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Zingerman's Bakehouse: Best-Loved Recipes for Baking People Happy by Amy Emberling and Frank Carollo

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Notes about this book

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Notes about Recipes in this book

  • Big O cookies

    • hirsheys on November 16, 2017

      These were very good - I used tart cherries and would again.

  • Ginger scones

    • hirsheys on November 16, 2017

      These are exactly perfect - an immediate taste memory. They are easy to make and taste just like the ones from the Bakehouse. My only complaint - mine were a bit more crumbly than the ones I remember.

  • Ginger jump-up cookies

    • hirsheys on November 16, 2017

      These came out very tasty and improved everyday. Very similar to the ones I remember from the Bakehouse. My one mistake was in not sifting the muscovado sugar into the mixture - the lumps never broke up.

  • Lemon poppy seed coffee cake

    • anya_sf on August 18, 2018

      I only had half the sour cream, so I used part whole milk Greek yogurt, which worked fine. I substituted 1 tsp lemon extract and zest of 2 lemons for the lemon oil, and there seemed to be enough lemon flavor, although I am curious to try the oil. The cake was everything I'd hoped for - a classic. I loved that it was absolutely full of poppy seeds.

  • Detroit-style pizza

    • anya_sf on August 19, 2018

      The dough was pretty wet, so it didn't really hold a round shape after the stated kneading time, but I was able to scrape it together. It took some coaxing to stretch into the pan; it might benefit from a longer rest, although if you just keep trying, the dough will eventually stretch into the pan. I used a traditional dark Detroit pizza pan, which yields the best crust and browned edges. Eight slices of pepperoni did not seem like enough - I made 3 rows of 5 slices. There is possibly more cheese than necessary, although it's oh so good. The pizza was delicious, but I do think the pepperoni kind of gets lost when it's underneath. I prefer the Serious Eats recipe where half the pepperoni is on top. Overall, this recipe is fairly similar to Serious Eats, but I had better luck with this crust, possibly because I used a stand mixer instead of a food processor.

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Reviews about this book

  • Food52

    Michigan's renowned artisanal bakery...has been a culinary powerhouse since 1992. To celebrate their 25th anniversary, the Zingerman's bakers shared 65 recipes for classics from the bakery...

    Full review
  • Eat Your Books by Jenny Hartin

    All of the famous bakery's best recipes can be now made at home in this beautifully photographed cookbook.

    Full review
  • Eat the Love

    Anyone that bakes and cooks constantly will appreciate reading about how even the professionals make mistakes.

    Full review
  • Joy the Baker

    I feel like we’re getting let in on a lot of secrets with this book and for that I feel very grateful...This book is a beautiful and reliable guide.

    Full review
  • ISBN 10 1452156581
  • ISBN 13 9781452156583
  • Published Oct 03 2017
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

This is the must-have baking book for bakers of all skill levels. Since 1992, Michigan's renowned artisanal bakery, Zingerman's Bakehouse in Ann Arbor, has fed a fan base across the United States and beyond with their chewy-sweet brownies and gingersnaps, famous sour cream coffee cake, and fragrant loaves of Jewish rye, challah, and sourdough. It's no wonder Zingerman's is a cultural and culinary institution. Now, for the first time, to celebrate their 25th anniversary, the Zingerman's bakers share 65 meticulously tested, carefully detailed recipes in a beautiful hardcover book featuring more than 50 color photographs and bountiful illustrations. Behind-the-scenes stories of the business enrich this collection of best-of-kind, delicious recipes for every "I can't believe I get to make this at home!" treat.