Amy’s Bread, Revised and Updated

Publishers Information

About Amy’s Bread, Revised and Updated

Publisher Web Link: http://www.wiley.com/

Amy’s Bread, Revised and Updated: Artisan-style breads, sandwiches, pizzas, and more from New York City’s favorite bakery

Amy’s Bread is a legendary New York institution that serves some 50,000 customers every month and supplies bread to more than 300 restaurants and stores daily. Long out of print, Amy’s Bread shares Amy Scherber’s recipes and techniques for everything from basic loaves to artisan breads. Now fully revised and updated, this full-color edition includes more than fifty recipes for home bakers at every level of experience.

Amy’s Bread starts with the basics like Big Beautiful White Pan Loaf and French Baguette before progressing to more complicated recipes like Whole Wheat Sandwich Bread with Oats and Pecans and Semolina Bread with Apricots and Sage. But there’s more here than just bread—recipes for pizzas, sandwiches, and sweet treats are also included.

    • A helpful introduction covers basic bread baking techniques, starters, ingredients, and equipment

    • 130 full-color photos illustrate bread shaping and scoring techniques, as well as photos and personal stories that reveal the inner workings of the bakery

    • Artisan breads can cost $5 or more at the market; this book lets you make them at home for just a fraction of the cost

Whether you’ve just discovered the joy of bread baking or you’ve been doing it for decades, this revised classic will keep your oven hot for years to come. (http://www.wiley.com/)

Author Information

About Amy Scherber

Author Web Link: http://www.amysbread.com/

Amy Scherber, owner of Amy’s Bread, is known nationally for her commitment to making hand-made, traditional breads. After graduating from St. Olaf College in Minnesota, she began her career in marketing in New York City, but after three years in the business world, realized a passion for cooking and baking. She attended culinary school at New York Restaurant School, then worked as a line cook and pastry cook at Bouley restaurant. To learn more about bread, Amy trained briefly in three bakeries in France, then returned to NY and baked bread at Mondrian Restaurant before launching Amy’s Bread. The bakery opened in 1992 in a small storefront on Ninth Avenue (Hell’s Kitchen) and has received rave reviews. Amy’s Bread has been featured in the NY Times, New York Magazine, Time Out N.Y., Gourmet, Food and Wine, Bon Appetit, La Cucina Italiana, Wine Spectator, Crave NY, and many others as one of the top bread bakeries in New York, and the U.S.

In 1996, Amy expanded to a second location in the Chelsea Market where you can watch workers through the glass storefront as they mix, shape and bake the bread. In 1992 the staff numbered only 5 workers, and has grown to over 100 employees today. Amy’s Bread delivers delicious breads and rolls to more than two-hundred restaurants and stores in New York daily. Amy also has three retail cafés, her first two locations, plus a store in the Village, which opened in February of 2005. Her cafés offer a full line of breads, sweets, cakes, sandwiches, and salads, plus cappuccino and other beverages.

Amy and her co-author Toy Dupree have a new cookbook, The Sweeter Side of Amy’s Bread, published by Wiley and Sons, and their bread cookbook, Amy’s Bread, will be re-released in December of 2009. The 2008 Zagat Survey of Restaurants ranked Amy’s Bread very highly with a rating of 23 for food and as one of the Best Buys in NYC, while the Zagat Marketplace Survey for 2009 gave a 27 for food—top in the baked goods category. The bakery was also chosen to have “Best Bread in NYC” in 2003 by the readers of Time Out N.Y.

Amy is on the Advisory Board of the Bread Bakers Guild of America, and formerly on the board of Women Chefs and Restaurateurs. She has appeared on the Food Network on the Baker’s Dozen, Emeril Live, and on many other television cooking shows. She teaches baking for home bakers at local culinary schools, and to professional bakers elsewhere including Japan. Amy was selected in the “40 Under 40” Rising Stars in Business by Crain’s New York Business in 1997. She was featured in Entrepreneur Magazine as one of their 30 rising business owners for the year. In 1999 Amy was selected as New York Woman Business Owner of the Year by NAWBO (National Association of Women Business Owners.) In May of 2001 the Professional Women’s Exchange, NY honored her as Woman of the Year, and she was selected as NOW--New York’s Woman of Power and Influence for 2001. The James Beard Foundation has nominated Amy twice as Pastry Chef of the Year. Amy also received the Women Chefs and Restaurateurs Golden Bowl award for Best Baker or Pastry Chef of the Year in 2003. In September of 2005 she was honored by Wayzata High School as the distinguished alumni of the year. Amy’s Bread has been selected as one of 60 Blue Ribbon small businesses in America by the U.S. Chamber of Commerce for 2006. The bakery celebrated its “sweet 16th” anniversary in the summer of 2008. (http://www.amysbread.com)

Cookbooks by Amy Scherber

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My Cookbook

Amy’s Bread, Revised and Updated

by Amy Scherber, Toy Kim Dupree

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My Cookbook

The Sweeter Side of Amy's Bread

by Amy Scherber, Toy Kim Dupree

About Toy Kim Dupree

Author Web Link: http://www.amysbread.com/

Dupree was one of five original employees at Amy’s Bread. Today she is the executive pastry chef at the bakery’s Hell’s Kitchen location, where she oversees the production of the bakery’s cookies, cakes, and other sweet treats.

Cookbooks by Toy Kim Dupree

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My Cookbook

Amy’s Bread, Revised and Updated

by Amy Scherber, Toy Kim Dupree

0

Your rating: None

My Cookbook

The Sweeter Side of Amy's Bread

by Amy Scherber, Toy Kim Dupree