The Margaret Palca Bakes Cookbook: Cakes, Cookies, Muffins, and Memories from a Famous Brooklyn Baker
As of now situated on Columbia Street in Brooklyn, Margaret Palca Bakes has been providing heated merchandise to the New York City people group for over thirty years. In this lovely and sumptuously showed cookbook, The Margaret Palca Bakes Cookbook, Margaret Palca shares down to earth preparing tips and bit by bit strategies to make eighty of her pastry kitchen's most well known plans. Margarine, eggs, and sugar (she acknowledges no substitutes) help make her delightful plans idiot proof. Plans incorporate Margaret's celebrated rugelach, blueberry biscuits, mind blowing carrot cake, and considerably more!
From the Author
Margaret Palca is the owner of Brooklyn-based café and wholesale bakery business Margaret Palca Bakes. She was born and raised in New York City and received a degree in art history from Barnard College before realizing the only occupation that made her truly happy was baking. After several apprenticeships, she opened her own bakery in 1985. Margaret and her husband continue to own and operate Margaret Palca Bakes, delivering fresh baked goods to Manhattan on a daily basis. Margaret resides in Brooklyn, New York
We live right around the corner from Margaret Palca’s bakery in Brooklyn, NY. My kids grew up with her treats, so the whole family was excited to have access to some of our most cherished recipes. Margaret’s muffins, rugelachs, coffee- and carrot cakes are legendary. They taste like perfectly home baked - not too sweet, and none of the processed after taste you get from run-of-the-mill bakeries. We bought our copy of the book directly at the bakery, so this won’t show up as an “Amazon-verified purchase” ... but just look at the first batch of cranberry-walnut muffins we tried (!) they speak for themselves. Note: baking time was on the low end. The six half-cup muffins equal 12 normal-sized muffins. We used frozen cranberries (NOT the sugary dried kind) and baked for 25-27 mins. -Ninjette
My family enjoyed Margaret's pastries every Thanksgiving when we gathered in NYC. Even if her bakery wasn't an integral part of my childhood, I would come by every day for a snack(and swell up to the size of a blimp). This cookbook isn't just the recipes for delicious pastries, it feels more personal and that's what will make any dessert more delicious. -The undermind