed but I figured as the blondies had been great, maybe it was just the sugar work pieces of the book that lacked proper instructions. Wrong.In preparation for a party I'm hosting tomorrow, I've just finished making the Devil's Food Cake - per the book - the night before, so the "crumb has a chance to settle." I'm seriously having the hugest WTF moment right now after taking the cake out of the oven and finding a completely collapsed center. Trust I followed directions exactly and have never in my nearly 20 years of baking EVER produced a failed / fallen cake. The center failed to rise on the cake leaving an inverted dome shape at the center. Dude... this was like, going to be the centerpiece of my party tomorrow? I looked into reasons cakes fail to rise (ironically even in years of baking many gluten-free recipes, I've never had this problem) and one major reason is low temperature. Weirdly, the book calls for cooking this cake at 320 F. I doubted it but went ahead with following the directions exactly. I've put the cake back in at 350 and am hoping to achieve some puff in the center but not feeling that's likely at all. I'd already cooked the cake for well over the upper limit of the recommended time. I know my oven and 2-5 minutes on top of the upper limit of recommended time is standard for baked perfection - this cake already baked far more than that and still failed to rise.If you check the Amazon.co.uk reviews of this book, you'll find a negative review with a string of comments attached where other bakers also struggled with the Devil's Food Cake recipe and had the exact issues I did. I don't think that could be a coincidence.Seriously disappointed and it bums me out to even write this review as after all of this, I'm still a fan of Claire. I love her styling and the treats at Violet are so good. But as a veteran cook and baker who has never struggled too much with the craft, to experience epic failures so far on three recipes out of four is terrifying / leads me to want to sell this book only a month after having gotten it. SAD!
I became curious about Claire Ptak after reading about the royal wedding cake in the New Yorker. After finding some of her recipes on the Internet and making the delicious rye brownies, I decided I needed this cookbook. Although the edition I bought still seems to have the incorrect measurements that other reviewers have complained about (the cup conversions are way off for the cinnamon rolls), I measured by weight and have had no fails so far. Most of the things I've made have been amazing, with only a couple recipes I didn't care for.Outstanding (in order of how much I loved it):Loganberry vanilla birthday cake - I made the icing with blackberries (suggested substitution, because who has loganberries?) and have made this cake twice because it was that good.Rye chocolate browniesButterscotch blondies - excellent although I tried (and failed) to make the caramel shards TWICE. I blame the humidity.Cinnamon buns - these were different but good! Not your usual yeasty cinnamon rolls because the leavening is with baking powder.Mozzarella, rosemary, and new potato tartsAlice Waters's apple galetteWouldn't make again:Lacinato kale, leek, and ricotta bread pudding - I liked this but nobody else in my family did.Blueberry, spelt, and oat scones (dry and overpowering with almond butter)I still plan to make the sweet potato, coconut, date, and rye muffins, the chocolate souffle cake, banana buttermilk bread, the ginger snaps, and the chocolate chip cookies, but I haven't gotten around to doing so. However, this has been a very successful cookbook purchase already, and I expect to continue to cook a lot from here.
very workable cookbook, great photography, interesting takes on classics and on ingredients. the rye brownie recipe brought me to this book and i have been enjoying the scone recipes and cake recipes. appreciate the use of weights alongside cup measurements as i convert everything to gluten free. her writing is good too, ptak's voice sounds very fresh and cool for right now.
Lovely cookbook. Makes me want to travel to London and have tea at the Violet Bakery. Beautiful photos of the baked goods. Like the way the recipe list is divided into morning, midday, afternoon and evening and the attached divider ribbon is great. The Chocolate Croissant Bread Pudding is beyond delicious and a very special dessert! There are a few ingredients which are rather difficult to find but other than that it is a great addition to my cookbook library.
Who reads a cookbook? I do when it is as beautiful and creative as this one. Saw Clair Ptak on Milk Street and sent for the book right away.
I'm not sure why another reviewer said they were a very experienced baker and had such a hard time. I thought the instructions were straightforward and detailed enough for any home baker or professional. I made the same recipe, the blondies, and they came out amazing. Eating one now! The food styling in this book is gorgeous and all of the recipes are unique and wholesome. Very inspiring. Looking forward to baking more recipes!
I love this book! There is great story behind the journey of Claire Ptak and the making of Violet Bakery! I learned about Claire and the bakery after the royal wedding and boy am I glad I did. I've learned a lot about the importance of picking and using the best ingredients from reading this book. I'm glad Claire has a background from Chez Panisse because her experiences there and afterward, shared with me, makes me a better baker!
Easy to follow-steps with superb outcomes. The cakes and breads come out very moist, and her flavors are unique so it's more then the average recipe book. It's a must!
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