Australasia's Biggest Online Store

We won't be beaten by anyone. Guaranteed

Baking at Republique
By

Rating

Product Description
Product Details

Promotional Information

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.

About the Author

MARGARITA MANZKE is the baker and co-owner of Republique, Sari Sari in L.A.'s Grand Central Market, Pettycash in L.A.'s DTLA district, and five Wildflour cafe-bakeries in Manila. She is a graduate of the CIA (Hyde Park) and a five-time semifinalist for the James Beard Foundation's Outstanding Pastry Chef award. BETTY HALLOCK is a former staff writer and editor at the Los Angeles Times and the Wall Street Journal.

Reviews

"From simple crisps to traditional German stollen, Margarita Manzke proves her mantra: 'attention to detail makes the baker.' Manzke's enthusiasm for teaching and love for the craft of baking make this one book you'll keep nearby for inspiration and reference - like the pastry case at Republique, it is exceptional."--Elisabeth Prueitt, cofounder of Tartine Bakery

"Margarita Manzke combines the painstaking rigor and precision of French technique with casual, ingredient-driven Southern California style, and the results are simply magnificent. This collection of recipes manages to feel as classic as it does modern, as soulful as it is refined."--Travis Lett, chef and co-owner Gjelina and Gjusta "These aspirational recipes will be welcomed by home bakers looking for a challenge."--Publishers Weeklky "Pastry chef and co-owner of Republique Margarita Manzke is the person responsible for your little croissant habit. Yeah, you, ordering 'one of each, ' we see you over at that display case. Oh wait, that's our reflection."--Bon Appetit "The most magical aspect of dining at Republique, an all-day essential in LA, is apparent the moment you walk through the door. Bountiful rows of pastries line the 15-foot counter, beginning with cakes and pies and gradually moving into filled doughnuts, piles of croissants and kouign amanns, lemon poppy loaves, muffins, and mushroom brioche tarts, among many, many others. The magic of that counter is what pastry chef and co-owner Margarita Manzke, with Betty Hallock, captures in Baking at Republique."--Eater "I wind up recommending Republique to friends and readers more than any other restaurant in the city: The restaurant's totality makes it an unassailable cornerstone of Los Angeles dining."--Bill Addison, Los Angeles Times

Ask a Question About this Product More...
Write your question below:
How Fishpond Works
Fishpond works with suppliers all over the world to bring you a huge selection of products, really great prices, and delivery included on over 25 million products that we sell. We do our best every day to make Fishpond an awesome place for customers to shop and get what they want — all at the best prices online.
Webmasters, Bloggers & Website Owners
You can earn a 5% commission by selling Baking at Republique: Masterful Techniques and Recipes on your website. It's easy to get started - we will give you example code. After you're set-up, your website can earn you money while you work, play or even sleep! You should start right now!
Authors / Publishers
Are you the Author or Publisher of a book? Or the manufacturer of one of the millions of products that we sell. You can improve sales and grow your revenue by submitting additional information on this title. The better the information we have about a product, the more we will sell!
Item ships from and is sold by Fishpond World Ltd.
Back to top