- Retail Price:
20% off for Members: Get the Club Price
Violet is a jewel box of a cake shop and cafe in Hackney, east London. The baking is done with simple ingredients including whole grain flours, less refined sugars, and the natural sweetness and nuanced hues of seasonal fruits. Everything is made in an open kitchen for people to see. Famed for its exquisite baked goods, Violet has become a destination.
Owner Claire Ptak uses her Californian sensibility to create recipes that are both nourishing and indulgent. With a careful eye to taste and using the purest ingredients, she has created the most flavorful iterations of classic cakes, as well as new treats for modern palates. Over 100 recipes include nourishing breakfasts, midday snacks, desserts to share, fruit preserves, and stylish celebration cakes.
This book is about making baking worth it: simple to cook and satisfying to eat.
- ISBN-13: 9781607746713
- ISBN-10: 1607746719
- Publisher: Ten Speed Press
- Publish Date: September 2015
- Page Count: 272
- Dimensions: 9.9 x 6.9 x 1.2 inches
- Shipping Weight: 2.4 pounds
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2015-07-20
- Reviewer: Staff
A foreword by Alice Waters touting the talents of Ptak begins this stellar collection from the owner of the London bakery Violet. Ptak worked for Waters at Chez Panisse before moving to England and working as a food stylist and later selling baked goods at a farmers’ market. Her dedication and efforts morphed into a quaint permanent bakery on Wilton Way. The Morning chapter includes muffins , healthful scones (blueberry, spelt, and oat), as well as special morning indulgences including the chocolate croissant bread pudding and a yellow peach crumble cake. Midday features the British-centric “toasties” (a kind of grilled cheese sandwich) popular at Violet, such as the cheddar and green onion with quince jelly, along with savory tarts and quiches. Waters’s own apple galette has its place in the Evening chapter. Ptak’s love of violets comes through loud and perfectly sweet in the violet icing recipe, made with the floral syrup and used to top cupcakes that helped bring the bakery to success. Full-page color photos and the author’s down-to-earth tone will make readers want to dive into this beautiful collection and, perhaps, even plan a culinary visit for some freshly baked treats. (Sept.)