Sarabeth's Bakery: From My Hands to Yours by Sarabeth Levine and Rick Rodgers

    • Categories: Pies, tarts & pastries
    • Ingredients: all-purpose flour; heavy cream; butter
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Notes about this book

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Notes about Recipes in this book

  • Maple muffins

    • anya_sf on February 24, 2021

      Made 1/2 recipe for 6 fairly large, domed muffins. They were done 1-2 minutes before the stated baking time. To simplify measuring, I used 2/3 white, 1/3 whole wheat flour (slightly more whole wheat than called for). The maple flavor definitely came through. Nice muffins.

  • Buttermilk biscuits

    • Rachaelsb on January 15, 2018

      I liked-my family thought not enuf flavor but not sure they know what to expect with a biscuit! We are from the Northeast :-)

  • Challah

    • ashallen on July 27, 2019

      I've made this recipe many times - my family's favorite sandwich bread (especially turkey!) are buns made from this dough (15 buns baked in a 12x18x1-inch pan). I make it a bit richer by substituting 3 tbsp melted unsalted butter + 3 tbsp olive oil for the corn oil called for in the original recipe. The recipe is well written with nice tips for making the bread.

  • Sarabeth's house bread

    • anya_sf on February 22, 2021

      I made this twice. The first time the loaf baked up flat. It had risen just above the pan rim, but flattened and didn't rise further in the oven. It may have overproofed, plus the egg wash glued the bread to the sides which also may have been a factor. The second time I made sure not to overproof and skipped the egg wash; the top was rounded, but there was still no oven spring so it never resembled the tall loaf in the photo. My pan is 8.5"x4.5" rather 8"x4" so I think if you want a tall loaf you need to use a smaller pan. This bread was hearty with good flavor, great for toast or PB&J, so I'd make it again, perhaps 1.5x the recipe for a bigger loaf.

  • Sweet tart dough

    • Bessp on May 19, 2024

      Made for the lemon strawberry pie in this book. I was a bit disappointed with this dough. I let it rest in the fridge for over an hour, but it was still far too soft to roll. I ended up just tearing it into little chunks and pressing it into my tart pan. That being said, it baked up beautifully and had nice flavor and texture. It held up well to the filling. Next time I'll try resting it for a few hours, or just press it into the pan to start with and save myself the sticky counter and rolling pin.

  • Rustic apple streusel pie

    • stockholm28 on January 16, 2016

      This is a very good apple pie, but I prefer Rose Levy Berenbaum's apple pie with streusel. To be fair, I didn't make the rustic pie crust.

    • Rachaelsb on February 15, 2014

      Delicious!!!! And the pie crust that goes with this is unbelieveable!

  • Lemon cream tart with strawberries

    • Bessp on May 19, 2024

      This was a hit! Next time I will add more gelatin to the whipped cream for better stabilization. Even after 6+ hours in the fridge, it was a bit runny when sliced. Great punchy lemon flavor, not too sweet, and the big components can be made ahead of time so you can just whip the cream for the filling and assemble on the day. A beautiful summery dessert.

  • Lemon curd

    • Bessp on May 18, 2024

      Made for the strawberry lemon tart. Very standard lemon curd recipe, nicely tart. My partner will eat this stuff with a spoon.

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Reviews about this book

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Reviews about Recipes in this Book

  • Rustic apple streusel pie

    • New York Times

      With folds of dough drawn up around the filling, topped off with a few handfuls of crumbs, its aesthetic was more free-spirited, forgiving, than other pies.

      Full review
  • Lemony pear-pineapple preserves

    • Lottie and Doof

      It is super easy to make. I think I like it best stirred into some yogurt or as a topping for vanilla ice cream. It is sweet and delicious...

      Full review
  • Croissants

    • Leite's Culinaria

      We’re grateful beyond words to Sarabeth, for divulging her recipe...whose exterior seems to shatter at the merest glance and whose interior comprises layer after layer of moist, buttery goodness.

      Full review
  • Maple muffins

    • Arctic Garden Studio

      These muffins turned out just as described, nice and brown on the outside and full of maple goodness on the inside.

      Full review
  • ISBN 10 0847834085
  • ISBN 13 9780847834082
  • Published Oct 01 2010
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Rizzoli

Publishers Text

Mastering the art of baking, presented step-by-step through recipes from the legendary New York City baker. In the heart of Manhattan’s vibrant Highline District is a destination that is beloved by discriminating dessert lovers—Sarabeth’s Bakery. Sarabeth Levine offers an irresistible array of scones, muffins, croissants, cookies, and other classic desserts. This important addition to the baking book canon has been anxiously awaited by the extraordinary baker’s countless fans. It features more than one hundred inspiring recipes for her signature baked goods, ranging from unique English muffins and luscious banana cream pie with vanilla bean pastry to creamy chocolate pudding. Recipes for the perfect accompaniment to her buttery pastries—her legendary spreadable fruits—are also included. Step-by-step instructional photographs teach the baking techniques that make Sarabeth stand apart. Tips on such topics as making a decorative piecrust edge are also discussed in this user-friendly primer. The exquisite photography shows the home baker creative ways for sharing these wonders with friends and family.

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