Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

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

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Big O cookies

    • Lepa on February 18, 2019

      We enjoyed these. They had a nice cinnamon/nutmeg taste.

    • hirsheys on November 16, 2017

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

  • Sour cream coffee cake

    • Lepa on February 07, 2019

      This cake earned a rare five stars from my family. It's the kind of cake I would normally page past but I tried it because of a cookbook club. It's the perfect specimen of this genre of cake. Absolutely stunning.

    • Zosia on February 07, 2019

      Excellent cake....among the better ones of this type that I've made. I reduced the sugar by 70g. The crumb was fine and moist so I don't think it affected texture much.

    • dprostrollo on February 11, 2019

      Subbed full fat Greek yogurt for the sour cream and worked a treat. The cinnamon rings that show up around the cake are gorgeous and the dense, rich texture and flavor are great with a cup of coffee.

  • 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.

  • 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.

  • 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. I only used 1 Tbsp sugar in the sauce.

  • 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.

  • Tunisian orange and olive oil cake

    • Lepa on February 13, 2019

      I thought this cake would be dense but it has a marvelous texture- light and fluffy- and has a lovely mild orange flavor. I added a 1/4 teaspoon of fiori di sicilia to boost the floral/citrus taste. I think the sesame seeds are a nice touch. I like cakes that aren't too sweet and this is perfect. I expect it will go into frequent rotation at our house!

  • New deli crumb cake

    • anya_sf on February 04, 2019

      As recommended, I made the topping the day before and let it dry overnight. It was quite moist and did not dry completely, but did not sink during baking. The topping smelled and tasted fantastic. The cake took 67 minutes to bake in my oven. It sank a bit upon cooling, and I was worried I'd taken it out too soon, but it was perfect. The cake is fairly sweet, but the salt in the topping helps balance that. Everyone at work raved.

  • Basic challah

    • Lepa on February 09, 2019

      This is a great challah recipe. It is golden, tender and flavorful. Mine needed an extra five minutes in the oven before it was done. This was a nice sized loaf- perfect for my family of four.

  • Country scones

    • anya_sf on February 02, 2019

      I made 1/2 recipe, reserving the leftover 1/2 egg for the egg wash. I used all white whole wheat flour, but did not need to add extra liquid. My 2 oz scoop yielded 8 scones, which were probably closer to 1.5" thick. I prepped the scones the night before and froze them, then baked from frozen for 18 minutes. There was a lot of extra cinnamon-sugar. The scones were sweet and crumbly, like eating an oatmeal cookie for breakfast.

  • Hot cocoa cake

    • anya_sf on February 08, 2019

      I used buttermilk instead of sour cream since that's what I had on hand. I also used instant espresso powder instead of coffee, so I only used 1 Tbsp. My dark chocolate chips were rather large, so I chopped them somewhat, which ended up being a good decision, as the whole ones sank to the bottom and stuck to the pan. So the cake didn't look that pretty, but it did taste great - just like hot cocoa. My family really liked this cake.

    • Lepa on February 14, 2019

      This was a hit. It is rich and delicious but careful! Despite the generous spray of Baker's Joy this cake stuck a bit. It was also very fragile when I moved it to the serving plate.

    • dprostrollo on February 11, 2019

      As the other note suggested, whole choc chips sank to the bottom and stuck to my bundt pan in a couple spots. Delicious cake, but will use Stella Parks' suggestion of pouring some batter into the tin before adding the choc chips next time. Delicious cake, though!

  • German spelt bread (Dinkelbrot)

    • anya_sf on February 04, 2019

      I substituted malted wheat flakes for spelt flakes, but otherwise followed the recipe, but this did not turn out for me. After mixing and resting, the dough was super wet, like muffin batter, and could not be shaped. Rather than add more flour, I scraped it into the loaf pan (coated with sunflower seeds). It did rise, so I went ahead and baked it, but it was totally burnt around the edges after 35 minutes. I'm not sure that one substitution made such a difference, although I guess it could have.

  • Turkey urfa chili

    • anya_sf on February 16, 2019

      The hardest part of this chili is locating the urfa flakes and green chile powder. Otherwise, it's easy and relatively quick to make. Like most chilis, I think the flavor would improve if made ahead, but my family devoured it on the first night, so I'm not sure I'll ever know for certain.

  • The iconic Hungarian roll (Pogácsa)

    • anya_sf on February 07, 2019

      I didn't have fresh dill, so I added a bit of dried (more just for color) and topped the rolls with poppy seeds per the sidebar note. I only got 6 pretty rolls, 2 OK rolls, and 2 ugly ones (10 total). Next time I might try cutting them into squares to avoid re-rolling the dough. The dough is super sticky, so it's helpful to spray the plastic wrap with cooking spray for the initial chilling step. Once the dough has been folded, dust it with flour before wrapping in plastic. The rolls were super buttery - so decadent. I bet any variation (again, see sidebar note) would taste divine.

  • Hungarian chocolate cream cake (Rigó jancsi)

    • anya_sf on February 15, 2019

      Definitely more cream than cake. I made half the recipe, which served 6-9 people. Delicious! An impressive - but not too difficult - dessert to make for a dinner party. The rum is definitely noticeable (in a good way) in the filling. I didn't quite use the full amount of apricot - just enough to coat - but would use all of it next time. 70% chocolate worked in the ganache.

You must Create an Account or Sign In to add a note to this book.

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.