Miette: Recipes from San Francisco's Most Charming Pastry Shop

Hardcover | June 8, 2011

byLeslie Jonath, Meg RayPhotographed byFrankie Frankeny

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Renowned for beautiful cakes and whimsical confections, Miette Patisserie is among the most beloved of San Francisco''s culinary destinations for locals and travelers. Miette''s pretty Parisian aesthetic enchants visitors with tables piled high with beribboned bags of gingersnaps, homemade marshmallows, fleur de sel caramels, and rainbows of gumballs. This cookbook brings the enchantment home, sharing 100 secret formulas for favorite Miette treats from chef and owner Meg Ray. More than 75gorgeous color photos capture the unique beauty of Miette desserts and shops. Scalloped edges on the book block enhance the preciousness of this fetching package. Just like the adorable cakes, cookies, clairs and tarts for sale in Miette''s case, this book is irresistible!

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From the Publisher

Renowned for beautiful cakes and whimsical confections, Miette Patisserie is among the most beloved of San Francisco's culinary destinations for locals and travelers. Miette's pretty Parisian aesthetic enchants visitors with tables piled high with beribboned bags of gingersnaps, homemade marshmallows, fleur de sel caramels, and rainbows of gumballs. This cookbook brings the enchantment home, shari...

Meg Ray is chef and owner of Miette and Miette Confiserie. She lives in Oakland, California. Leslie Jonath is the author of several cookbooks, crafting, and children's books. She lives in the San Francisco Bay Area. Frankie Frankeny is one of Entertainment Weekly's 100 Most Creative People in the United States" and a frequent photographer for Chronicle Books. She lives in San Francisco."

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Miette: Recipes from San Francisco's Most Charming Pastry Shop
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Kobo ebook|May 27 2011

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Format:HardcoverDimensions:224 pages, 8.5 × 9.25 × 1 inPublished:June 8, 2011Publisher:Chronicle BooksLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0811875040

ISBN - 13:9780811875042

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Reviews

Rated 1 out of 5 by from Disappointing The book is absolutely beautiful, sadly, the recipes don't work. Even tough my edition came with a little correction card, there are still some mistakes. The hot milk cake doesn't rise, the buttercream needed a lot less butter and, contrary to what what written, doesn't defrost well. Strangely, for a small scale cake book, all their essential (fillings and icings) are large scale. If at first I was ready to believe I had no culinary talent, other reviews on other websites led me to believe this book was printed before being tested.
Date published: 2012-01-15