Baking at République: Masterful Techniques and Recipes for Bakers by Margarita Manzke and Betty Hallock

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Notes about this book

  • MmeFleiss on May 01, 2019

    I made the condensed milk pound cake and the kouign amman this past week and everyone in the house were fighting over the last bits of both. Everyone is in love with this book and is asking when I’m baking something new from it.

Notes about Recipes in this book

  • Caramelized onion, bacon, and kale quiche

    • DKennedy on June 02, 2019

      A ton of work but totally worth the effort. The way she has you caramelize the onions and the 9 egg yolk custard are both new techniques for me. I am so pleased with my results! Going forward, having some of these items in my frozen pantry (bacon/sauteed onions/blanched greens/pate brisee) will make this less of a time-suck. But even factoring in all the steps and dirty pans, this is a make again and again dish. *First recipe I've tried out of the book.

    • Smokeydoke on July 22, 2020

      This was a great quiche. I’m thoroughly enjoying the book. Photo included.

  • Apple Danishes

    • Astrid5555 on December 01, 2019

      Used this recipe as inspiration to find a way to use up my leftover store-bought croissant dough which I had used in another recipe the same day. Came together quickly by also using my leftover “Tartine” pastry cream, which I prefer to any other pastry cream because it uses whole eggs instead of egg yolks only instead of the required apple marmalade and almond cream. Was a little bit confused by the recipe instruction to “arrange the apple slices in a spiral pattern on each circle”, since the circles are actually quite small. Nevertheless, younger son gobbled them all up within minutes, so they must have been quite delicious.

  • Walnut-date bars (food for the gods)

    • nadiam1000 on July 13, 2021

      Love these bars - enjoy them at the bakery and so happy to make them at home. I halved the recipe and baked in 13x9 for 45 minutes. Also, used weight measurements. Rich and sweet with a wonderful chewy texture.

  • Meyer lemon-blackberry-olive-oil cake

    • darcie_b on January 01, 2021

      I needed four lemons to get enough slices to cover the cake - err on the side of using too many lemons than too few.

    • adelina on March 08, 2021

      Very beautiful once done. I did not have 9 inch pan so used rectangle cake pan instead. I loved how moist the cake was. My only trouble was removing the tartness and the slight bitterness from the lemons. Next time I will be letting the lemons cook down in the syrup to steap the sweetness vs draining them right away.

  • Blueberry-lemon-coconut loaf

    • julesamomof2 on April 27, 2020

      Absolutely delicious! This recipe makes 2 loaves, which ended up to be a good thing since I ruined the first loaf by trying to remove it from the pan right out of the oven and it stuck horribly. In my defense, the recipe requires it, however I left the 2nd loaf to cool in the pan and that was great-super moist and we loved the addition of coconut.

  • Croissants

    • Jenny on September 03, 2019

      I made almond croissants using the croissant recipe. Almond paste in the center and almonds and powdered sugar to finish. A little flat but delicious.

  • The best easiest baked dessert: nectarine and blackberry crisp

    • Jenny on September 01, 2019

      This is truly the best easiest baked dessert ever. It takes a few minutes of hands-on time and the rest is oven or freezer (for the crisp). So perfect.

  • Strawberry-white chocolate scones

    • marvymer on June 02, 2019

      It appears that there is a quantity error in this recipe. The recipe in the book call for 50ml / 3 TBSP plus 1 tsp heavy cream. However on the République LA website, this recipe calls for 528ml / 2 cups plus 3 Tbsp heavy cream.

  • Brioche dough

    • Smokeydoke on July 11, 2020

      I'm hesitant about this recipe. Firstly, that's a lot of eggs. Second, that's a ton of dough, I hope your stand mixer can handle it. Brioche dough is sticky and a PITA to knead by hand. I'm just writing out my thoughts, I didn't try the recipe and I don't think I will. Mtetpon's photo does look gorgeous though.

  • Cardamom sticky buns

    • Smokeydoke on July 17, 2020

      I have been dying to write this review, I’m so excited, my new favorite pastry in all the world. Unfortunately I had a fail with the original recipe, but it was the most delicious thing I have ever baked, so I tried again. I made Swedish-style buns instead of the Danish ears and it was a success. Photo included. There’s lots of little errors in the original recipe, I wouldn’t make her sticky topping as written, I’d use another recipe. And she doesn’t give detailed instructions on how to make the Danish buns, my filling melted out, probably because I didn't close them properly. However, with a little tinkering, they came out great.

  • BBQ chicken hand pies

    • Smokeydoke on March 08, 2021

      It took me 4 hours to make 4 pies. And I bought pre-cooked rotisserie chicken and store-bought BBQ sauce. I'd imagine if you made your own, it would add two more hours. So worth it though, the crust was so flakey and delicious.

  • Berry-tres leches cake

    • amandabeck on April 09, 2020

      Delicious, was a hit at a party (even among many who had never had tres leches before!) Beautiful looking with minimal fuss-- candied kumquats really make it fancy!

  • Kouign amanns

    • amandabeck on April 09, 2020

      These turned out fabulous. It was a multi-day project for me. Dough was tough to roll out in order to laminate, but it worked out. Didn't have diastatic malt so left it out.

  • Condensed milk pound cake

    • Mtetpon on October 25, 2020

      This is a simple recipe but I had to bake mine for 55 minutes for it to be done.

  • Fig-tahini cookies

    • ChelseaP on May 22, 2021

      Such a delicious cookie. We also love David Lebovitz's version of these cookies that add milk chocolate chips to the dough.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Be inspired to create beautiful pastries that would be at home in any pastry shop's window with Baking at Republique.

    Full review
  • David Lebovitz

    The book teaches you professional techniques, as promised, then gives ways to turn the “master recipes” (like Pain au lait and Pâte sucrée) into a variety of desserts.

    Full review
  • ISBN 10 039958059X
  • ISBN 13 9780399580598
  • Published Apr 02 2019
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Lorena Jones Books

Publishers Text

A stunning instructional from beloved Los Angeles baker Margarita Manzke, who teaches the key doughs, batters, recipes, and clever ways for creating wow-factor and bakery-quality results at home.

For all who aspire to master brioche, croissant, pâte á choux, or even cookie dough and muffin and cake batter, Margarita Manzke, super-star baker and co-owner of Los Angeles hotspot République, takes bakers through her methods for perfecting texture and amplifying flavors, one inspiring photograph and brilliant trick at a time. With chapters dedicated to teaching each dough or batter and 100 recipes that put the lessons to work, plus more than 125 helpful and inspiring photographs, bakers will discover how to truly elevate their baking, whether they're making Manzke's Instagram-perfect chocolate chip cookies or her Philippines-inflected Halo Halo Cake. Serious home bakers will revel in the game-elevating techniques and irresistible recipe riffs found in Baking at République.

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