Leslie Mackie's Macrina Bakery & Cafe Cookbook: Favorite Breads, Pastries, Sweets & Savories by Leslie Mackie and Andrew Cleary

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  • Spicy tomato sauce

    • michalow on February 19, 2018

      Nicely balanced sauce. Quick, easy, and flavorful. I used one cup of canned tomatoes instead of six fresh romas, and skipped the cilantro because I didn't have any on hand. Perks up an egg and toast quite nicely even if you don't want to make the somewhat elaborate, but surely delicious, egg sandwich in this book.

  • Squash harvest loaf

    • michalow on February 14, 2018

      Wonderful flavor and texture. I'll reduce the sugar a little bit next time, but this is close to perfect. I used a mix of white and whole wheat flours (2:1) and reduced the cinnamon/upped the nutmeg as per my usual preferences. Baking time was perfect -- tented the loaf during the last 30 minutes. I'll try this with the roasted squash eventually, but it was plenty delicious with canned pumpkin this time around.

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  • ISBN 10 1570613729
  • ISBN 13 9781570613722
  • Linked ISBNs
  • Published Sep 22 2003
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Sasquatch Books
  • Imprint Sasquatch Books

Publishers Text

Nationally known chef Leslie Mackie opened the Macrina Bakery & Cafe in Seattle in 1993 and news of its legendary breads, pastries, and lunch favorites spread quickly through Seattle and beyond, making Macrina an American Favorite.

This lavishly produced cookbook offers 100 recipes ranging from a classic Rustic Potato Loaf and Raisin Brioche Twist, to a delectable Raspberry Cinnamon-Sugar Bread Pudding with Nectarine Compote, to a tantalizing variety of lunch items, including Buttered Squash and Apple Galette and Salmon Paillard on Mixed Greens with Mustard Vinaigrette.

This sumptuously packaged book features a special holiday section, and gorgeous duotone photographs capture the setting, its people, and its inspiring displays of breads, pastries, and breakfast and lunch fare.

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