|Publisher:||Houghton Mifflin Harcourt|
|Publish Date:||Oct 2006|
|Number of Pages:||157|
|Shipping Weight (in pounds):||1.6|
|Product in Inches (L x W x H):||8.0 x 9.25 x 0.5|
|Starters:Appetizers and Salads|
|Weeknight Dinners:Meals for Every Day|
|Weekend Dinners:Meals for Entertaining|
|Sides and Casseroles|
In 1996, Appel and Torey opened Magnolia Bakery in New York City's Greenwich Village, and they are the authors of The Magnolia Bakery Cookbook. Of course, eventually they parted ways, with Appel opening her own Buttercup Bake Shop six years ago. She is also the author of an earlier Buttercup cookbook, and now she presents more of her favorite homey treats, from Peanut Butter Cheesecake to Peach Pandowdy. Recommended for larger baking collections.
Torey's (More from Magnolia) new book is not a dessert collection but an eclectic selection of savory recipes ranging from contemporary dishes such as Yellow Beet, Walnut, and Gorgonzola Salad to old-fashioned classics like Chicken Kiev and Three-Can Tuna Casserole, followed by a short chapter devoted to sweets. There are color photographs throughout of both the recipes and the author at her country house in upstate New York (? la the Barefoot Contessa). Fans of Torey's bakery and earlier cookbooks may be disappointed that she has turned away from desserts here; for larger cookery collections and other libraries where her first two books have been especially popular.
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